scholarly journals Usage of Kombucha ‘Tea Fungus’ for Enhancement of Functional Properties of Herbal Beverages

2019 ◽  
Author(s):  
Viduranga Yashasvi Waisundara
Keyword(s):  
Functional Properties ◽  
Kombucha Tea ◽  
Tea Fungus

scholarly journals A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

2014 ◽  
Vol 13 (4) ◽  
pp. 538-550 ◽  
Author(s):  
Rasu Jayabalan ◽  
Radomir V. Malbaša ◽  
Eva S. Lončar ◽  
Jasmina S. Vitas ◽  
Muthuswamy Sathishkumar
Keyword(s):  
Beneficial Effects ◽  
Kombucha Tea ◽  
Tea Fungus

RETRACTED: Application of the Kombucha ‘tea fungus’ for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas

2016 ◽  
Vol 194 ◽  
pp. 304-311 ◽  
Author(s):  
Mindani I. Watawana ◽  
Nilakshi Jayawardena ◽  
Candy Choo ◽  
Viduranga Y. Waisundara
Keyword(s):  
Kombucha Tea ◽  
Tea Fungus

Enhancement of the Functional Properties of Coffee Through Fermentation by “Tea Fungus” (Kombucha)

2015 ◽  
Vol 39 (6) ◽  
pp. 2596-2603 ◽  
Author(s):  
Mindani I. Watawana ◽  
Nilakshi Jayawardena ◽  
Viduranga Y. Waisundara
Keyword(s):  
Functional Properties ◽  
Tea Fungus

scholarly journals Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation

2018 ◽  
Vol 6 (3) ◽  
pp. 659-665 ◽  
Author(s):  
Hashani Amarasinghe ◽  
Nimsha S. Weerakkody ◽  
Viduranga Y. Waisundara
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Kombucha Tea ◽  
Tea Fungus

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

2014 ◽  
Vol 38 ◽  
pp. 171-178 ◽  
Author(s):  
Alan J. Marsh ◽  
Orla O'Sullivan ◽  
Colin Hill ◽  
R. Paul Ross ◽  
Paul D. Cotter
Keyword(s):  
Kombucha Tea ◽  
Tea Fungus

Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nuciferavar. aurantiaca) by fermentation with kombucha ‘tea fungus’

2015 ◽  
Vol 51 (2) ◽  
pp. 490-498 ◽  
Author(s):  
Mindani I. Watawana ◽  
Nilakshi Jayawardena ◽  
Chaminie B. Gunawardhana ◽  
Viduranga Y. Waisundara
Keyword(s):  
Coconut Water ◽  
Kombucha Tea ◽  
Tea Fungus ◽  
Inhibitory Activities

Quaternary structure of Limulus polyphemus hemocyanin

1978 ◽  
Vol 36 (2) ◽  
pp. 176-177
Author(s):  
T. Wichertjes ◽  
E.J. Kwak ◽  
E.F.J. Van Bruggen
Keyword(s):  
Electron Microscopy ◽  
Functional Properties ◽  
Horseshoe Crab ◽  
Temperature Jump ◽  
Quaternary Structure ◽  
Crystallographic Analysis ◽  
Limulus Polyphemus ◽  
Oxygen Binding ◽  
X Ray ◽  
Intact Molecule

Hemocyanin of the horseshoe crab (Limulus polyphemus) has been studied in nany ways. Recently the structure, dissociation and reassembly was studied using electron microscopy of negatively stained specimens as the method of investigation. Crystallization of the protein proved to be possible and X-ray crystallographic analysis was started. Also fluorescence properties of the hemocyanin after dialysis against Tris-glycine buffer + 0.01 M EDTA pH 8.9 (so called “stripped” hemocyanin) and its fractions II and V were studied, as well as functional properties of the fractions by NMR. Finally the temperature-jump method was used for assaying the oxygen binding of the dissociating molecule and of preparations of isolated subunits. Nevertheless very little is known about the structure of the intact molecule. Schutter et al. suggested that the molecule possibly consists of two halves, combined in a staggered way, the halves themselves consisting of four subunits arranged in a square.

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