$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Kombucha: Review

International journal of gastronomy and food science, v.22, 2020년, pp.100272 -   

Coelho, Raquel Macedo Dantas (Instituto Federal de Educaç) ,  Almeida, Aryelle Leite de (ã) ,  Amaral, Rafael Queiroz Gurgel do (o, Ciê) ,  Mota, Robson Nascimento da (ncia e Tecnologia Do Rio Grande Do Norte) ,  Sousa, Paulo Henrique M. de (Gastronomy Undergraduate Program, Culture and Art Institute, Federal University of Ceara)

Abstract AI-Helper 아이콘AI-Helper

Abstract Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts (SCOBY). Rising in the food market contributes to the balance of the intestinal microbiota and antimicrobial and antic...

주제어

참고문헌 (91)

  1. Ahmed 19 2013 Tea in Health and Disease Prevention Green tea: plants, processing, manufacturing and production 

  2. Ann. Microbiol. Ayed 67 1 111 2016 10.1007/s13213-016-1242-2 Development of a beverage from red grape juice fermented with the Kombucha consortium 

  3. Ann. Microbiol. Ayed 65 2293 2015 10.1007/s13213-015-1071-8 Manufacture of a beverage from cactus pear juice using "tea fungus" fermentation 

  4. Current Opinion in Food Science Barros 32 1 2020 10.1016/j.cofs.2019.12.003 Paraprobiotics and postbiotics: concepts and potential applications in dairy products 

  5. LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.) Battikh 47 1 71 2012 10.1016/j.lwt.2011.12.033 Antimicrobial effect of Kombucha analogues 

  6. Belitz 951 2009 Coffee, Tea, Cocoa, Food Chemistry 

  7. Brasil vol. 1 13 2019 Instrucao Normativa n° 41, de 17 de setembro de 2019 

  8. REIcEn - Revista de Iniciacao a Pesquisa e Extensao. Bruschi 1 Esp 162 2018 O ressurgimento do cha de kombucha 

  9. Bioresour. Technol. Cacicedo 213 172 2016 10.1016/j.biortech.2016.02.071 Progress in bacterial cellulose matrices for biotechnological applications 

  10. Cellulose Campano 23 1 57 2016 10.1007/s10570-015-0802-0 Enhancement of the fermentation process and properties of bacterial cellulose: a review 

  11. Carvalhes 2020 Fermentacao a Brasileira 

  12. Int. J. Food Microbiol. Chakravorty 220 63 2016 10.1016/j.ijfoodmicro.2015.12.015 Kombucha tea fermentation: microbial and biochemical dynamics 

  13. Food Rev. Int. Chen 27 1 2010 10.1080/87559129.2010.518294 Production, quality, and biological effects of oolong tea (Camellia sinensis) 

  14. Food Chem. Chu 98 3 502 2006 10.1016/j.foodchem.2005.05.080 Effects of origins and fermentation time on the antioxidant activities of Kombucha 

  15. Eur. J. Canc. Prev.: the official journal of the European Cancer Prevention Organisation (ECP) Conney 11 2 28 2002 Inhibitory effects of tea and caffeine on UV-induced carcinogenesis: relationship to enhanced apoptosis and decreased tissue fat 

  16. Front. Microbiol. Costa 8 2027 2017 10.3389/fmicb.2017.02027 Production of bacterial cellulose by Gluconacetobacter hansenii using corn steep liquor as nutrient sources 

  17. FEMS Microbiol. Ecol. Coton 93 5 1 2017 10.1093/femsec/fix048 Unraveling microbial ecology of industrial­scale Kombucha fermentations by metabarcoding and culture­based methods 

  18. Cvetkovic 2008 Kombucha Made from Medical Herbs - Biological Activity and Fermentation 

  19. Biomacromolecules Czaja 8 1 1 2007 10.1021/bm060620d The future prospects of microbial cellulose in biomedical applications 

