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Kombucha ve Sağlık Üzerine Etkileri

Year 2010, Volume: 29 Issue: 1, 69 - 77, 01.06.2010

Abstract

References

  • Bauer-Petrovska B., Petrushevska-Tozi L., 2000.. Mineral and water soluble vitamin content in the Kombucha drink. Int J Food Sci Tech, 35, 201- 205.
  • Belloso-Morales G., Hernandez-Sanchez H., 2003. Manufacture of beverage from cheese whey using a tea fungus fermentation. Rev Latinoam Microbiol, 45, 5-11.
  • Blanc P.J., 1996. Characterization of the tea fungus metabolites.Biotechnol Lett, 18, 139-142.
  • Boesch C., Trcek J., Sievers M., Teuber M., 1998. Acetobacter intermedius, sp.nov. Syst Appl Microbiol, 21(2), 220-229.
  • Centers for Disease Control and Prevention (CDC)., 1996. Unexplained severe illness possibly associated with consumption of kombucha tea-Iowa, 1995. JAMA, 275, 96-98.
  • Cetojevic-Simin D.D., Bogdanovic G.M., Cvetkovic D.D., Velicanski A.S., 2008. Antiproliferative and antimicrobial activity of traditional Kombucha and Satureja montana L.Kombucha. J Buon, 13, 395-401.
  • Chen C., Liu B.Y., 2000. Changes in major components of tea fungus metabolites during prolonged fermentation. J Appl Microbiol, 89, 834-839.
  • Chu S-C., Chen C., 2006. Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chem, 98, 502-507.
  • Cvetkovic D., Markov S., Djuric M., Savic D., Velicanski A., 2008. Specific interfacial area as a key fermentation. J Food Eng, 85, 387-392. scaling-up Kombucha
  • Dashti M.H., Morshedi A., 2000. A comparison between the effect of black tea and Kombucha tea on blood glucose level in diabetic rat. Med J Islamic Acad Sci, 13, 83-87.
  • Dashti M.H., Morshedi A., Rafati A., 2001. The effect of Kombucha tea on learning and memory in rats. Med J Islamic Acad Sci, 14, 15-19.
  • Derk C.T., Sandorfi N., Curtis M.T., 2004. A case of anti-Jo1 myositis with pleural effusions and pericardial tamponade developing after exposure to a fermented Kombucha beverage. Clin Rheumatol, 23, 355-357.
  • Dipti P., Yogesh B. Kain A.K., Pauline T., Anju B., Sairam M., Singh B., Mongia S.S., Kumar G.I., Selvamurthy W., 2003. Lead induced oxidative stres: Beneficial effects of Kombucha tea. Biomed Environ Sci, 16, 276-282.
  • Dufresne C., Farnworth E., 2000. Tea, Kombucha, and health: a review.Food Res Int, 33, 409-421.
  • Dutta D., Gachhui R., 2006. Novel nitrogen- fixing Acetobacter nitrogenifigens sp nov., isolated from Kombucha tea. Int J Syst Evol Micr, 56, 1899-1903.
  • Dutta D., Gachhui R., 2007.. Nitrogen-fixing and cellulose-producing kombuchae sp. nov., isolated from Kombucha tea. Int J Syst Evol Micr, 57, 353-357.
  • Filho L.X., Basmaji P., Cordoba C.V., 2007. Biopaper obtained from microorganisms.1st International Workshop Advances In Cleaner Production, Universidade Paulista, Sao Paulo, Brazil, 21-23 Nov.
  • Fontana J.D., Franco V.C., de Souza S.J., Lyra I.N., de Souza A.M., 1991. Nature of plant stimulators in the production of Acetobacter xylinum (“tea fungus”) biofilm used in skin therapy.Appl Biochem Biotechnol, 28-29, 341- 351.
  • Gharib O.A., 2009. Effects of Kombucha on oxidative stres induced nephrotoxicity in rats. Chin Med, 4, 23-28.
  • Greenwalt C.J., Ledford R.A., Steinkraus K.H., 1998. Determination and characterization of antimicrobial activity of the fermented tea Kombucha. Lebensm- Wiss Technol, 31, 291-296.
