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KOMBUCHA an Example of Bacterial/Yeast
An example of bacterial/yeast fermentation KOMBUCHA M. Cambo WHAT IS KOMBUCHA? Fermented tea that is a nutrient rich tonic Cultured from a thick gelantinous mat that rests inside of the tea Culture is known as a “SCOBY” or Symbiotic Colony of Bacteria and Yeast This culture feeds off the caffeine and sugar creating a sour drink packed with B vitamins, enzymes, probiotics and antioxidants . When fermentation is complete there is little caffeine or sugar content. SCOBY Grows to the width of the container Over time a “baby” SCOBY (another layer) will form from the mother This SCOBY can be split from the mother and used to create another batch of Kombucha Acidic environment protects the SCOBY from harmful bacteria, however equipment used to make Kombucha should still be sterilized with distilled vinegar to prevent mold/bacterial contamination ORGANISMS IN THE SCOBY Unique to Kombucha: Gluconacetobacter kombuchae Zygosaccharomyces kombuchaensis Other possible microorganisms Gluconacetobacter xylinus Saccharomyces cerevisiae Brettanomyces bruxellensis Candida stellata Schizosaccharomyces pombe Microorganisms in a SCOBY at 400X Zygosaccharomyces bailii FERMENTATION Ingredients required: Tea, Water, Sugar and mother culture (SCOBY) SCOBYS are made up of a variety of anaerobic and aerobic microorganisms Sucrose + microorganisms fructose + glucose gluconic acid + acetic acid Kombucha Fermentation and Its Antimicrobial Activity Guttapadu Sreeramulu,Yang Zhu,* and, and Wieger Knol Journal of Agricultural and Food Chemistry 2000 48 (6), 2589-2594 -
Instructions for Making Kombucha
Kombucha Want more? Dozens of eBooks, videos, & starter culture expert tips on our website: www.culturesforhealth.com Instructions m R You can make delicious kombucha at home! What You’ll Need Total time: 30+ days _ Active time: 15 minutes + 1 minute daily 1 dehydrated kombucha starter culture (SCOBY) Water free of chlorine and fluoride (bottled spring water) A kombucha starter culture consists of a sugar White or plain organic cane sugar (avoid harsh sugars) symbiotic colony of bacteria and yeast you Plain, unflavored black tea, loose or in bags (SCOBY). When combined with sweetened can do Distilled white vinegar tea and fermented, the resulting kombucha this 1 quart glass jar beverage has a tart zing. Coffee filter or tight-weave cloth and rubber band to secure Measuring cups and spoons Activating the SCOBY Thermometer 1. make sweet tea 2. add the scoby and vinegar 3. culture your kombucha A Combine 2-3 cups hot water and G Allow the mixture to > >D Add 1/2 cup vinegar to the cool tea. > culture 1/4 cup sugar in a jar. Stir to dissolve. undisturbed at 68°-85°F, out of >E Add the dehydrated SCOBY to the B 11/2 teaspoons loose tea or 2 tea direct sunlight, for 30 days. > Add tea mixture. bags. Steep at least 10 minutes. Apply vinegar to the cloth daily to help prevent mold growth. sugar 1/2 1/4 c. c. 68°-85°F 2-3 c. 2 F Dampen a cloth or coffee filter with > white vinegar; place it on the jar and secure it with a rubber band. -
KOMBUCHA Raspberry Ginger Straight (In Bucket) KOMBUCHA BEER Barleywine Strawberry-Rhubarb Saison
ON TAP KOMBUCHA KOMBUCHA BEER Raspberry Barleywine Ginger Strawberry-Rhubarb Saison Straight (in bucket) AGENDA 1. Kombucha Lexicon 2. Brief History 3. SCOBY 4.Yeasts, Bacteria, and other cool stuff 5.Fermentation Cycle 6.pH 7.Supposed Health Benefits 8.Basic Equipment and Recipe Ratios Kombucha Kombucha is a fermented , lightly effervescent, low alcohol tea. It is often referred to as a living food, due to its probiotic nature. Kombucha is fermented by using a Symbiotic Culture of Bacteria and Yeast. LEXICON Kombucha - Dr. Kombu, Cha (Japanese for tea) SCOBY – Symbiotic Culture of Bacteria and Yeast Nute – Nutrient-dense substrate that microbes transform during fermentation. For kombucha, the nute is sweetened tea. Nute is to kombucha as wort is to beer. Kombrewer - One who brews kombucha. Kombuchasseur – One with a palate attuned to the complexity of kombucha and is easily able to discern the quality and strength of a particular kombucha brew LEXICON Reverse Toxmosis – Simultaneous act of detoxing and toxifying, as in drinking kombucha beer Fermentation - Any of a group of chemical reactions that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. Aerobic – Requiring the presence of oxygen for life Anaerobic – Living in the absence of oxygen INTRODUCTION • A journey with a Mother and her babies • Brief History • Disappearance • Re-emergence • Hyper-Health Awareness SCOBY • SYMBIOTIC – having an the result of this same bacterial interdependent relationship activity done in a way that • CULTURE - Biology, the product enhances flavor, nutrition and or growth resulting from the digestibility of a substrate. -
STUDY of BIODEGRADABLE PACKAGING MATERIAL PRODUCED from SCOBY Priyanka Aduri*, Kokolu Ankita Rao, Areeba Fatima, Priyanka Kaul, A
Aduri et al RJLBPCS 2019 www.rjlbpcs.com Life Science Informatics Publications Original Research Article DOI: 10.26479/2019.0503.32 STUDY OF BIODEGRADABLE PACKAGING MATERIAL PRODUCED FROM SCOBY Priyanka Aduri*, Kokolu Ankita Rao, Areeba Fatima, Priyanka Kaul, A. Shalini Department of Biotechnology, Chaitanya Bharathi Institute of Technology, Hyderabad, Telangana, India. ABSTRACT: To overcome the various deleterious effects of plastic food packaging, the objective is to find out if in reality a material produced from biological sources could act as an alternative to plastic and could be put to use on a large scale. Micro-organisms have been found to be a better solution for production of high quality products with minimum complexity. Production of a food packaging material from a particular species of microorganisms might just be a solution to the problem of wide usage of plastic. SCOBY (symbiotic culture of bacteria and yeast) obtained on fermentation of Kombucha can serve as an edible packaging material. It is the gelatinous mat, a bacterial cellulose (BC) formed by Kombucha tea fermentation.Kombucha is a beverage that is produced by tea (Black tea/ Green tea) and sugar fermentation using SCOBY as starter culture. It is a conglomerate of yeasts and Acetic acid bacteria.Since SCOBY is a biologically consumable and a fully recyclable packaging option, it can be used to store food products with no waste thus giving a biodegradable, eco-friendly and a zero waste packaging if proved to be one. However, more research on the properties of SCOBY and its limitations if any are necessary for further conclusions. KEYWORDS: Plastic, Food packaging, biodegradable, SCOBY, Bacterial cellulose, Kombucha fermentation. -
Study of Glycerol and Respiro-Fermentative Metabolism Diversity Among Saccharomyces Yeasts
Programa de Doctorado en Biotecnología Study of glycerol and respiro-fermentative metabolism diversity among Saccharomyces yeasts Bruno Motta Oliveira Tesis Doctoral, Valencia 2016 Supervisores: Dra. Amparo Querol Simón Dr. Roberto Pérez Torrado STUDY OF GLYCEROL AND RESPIRO- FERMENTATIVE METABOLISM DIVERSITY AMONG SACCHAROMYCES YEASTS Tesis doctoral presentada por: Bruno Motta Oliveira Para optar al grado de doctor en Biotecnología por la Universidad de Valencia Supervisada por: Dra. Amparo Querol Simón y Dr. Roberto Pérez Torrado La Dra. Amparo Querol Simón, Profesora de investigación del Consejo Superior de Investigaciones Científicas (CSIC) en el Instituto de Agroquímica y Tecnología de los Alimentos (IATA), y el Dr. Roberto Pérez Torrado, investigador postdoctoral del Consejo Superior de Investigaciones Científicas (CSIC) en el Instituto de Agroquímica y Tecnología de los Alimentos (IATA). CERTIFICAN que la presente memoria “STUDY OF GLYCEROL AND RESPIRO-FERMENTATIVE METABOLISM DIVERSITY AMONG SACCHAROMYCES YEASTS” constituye la tesis doctoral de Don. Bruno Motta Oliveira para optar al grado de doctor en Biotecnología por la Universitat de València. Asimismo, certifican haber dirigido y supervisado tanto los distintos aspectos del trabajo como su