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Kombucha Research & Scientific Studies



Kombucha Kamp is dedicated to providing you with the latest and most relevant Kombucha research and scientific studies. These Kombucha studies have been reviewed and specially selected to help you along your Kombucha research journey. Happy reading!




How to use this site: Build an advanced search using the left column, do a basic search using the box above, or explore one of the indexes below.




Most Viewed Studies


ANALYSES OF KOMBUCHA FERMENTS Antioxidant activities of kombucha pr... Changes in content of organic acids a... A Survey of Kombucha's Study and Appl... Antimicrobial Activity of Fermented G... Bacterial Cellulose of Kombucha Mushr... Study of Antioxidant Activity on Vari... Drying Characteristics of Bacterial C... RINSING WITH THE KOMBUCHA TEA CAN RED... Biochemical And Microbial Changes Dur...



Most Liked Studies


Bacterial Cellulose of Kombucha Mushr... Changes in content of organic acids a... Does kombucha tea reduce the damage-i... ANALYSES OF KOMBUCHA FERMENTS Antimicrobial Activity of Fermented G... Antioxidant activities of kombucha pr... Antiproliferative and antimicrobial a... Arsenic removal from groundwater by p... Biochemical Characteristics of Tea Fu... Biochemical And Microbial Changes Dur...



Most Recently Added Studies


Yeast ecology of Kombucha fermentatio... A Weight-of-Evidence Approach for the... Variations in Major Components of Pu-... Tea Research Symbiosis between Microorganisms from... A Survey of Kombucha's Study and Appl... Supplementation of waste tea fungal b... Subacute (90 days) oral toxicity stud... Studies on toxicity, anti-stress and ... Study on the Isolation and Identifiat...



Most Recently Published Studies


Study of Antioxidant Activity on Vari... Screening the optimal ratio of symbio... RINSING WITH THE KOMBUCHA TEA CAN RED... Occurrence of Cellulose-Producing Glu... Biochemical And Microbial Changes Dur... Protective effect of Kombucha Tea on ... Make Process and Health Benefits of D... Evaluation of Physiological Effects o... Antioxidant activities of kombucha pr... Protective Effects of Kombucha Tea an...



Alphabetical Index


A B C D E F G H I J K L M N O P Q R S T U V W X Y Z



By Topic


4-lactone (dsl) Acetic Acid Acetobacter Acid Content Acidity Amino Acids Animal Feed Supplement Antimicrobial Antioxidant Arsenic Arthritis B Vitamins Black Tea Brettanomyces Burns Cadmium Caffeine Calcium Cancer Cannot Locate Paper Cells Cellulose Chickens Cholesterol Chronic Fatigue Citric Acid Coffee Common Cold Cosmetic D-saccharic Acid 1 Dental Cavaties Detoxification Diabetes Ducks E. Coli Emf Environmental Pollutant Ethanol Fructose Gastritis Gluconacetobacter Gluconic Acid Glucose Glucuronic Acid Goundwater Contamination Green Tea Heat Pasteurization Hepatoprotective Immunity Iron Kefir Kidney Kombucha Sc5 Leucaena Leucocephala (l... Kombucha Symbiosis Lactic Acid Lactobacillus Liver Longevity Lysine Malic Acid Mannitol Mice Organic Acids Palm Sugar Ph Phosphorous Polyphenols Probiotics Protein Psoriasis Pu-erh Tea Radiation Rats Review Saccharomyces Scar Reduction Sour Cherry Juice Space Stress Sucrose Sugar Content Tartaric Acid Tea Waste Material Temperature Tertiary Butyl Hydroperoxide (tbhp) Thioacetamide Time Topical Toxicant Trichloroethylene (tce) Ulcer Ulcers Vitamin Weight Loss Zygosaccharomyces




All Studies


A NEW TEMPORARY SKIN SUBSTITUTE (BIOFILL): EXPERIENCE IN THE BURN UNIT OF THE COIMBRA PEDIATRIC HOSPITAL (CPH)

By A J Coelho, JG Reis Alves

The authors present their experience with a new temporary skin substitute--a cellulose membrane (BIOFILL) in the Burn Unit of the CPH, used in 36 children with 2nd- and 3rd-degree burns varying between 6 and 25%. Also conducted was a case by case comparative study between 13 children treated ...

Viewed 4 times • 0 likes



A SURVEY OF KOMBUCHA'S STUDY AND APPLICATION IN THE WORLD

By Zhao Ping

Kombucha is a long history of functional beverages,retrieve relevant literatures,This text mainly goes to reviewe from biomass composition of Kombucha,nutrition,training methods,separation and purification of microorganisms in Kombucha,fermentation mechanism,health care functions and the ...

Viewed 32 times • 0 likes



A WEIGHT-OF-EVIDENCE APPROACH FOR THE SAFETY EVALUATION OF KOMBUCHA EXTRACT IN COSMETIC PRODUCTS

By Ravi Persaud, Thomas Re, Viny Srinivasan

Kombucha Extract (KE) is derived from the fermentation of yeasts and bacteria with black tea, sugar, etc. It is used in a variety of cosmetic products. As Kombucha Tea, it is consumed as a beverage in many parts of the world and thought to exert a number of therapeutic benefits in metabolic ...

