• YAKHAK HOEJI
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• v.47 no.2
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• pp.93-97
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• 2003

Kombucha fermentation broth has been used as a popular health beverage and an alternative therapy with prophylactic and therapeutic benefit. We tried to establish optimal culture conditions for Kombucha fermentation in milk and to investigate cytotoxicity and antioxidative enzyme activity of Kombucha broth against normal human fibroblasts. The optimal conditions of Kombuch culture were established to 3$0^{\circ}C$, 20∼23 hours by DPPH radical scavenging test. There were positive effects on cell growth while no cytotoxicity against primary normal human diploid fibroblasts was found. The activites of glutathione peroxide and catalase in the cells treated by hydrogen peroxide (1 mM) alone and by hydrogen peroxide with Kombucha broth (1 mg/mι) were significantly different (p＜0.05). These results suggest that Kombucha broth could be developed as an antioxidant agent for a new cosmetic material.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.37-42
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• 2002

Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.3
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• pp.247-255
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• 2016

In order to select a strain that forms a Biocellulose (BC), strain producing acetic acid was selected from commercially available kombucha. Through SM broth it was confirmed that the strain is a gram negative bacteria in the form of rods having no motility through a phase contrast microscope. The result of phylogenetic inference analysis based on 16S rDNA sequence analysis for the identification of strains was most closely related to Gluconobacter uchimurae (G. uchimurae) and was named G. uchimurae GYS15 strain. The strain showed the highest degree of growth when cultured for 14 days under the conditions of pH 5 and $25^{\circ}C$. Moreover, it showed the highest degree of growth in a Glucose addition disaccharide as the optimum carbon source sucrose and fructose. Also, 0.5% NaCl, upon the addition of Malto extract, showed the highest degree of growth. Based on investigation by the optimum growth conditions to confirm the physical properties of BC obtained by culturing G. uchimurae GYS15 strains. The surface structure was observed through an scanning electron microscope (SEM) showed a high networks structure. It until $8.6{\pm}0.38$ times when the water holding capacity is re-absorbed and re-absorbed holding oil up to $6.6{\pm}0.51$ times confirmed. In conclusion, using these material properties, it was possible to confirm the possibility of a variety of cosmetic materials and mask pack materials.