Relevant bibliographies by topics / Kombucha Tea Recipe

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Academic literature on the topic 'Kombucha Tea Recipe'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Kombucha Tea Recipe"

1

Pivovarov, O. A., O. S. Kovalоva, M. R. Hanzii, and V. S. Draiuk. "Features of the technology and prospects of kombucha production from various raw materials." Science, technologies, innovation, no. 2(34) (2025): 100–112. https://doi.org/10.35668/2520-6524-2025-2-11.

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The work presents the expediency of using various tea and sugar raw materials for the production of kombucha. The novelty consists in the creation of recipes, namely, the replacement of classic black tea with different types of tea raw materials. The useful properties of the used tea raw materials are described. The expediency of using exotic components in kombucha production technology was also analyzed. In addition, a selection of non-traditional sugar-containing raw materials was carried out. It is proposed to use non-traditional flavoring components in parallel with various tea raw materia
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2

Kluz, Maciej Ireneusz, Karol Pietrzyk, Miłosz Pastuszczak, et al. "Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars." Foods 11, no. 10 (2022): 1523. http://dx.doi.org/10.3390/foods11101523.

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Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the compositi
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3

Puspitasari, Yenny, Maulina Nurikasari, and Retno Palupi Yoni Siwi. "CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL." CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL 2, no. 2 (2017): 90–96. https://doi.org/10.5281/zenodo.1117425.

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<strong><em>Bacground:</em></strong><em> 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. </
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4

Cullinan, Sitara, Mallika Mahida, Rawane Raad, et al. "Determining Critical Food Safety Factors for Safely Homebrewing Kombucha: A Study on Microbial Survivability." Food Protection Trends 45, no. 2 (2025): 92–102. https://doi.org/10.4315/fpt-24-009.

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With the surge in popularity of kombucha tea, there has been a growing trend of individuals brewing this beverage at home. However, no consumer recipes have been evaluated by food safety Extension specialists for safety and quality. The present study aimed to determine critical food safety factors necessary for safely homebrewing kombucha. Kombucha was prepared with commercial Symbiotic Culture of Bacteria and Yeasts (SCOBY) and sugar concentrations of 26 g/L, 53 g/L, and 80 g/L prior to inoculation with surrogate organisms Escherichia coli K12, avirulent Salmonella strain (Salmonella Typhimur
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5

Gusev, Aleksandr, Olesya Kaluzhina, Irek Bagautdinov, and Aygul' Nafikova. "TECHNOLOGY DEVELOPMENT FOR PRODUCING KOMBUCHA – BASED KVASS WITH MINT EXTRACT ADDITION." Bulletin of KSAU, no. 4 (July 4, 2024): 175–81. http://dx.doi.org/10.36718/1819-4036-2024-4-175-181.

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The purpose of research is to develop a technology for producing a therapeutic and prophylactic drink, tea kvass, based on kombucha, with the addition of mint extract. The results of the influence of various dosages of mint in the production of kombucha-based kvass on the main organoleptic and physicochemical parameters are presented. An assessment of the quality of raw materials (water, sugar, tea) showed its compliance with the requirements of regulatory and technical documents in all respects. The chemical composition of mint was also studied according to the following indicators: content o
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6

Ivannikova, N. V., and O. N. Antimonova. "The use of starter cultures of fermented products – kombucha tea mushroom and pickled cabbage brine in bread production." Mechanics and Technologies, no. 4 (December 30, 2023): 60–66. http://dx.doi.org/10.55956/rzfj4016.

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The article considers the possibility of using natural starter cultures - fermented kombucha juice and pickled cabbage brine in bread production. The recipe and technology of wheat bread using a starter culture of spontaneous fermentation have been developed and its quality indicators have been determined.
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7

KALUZHINA, Olesya Yurievna, Anna Dmitrievna ZARUBEZHNAYA, Evgeny Nikolaevich CHERNENKOV, Alfiya Adipovna CHERNENKOVA, Alexander Yurievich BODROV, and Olga Vladimirovna ILLARIONOVA. "The usage of kombucha tea in the recipe of the soft drink." Russian Electronic Scientific Journal, no. 3 (2022): 27–41. http://dx.doi.org/10.31563/2308-9644-2022-45-3-27-41.

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8

Frolova, Yuliya, Valentina Vorobyeva, Irina Vorobyeva, et al. "Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins." Fermentation 9, no. 6 (2023): 552. http://dx.doi.org/10.3390/fermentation9060552.

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the d
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9

Kruk, Marcin, Monika Trząskowska, Iwona Ścibisz, and Patryk Pokorski. "Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks." Microorganisms 9, no. 1 (2021): 123. http://dx.doi.org/10.3390/microorganisms9010123.

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For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive anal
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Books on the topic "Kombucha Tea Recipe"

1

Kombucha Book: Step by Step Guide on How to Make Flavored Kombucha, Kombucha Recipe, Kamp Kombucha and Fermented Tea. Independently Published, 2020.

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2

Logbooks, Ziesmerch. Kombucha Brewing Log Book: Fermented Tea Recipe Notebook Journal. Independently Published, 2020.

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3

Avery, Louise. Living Tea: Healthy Recipes for Naturally Probiotic Kombucha. Ryland Peters & Small, 2016.

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Avery, Louise. Kombucha: Recipes for Naturally Fermented Tea Drinks to Make at Home. Ryland Peters & Small, 2023.

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5

Kombucha Recipes Book: Instructional Manual on How to Make Flavored Kombucha, Kombucha Flavor Recipes, Kombucha Scoby, Fermented Tea at Home. Independently Published, 2020.

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6

Kombucha: Healthy recipes for naturally fermented tea drinks. Ryland Peters & Small, 2018.

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7

Kombucha for Beginners: The Ultimate Guide on How to Make Kombucha at Home Including How to Make Kombucha Recipes, Kombucha Scoby, Kombucha Tea and Lots More. Independently Published, 2020.

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8

Kortge, Dylan. How to Make Kombucha Tea : Kombucha Origin and Health Benefits and Recipes for Beginner: Overview of the Different Brewing Methods for Kombucha. Independently Published, 2021.

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9

Chung, Megan. Home Brewed Kombucha: 28+ Creative Probiotic Tea Recipes to Help Improve Your Health. CreateSpace Independent Publishing Platform, 2014.

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10

Schwenk, Donna. Cultured food for health: A guide to healing yourself with probiotic foods : kefir, kombucha, cultured vegetables. 2015.

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