redacción. Dra. Amparo Querol Simón Dr. Roberto Perez Torrado Esta Tesis Doctoral ha sido posible gracias a la concesión de la siguiente ayuda: ►Beca de Doctorado pleno en el exterior de CAPES (Coordenação de Aperfeiçoamento de Pessoal de nível Superior), órgano vinculado al Ministério de Educación del gobierno de Brasil. - El trabajo aquí descrito se enmarca dentro de los Proyectos de investigación que llevan por título: 1. “Grupo biotecnología enológica: Evolución adaptativa de propiedades de interés biotecnológico en levaduras del género Saccharomyces” del Programa Prometeo para grupos de investigación de excelencia (Generalitat Valenciana). -
Characterization and Analysis Kombucha Tea Antioxidant Activity Based on Long Fermentation As a Beverage Functional
Vol. 2 No. 2 Juli-Desember 2017 p-ISSN 2528-066X e-ISSN 2599-2880 CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni Siwi STIKes Surya MItra Husada Kediri [email protected], [email protected], [email protected] Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasidan. Product characteristic is needed to produce good product quality. Method: The researchers used experimental studies and used the RAL method by varying the length of fermentation of kombucha tea. Result: The result of characterization, kombucha tea pH the longer the fermentation time decreases, the longer the fermentation time the more bright, the weight of cellulose produced SCOBY more fermentation time increases weight, the reduction of sugar content the longer the fermentation time will decrease. The optimum antioxidant activity was obtained on the 7th day of fermentation of 93.79%. Conclusion: Based on the results and the above discussion can be concluded, the color will be brighter with increasing length of fermentation, as well as the weight will increase with the longer fermentation. In contrast to the pH and sugar reductions the longer the fermentation time will decrease. -
Biochemical Composition Properties of Kombucha SCOBY: Mini Reviews
Advances in Applied NanoBio-Technologies 2020, Volume 1, Issue 4, Pages: 99-104 J. Adv. Appl. NanoBio Tech. Journal web link: http://www.jett.dormaj.com https://doi.org/10.47277/AANBT/1(4)104 Biochemical composition propertieshttps://doi.org/10.47277/AANBT/ of Kombucha1(1)22 SCOBY: Mini Reviews 1* 1 S.Mazraedoost , N.Banaei 1 Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran. Received: 14/10/2020 Accepted: 27/10/2020 Published: 20/12/2020 Abstract Kombucha is a fermented tea drink prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombucha is characterized by a rich chemical content and stable properties. Kombucha is a beverage produced by the fermentation of sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha intake has been correlated with certain health benefits, such as: lowered cholesterol and blood pressure levels, decreased cancer spread, improved liver, immune system, and gastrointestinal functions. Keywords: Kombucha, SCOBY, Biochemical. 1 Introduction 2 Chemical composition Kombucha most often has black or green color and is a For more understanding of Kombucha's kinetics, we need to beverage created by fermentation of the tea and tea fungus. The have a definitive and comprehensive study on its composition and tea mushroom was brought to Europe from eastern Siberia and properties. Several essential factors such as fermentation time, the comes from the East Asia. Kombucha most commonly is also tea and sugar concentration, the used temperature, and the famous under other names, Japanese or Chinese mushroom. -
How to Make Kefir Recipe
