Channel: Reactions

Category: Science & Technology

Tags: chemistrykombucha teafermented foodskombucha tea makingamerican chemical societyeducationacs reactionsmicrobiologyhomebrewscience communicationkombuchawhat is kombuchayeastacsscobysciencekombucha scobyfermentation

Description: What is kombucha? And are there limits to what we can turn into kombucha? #kombucha #fermentation #ferment You might also like: How is Kimchi Made? youtu.be/DG4afs7C1XI What is Natto? youtube.com/watch?v=a9a7LKle9AQ What Are Century Eggs? youtube.com/watch?v=NL8kMj-GlLs How Is Whiskey Made? youtu.be/cR7Bt9Ei_zI Credits: Executive Producers: George Zaidan Hilary Hudson Producers: Andrew Sobey Elaine Seward Writer/Host: Samantha Jones, PhD Scientific consultants: Lelia Duman, PhD Brianne Raccor, PhD Sources: Code of Federal Regulations Title 21 accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=114&showFR=1 Kombucha Tea Fermentation: Microbial and Biochemical Dynamics pubmed.ncbi.nlm.nih.gov/26796581 Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity pubmed.ncbi.nlm.nih.gov/19420997 Sequence-based Analysis of the Bacterial and Fungal Compositions of Multiple Kombucha (Tea Fungus) Samples pubmed.ncbi.nlm.nih.gov/24290641 The Yeast Spectrum of the 'Tea Fungus Kombucha' pubmed.ncbi.nlm.nih.gov/8559192 Surviving Antioxidant Supplements pubmed.ncbi.nlm.nih.gov/17505064 Lead Induced Oxidative Stress: Beneficial Effects of Kombucha Tea pubmed.ncbi.nlm.nih.gov/14631833 Studies on Toxicity, Anti-Stress and Hepato-Protective Properties of Kombucha Tea pubmed.ncbi.nlm.nih.gov/11723720 Kombucha Fermentation and Its Antimicrobial Activity pubmed.ncbi.nlm.nih.gov/10888589 Hypoglycemic and Antilipidemic Properties of Kombucha Tea in Alloxan-Induced Diabetic Rats pubmed.ncbi.nlm.nih.gov/22591682 Antiproliferative and Antimicrobial Activity of Traditional Kombucha and Satureja Montana L. Kombucha pubmed.ncbi.nlm.nih.gov/18979556 Taking a bite out of food waste blog.frontiersin.org/2020/02/28/taking-a-bite-out-of-food-waste Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry frontiersin.org/articles/10.3389/fmicb.2020.00293/full?utm_source=fweb&utm_medium=nblog&utm_campaign=ba-sl-fmicb-wasted-bread-industry A Case of Kombucha Tea Toxicity pubmed.ncbi.nlm.nih.gov/19460826 Probable Gastrointestinal Toxicity of Kombucha Tea: Is This Beverage Healthy or Harmful? pubmed.ncbi.nlm.nih.gov/9346462 Kombucha Science illinoisscience.org/2019/07/kombucha-science-behind-craze Understanding Kombucha Tea Fermentation: A Review onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.14068 FDA’s guidelines on pH accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=114&showFR=1#:~:text=(1)%20Acidified%20foods%20shall%20be,accordance%20with%20the%20scheduled%20process. Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications ncbi.nlm.nih.gov/pmc/articles/PMC6117990 A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12073#:~:text=Acetic%20acid%20bacteria%20from%20kombucha,used%20as%20a%20carbon%20source.&text=Glucuronic%20and%20gluconic%20acids%20are,fermentation%20process%20on%20traditional%20substrate Produced by the American Chemical Society. Join the American Chemical Society! bit.ly/Join_acsmembership