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https://www.readbyqxmd.com/read/27802816/retraction-note-histopathological-and-clinical-evaluation-of-kombucha-tea-and-nitrofurazone-on-cutaneous-full-thickness-wounds-healing-in-rats-an-experimental-study
#1
Fardin Barati, Javad Javanbakht, Farajollah Adib-Hashemi, Ehsan Hosseini, Reyhaneh Safaeie, Mojtaba Rajabian, Mostafa Razmjoo, Reza Sedaghat, Mehdi Aghamohammad Hassan
No abstract text is available yet for this article.
November 2, 2016: Diagnostic Pathology
https://www.readbyqxmd.com/read/27678116/cellulose-synthesis-by-komagataeibacter-rhaeticus-strain-p-1463-isolated-from-kombucha
#2
Pavels Semjonovs, Maija Ruklisha, Longina Paegle, Madara Saka, Rita Treimane, Marite Skute, Linda Rozenberga, Laura Vikele, Martins Sabovics, Ilse Cleenwerck
Isolate B17 from Kombucha was estimated to be an efficient producer of bacterial cellulose (BC). The isolate was deposited under the number P 1463 and identified as Komagataeibacter rhaeticus by comparing a generated amplified fragment length polymorphism (AFLP™) DNA fingerprint against a reference database. Static cultivation of the K. rhaeticus strain P 1463 in Hestrin and Schramm (HS) medium resulted in 4.40 ± 0.22 g/L BC being produced, corresponding to a BC yield from glucose of 25.30 ± 1.78 %, when the inoculum was made with a modified HS medium containing 10 g/L glucose...
September 27, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27638313/antibacterial-activity-of-polyphenolic-fraction-of-kombucha-against-enteric-bacterial-pathogens
#3
Debanjana Bhattacharya, Semantee Bhattacharya, Madhu Manti Patra, Somnath Chakravorty, Soumyadev Sarkar, Writachit Chakraborty, Hemanta Koley, Ratan Gachhui
The emergence of multi-drug-resistant enteric pathogens has prompted the scientist community to explore the therapeutic potentials of traditional foods and beverages. The present study was undertaken to investigate the efficacy of Kombucha, a fermented beverage of sugared black tea, against enterotoxigenic Escherichia coli, Vibrio cholerae, Shigella flexneri and Salmonella Typhimurium followed by the identification of the antibacterial components present in Kombucha. The antibacterial activity was evaluated by determining the inhibition zone diameter, minimal inhibitory concentration and minimal bactericidal concentration...
December 2016: Current Microbiology
https://www.readbyqxmd.com/read/27516336/komagataeibacter-rhaeticus-as-an-alternative-bacteria-for-cellulose-production
#4
Rachel T A Machado, Junkal Gutierrez, Agnieszka Tercjak, Eliane Trovatti, Fernanda G M Uahib, Gabriela de Padua Moreno, Andresa P Nascimento, Andresa A Berreta, Sidney J L Ribeiro, Hernane S Barud
A strain isolated from Kombucha tea was isolated and used as an alternative bacterium for the biosynthesis of bacterial cellulose (BC). In this study, BC generated by this novel bacterium was compared to Gluconacetobacter xylinus biosynthesized BC. Kinetic studies reveal that Komagataeibacter rhaeticus was a viable bacterium to produce BC according to yield, thickness and water holding capacity data. Physicochemical properties of BC membranes were investigated by UV-vis and Fourier transform infrared spectroscopies (FTIR), thermogravimetrical analysis (TGA) and X-ray diffraction (XRD)...
November 5, 2016: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27173576/retraction-notice-to-application-of-the-kombucha-tea-fungus-for-the-enhancement-of-antioxidant-and-starch-hydrolase-inhibitory-properties-of-ten-herbal-teas-food-chem-194-2016-304-311
#5
https://www.readbyqxmd.com/read/27025932/the-first-space-related-study-of-a-kombucha-multimicrobial-cellulose-forming-community-preparatory-laboratory-experiments
#6
O Podolich, I Zaets, O Kukharenko, I Orlovska, O Reva, L Khirunenko, M Sosnin, A Haidak, S Shpylova, I Rohutskyy, A Kharina, М Skoryk, M Kremenskoy, D Klymchuk, R Demets, J-P de Vera, N Kozyrovska
Biofilm-forming microbial communities are known as the most robust assemblages that can survive in harsh environments. Biofilm-associated microorganisms display greatly increased resistance to physical and chemical adverse conditions, and they are expected to be the first form of life on Earth or anywhere else. Biological molecules synthesized by biofilm -protected microbiomes may serve as markers of the nucleoprotein life. We offer a new experimental model, a kombucha multimicrobial culture (KMC), to assess a structural integrity of a widespread microbial polymer - cellulose - as a biosignature of bacteria-producers for the multipurpose international project "BIOlogical and Mars Experiment (BIOMEX)", which aims to study the vitality of pro- and eukaryotic organisms and the stability of organic biomolecules in contact with minerals to analyze the detectability of life markers in the context of a planetary background...