  • Greenwalt C.J., Steinkraus K.H., Ledford R.A., 2000. Microbiology, Composition, and Claimed health Effects. J Food Protect, 63, 976-981. tea:
  • Hartmann A.M., Burleson L.E., Holmes A.K., Geist C.R., 2000. Effects of chronic Kombucha ingestion on open-field behaviorus, longevity, appetitive behaviors, and organs in C57-BL/6 mice: A pilot study. Nutrition, 16, 755-761.
  • Ibrahim N.D., Kwanashie H.O., Njoku C.O., Olurinola P.F., 1993. Screening of kargasok tea IV: Studies of pathological effects in BALB/C mice ve wistar rats.Vet Human Toxicol, 35, 399- 402.
  • Ishida Y., 1999. Kombucha. MJA, 170, 454.
  • Jarrell J., Cal T., Bennett J.W., 2000. The Kombucha consortia of yeasts and bacteria. Mycologist, 14, 166-170.
  • Jayabalan R., Marimuthu S., Swaminathan K., 2007. Changes in content of organic acids and tea polyphenols during Kombucha tea fermentation. Food Chem, 102, 392-398.
  • Jayabalan R., Subathradevi P., Marimuthu S., Sathishkumar M., Swaminathan K., 2008. Changes in free-radical scavenging ability of Kombucha tea during fermentation. Food Chem, 109, 227-234.
  • Jayabalan R., Marimuthu S., Thangaraj P., Sathiskumar M., Binupriya A.R., Swaminathan K., Yun S.E., 2008. Preservation of kombucha tea-effect of temparature on tea components and free radical scavenging properties. J Agric Food Chem, 56, 9064-9071.
  • Kumar S.D., Narayan G., Hassarajani S., 2008. Determination of anionic minerals in black and kombucha tea using ion chromatography. Food Chem, 111, 784-788.
  • Kurtzman C.P., Robnett C.J., Basehoar-Powers E., 2001. Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from Kombucha tea. Yeast Res, 1, 133-138.
  • Kwanashie H.O., Umsan H., Nkim S.A., 1989. Screening of ‘kargasok tea’ I: anorexia and obesity. Biochem Soc Trans, 17, 1132-1133.
  • Liu C.H., Hsu W.H., Lee F.L., Liao C.C., 1996. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiol, 13, 407-415.
  • Loncar E.S., Petrovic S.E., Malbasa R.V., Verac R.M., 2000. Biosynthesis of glucuronic acid by means of tea fungus. Nahrung, 44, 138-139.
  • Loncar E., Djuric M., Malbasa R., Kolarov L.J., Klasnja M., 2006. Influence of working conditions fermentation of black tea. Food Bioprod Process, 84, 186-192. conducted
  • Malbasa R., Loncar E., Drujic M., 2008. Comparison fermentation on sucrose and molasses. Food Chem, 106, 1039-1045. of Kombucha
  • Malbasa R,, Loncar E., Djuric M., Dosenovic I., 2008. Effect of sucrose concentration on the products of Kombucha fermentation on molasses. Food Chem, 108, 926-932.
  • Malbasa R.V., Maksimovic M.Z., Loncar E.S., Brankovic T.I., 2004. The influence of starter cultures on the content of vitamin B2 in tea fungus beverages. CEJOEM, 10(1), 79-83.
  • Malbasa R., Loncar E., Djuric M., Klasnja M., Kolarov L.J., Markov S., 2006. Scale-up of black tea batch fermentation by kombucha. Food Bioprod Process, 84, 193-199.
  • Malbasa R.V., Milanovic S.D., Loncar E.S., Djuric M.S., Caric M.D., Ilicic M.D., Kolarov L., 2009. Milk-based beverages obtained by Kombucha application. Food Chem, 112, 178- 184.
  • Mrdanovic J., Bogdanovic G., Cvetkovic D., Velicanski A., Cetojevic-Simin D., 2007. The frequency of sister chromatid exchange and micronuclei in evaluation of cytogenetic activity of Kombucha on human peripheral blood lymphocytes. Arch Oncol, 15, 85-88.