Viewed 6 times • 0 likes



ANALYSES OF KOMBUCHA FERMENTS

By Michael R. Roussin

NO ABSTRACT

Viewed 99 times • 0 likes



ANTIMICROBIAL ACTIVITY OF FERMENTED GREEN TEA LIQUID

By You-Ying Tu, Hui-Long Xia

Green tea kombucha made of sugar and single yeast was investigated for its antimicrobial activity and composition changes during fermentation. Individual and total tea polyphenols, caffeine, sucrose, reducing sugar, total sugar, pH, acetic acid and total acids, ethanol concentration, ...

Viewed 21 times • 0 likes



ANTIOXIDANT ACTIVITIES OF KOMBUCHA PREPARED FROM THREE DIFFERENT SUBSTRATES AND CHANGES IN CONTENT OF PROBIOTICS DURING STORAGE

By Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin

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 ...

Viewed 48 times • 0 likes



ANTIPROLIFERATIVE AND ANTIMICROBIAL ACTIVITY OF TRADITIONAL KOMBUCHA AND SATUREJA MONTANA L. KOMBUCHA

By Dragana D Cetojevic-Simin, G M Bogdanovic, Dragoljub D Cvetkovic, Aleksandra S Velicanski

PURPOSE: To carry out a preliminary investigation of the biological activity of Kombucha beverages from Camellia sinensis L. (black tea) and Satureja montana L. (winter savory tea), that have consuming acidity. MATERIALS AND METHODS: Cell growth effect was measured by sulforhodamine B ...

Viewed 6 times • 0 likes



ARSENIC REMOVAL FROM GROUNDWATER BY PRETREATED WASTE TEA FUNGAL BIOMASS

By G S Murugesan, Muthuswamy Sathishkumar, Krishnaswami Swaminathan

Arsenic contamination in ground water poses a serious threat on human health. The tea fungus, a waste produced during black tea fermentation has been examined for its capacity to sequester the metal ions from ground water samples. Autoclaved tea fungal mat and autoclaving followed by FeCl3 ...

Viewed 6 times • 0 likes



BACTERIAL CELLULOSE OF KOMBUCHA MUSHROOM TEA

By Soheir S. Abd El-Salam

Kombucha is composed of yeast and acetic acid bacteria especially, Acetobacter Xylinum which forms a cellulose pellicle on tea broth. The yield and properties of cellulose produced were investigated in this study; the tea broth was fermented naturally for 14 days in the presence of different ...

Viewed 21 times • 1 likes



BIOCHEMICAL AND MICROBIAL CHANGES DURING FERMENTATION OF TEA FUNGUS (KOMBUCHA)

By Selma El Siddig Ahmed, Hamid Ahmed Dirar

This research was carried out to study the biochemical and microbial changes that occur during fermentation of tea fungus. Tea fungus, also known as Kombucha, is a fermented beverage resulting from the heavy gelatinous growth of a consortium of microorganisms in tea extract and is a popular ...

Viewed 13 times • 0 likes



BIOCHEMICAL CHARACTERISTICS OF TEA FUNGUS PRODUCED DURINGKOMBUCHA FERMENTATION

By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun

Tea fungus is symbiotic culture of acetic acid bacteria and yeasts, widely used to produce kombucha tea. Due to the rich biomass in tea fungus, it can be utilized as protein supplement in animal feed. The present study aimed to analyze the biochemical characteristics of tea fungus with the ...

Viewed 6 times • 0 likes



BLOOD CHOLESTEROL DEGREE OF WHITE RAT (RATTUS NORVEGICUS L) AFTER GETTING KOMBUCHA FLUID PER-ORAL

By Tuti Rahayu

Cholesterol is a type of fat that is normally present in the blood, but in high concentrations of cholesterol can lead to atherosclerosis, which ultimately will have an impact on coronary heart disease. One alternative treatment that does not cause side effects is the use of kombucha. Kombucha ...

Viewed 7 times • 0 likes



CHANGES IN CONTENT OF ORGANIC ACIDS AND TEA POLYPHENOLS DURING KOMBUCHA TEA FERMENTATION

By Rasu Jayabalan, Subbaiya Marimuthu, Krishnaswami Swaminathan

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Tea polyphenols which includes (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and theaflavin (TF) have been ...

Viewed 42 times • 1 likes



CHANGES IN FREE RADICAL SCAVENGING ACTIVITY OF KOMBUCHA DURING FERMENTATION

By T Srihari, U Satyanarayana

Kombucha is a homemade fermented tea that has been traditionally consumed in China for over 2200 years, and is now being used in many other countries. The biochemical basis of the health benefits of kombucha remains largely unknown. The present study was focused on changes in the total ...

Viewed 5 times • 0 likes



CHANGES IN MAJOR COMPONENTS OF TEA FUNGUS METABOLITES DURING PROLONGED FERMENTATION

By C Chen, BY Liu

Changes in major components and microbes in tea fungus broth (or kombucha; teakwass) prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in ...

