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Kombucha is a unique fermented beverage made from a symbiotic culture of yeast and bacteria. Kombucha is normally based on black tea added to water, then sugar is added as a substrate for fermentation in this beverage. This unique beverage is composed of amino acids, flavonoids, vitamins, and some active enzymes. Several beneficial health effects such as antioxidant, antimicrobial effects have been reported as a result of probiotics and prebiotics presence. These health effects of kombucha are attributed to its bioactive chemical and biological agents of probiotics bacteria e.g., Gluconobacter, Acetobacter and yeasts like Saccharomyces sps., along with glucuronic acid as the main sources of the health protection. This review focuses on the beneficial effects of Kombucha including antimicrobial, antioxidant, anti-cancer antidiabetic properties, as well as liver protection, treat of gastrointestinal problems, AIDS, gastric ulcers, obesity (and energy production), detoxification, and skin health. [ABSTRACT FROM AUTHOR]

Probiotic beverage is one of the most recent developments in drink industry. The non-dairy drinks are popular all over the world. In this regard, the beverage containing Lactobacillus casei–containing rice bran extract and honey was examined. The effects of rice bran extract (0, 5, 10, and 15%) on the microbial, chemical, and sensory properties of probiotic beverage were investigated. The pH, acidity value, soluble solids content, cell viability, and sensory properties of samples were evaluated in 0, 7, 14, and 21 days of storage. The bacterial bioavailability decreased during refrigerator storage. The pH and soluble solid content of treatments decreased and the acidity value level increased significantly (P <0.05) during the storage. The results of sensory evaluation showed that the sample with 10% rice bran extract was more acceptable than others. Our findings considered using rice bran extract and honey for the production of beverage containing Lactobacillus casei as a valuable drink. Rice bran extract and honey along with probiotics would be an appropriate combination for making a unique drink in beverage industry. [ABSTRACT FROM AUTHOR]

Probiotics are beneficial microorganisms and play a health-promoting role in the human body. It is necessary to maintain the viability and have the metabolic activity during the food processing, the whole way to the customer's table and also within the digestive tract. Covering these microorganisms is an important strategy, but the issue of their release at the right time and place has not yet been fully discovered. In the case of using edible films or food coatings, there is no problem of releasing, because the film or coating is consumed with the food. On the other hand, these coatings help increasing the shelf life of delicate foods such as fresh fruits (strawberry) and vegetables. In this review study, first we discuss the strawberry issue and common methods of increasing its shelf life, and then we deal with the issue of using edible films and food coatings as a two-way strategy to increase the shelf life of fresh fruits and vegetables and also probiotic coatings. In the following, the effect of direct addition of probiotics on the quality of fruits and vegetables is studied, and then the effect of probiotics films and edible coatings on fruits and vegetables are reviewed for the first time. Some of these coatings are also known as prebiotics and can be considered from different dimensions. At the end, some questions about using of probiotic in edible coatings are listed to be considered in further researches. [ABSTRACT FROM AUTHOR]