  • Murugesan G.S., Sathishkumar M., Jayabalan R., Binupriya A.R., Swaminathan K., Yun S.E., 2009. Hepatoprotective and curative properties of kombucha tea against carbon tetrachloride- induced toxicity. J Microbiol Biotechnol, 19, 397-402.
  • Nguyen V.T., Flanagan B., Gidley M.J., Dykes G.A., 2008. Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha. Curr Microbiol, 57, 449-453.
  • Pauline T., Dipti P., Anju B., Kavimani S., Sharma S.K., Kain A.K., Sarada S.K., Sairam M., Ilavazhagan G., Devendra K., Selvamurthy W., 2001. Studies on toxicity, anti-stress and hepato- protective properties of Kombucha tea. Biomed Environ Sci, 14, 207-213.
  • Peron A.D., Patterson J.A., Yanofsky N.N., 1995. Kombucha Mushroom hepatotoxicity. Ann Emerg Med, 26, 660-661.
  • Phan T.G., Estell J., Duggin G., Beer I., Smith D., Ferson M.J., 1998. Lead poisoning from drinking Kombucha tea brewed in a ceramic pot. MJA, 169, 644-646.
  • Reiss J., 1994. Influence of different sugars on the metabolism of the tea fungus. Z Lebensm Unters Forsch, 198, 258-261.
  • Sabouraud S., Coppere B., Rousseau C., Testud F., Pulce C., Tholly F., Blanc M., Culoma F., Facchin A., Ninet J., Chambon P., Medina B., Descotes J., 2009. Environmental lead poisoning from lead-glazed earthenware used for storing drinks. Rev Med Interne, 30, 1038-1043.
  • Sadjadi J., 1998. Cutaneous anthrax associated with the Kombucha “mushroom” in Iran. JAMA, 280, 1567-1568.
  • Sai Ram M., Anju B., Pauline T., Dipti P., Kain A.K., Mongia S.S., Sharma S.K., Singh B., Singh R., Ilavazhagan G., Kumar D., Selvamurthy W., 2000. Effect of Kombucha tea on chromate(VI)- induced oxidative stres in albino rats. J Ethnopharmacol, 71, 235-240.
  • Sievers M., Lanini C., Weber A., SchulerSchmid U., Teuber M., 1996. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. Syst Appl Microbiol,18, 590-594.
  • Sreeramulu G., Zhu Y., Knol W., 2000. Kombucha fermentation and its antimicrobial activity.J Agric Food Chem, 48, 2589-2594.
  • Sreeramulu G., Zhu Y., Knol W., 2001. Characterization of antimicrobial activity in Kombucha fermentation. Acta Biotechnol, 21, 49-56.
  • Srinivasan R., Smolinske S., Greenbaum D., 1997. Probable gastrointestinal toxicity of Kombucha tea.Is this beverage healthy or harmful? J Gen Intern Med, 12, 643-644.
  • Steinkraus K.H., Shapiro K.H., Hotchkiss J.H., Mortlock R.P., 1996. Investigations into the antibiotic activity of tea fungus/Kombucha beverage. Acta Biotechnol, 16, 199-205.
  • SungHee Kole A., Jones H.D., Christensen R., Gladstein J., 2009. A case of Kombucha tea toxicity. J Intensive Care Med, 24(3):205-207.
  • Şafak S., Mercan N., Aslım B., Beyatlı Y., 2002. A study on the production of poly-beta- hydroxybutyrate microorganisms. Turk Electron J Biotechnol, special Issue, 11-17. some eukaryotic
  • Teoh A.L., Heard G., Cox J., 2004. Yeast ecology of Kombucha fermentation. Int J Food Microbiol, 95, 119-126.
  • Velicanski A.S., Cvetkovic D.D., Markov S.L, Tumbas Antimicrobial and antioxidant activity of lemon balm Kombucha. APTEFF, 38, 165-172. 2007.
  • Vijayaraghavan R., Singh M., Rao P.V.L., Bhattacharya R., Kumar P., Sugendran K., Ku- mar O., Pant S.C., Singh R., 2000. Subacute (90 days) oral toxicity studies of Kombucha tea. Biomed Environ Sci, 13, 293-299.
  • Yang Z.W., Ji B.P., Zhou F., Li B., Luo Y.C., Yang L., Li T., 2009. Hypocholesterolaemic and antioxidant effects of kombucha tea in high- cholesterol fed mice. J Sci Food Agr, 89, 150- 156.

