Abstract: Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of finished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confirmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. officinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

Abstract: Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.

Abstract: Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10% (v/v) or 15% (v/v) of Kombucha. Total number of viable cells was as follows: approximately 5x105 of yeast cells per mL of the inoculum and approximately 2x106 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as sigmoidal function at 22oC and 30oC, and with 10% (v/v) and 15% (v/v) of inoculum quantity. Determination coefficients of the functions were very high (R2>0.99). Reaction rates were calculated as first derivatives of Boltzmann’s functions. No simple correlation between rate of reaction and independent variables (temperature and inoculum concentration) was found. Analysis of empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics.

Abstract: Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry® products, which derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and health-enhancing potential. Samples of fermentation broths enriched with CoffeeBerry® extract and traditional Kombucha were analysed. The fermentation was performed in a bioreactor at 28±1°C for nine days. The results showed that the CoffeeBerry® extract has contributed to a faster fermentation of cultivation medium. Some individual polyphenolic compounds and catehins in fermentation broth samples were identified and quantified by High Performance Liquid Chromatography (HPLC). Among the bioactive compounds present in investigated samples obtained during Kombucha fermentation of the sweetened black tea enriched with CoffeeBerry® extract, chlorogenic acid (188.94-458.56 μg/mL) was the predominant. The antioxidant activity of investigated samples was tested by measuring their ability to scavenge DPPH and reactive hydroxyl radicals by electron spin resonance (ESR) spectroscopy. The scavenging activities on DPPH and hydroxyl radicals were increased with duration of fermentation. IC50 values for Kombucha fermentation broth enriched with CoffeBerry®, based on DPPH and hydroxyl radical scavenging activities, were in the range 26.33-170.13 μL/mL and 11.33-102.22 μL/mL, respectively.

Abstract: Kombucha(Khubdat Humza) is composed of yeast and acetic acid bacteria especially, Acetobacter xylinum which forms a cellulose pellicle on tea broth. Kombucha(Khubdat Humza) produces bacterial cellulose pellicles, with unique purity and fine structure. It can be used in many forms, such as an emulsifier, stabilizer, dispersing agent, thickener and gelling agent but these are generally subsidiary to its most important use of holding on to water. Recently, bacterial cellulose is used in many special applications such as a scaffold for tissue engineering of cartilages and blood vessels, also for artificial skin for temporary covering of wounds, as well as its used in the clothing industry. The yield of cellulose produced were investigated in this study, the tea broth was fermented naturally over a period of up to 20 days in the presence of different amounts of black tea and sucrose as nitrogen and carbon sources. 10g/L black tea produced highest weight of bacterial cellulose (55.46g/L) and 100g/L sucrose also exhibited high amount of pellicle (63.58g/L). Temperature was essential factor on growth, where the pellicle was formed at range (20°C 50°C) and higher temperature over 50°C depressed the bacterial cellulose formation. The bacterial cellulose production increased with the increase of surface area and depth of the broth. Findings from this study suggest that the yield of cellulose depends on many factors that need to be optimized to achieve maximum yield.

Abstract: The potential use of non-timber products as alternative sources of functional beverages such as kombucha analogues was evaluated. The fermentation of sweetened oak herbal infusions (Quercus resinosa) with the kombucha consortium was explored. The following conditions of the fermentation process induced by the action of the kombucha consortium were assessed: sensory acceptability and pH, colour and chemical changes (phenolic composition). The chemical analysis showed the presence of hydroxy - benzoic and hydroxycinnamic acid derivatives, flavonoids, flavonols and flavanones, which are related to the antioxidant capacity of the product obtained. The metabolic consumption of flavan-3-ols and hydroxybenzoic acid derivatives as well as the production of organic acids (succinic acid) has decreased the astringency and bitterness, improving the product’s quality and acceptability. Fermentation with the kombucha consortium significantly increased the product’s acceptability (up to 5 units) and decreased its pH (2 units).