March 30, 2016: Origins of Life and Evolution of the Biosphere
https://www.readbyqxmd.com/read/26882579/a-case-of-hepatotoxicity-related-to-kombucha-tea-consumption
#7
Maheedhar Gedela, Kalyan Chakravarthy Potu, Vasantha L Gali, Kimberlee Alyamany, Lokesh K Jha
The use of herbal and dietary supplements (HDSs) is widespread and growing due to the popular notion that these products are of natural origins and safe. Kombucha (or "mushroom") tea is one HDS that is consumed by people for various perceived health benefits. Kombucha tea is a well-known health beverage made by fermenting sweet black tea with a round, flat, gray fungus for a week or longer. There is concern, however, from the evidence of a few case reports currently available, that it may pose life-threatening and/or adverse effects for users...
January 2016: South Dakota Medicine: the Journal of the South Dakota State Medical Association
https://www.readbyqxmd.com/read/26796581/kombucha-tea-fermentation-microbial-and-biochemical-dynamics
#8
Somnath Chakravorty, Semantee Bhattacharya, Antonis Chatzinotas, Writachit Chakraborty, Debanjana Bhattacharya, Ratan Gachhui
Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea...
March 2, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/26691487/anti-foot-and-mouth-disease-virus-effects-of-chinese-herbal-kombucha-in-vivo
#9
Naifang Fu, Juncai Wu, Lv Lv, Jijun He, Shengjun Jiang
The foot and mouth disease virus (FMDV) is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the most strongly acid-forming symbiotic probiotics and could thus be an effective agent with which to implement this strategy. Moreover, certain Chinese herbal extracts are known to have broad-spectrum antiviral effects. Chinese herbal kombucha can be prepared by fermenting Chinese herbal extracts with a kombucha culture...
October 2015: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/26634755/draft-genome-sequence-of-komagataeibacter-intermedius-strain-af2-a-producer-of-cellulose-isolated-from-kombucha-tea
#10
Renato Augusto Corrêa Dos Santos, Andresa Aparecida Berretta, Hernane da Silva Barud, Sidney José Lima Ribeiro, Laura Natalia González-García, Tiago Domingues Zucchi, Gustavo H Goldman, Diego M Riaño-Pachón
Here, we present the draft genome sequence of Komagataeibacter intermedius strain AF2, which was isolated from Kombucha tea and is capable of producing cellulose, although at lower levels compared to another bacterium from the same environment, K. rhaeticus strain AF1.
2015: Genome Announcements
https://www.readbyqxmd.com/read/26510592/-identification-of-new-conserved-and-variable-regions-in-the-16s-rrna-gene-of-acetic-acid-bacteria-and-acetobacteraceae-family
#11
S Chakravorty, S Sarkar, R Gachhui
The Acetobacteraceae family of the class Alpha Proteobacteria is comprised of high sugar and acid tolerant bacteria. The Acetic Acid Bacteria are the economically most significant group of this family because of its association with food products like vinegar, wine etc. Acetobacteraceae are often hard to culture in laboratory conditions and they also maintain very low abundances in their natural habitats. Thus identification of the organisms in such environments is greatly dependent on modern tools of molecular biology which require a thorough knowledge of specific conserved gene sequences that may act as primers and or probes...
September 2015: Molekuliarnaia Biologiia
https://www.readbyqxmd.com/read/26471559/application-of-the-kombucha-tea-fungus-for-the-enhancement-of-antioxidant-and-starch-hydrolase-inhibitory-properties-of-ten-herbal-teas
#12
Mindani I Watawana, Nilakshi Jayawardena, Candy Choo, Viduranga Y Waisundara
Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'. The pH values of the fermented beverages ranged from 4.0 to 6.0 by day 7, while the titratable acidity ranged from 2.5 to 5.0g/mL (P<0.05). Gallic acid had statistically significantly increased (P<0.05) in almost all the samples by day 7. The Oxygen radical absorbance capacity assay indicated 5 of the Kombucha beverages to have statistically significant increases (P<0...
March 1, 2016: Food Chemistry
https://www.readbyqxmd.com/read/26345015/chemometric-approach-to-texture-profile-analysis-of-kombucha-fermented-milk-products
#13
Radomir Malbaša, Lidija Jevrić, Eva Lončar, Jasmina Vitas, Sanja Podunavac-Kuzmanović, Spasenija Milanović, Strahinja Kovačević
In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0...
