Three-choice
preferences
for
fermented
sorghum
teas
(FST)
were
examined
among
11
adult
Ossabaw
pigs.
The
objectives
experiments
1
and
2
(respectively)
to
determine
preference
for:
1)
one
of
three
types
FST
(white
vs.
sumac
roasted
sumac),
2)
isocaloric
control
(+control;
made
with
sucrose),
blended
(3Tea;
equal
parts
white,
sumac,
roasted-sumac),
or
a
negative
(-control;
distilled
water;
avoidance).
Pigs
first
conditioned
navigate
three-choice
maze.
For
experiment
1,
no
clear
behaviors
tea-type
observed.
consumed
nearly
all
the
teas,
but
pigs
least
amount
tea
in
session.
spent
most
time
their
heads
bowl
when
3Tea
was
offered,
followed
by
+control,
-control.
Regardless
tea-type,
show
strong
FST,
even
over
which
sweetened
water.
Adult
likely
prefer
complexity
flavors,
rather
than
sweetness
alone.
Future
projects
that
explore
health
benefits
this
formula
will
not
be
impeded
avoidance
Foods,
Journal Year:
2022,
Volume and Issue:
12(1), P. 47 - 47
Published: Dec. 22, 2022
Kombucha
tea
was
made
by
the
fermentation
of
SCOBY
culture
green
broth
with
addition
Fucus
vesiculosus
algae
extract,
Cetraria
islandica
lichen
extract
and
their
mixture.
also
without
herbal
supplements
as
a
control.
After
11
days
fermentation,
in
to
yeast
Brettanomyces
bruxellensis
bacteria
Komagataeibacter
rhaeticus
hansenii
contained
all
samples,
Zygosaccharomyces
bailii
cocois
were
detected
samples
extracts.
In
kombucha
additives,
total
fraction
decreased
compared
The
content
polyphenols
antioxidant
activity
beverages
extracts
comparable.
showed
an
increased
sucrose
organic
acids,
while
fructose
glucose
mixture
lower
than
other
samples.
had
highest
organoleptic
indicators
“aroma”,
“clarity”
“acidity”,
control
slightly
higher
“taste”
“aftertaste”.
results
this
study
indicate
potential
lichens
functional
for
obtaining
non-alcoholic
fermented
additional
nutraceutical
value.
Fermentation,
Journal Year:
2022,
Volume and Issue:
8(11), P. 603 - 603
Published: Nov. 4, 2022
Fermentation
is
one
of
the
world’s
oldest
techniques
for
food
preservation,
nutrient
enhancement,
and
alcohol
manufacturing.
During
fermentation,
carbohydrates
such
as
glucose
starch
are
converted
into
other
molecules,
acid,
anaerobically
through
enzymatic
action
while
generating
energy
microorganism
or
cells
involved.
Black
tea
among
most
popular
fermented
beverages;
it
made
from
dried
leaves
evergreen
shrub
plant
known
Camellia
sinensis.
The
adequate
consumption
black
beneficial
to
health
contains
high
levels
flavanols,
also
catechins,
which
act
effective
antioxidants
responsible
protecting
body
against
development
illnesses,
inflammation,
diabetes,
hypertension,
cancer,
obesity.
prevalence
obesity
a
severe
public
concern
associated
with
incidence
various
serious
diseases
now
increasing,
including
in
Malaysia.
Advances
‘omic’
research
have
allowed
researchers
identify
pivotal
role
gut
microbiota
This
review
explores
its
correlation
regulation
BIOEDUSAINS Jurnal Pendidikan Biologi dan Sains,
Journal Year:
2024,
Volume and Issue:
7(1), P. 185 - 196
Published: June 21, 2024
This
research
aims
to
determine
the
quantity
of
vitamin
C
content
and
antioxidant
levels
quality
physical
test
lemongrass
kombucha
using
stevia
sweetener
based
on
fermentation
time.
The
methods
used
were
quantitative
qualitative
descriptive
with
experimental
methods,
Completely
Randomized
Design
(CRD)
a
factorial
factor
pattern
(one
factor),
three
repetitions.
results
showed
that
times
11
13
days
both
had
pH
4.
Meanwhile,
average
11-day
was
21.56
(mg/100
g)
from
3
repetitions
24.66
for
13-day
fermentation.
day
84.10%,
while
it
84.70%.
In
conclusion,
increase
as
process
takes
longer.
So,
time
has
significant
effect
levels,
so
can
be
an
alternative
drink
replace
tea
drinks
in
general
is
useful
probiotic
good
digestion.
Keywords:
Antioxidants,
Kombucha,
Stevia
Sweetener,
Lemongrass,
Vitamin
International Journal of Food Science,
Journal Year:
2024,
Volume and Issue:
2024(1)
Published: Jan. 1, 2024
Kombucha
is
an
acidic
beverage
obtained
through
the
fermentation
of
sweetened
tea
by
bacteria
and
yeast.
The
kombucha
market
relatively
new
shows
sustained
growth.
Given
kombucha’s
inherent
characteristics,
compliance
with
regulations
may
be
challenging.
aim
this
study
was
to
characterize
chemical
sensory
diversity
commercial
kombuchas
in
Argentina.
Acetic
acid
predominant
acid,
while
lactic
glucuronic
acids
were
present
70%
50%
kombuchas,
respectively.
Only
20%
met
ethanol
limit,
all
fell
within
established
pH
range.
Ninety
percent
had
sugar
concentrations
exceeding
limit
set
Argentinian
Law.
As
assessed
a
trained
panel,
drinkability
positively
associated
sweetness
fruity
tastes
negatively
astringency,
bitterness,
off‐flavors.
This
work
represents
first
comprehensive
analysis
Argentina,
revealing
their
variability
providing
relevant
insights
for
producers
consumers.
Three-choice
preferences
for
fermented
sorghum
teas
(FST)
were
examined
among
11
adult
Ossabaw
pigs.
The
objectives
experiments
1
and
2
(respectively)
to
determine
preference
for:
1)
one
of
three
types
FST
(white
vs.
sumac
roasted
sumac),
2)
isocaloric
control
(+control;
made
with
sucrose),
blended
(3Tea;
equal
parts
white,
sumac,
roasted-sumac),
or
a
negative
(-control;
distilled
water;
avoidance).
Pigs
first
conditioned
navigate
three-choice
maze.
For
experiment
1,
no
clear
behaviors
tea-type
observed.
consumed
nearly
all
the
teas,
but
pigs
least
amount
tea
in
session.
spent
most
time
their
heads
bowl
when
3Tea
was
offered,
followed
by
+control,
-control.
Regardless
tea-type,
show
strong
FST,
even
over
which
sweetened
water.
Adult
likely
prefer
complexity
flavors,
rather
than
sweetness
alone.
Future
projects
that
explore
health
benefits
this
formula
will
not
be
impeded
avoidance