  20. Food Sci. Technol. Danesi 18 1 1998 10.1590/S0101-20611998000100027 Otimizacao da producao de nata (celulose bacteriana) por fermentacao em superficie 

  21. Food Microbiol. De Filippis 17 11 2018 10.1016/j.fm.2018.01.008 Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation 

  22. Food Res. Int. Dufresne 33 6 409 2000 10.1016/S0963-9969(00)00067-3 Tea, Kombucha, and health: a review 

  23. Dutta 259 2019 Production and Management of Beverages Kombucha drink: production, quality, and safety aspects 

  24. Fda Food and Drug Administration 

  25. Frank 1995 Kombucha: Healthy Beverage and Natural Remedy from the Far East 

  26. Food Sci. Technol. (Zur.) Fu 34 1 123 2014 10.1590/S0101-20612014005000012 Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage 

  27. Nutrients Gaggia 11 1 1 2019 10.3390/nu11010001 Kombucha beverage from green, black and rooibos teas: a comparative study looking at microbiology, chemistry and antioxidant activity 

  28. Gama 2013 Bacterial Nanocellulose: a Sophisticated Multifunctional Material 

  29. Arch. Latinoam. Nutr. Gonzalez 53 2 111 2003 The chemo-preventive effect of tea and its components 

  30. J. Food Protect. Greenwalt 63 7 976 2000 10.4315/0362-028X-63.7.976 Kombucha, the fermented tea: microbiology, composition, and claimed health effects 

  31. Journal fur Verbraucherschutz und Lebensmittelsicherheit Hilal 2 4 414 2007 10.1007/s00003-007-0250-3 Characterization of white tea-comparison to green and black tea 

  32. Hoffmann 

  33. Illana vol. 31 269 2007 

  34. Current Opinion in Clinical Nutrition and Metabolic Ioannides 6 6 649 2003 10.1097/00075197-200311000-00008 Antimutagenic activity of tea: role of polyphenols 

  35. World J. Microbiol. Biotechnol. Jagannath 24 2593 2018 10.1007/s11274-008-9781-8 The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (Nata-de-coco) by Acetobacter xylinum 

  36. Mycologist Jarrell 14 4 166 2000 10.1016/S0269-915X(00)80034-8 The kombucha consortia of yeast and bacteria 

  37. Food Chem. Jayabalan 109 1 227 2008 10.1016/j.foodchem.2007.12.037 Changes in free-radical scavenging ability of kombucha tea during fermentation 

  38. Indian Journal of Biotechnology Jayabalan 10 75 2011 Effect of solvent fractions of kombucha tea on viability and invasiveness of cancer cells - Characterization of dimethyl 2-(2 hydroxy-2-methoxypropylidine) malonate and vitexin 

  39. Compr. Rev. Food Sci. Food Saf. Jayabalan 13 4 538 2014 10.1111/1541-4337.12073 Review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus 

  40. Jayabalan 2016 Kombucha. Reference module in food science 

  41. Beverages Kim 6 15 1 2020 Current trends in kombucha: marketing perspectives and the need for improved sensory research 

  42. Prog. Polym. Sci. Klemm 26 9 1561 2001 10.1016/S0079-6700(01)00021-1 Bacterial synthesized cellulose - artificial blood vessels for microsurgery 

  43. J. Intensive Care Med. Kole 24 3 205 2009 10.1177/0885066609332963 A case of Kombucha tea toxicity 

  44. Macedonian J. Med. Sci. Kovacevic 7 128 2014 10.3889/oamjms.2014.023 A toxic hepatitis caused the kombucha tea - case report 

  45. CyTA - J. Food Leal 16 1 390 2018 10.1080/19476337.2017.1410499 A review on health benefits of kombucha nutritional compounds and metabolites 

  46. J. Chromatogr. A Lee 881 1-2 439 2000 10.1016/S0021-9673(00)00215-6 Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis 