Kombucha ve Sağlık Üzerine Etkileri

Year 2010, Volume: 29 Issue: 1, 69 - 77, 01.06.2010

Abstract

Kombucha, maya ve asetik asit bakterilerinin simbiyotik ilişkisi neticesi tatlandırılmış siyah çayın geleneksel fermentasyonudur. Sağlık üzerine muhtemel etkileri Kombucha’ya olan ilginin artmasına yol açmaktadır. Bu derlemede, biz Kombucha’nın bazı bileşenlerinin özelliklerine ışık tutan çalışmaları ortaya koyduk. Böylece, Kombucha’nın karmaşık mekanizmalarının daha iyi anlaşılması sağlanabilir ve sağlık üzerine Kombucha’nın etkileri hakkında yeni çalışmalar üretilebilir

References

  • Bauer-Petrovska B., Petrushevska-Tozi L., 2000.. Mineral and water soluble vitamin content in the Kombucha drink. Int J Food Sci Tech, 35, 201- 205.
  • Belloso-Morales G., Hernandez-Sanchez H., 2003. Manufacture of beverage from cheese whey using a tea fungus fermentation. Rev Latinoam Microbiol, 45, 5-11.
  • Blanc P.J., 1996. Characterization of the tea fungus metabolites.Biotechnol Lett, 18, 139-142.
  • Boesch C., Trcek J., Sievers M., Teuber M., 1998. Acetobacter intermedius, sp.nov. Syst Appl Microbiol, 21(2), 220-229.
  • Centers for Disease Control and Prevention (CDC)., 1996. Unexplained severe illness possibly associated with consumption of kombucha tea-Iowa, 1995. JAMA, 275, 96-98.
  • Cetojevic-Simin D.D., Bogdanovic G.M., Cvetkovic D.D., Velicanski A.S., 2008. Antiproliferative and antimicrobial activity of traditional Kombucha and Satureja montana L.Kombucha. J Buon, 13, 395-401.
  • Chen C., Liu B.Y., 2000. Changes in major components of tea fungus metabolites during prolonged fermentation. J Appl Microbiol, 89, 834-839.
  • Chu S-C., Chen C., 2006. Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chem, 98, 502-507.
  • Cvetkovic D., Markov S., Djuric M., Savic D., Velicanski A., 2008. Specific interfacial area as a key fermentation. J Food Eng, 85, 387-392. scaling-up Kombucha
  • Dashti M.H., Morshedi A., 2000. A comparison between the effect of black tea and Kombucha tea on blood glucose level in diabetic rat. Med J Islamic Acad Sci, 13, 83-87.
  • Dashti M.H., Morshedi A., Rafati A., 2001. The effect of Kombucha tea on learning and memory in rats. Med J Islamic Acad Sci, 14, 15-19.
  • Derk C.T., Sandorfi N., Curtis M.T., 2004. A case of anti-Jo1 myositis with pleural effusions and pericardial tamponade developing after exposure to a fermented Kombucha beverage. Clin Rheumatol, 23, 355-357.
  • Dipti P., Yogesh B. Kain A.K., Pauline T., Anju B., Sairam M., Singh B., Mongia S.S., Kumar G.I., Selvamurthy W., 2003. Lead induced oxidative stres: Beneficial effects of Kombucha tea. Biomed Environ Sci, 16, 276-282.
  • Dufresne C., Farnworth E., 2000. Tea, Kombucha, and health: a review.Food Res Int, 33, 409-421.
  • Dutta D., Gachhui R., 2006. Novel nitrogen- fixing Acetobacter nitrogenifigens sp nov., isolated from Kombucha tea. Int J Syst Evol Micr, 56, 1899-1903.
  • Dutta D., Gachhui R., 2007.. Nitrogen-fixing and cellulose-producing kombuchae sp. nov., isolated from Kombucha tea. Int J Syst Evol Micr, 57, 353-357.
  • Filho L.X., Basmaji P., Cordoba C.V., 2007. Biopaper obtained from microorganisms.1st International Workshop Advances In Cleaner Production, Universidade Paulista, Sao Paulo, Brazil, 21-23 Nov.
  • Fontana J.D., Franco V.C., de Souza S.J., Lyra I.N., de Souza A.M., 1991. Nature of plant stimulators in the production of Acetobacter xylinum (“tea fungus”) biofilm used in skin therapy.Appl Biochem Biotechnol, 28-29, 341- 351.
  • Gharib O.A., 2009. Effects of Kombucha on oxidative stres induced nephrotoxicity in rats. Chin Med, 4, 23-28.