Abstract: This study is concerned with the effect of kombucha starter culture on the rheological properties, texture and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yoghurt and probiotic starters. Quality parameters in the course of fermentation at 42C were measured at the pH values of 5.4, 5.1, 4.8 and 4.6. The viscosity values measured at pH 5.4 indicate similarity of the gelation processes taking place in the samples involving kombucha and probiotics. The sample produced with kombucha had the highest value of complex modulus, which resulted in better rheological characteristics of the final product. The earlier onset of the gelation process induced significant differences among the samples in the microstructure at pH 5.4. The analysis of the protein profile revealed better stability of α and β casein fractions compared with the other protein fractions in particular phases of milk fermentation. Practical Applications Although the method of scanning electron microscopy (SEM) has been already used to study the properties of the final product, the studies of the microstructural changes occurring in the course of yoghurt production are still lacking. As the application of kombucha in milk fermentation is still an attractive research topic, the authors found it interesting to include SEM into the set of methods for studying milk fermentation. Therefore, the objective of this research was to investigate the changes in the viscosity and texture during milk fermentation by a nonconventional starter – kombucha inoculum – and to establish the correlation of examined properties and the microstructure of the gel. The presented results represent a significant contribution to the understanding of the process of milk fermentation using different starter cultures related to the rheological characteristics of the gel. These characteristics and their changes are of significant practical importance for the process optimization and quality enhancement of new fermented milk product obtained by kombucha application.

Abstract: The interactions between lactic acid bacteria (LAB) and acetic acid bacteria (AAB) from Kefir and Kombucha (KBC) have been concerned during the last decade since their positive stimulation on growth rate, biomass, and secondary metabolites. However, more study needs to be conducted to ascertain whether those enhancement can bring out actual benefits for human consumption. In this study, evaluation of three main healthy properties of KBC, which were glucuronic acid (GlcUA) concentration, antibacterial and antioxidant activities and under co-culture of LAB from Kefir is our main target. The combination of high-performance liquid chromatography (HPLC) and mass spectrophotometer (MS) detector was used to determine the GlcUA concentration. The agar-well diffusion method was used to test the antibacterial activities against three serious food borne pathogenic bacteria which were Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028; Bacillus cereus ATCC 11778. 1, 1-Diphenyl-2picrylhydrazyl (DPPH) was applied to measure the radicals scavenging activity of KBC. The result shows that Lactobacillus casei can improve the GlcUA up to 39.6% while Lactobacillus platarum can enhance the antibacterial and antioxidant activities as a higher level comparing to the normal fermented tea and mixed culture with other LAB strains.

Abstract: The present invention relates to a method for manufacturing fermented drinks such as a kombucha beverage using persimmon leaves. The method for manufacturing the kombucha beverage using the persimmon leaves comprises: a step of preparing base materials; a step of preparing sterilized bottles; a step of producing tea water; a step of removing impurities; a step of producing sugar water; a step of mixing the tea water with the sugar water; a step of cooling mixture; a step of inserting kombucha; a step of fermenting; and a step of filtering and ripening. The method for manufacturing the kombucha beverage using persimmon leaves enables the production of beverages effective in overcoming fatigue and in awakening and good for the skin since the beverage contains vitamin C, organic acid and caffeine as the persimmon leaves are used. Further, a flavonoid ingredient functions as a natural antioxidant. The products manufactured by the method for manufacturing the kombucha beverage using the persimmon leaves provides the effectiveness of the persimmon leaves and kombucha at the same time since the kombucha prevents hair loss, lowers cholesterol level and blood pressure, relieves proliferative arthritis, hangover, constipation, diuretic effect, migraine, indigestion, and cramps.

Abstract: The invention belongs to the technical field of healthy beverage, and relates to a skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage which is prepared from the following raw materials by weight: 10-20kg of jabuticaba, 1-3kg of jabuticaba tree tender leaves, 2-4kg of alcohol, 1-2kg of brown sugar, 1-2kg of honey, 1-2kg of eucommia ulmoides extracting liquid, 9-13kg of Kombucha mother liquid and 47-80kg of purified water through the steps of mixing jabuticaba and alcohol and squeezing into juice, cooking leaves with sugar water, sterilizing, fermenting, filtering and filling. The skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage has obvious skin-nourishing and wrinkle-proof effects, and is sweet, sour and delicious in taste and smooth and fortified.