  47. Food Chem. Lee 174 452 2015 10.1016/j.foodchem.2014.11.086 Metabolomic unveiling of a diverse range of green tea (Camellia sinensis) metabolites dependent on geography 

  48. Food Chem. Mabasa 112 1 178 2009 10.1016/j.foodchem.2008.05.055 Milk-based beverages obtained by Kombucha application 

  49. Roum Biotechnol Lett Malba?a 7 1 573 2001 Sucrose and inulin balance during tea fungus fermentation 

  50. Iran. J. Environ. Health Sci. Eng. Mamisahebei 4 2 85 2007 Removal of arsenic from an aqueous solution by pretreated waste tea fungal biomass 

  51. Am. J. Clin. Nutr. Manach 79 5 727 2004 10.1093/ajcn/79.5.727 Polyphenols: food sources and bioavailability 

  52. Hem. Ind. Markov 57 10 456 2003 10.2298/HEMIND0310456S Kombucha - functional beverage: caompositidn, characteristics and process of biotransformation 

  53. Food Microbiol. Marsh 38 171 2014 10.1016/j.fm.2013.09.003 Sequence­based analysis of the bacterial and fungal compositions of multiple Kombucha (tea fungus) samples 

  54. Mcgee 435 2004 Flavorings from Plants: Herbs and Spices, Tea and Coffee. On Food and Cooking: the Science and Lore of the Kitchen 

  55. Bioresour. Technol. Murugesan 96 16 1743 2005 10.1016/j.biortech.2005.01.006 Supplementation of waste tea fungal biomass as a dietary ingredient for broiler chicks 

  56. Bioresour. Technol. Murugesan 97 3 483 2006 10.1016/j.biortech.2005.03.008 Arsenic removal from groundwater by pretreated waste tea fungal biomass 

  57. CyTA - J. Food Neffe-Skocinska 15 4 601 2017 10.1080/19476337.2017.1321588 Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties 

  58. Electron. J. Biotechnol. Nematollahi 21 49 2016 10.1016/j.ejbt.2016.03.001 Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage 

  59. LWT - Food Science and Technology Nguyen 64 2 1149 2015 10.1016/j.lwt.2015.07.018 Screening the optimal ratio of symbiosis between isolated yeast and acetic bacteria strain from traditional Kombucha for high-level production of glucuronic acid 

  60. J. Environ. Health Nummer 76 4 8 2013 Kombucha brewing under the food and drug administration model food code: risk analysis and processing guidance 

  61. Porto Alegre Paludo 2017 Desenvolvimento e caracterizacao de kombucha obtida a partir de cha verde e extrato de erva-mate: processo artesanal e escala laboratorial. Universidade Federal do Rio Grande do Sul, Instituto de Ciencia e Tecnologia de Alimentos 

  62. J. Biochem. Mol. Biol. Park 36 1 66 2003 Signal transduction pathways: targets for green and black tea polyphenols 

  63. Med. J. Aust. Phan 169 11-12 644 1998 10.5694/j.1326-5377.1998.tb123448.x Lead poisoning from drinking Kombucha tea brewed in a ceramic pot 

  64. Prog. Polym. Sci. Puppi 35 4 403 2010 10.1016/j.progpolymsci.2010.01.006 Polymeric materials for bone and cartilage repair 

  65. Amb. Express Reva 5 1 1 2015 10.1186/s13568-015-0124-5 Metabarcoding of the Kombucha microbial community grown in different microenvironments 

  66. Rodrigues 2018 Caracteristicas fisicas e quimicas de kombucha a base de cha de hibisco (Hibiscus sabdariffa, L.). Desvendando mitos, 6° Simposio de Seguranca Alimentar 

  67. Rubio Delgado 2015 Te de Kombucha y sus beneficios para el sistema digestivo (Dissertation) 

  68. Rev. Med. Interne Sabouraud 30 12 1038 2009 10.1016/j.revmed.2008.05.010 Environmental lead poisoning from lead-glazed earthenware used for storing drinks 