  • Greenwalt C.J., Ledford R.A., Steinkraus K.H., 1998. Determination and characterization of antimicrobial activity of the fermented tea Kombucha. Lebensm- Wiss Technol, 31, 291-296.
  • Greenwalt C.J., Steinkraus K.H., Ledford R.A., 2000. Microbiology, Composition, and Claimed health Effects. J Food Protect, 63, 976-981. tea:
  • Hartmann A.M., Burleson L.E., Holmes A.K., Geist C.R., 2000. Effects of chronic Kombucha ingestion on open-field behaviorus, longevity, appetitive behaviors, and organs in C57-BL/6 mice: A pilot study. Nutrition, 16, 755-761.
  • Ibrahim N.D., Kwanashie H.O., Njoku C.O., Olurinola P.F., 1993. Screening of kargasok tea IV: Studies of pathological effects in BALB/C mice ve wistar rats.Vet Human Toxicol, 35, 399- 402.
  • Ishida Y., 1999. Kombucha. MJA, 170, 454.
  • Jarrell J., Cal T., Bennett J.W., 2000. The Kombucha consortia of yeasts and bacteria. Mycologist, 14, 166-170.
  • Jayabalan R., Marimuthu S., Swaminathan K., 2007. Changes in content of organic acids and tea polyphenols during Kombucha tea fermentation. Food Chem, 102, 392-398.
  • Jayabalan R., Subathradevi P., Marimuthu S., Sathishkumar M., Swaminathan K., 2008. Changes in free-radical scavenging ability of Kombucha tea during fermentation. Food Chem, 109, 227-234.
  • Jayabalan R., Marimuthu S., Thangaraj P., Sathiskumar M., Binupriya A.R., Swaminathan K., Yun S.E., 2008. Preservation of kombucha tea-effect of temparature on tea components and free radical scavenging properties. J Agric Food Chem, 56, 9064-9071.
  • Kumar S.D., Narayan G., Hassarajani S., 2008. Determination of anionic minerals in black and kombucha tea using ion chromatography. Food Chem, 111, 784-788.
  • Kurtzman C.P., Robnett C.J., Basehoar-Powers E., 2001. Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from Kombucha tea. Yeast Res, 1, 133-138.
  • Kwanashie H.O., Umsan H., Nkim S.A., 1989. Screening of ‘kargasok tea’ I: anorexia and obesity. Biochem Soc Trans, 17, 1132-1133.
  • Liu C.H., Hsu W.H., Lee F.L., Liao C.C., 1996. The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiol, 13, 407-415.
  • Loncar E.S., Petrovic S.E., Malbasa R.V., Verac R.M., 2000. Biosynthesis of glucuronic acid by means of tea fungus. Nahrung, 44, 138-139.
  • Loncar E., Djuric M., Malbasa R., Kolarov L.J., Klasnja M., 2006. Influence of working conditions fermentation of black tea. Food Bioprod Process, 84, 186-192. conducted
  • Malbasa R., Loncar E., Drujic M., 2008. Comparison fermentation on sucrose and molasses. Food Chem, 106, 1039-1045. of Kombucha
  • Malbasa R,, Loncar E., Djuric M., Dosenovic I., 2008. Effect of sucrose concentration on the products of Kombucha fermentation on molasses. Food Chem, 108, 926-932.
  • Malbasa R.V., Maksimovic M.Z., Loncar E.S., Brankovic T.I., 2004. The influence of starter cultures on the content of vitamin B2 in tea fungus beverages. CEJOEM, 10(1), 79-83.
  • Malbasa R., Loncar E., Djuric M., Klasnja M., Kolarov L.J., Markov S., 2006. Scale-up of black tea batch fermentation by kombucha. Food Bioprod Process, 84, 193-199.
  • Malbasa R.V., Milanovic S.D., Loncar E.S., Djuric M.S., Caric M.D., Ilicic M.D., Kolarov L., 2009. Milk-based beverages obtained by Kombucha application. Food Chem, 112, 178- 184.
  • Mrdanovic J., Bogdanovic G., Cvetkovic D., Velicanski A., Cetojevic-Simin D., 2007. The frequency of sister chromatid exchange and micronuclei in evaluation of cytogenetic activity of Kombucha on human peripheral blood lymphocytes. Arch Oncol, 15, 85-88.
