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Kombucha Mature
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name ''Medusomyces gisevii'') is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added. Kombucha is thought to have originated in China, where the drink is traditional. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion . Kombucha is produced by symbiotic fermentation of sugared tea using a '' symbiotic culture of bacteria and yeast'' (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes ''Saccharo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Beverage
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Symbiotic Fermentation
Symbiotic fermentation is a form of fermentation in which multiple organisms (yeasts, acetic acid bacteria, lactic acid bacteria and others) interact in symbiosis in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium. Described early on as the fermentation of sugars following saccharification in a mixed fermentation process. History The earliest mention of the term can be found in a lecture given by Dr. Allan Macfadyen of the Jenner Institute of Preventative Medicine in 1902. Dr. Macfadyen described symbiotic fermentation as noting "a close relationship between the organisms at work, the action of one aiding or modifying the action of the other, whilst both members are more active as a results of the partnership." Fermentative microorganisms have had a deep history as seen by kefir and kumis fermentations of milk by Nomadic tribes in Russia, as well as Japanese koji fermentation (see ''Aspergillus oryz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adverse Effect
An adverse effect is an undesired harmful effect resulting from a medication or other intervention, such as surgery. An adverse effect may be termed a "side effect", when judged to be secondary to a main or therapeutic effect. The term complication is similar to adverse effect, but the latter is typically used in pharmacological contexts, or when the negative effect is expected or common. If the negative effect results from an unsuitable or incorrect dosage or procedure, this is called a medical error and not an adverse effect. Adverse effects are sometimes referred to as "iatrogenic" because they are generated by a physician/treatment. Some adverse effects occur only when starting, increasing or discontinuing a treatment. Adverse effects can also be caused by placebo treatments (in which case the adverse effects are referred to as nocebo effects). Using a drug or other medical intervention which is contraindicated may increase the risk of adverse effects. Adverse effects may c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evidence-based Medicine
Evidence-based medicine (EBM) is "the conscientious, explicit and judicious use of current best evidence in making decisions about the care of individual patients". The aim of EBM is to integrate the experience of the clinician, the values of the patient, and the best available scientific information to guide decision-making about clinical management. The term was originally used to describe an approach to teaching the practice of medicine and improving decisions by individual physicians about individual patients. Background, history and definition Medicine has a long history of scientific inquiry about the prevention, diagnosis, and treatment of human disease. The concept of a controlled clinical trial was first described in 1662 by Jan Baptist van Helmont in reference to the practice of bloodletting. Wrote Van Helmont: The first published report describing the conduct and results of a controlled clinical trial was by James Lind, a Scottish naval surgeon who conducted rese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called ''Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biofilm
A biofilm comprises any syntrophic consortium of microorganisms in which cells stick to each other and often also to a surface. These adherent cells become embedded within a slimy extracellular matrix that is composed of extracellular polymeric substances (EPSs). The cells within the biofilm produce the EPS components, which are typically a polymeric conglomeration of extracellular polysaccharides, proteins, lipids and DNA. Because they have three-dimensional structure and represent a community lifestyle for microorganisms, they have been metaphorically described as "cities for microbes". Biofilms may form on living or non-living surfaces and can be prevalent in natural, industrial, and hospital settings. They may constitute a microbiome or be a portion of it. The microbial cells growing in a biofilm are physiologically distinct from planktonic cells of the same organism, which, by contrast, are single cells that may float or swim in a liquid medium. Biofilms can form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmophilic
An osmophile is a microorganism adapted to environments with high osmotic pressures, such as high sugar concentrations. Osmophiles are similar to halophiles (salt-loving organisms) in that a critical aspect of both types of environment is their low water activity, aW. High sugar concentrations represent a growth-limiting factor for many microorganisms, yet osmophiles protect themselves against this high osmotic pressure by the synthesis of osmoprotectants such as alcohols and amino acids. Many osmophilic microorganisms are yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...s; some bacteria are also osmophilic. Osmophilic yeasts are important because they cause spoilage in the sugar and sweet goods industry, with products such as fruit juices, fruit juice concentrates, liquid s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetic Acid
Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water and other trace elements. Acetic acid is the second simplest carboxylic acid (after formic acid). It is an important Reagent, chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood Adhesive, glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the E number, food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohols
In chemistry, an alcohol is a type of organic compound that carries at least one hydroxyl () functional group bound to a saturated carbon atom. The term ''alcohol'' originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. An important class of alcohols, of which methanol and ethanol are the simplest examples, includes all compounds which conform to the general formula . Simple monoalcohols that are the subject of this article include primary (), secondary () and tertiary () alcohols. The suffix ''-ol'' appears in the IUPAC chemical name of all substances where the hydroxyl group is the functional group with the highest priority. When a higher priority group is present in the compound, the prefix ''hydroxy-'' is used in its IUPAC name. The suffix ''-ol'' in non-IUPAC names (such as paracetamol or cholesterol) also typically indicates that the substance is an alcohol. However, some compound ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxidize
Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a decrease in the oxidation state. There are two classes of redox reactions: * ''Electron-transfer'' – Only one (usually) electron flows from the reducing agent to the oxidant. This type of redox reaction is often discussed in terms of redox couples and electrode potentials. * ''Atom transfer'' – An atom transfers from one substrate to another. For example, in the rusting of iron, the oxidation state of iron atoms increases as the iron converts to an oxide, and simultaneously the oxidation state of oxygen decreases as it accepts electrons released by the iron. Although oxidation reactions are commonly associated with the formation of oxides, other chemical species can serve the same function. In hydrogenation, C=C (and other) bonds ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluconacetobacter Xylinus
''Komagataeibacter xylinus'' is a species of bacteria best known for its ability to produce cellulose, specifically bacterial cellulose. History and taxonomy The species was first described in 1886 by Adrian John Brown, who identified the bacteria while studying fermentation. Brown gave the species the name ''Bacterium xylinum''. It has since been known by several other names, mainly ''Acetobacter xylinum'' and ''Gluconacetobacter xylinus''. It was given its current name, with the establishment of the new genus '' Komagataeibacter'', in 2012. It is the type species of the genus. Genome and metabolism ''K. xylinus'' is a member of the acetic acid bacteria, a group of Gram-negative aerobic bacteria that produce acetic acid during fermentation. ''K. xylinus'' is unusual among the group in also producing cellulose. Bacterial cellulose (also sometimes known as nanocellulose) is involved in the formation of biofilms. It is chemically identical to plant cellulose, but has distinct ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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