  69. J. Am. Med. Assoc. Sadjadi 280 18 1567 1998 10.1001/jama.280.18.1567 Cutaneous anthrax associated with the Kombucha 'mushroom' in Iran 

  70. Santos 2016 Kombucha: caracterizacao da microbiota e desenvolvimento de novos produtos alimentares para uso em restauracao. Dissertacao (Mestrado) - Curso de Mestrado em Ciencias Gastronomicas 

  71. J. Microb. Biochem. Technol. Santos 1 1 72 2009 10.4172/1948-5948.1000014 Antimicrobial activity of broth fermented with kombucha colonies 

  72. Acta Period. Technol. ?iban 43 335 2012 10.2298/APT1243335S Biosorption of copper (II) and chromium (VI) by modified tea fungus 

  73. J. Agric. Food Chem. Sreeramulu 48 6 2586 2000 10.1021/jf991333m Kombucha fermentation and its antimicrobial activity 

  74. Biomedicine & Preventive Nutrition Srihari 3 1 53 2013 10.1016/j.bionut.2012.08.001 Downregulation of signaling molecules involved in angiogenesis of prostate cancer cell line (PC-3) by kombucha (lyophilized) 

  75. Porto Alegre Suhre 2020 Kombuchas produzidas e comercializadas no Brasil: caracteristicas fisico-quimicas e composicao microbiana. Dissertacao (Mestrado) - programa de Pos-Graduacao em Ciencia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul 

  76. Food Analytical Methods Talebi 10 4062 2017 10.1007/s12161-017-0980-5 Examination of the varied and changing ethanol content of commercial kombucha products 

  77. Int. J. Food Microbiol. Teoh 95 2 119 2004 10.1016/j.ijfoodmicro.2003.12.020 Yeast ecology of Kombucha fermentation 

  78. Teyssier 2016 Fermented Foods: Part I: Biochemistry and Biotechnology Acetic acid bacteria: prospectives applications in food biotechnology 

  79. 2015 U. S. Department of the Treasury 

  80. Journal of Functional Foods Tu 52 81 2019 10.1016/j.jff.2018.10.024 Use of kombucha consortium to transform soy whey into a novel functional beverage 

  81. Rev. Chil. Nutr. Valenzuela 31 2 72 2004 10.4067/S0717-75182004000200001 El consumo de te y la salud: caracteristicas y propriedades beneficas de esta bebida milenaria 

  82. Romanian Biotechnological Letters Velicanski 18 1 8034 2013 Characteristics of kombucha fermentation on medicinal herbs from Lamiaceae family 

  83. Biomed. Environ. Sci. Vijayaraghavan 13 4 293 2000 Subacute (90 days) oral toxicity studies of Kombucha tea 

  84. J. Food Sci. Villarreal-Soto 83 3 580 2018 10.1111/1750-3841.14068 Understanding kombucha tea fermentation: a review 

  85. Int. J. Food Sci. Technol. Wang 46 7 1406 2011 10.1111/j.1365-2621.2011.02629.x Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer 

  86. J. Chem. Watawana 1 2015 Health, wellness, and safety aspects of the consumption of Kombucha 

  87. J. Food Process. Preserv. Watawana 39 6 2596 2015 10.1111/jfpp.12509 Enhancement of the functional properties of coffee through fermentation by "tea fungus" (kombucha) 

  88. Int. J. Food Sci. Technol. Watawana 51 2 490 2016 10.1111/ijfs.13006 Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with Kombucha "tea fungus 

  89. J. Gen. Appl. Microbiol. Yamada 58 5 397 2012 10.2323/jgam.58.397 Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae) 

  90. LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.) Yi 62 1 194 2015 10.1016/j.lwt.2015.01.003 Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis 

  91. Talanta Zuo 57 2 307 2002 10.1016/S0039-9140(02)00030-9 Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector 

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로