Abstract: To evaluate the effect of Kombucha and Kombucha with vitamin E- selenium 0.1% on blood metabolites, performance and morphology of some of the organs, of 140 baby broiler chicks’ strain Ross 308 of male and female ones were applied for 42 days in 7 treatments and 4 replications, each replication including 5 chicks. Dietaries were equal in all treatments and the difference was about water and Kombucha and Kombucha with vitamin E- selenium s 0.1%. Finally, the performance showed that the increase of body weight in 1-7 and 8-14 day-age was significantly under the influence of experimental treatments. According to the results during 1-7 day-age and 22-28 day-age, there was significant effect on the feed and the best conversion ratio was in 29-35 day-age and there was significant difference (P 0.05). there was no significant difference in blood metabolites of liver enzymes concentration and antibody titers against SRBC antigens but antibody titer against Newcastle antigens tested during 21, 25 day-age showed no significant difference (P<0.05).

Abstract: The present invention relates to a method for producing kombucha beverages using peppermint. The method for producing kombucha beverages using peppermint comprises the step of preparing base materials; the step of preparing sterilized bottles; the step of producing tea water; the step of eliminating impurities; the step of producing sugar water; the step of mixing the tea water with the sugar water; the step of cooling the mixture; the step of inserting kombucha; the step of fermenting; and the step of filtering and ripening. Kombucha beverages produced by the method refresh mouth after a meal since the beverages contain a menthol ingredient, not caffeine, refresh a user with peppermint scent, help digestion and relieve headaches. Further, the kombucha is effective in preventing hair loss, lowering a cholesterol level and blood pressure, and relieving rheumarthritis, hangover, constipation, diuresis, migraine, indigestion and cramps, so that the products manufactured by the method for producing kombucha beverages using peppermint provide the effectiveness of the peppermint and kombucha at once.

Abstract: This Master's thesis is focuses on mycological characteristics of kombucha and the effects of biologically active substances of kombucha on the human organism. The aim of this thesis is to determine the amount of total polyphenols, antioxidant activity and antiproliferative effect of activity in kombucha. The resulting values were compared and evaluated. The total polyphenol content was determined spectrophotometric and antioxidant activity with help of using the DPPH. Determination of the antiproliferative effect was by spectrometric method of MTT.

Abstract: Background and Objective: Kombucha (fungal) tea is a sugar sweetened black tea obtained through a fermentation process containing symbiotic culture of acetic acid bacteria and yeasts This study was done to determine the effect of Kombucha tea on rat liver histophatological alterations due to Thioacetamide (TAA) Materials and Methods: In this experimental study, 20 adult male Wistar rats randomly allocated into four groups as follow: 1) control, 2) TAA group, treated with (TAA), (400 mg/kg/bw) for two weeks, 3) treated with (TAA), (400 mg/kg/bw) and then with Kombucha tea (50 mg/kg) and finally 4) preventive, treated with Kombucha tea, (50 mg/kg) and then (TAA), (400 mg/kg) for three weeks The serum level of aminotransferase (AST), Alanine transaminase (ALT), Alkaline phosphatase (ALP), Lactate dehydrogenase (LDH) and total bilirubin were meseared and liver tissue samples were stained by hematoxilin and eosin Results: Serum level of AST, ALT, ALP, LDH and total bilirubin significantly increased in TAA group compare to control group (P<005) Serum level of AST, ALT, ALP, LDH and total bilirubin significantly reduced in treated and protective groups in comparision with TAA group (P<005) Mitosis and apptosis increased in TAA group These liver histopathological alterations reduced in terated and protective groups Conclusion: Kombucha tea contains theraputic and protective effects on enzyms and liver histophatological damage due to Thioacetamide in rat

Abstract: Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria,which produce bacteria polysaccharides or yeast polysaccharides. The traditional method for content determination of polysaccharides cannot reflect the true value of Kombucha soluble polysaccharides. In this study,the polysaccharides were extracted and purified from culturing broth of Kombucha by conventional method including Sevag method of removing protein,treatment with hydrogen peroxide and dialysis. The contents of purified and crude polysaccharides were determined by sulfuric-phenol method. The conversion coefficient of Kombucha refined polysaccharides to glucose was determined to be 5. 93 and used in the content determination. The validated method for the determination of soluble polysaccharide in Kombucha was simple,rapid and accurate. The determination results after correcting with conversion coefficient was closer to the true value.