  • Murugesan G.S., Sathishkumar M., Jayabalan R., Binupriya A.R., Swaminathan K., Yun S.E., 2009. Hepatoprotective and curative properties of kombucha tea against carbon tetrachloride- induced toxicity. J Microbiol Biotechnol, 19, 397-402.
  • Nguyen V.T., Flanagan B., Gidley M.J., Dykes G.A., 2008. Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha. Curr Microbiol, 57, 449-453.
  • Pauline T., Dipti P., Anju B., Kavimani S., Sharma S.K., Kain A.K., Sarada S.K., Sairam M., Ilavazhagan G., Devendra K., Selvamurthy W., 2001. Studies on toxicity, anti-stress and hepato- protective properties of Kombucha tea. Biomed Environ Sci, 14, 207-213.
  • Peron A.D., Patterson J.A., Yanofsky N.N., 1995. Kombucha Mushroom hepatotoxicity. Ann Emerg Med, 26, 660-661.
  • Phan T.G., Estell J., Duggin G., Beer I., Smith D., Ferson M.J., 1998. Lead poisoning from drinking Kombucha tea brewed in a ceramic pot. MJA, 169, 644-646.
  • Reiss J., 1994. Influence of different sugars on the metabolism of the tea fungus. Z Lebensm Unters Forsch, 198, 258-261.
  • Sabouraud S., Coppere B., Rousseau C., Testud F., Pulce C., Tholly F., Blanc M., Culoma F., Facchin A., Ninet J., Chambon P., Medina B., Descotes J., 2009. Environmental lead poisoning from lead-glazed earthenware used for storing drinks. Rev Med Interne, 30, 1038-1043.
  • Sadjadi J., 1998. Cutaneous anthrax associated with the Kombucha “mushroom” in Iran. JAMA, 280, 1567-1568.
  • Sai Ram M., Anju B., Pauline T., Dipti P., Kain A.K., Mongia S.S., Sharma S.K., Singh B., Singh R., Ilavazhagan G., Kumar D., Selvamurthy W., 2000. Effect of Kombucha tea on chromate(VI)- induced oxidative stres in albino rats. J Ethnopharmacol, 71, 235-240.
  • Sievers M., Lanini C., Weber A., SchulerSchmid U., Teuber M., 1996. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. Syst Appl Microbiol,18, 590-594.
  • Sreeramulu G., Zhu Y., Knol W., 2000. Kombucha fermentation and its antimicrobial activity.J Agric Food Chem, 48, 2589-2594.
  • Sreeramulu G., Zhu Y., Knol W., 2001. Characterization of antimicrobial activity in Kombucha fermentation. Acta Biotechnol, 21, 49-56.
  • Srinivasan R., Smolinske S., Greenbaum D., 1997. Probable gastrointestinal toxicity of Kombucha tea.Is this beverage healthy or harmful? J Gen Intern Med, 12, 643-644.
  • Steinkraus K.H., Shapiro K.H., Hotchkiss J.H., Mortlock R.P., 1996. Investigations into the antibiotic activity of tea fungus/Kombucha beverage. Acta Biotechnol, 16, 199-205.
  • SungHee Kole A., Jones H.D., Christensen R., Gladstein J., 2009. A case of Kombucha tea toxicity. J Intensive Care Med, 24(3):205-207.
  • Şafak S., Mercan N., Aslım B., Beyatlı Y., 2002. A study on the production of poly-beta- hydroxybutyrate microorganisms. Turk Electron J Biotechnol, special Issue, 11-17. some eukaryotic
  • Teoh A.L., Heard G., Cox J., 2004. Yeast ecology of Kombucha fermentation. Int J Food Microbiol, 95, 119-126.
  • Velicanski A.S., Cvetkovic D.D., Markov S.L, Tumbas Antimicrobial and antioxidant activity of lemon balm Kombucha. APTEFF, 38, 165-172. 2007.
  • Vijayaraghavan R., Singh M., Rao P.V.L., Bhattacharya R., Kumar P., Sugendran K., Ku- mar O., Pant S.C., Singh R., 2000. Subacute (90 days) oral toxicity studies of Kombucha tea. Biomed Environ Sci, 13, 293-299.
  • Yang Z.W., Ji B.P., Zhou F., Li B., Luo Y.C., Yang L., Li T., 2009. Hypocholesterolaemic and antioxidant effects of kombucha tea in high- cholesterol fed mice. J Sci Food Agr, 89, 150- 156.
There are 60 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Tülay İleri This is me