Viewed 2 times • 0 likes



CHARACTERIZATION OF CELLULOSE PRODUCTION BY A GLUCONACETOBACTER XYLINUS STRAIN FROM KOMBUCHA

By Vu Tuan Nguyen, Bernadine Flanagan, Michael J. Gidley, Gary A. Dykes

The aims of this work were to characterize and improve cellulose production by a Gluconoacetobacter xylinus strain isolated from Kombucha and determine the purity and some structural features of the cellulose from this strain. Cellulose yield in tea medium with both black tea and green tea and ...

Viewed 2 times • 0 likes



COMMON SENSE QUESTIONS FOR THE LAY-PERSON ON THE TOPIC OF KOMBUCHA OR MANCHURIAN MUSHROOM TEA

By Michael R. Roussin

NO ABSTRACT--Short article about FAQs about kombucha

Viewed 4 times • 0 likes



COMPARATIVE HEALING PROPERTY OF KOMBUCHA TEA AND BLACK TEA AGAINST INDOMETHACIN-INDUCED GASTRIC ULCERATION IN MICE: POSSIBLE MECHANISM OF ACTION

By D Banerjee, S A Hassarajani, B Maity, G Narayan, S K Bandyopadhyay, S Chattopadhyay

The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, showed ...

Viewed 0 times • 0 likes



COMPARATIVE STUDY OF ANTIBACTERIAL PROPERTY OF KOMBUCHA TEA PREPARED FROM BOTH BLACK TEA AND GREEN TEA AGAINST HUMAN PATHOGEN SHIGELLA SONNEI NK3360

By Debanjana Bhattacharya

Kombucha tea is a popular beverage, produced by fermenting sugared black tea or green tea by a consortium of yeast and acetic acid bacteria. It is claimed to have many beneficial effects to human health but few have been proved scientifically. In the present work, we focused on time-dependent ...

Viewed 13 times • 0 likes



COSMETIC OR DERMOPHARMACEUTICAL COMPOSITIONS CONTAINING KOMBUCHA

By Karl Lintner

Cosmetic or dermopharmaceutical compositions which contain kombucha are disclosed. The present invention further relates to the use of kombucha and cosmetic or dermopharmaceutical compositions containing the same, alone or in combination, for the care of the skin, mucosae and skin appendages, ...

Viewed 0 times • 0 likes



DETERMINATION AND CHARACTERIZATION OF THE ANTIMICROBIAL ACTIVITY OF THE FERMENTED TEA KOMBUCHA

By C J Greenwalt, R, A, Keith H Steinkraus

Early reports onKombucha, a traditional fermented tea beverage, suggested that it has antimicrobial activity against a spectrum of organisms, and that concentrates of unfermented tea components also have anti microbial properties. Therefore, the focus of this study was to determine and ...

Viewed 3 times • 0 likes



DETERMINATION OF THE CURVE OF GLUCOSE CONSUMPTION OF KOMBUCHA BY HPLC AND OPTIMIZATION OF CULTURE MEDIUM

By Wen-li Tian, Bao-ping Ji, Bo Li, Hong Zhang

Gluconacetobacter sp. A22 was isolated from the symbiotic culture of Kombucha made in the lab. It could produceplenty of d-Saccharich acid 1,4 lactone. Glucose was determined with HPLC.The fermentation period was confirmed for 126hby the cure of glucose consumption (The flasks were incubated at ...

Viewed 0 times • 0 likes



DETOXIFICATION OF LEUCAENA LEUCOCEPHALA LEAVES BY MIXED FERMENTATION WITH KOMBUCHA AND LACTOBACILLUS ACIDOPHILUS

By Changhui Luo, Zhong Dan, Kai Zao,Shengjun

Kombucha liquid,liquid Lactobacillus acidophilus(Moro) Hansen et Mocquot,Lactobacillus bulgaricus(Orla-Jensen) Rogosa et Hansen and Lactobacillus plantarum(Orla-Jensen) Bergey were used to ferment leaves of Leucaena leucocephala(Lamarck) de Wit to study their detoxification of the leaves,and ...

Viewed 1 times • 0 likes



DOES KOMBUCHA TEA ATTENUATE THE HEPATO-NEPHEROTOXICITY INDUCED BY A CERTAIN ENVIRONMENTAL POLLUTANT?

By Ola Ali Gharib

Trichloroethylene (TCE) may induce oxidative stress which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. The aim of this study was to investigate the protective role of oral administration of kombucha tea in rats with TCE as an environmental ...

Viewed 5 times • 0 likes



DOES KOMBUCHA TEA REDUCE THE DAMAGE-INDUCED BY RADIATION EXPOSURE?

By Ola Ali Gharib

This work has been performed to investigate the protective effect and the antimicrobial activity that occur following oral administration of kombucha tea (kt) ferment in rats with a fractionated dose of 9 Gy. The protective effect of kt ferment was monitored by assessment of serum enzymes ...

Viewed 3 times • 1 likes



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