Abstract: Kombucha tea is made from the fermentation of sweetened black tea (Camelia sinensis L.). It is the product of symbiosis between yeast and acetic acid bacteria. This unique tea might have hepatoprotective properties by modulating oxidative stress induced apoptosis in murine hepatocytes. This may occur due to its antioxidant activity and functioning via mitochondria-dependent pathways. Kombucha tea has a protective effect against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. It counteracts the changes in mitochondrial membrane potential and prevents apoptotic cell death of the hepatocytes through formation of antioxidant molecules such as D-saccharic acid -1,4-lactone. D-saccharic acid -1,4-lactone has beta glucoronidase inhibitor activity. Glucoronic acid, has important therapeutic effects by acting as blockers of free radicals. [MEDICINA. 2014; 45:99-101]. Keywords: kombucha, hepatoprotective, hepatotoxicity, glucoronidase inhibitor

Abstract: The invention relates to special-effect digestive beverage. The special-effect digestive beverage is prepared from lactic acid bacteria cultivated by kombucha, hawthorn juice and oligosaccharide ingredients. The invention provides the special-effect digestive beverage capable of promoting digestion of a human body through beverage drinking by applying a biochemical technology and a modern process formula. The special-effect digestive beverage guides health care to be developed conveniently and economically, and has huge national and international market potentials.

Abstract: Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fermented dairy products could be packed in this packaging materials according to their’s inertness as well. Functional milk beverage was obtained from milk with 0,9% milk fat content by applying 10% v/v of kombucha’s inoculum cultivated on a black tea sweetened with sucrose. The beverage was packed in a different packaging materials: polyamid-polyethylen (PA/PE) coextruded foil bags and polyprophylen (PP) cups closed with aluminium (Al) foil lids under atmospheric conditions (ATM). Beverages were storaged for 15 days at 4°C. The quality of kombucha inoculum, milk and obtained kombucha fermented milk beverage were analysed. Characterization of the packaging materials was done by investigating physico-mechanical, barrier and structural properties. The composition and changes in the headspace atmosphere, after production and during the storage, were analysed. The influence of packaging material properties and packaging conditions on the biochemical transformations of the milk’s components (the content of: lactose, L-lactic acid, D-galactose, ethanol, B1 and B2 vitamins) influenced by kombucha starter were analysed as well. On the bases of the obtained results of characterisation of packaging materials, it can be concluded that PA/PE and PP materials are proper to be used for analysed beverage’s packaging. Also, there is no significant difference in content of components which were quantified, between analysed materials in correlation with the packed fermented milk beverage.

Abstract: Health tea and its preparation method are disclosed. The invention is characterized in that the health tea is composed of tea and additives which account for less than 3% of the total weight of the tea. The additives mainly comprise the following components: by weight, 1-2 parts of dried orange peel, 1-2 parts of dried apple peel, 1-2 parts of dried carrot peel, 0.2-0.3 part of microzyme and 0.2-0.3 part of kombucha. The health tea provided by the invention can be used to reduce ''three high disease'' (namely hypertension, hyperglycemia and hyperlipemia), has no side effect and has obvious effects.

Abstract: Background: Toxic hepatitis may clinically manifest as other diseases of the liver, where it must always be considered in differential diagnoses of unexplained liver damage, such as poisoning with kombucha tea.Case report: 47-year old female patient was hospitalized and has consumed daily ounces of kombucha tea. During hospitalization patient was diagnosed with toxic hepatitis and treated with intravenous solutions of hepatic protective and ursodeoxycholic-acid (effective therapy). Conclusion: Examinations showed that kombucha tea has potential to revert the CCl4-induced hepatic toxicity, but used in overdose can induce toxicity himself.