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M Coton, A Pawtowski, B Taminiau, G Burgaud, F Deniel, L Coulloume-Labarthe, P A Fall, G Daube, E Coton
Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unravelled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, a study compared microbial communities from industrial scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches...
April 18, 2017: FEMS Microbiology Ecology
Blake Ebersole, Ying Liu, Rich Schmidt, Matt Eckert, Paula Brown
Kombucha is a fermented non-alcoholic beveragethat has drawn government attention due to thepossible presence of excess ethanol (>0.5%alcohol by volume; ABV). A validated methodthat provides better precision and accuracy formeasuring ethanol levels in kombucha is urgentlyneeded by the kombucha industry. The currentstudy validated a method for determining ethanolcontent in commercial kombucha products. Theethanol content in kombucha was measuredusing headspace gas chromatography with flameionization detection (GC-FID)...
February 21, 2017: Journal of AOAC International
Stefanie Hopfe, Katrin Flemming, Falk Lehmann, Robert Möckel, Sabine Kutschke, Katrin Pollmann
In most modern technologies such as flat screens, highly effective magnets and lasers, as well as luminescence phosphors, Rare Earth Elements (REE) are used. Unfortunately no environmentally friendly recycling process exists so far. In comparison to other elements the interaction of microorganisms with REE has been studied to a less extent. However, as REE are ubiquitously present in nature it can be assumed that microorganisms play an important role in the biogeochemistry of REE. This study investigates the potential of organic acid-producing microbes for extracting REE from industrial waste...
February 17, 2017: Waste Management
Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, Nena Karavasiloglou, Antonia-Leda Matalas
Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies...
January 24, 2017: Nutrition Research Reviews
Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
BACKGROUND: Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
Claudia I Gamboa-Gómez, Rubén F González-Laredo, José Alberto Gallegos-Infante, Mş Del Mar Larrosa Pérez, Martha R Moreno-Jiménez, Ana G Flores-Rueda, Nuria E Rocha-Guzmán
Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profile measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages...
September 2016: Food Technology and Biotechnology
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
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...
February 2017: Applied Microbiology and Biotechnology
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
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
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
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
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
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]
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
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
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
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
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
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