How To Make Kefir Kefir Ingredients: • Tbsp. of Kefir grains (Scoby’s) Or Powder Cultures • 1 Cup of Milk • Small Colander Instructions: 1. Take a Tablespoon worth of Kefir Grain (Scoby’s) and place them in a mason jar. (From one jar to another) 1.2. Add a pinch of powder culture. 2. Pour 1 cup of Milk into the jar at room temperature 72‐74°F 3. Seal jar for and let it sit for 6‐10 hours at room temperature. 4. Poor over a colander enjoy and repeat. How many Grains for how much milk: Kefir is a very flexible recipe, the more grains you add the faster your milk gets fermented. The amount of fermentation time is also flexible, the more time you allow to sit at room temperature will have an out come of how sour it will taste. How They Are Used Milk Kefir Grains can be used to culture dairy milk or coconut milk. While other non‐ dairy milks may be cultured using milk kefir grains, results are inconsistent, and non‐dairy milk does not thicken when cultured like dairy milk does. Water Kefir Grains are usually used to culture sugar water, but may also be used to culture coconut water or fruit juice, with some care. Kefir Starter Culture can be used in dairy milk, coconut milk, coconut water, or fruit juice. How They Differ • Bacteria Strains. Generally speaking, powdered kefir starter has 7 to 9 strains depending on the particular brand of starter. Milk kefir grains and water kefir grains contain a long list of bacteria and yeast strains and subspecies, making kefir grains the more probiotic‐rich culture for making kefir. -
Foods We Ferment — and Why
Foods We Ferment — And Why Long before refrigeration prolonged the shelf life of perishable foods, people preserved seasonally available foods so they could have nutritious meals during times of scarcity. Fermentation is one of many methods of food preservation. The term fermentation describes a way to transform foods using the metabolic activity of microbes. Miraculous little microbes are everywhere — in the air, on surfaces, in the soil, on our skin, and even inside us in our digestive tracts! For millennia, humans have harnessed the power of microbes, using them to make foods more nutritious, tastier, and longer lasting — think sourdough bread, cheese, pickles, beer. Let's take a closer look at these microscopic wonders. Microbes: Tiny and Mighty The word microbe was coined as a collective term for various microscopic organisms (this term itself is often shortened to microorganisms). A vast group, it includes thousands upon thousands of species of bacteria, fungi, protozoa, and algae. (What about viruses? Some say they're microbes; others exclude them from the group because viruses are considered non-living until they enter a host cell.) Are microbes "germs?" Out of the countless species that exist on this planet, by far most microbes are either benign or beneficial to humans. Only a tiny fraction is considered harmful (also known as pathogenic or disease-causing), such as the Streptococcus bacterium that causes strep throat. Other bacterial diseases include cholera, tuberculosis, Lyme disease, and plague — the latter infamous for killing millions of Europeans during the Middle Ages. Although a few microbes like these can cause immense suffering, most play far more positive roles in our lives. -
Fermentation Kimchi, Kombucha, Kefir June 3, 2017
FERMENTATION KIMCHI, KOMBUCHA, KEFIR JUNE 3, 2017 Joyce Moser, UCCE Master Food Preserver of Amador/Calaveras County Fermentation • Preservation without heat • Uses beneficial bacteria, yeast, and mold • Reliably used for thousands of years • Produces bio-preservatives: lactic acid, acetic acid, alcohol • Prevents spoilage and growth of pathogens • Preserves and creates nutrients; breaks down nutrients into more digestible form; aids in digestion • Provides other health benefits • Process is simple and inexpensive Fermentation Categories • Lactic Acid Ferments – (sauerkraut, kimchi, pickles, yogurt, yogurt cheese) • Symbiotic Ferments (kefir, kombucha, ginger beer) • Yeast Ferments (beer, wine, sourdough bread) • Acetic Ferments (wine vinegar, malt vinegar, apple cider vinegar or other fruit vinegars • Mold Ferments (tempeh, koji (miso, sake, soy sauce), some cheeses) Fermentation Types • Spontaneous – “Wild fermentation” occurs spontaneously from bacteria, yeasts or molds – Examples: sauerkraut, pickles, kimchi, sourdough starter • Starter Cultures – Bacteria, yeast, or mold is introduced to the food – Examples: yogurt, kombucha, kefir, sourdough starter Common Ingredient: Salt • Table salt (finely ground, usually contains iodine and non-caking additives • Kosher salt (coarser salt with no additives) • Canning or pickling salt (fine-grained salt similar to table salt, no additives) • Sea salt (generic term for salt gathered by evaporation from sea water) • Mineral-rich salts of the land Common Ingredient: Water • Non-chlorinated or purified -