- Büyükoğlu This is me

Fulya Taşçı This is me

Fatma Şahindokuyucu This is me

Publication Date June 1, 2010
Published in Issue Year 2010 Volume: 29 Issue: 1

Cite

APA İleri, T., Büyükoğlu, .-., Taşçı, F., Şahindokuyucu, F. (2010). Kombucha ve Sağlık Üzerine Etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 29(1), 69-77.
AMA İleri T, Büyükoğlu, Taşçı F, Şahindokuyucu F. Kombucha ve Sağlık Üzerine Etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. June 2010;29(1):69-77.
Chicago İleri, Tülay, - Büyükoğlu, Fulya Taşçı, and Fatma Şahindokuyucu. “Kombucha Ve Sağlık Üzerine Etkileri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 29, no. 1 (June 2010): 69-77.
EndNote İleri T, Büyükoğlu -, Taşçı F, Şahindokuyucu F (June 1, 2010) Kombucha ve Sağlık Üzerine Etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 29 1 69–77.
IEEE T. İleri, .-. Büyükoğlu, F. Taşçı, and F. Şahindokuyucu, “Kombucha ve Sağlık Üzerine Etkileri”, Uludağ Üniversitesi Veteriner Fakültesi Dergisi, vol. 29, no. 1, pp. 69–77, 2010.
ISNAD İleri, Tülay et al. “Kombucha Ve Sağlık Üzerine Etkileri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 29/1 (June 2010), 69-77.
JAMA İleri T, Büyükoğlu -, Taşçı F, Şahindokuyucu F. Kombucha ve Sağlık Üzerine Etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2010;29:69–77.
MLA İleri, Tülay et al. “Kombucha Ve Sağlık Üzerine Etkileri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, vol. 29, no. 1, 2010, pp. 69-77.
Vancouver İleri T, Büyükoğlu -, Taşçı F, Şahindokuyucu F. Kombucha ve Sağlık Üzerine Etkileri. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2010;29(1):69-77.