September 2015: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/26139916/myocardial-potency-of-bio-tea-against-isoproterenol-induced-myocardial-damage-in-rats
#14
Reema Orison Lobo, Chandrakala K Shenoy
Kombucha (Bio-tea) is a beverage produced by the fermentation of sugared black tea using a symbiotic association of bacteria and yeasts. Traditional claims about Kombucha report beneficial effects such as antibiotic properties, gastric regulation, relief from joint rheumatism and positive influence on the cholesterol level, arteriosclerosis, diabetes, and aging problems. The present investigation was carried out to understand the preventive effect of Kombucha on heart weight, blood glucose, total protein, lipid profile and cardiac markers in rats with myocardial damage induced using Isoproterenol...
July 2015: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/26090420/preliminary-study-on-biosynthesis-of-bacterial-nanocellulose-tubes-in-a-novel-double-silicone-tube-bioreactor-for-potential-vascular-prosthesis
#15
Feng Hong, Bin Wei, Lin Chen
Bacterial nanocellulose (BNC) has demonstrated a tempting prospect for applications in substitute of small blood vessels. However, present technology is inefficient in production and BNC tubes have a layered structure that may bring danger after implanting. Double oxygen-permeable silicone tubes in different diameters were therefore used as a tube-shape mold and also as oxygenated supports to construct a novel bioreactor for production of the tubular BNC materials. Double cannula technology was used to produce tubular BNC via cultivations with Acetobacter xylinum, and Kombucha, a symbiosis of acetic acid bacteria and yeasts...
2015: BioMed Research International
https://www.readbyqxmd.com/read/26061774/metabarcoding-of-the-kombucha-microbial-community-grown-in-different-microenvironments
#16
Oleg N Reva, Iryna E Zaets, Leonid P Ovcharenko, Olga E Kukharenko, Switlana P Shpylova, Olga V Podolich, Jean-Pierre de Vera, Natalia O Kozyrovska
Introducing of the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing a better control on safety and efficacy of the probiotic communities. In this work the kombucha poly-microbial probiotic community was analysed to study its flexibility under different growth conditions. Environmental DNA sequencing revealed a complex and flexible composition of the kombucha microbial culture (KMC) constituting more bacterial and fungal organisms in addition to those found by cultural method...
December 2015: AMB Express
https://www.readbyqxmd.com/read/25926011/occurrence-of-cellulose-producing-gluconacetobacter-spp-in-fruit-samples-and-kombucha-tea-and-production-of-the-biopolymer
#17
Neera, Karna Venkata Ramana, Harsh Vardhan Batra
Cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using CuSO4 solution in modified Watanabe and Yamanaka medium to inhibit yeasts and molds. Six bacterial strains showing cellulose production were isolated and identified by 16S rRNA gene sequencing as Gluconacetobacter xylinus strain DFBT, Ga. xylinus strain dfr-1, Gluconobacter oxydans strain dfr-2, G. oxydans strain dfr-3, Acetobacter orientalis strain dfr-4, and Gluconacetobacter intermedius strain dfr-5...
June 2015: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/25856715/protective-effect-of-kombucha-on-rats-fed-a-hypercholesterolemic-diet-is-mediated-by-its-antioxidant-activity
#18
Khaled Bellassoued, Ferdaws Ghrab, Fatma Makni-Ayadi, Jos Van Pelt, Abdelfattah Elfeki, Emna Ammar
CONTEXT: Kombucha (KT) is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. OBJECTIVE: The present study investigates the effects of Camellia sinensis (GT) Linn. (Theaceae) and KT, two natural drinks, on cholesterol and antioxidant status using a hypercholesterolemia rat model. MATERIALS AND METHODS: The present study compared the free-radical scavenging abilities and polyphenol levels of GT and KT...
2015: Pharmaceutical Biology
https://www.readbyqxmd.com/read/25763303/lactic-acid-bacteria-promising-supplements-for-enhancing-the-biological-activities-of-kombucha
#19
Nguyen Khoi Nguyen, Ngan Thi Ngoc Dong, Huong Thuy Nguyen, Phu Hong Le
Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested. There are many other natural sources of lactic acid bacteria...
2015: SpringerPlus
https://www.readbyqxmd.com/read/25059874/draft-genome-sequence-of-komagataeibacter-rhaeticus-strain-af1-a-high-producer-of-cellulose-isolated-from-kombucha-tea
#20
Renato Augusto Corrêa Dos Santos, Andresa A Berretta, Hernane da Silva Barud, Sidney José Lima Ribeiro, Laura Natalia González-García, Tiago Domingues Zucchi, Gustavo H Goldman, Diego M Riaño-Pachón
Here, we present the draft genome sequence of Komagatabaeicter rhaeticus strain AF1, which was isolated from Kombucha tea and is capable of producing high levels of cellulose.
2014: Genome Announcements
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