Maiz: Regalo De Los Dioses
www.flacsoandes.edu.ec MAIZ: REGALO DE LOS DIOSES José Echeverría A. y Cristina Muñoz G. AUSPICIO ESPECIAL DE FONCULTURA EDITOR INSTITUTO OTAVALENO DE ANTRQPQLOGIA I0A CIN TR O REGIONAL DK I N V 1ST IO AC ION K 8 I. jü . Q L - O l - l D V ito AM ^ . o r . J X 'j s, jV j- ) C a . Comité editorial Carlos A. Coba Andrade José Echeverría Almeida Patricio Guerra Guerra Hernán Jaramillo Cisneros Marcelo Valdospinos Rubio Renán Cisneros del Hierro Presidente Edwin Narváez Rivadeneira Director General Coordinador: Hernán Jaramillo Cisneros © Instituto Otavaleño de Antropología Carátula, Diagramación y diseño: Jorge Villarruel Negrete PRESENTACION Al Instituto Otavalefio de Antropología, Centro Regional de Investigaciones, a veces se ha pretendido, para su juzgamiento, confundirlo con un Centro de Extensión Cultural. Mas, los años de vivencia institucional, le han ido dando una forma de conceptuación extema, que ha permitido al grueso de la pobla ción, ir conociendo con mayor objetividad lo que hace el IOA. Un Centro de Investigaciones, no saca su producto con la velocidad con la que se lanza la pi- rotécnia al aire. El fruto de una investigación seria, demora mucho, más ahora que se hace difícil lograr el financiamiento para la publicación de dichos tra bajos. Esta pequeña Colección, que se le ha denominado "Curifián", sale a la luz, a enriquecer el área de las Ciencias Sociales del País, gracias a un crédito conce dido por FONCULTURA, entidad a la que agradecemos su acogida y decisión final. Esta colección consta de seis libros: MAIZ: REGALO DE LOS DIOSES, de José Echeverría y Cristina Muñoz, comienza con una breve reseña sobre el inicio y desarrollo del maíz, desde hace aproximadamente 5000 años antes de Cristo, hasta la actualidad. -
Caracterización Del Proceso De Elaboración Artesanal Y En Planta De Una Bebida Fermentada Tradicional a Base De Maíz (Zea Mays L.)
Caracterización del proceso de elaboración artesanal y en planta de una bebida fermentada tradicional a base de maíz (Zea mays L.) Martha Lucía Calderón Alvarado Universidad Nacional de Colombia Facultad de Ciencias Agrarias, Instituto de Ciencia y Tecnología de Alimentos ICTA Bogotá, Colombia 2018 Caracterización del proceso de elaboración artesanal y en planta de una bebida fermentada tradicional a base de maíz (Zea mays L.) Martha Lucía Calderón Alvarado Tesis o trabajo de investigación presentada(o) como requisito parcial para optar al título de: Magister en Ciencia y Tecnología de Alimentos Ph.D. María Soledad Hernández Gómez Docente Titular Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Línea de Investigación: Aseguramiento de la calidad y desarrollo de nuevos productos alimenticios de origen vegetal Universidad Nacional de Colombia Facultad de Ciencias Agrarias, Instituto de Ciencia y Tecnología de Alimentos ICTA Bogotá, Colombia 2018 Los abrazos se pueden sentir a kilómetros de distancia. Agradecimientos Este trabajo fue posible gracias a todas aquellas personas que estuvieron a mi lado: A mi familia que me impulsa a ver cada oportunidad de la vida como un aprendizaje y que todo es más fácil cuando se hace con amor. A mi mamá por hacerme saber que ¡yo puedo! Al Instituto de Ciencia y Tecnología de Alimentos de la Universidad Nacional, que me dio la oportunidad de conocer personas maravillosas que con su ayuda y apoyo hicieron de este recorrido académico un momento de alegría y amistad. A la Dra María Soledad Hernández por darme este trabajo hermoso y complejo por naturaleza, permitirme reconocer que se debe abrir camino para avanzar y que los obstáculos solo son oportunidades de crecer.