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Kombucha tea is sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal treatments have been tried for long-term storage of kombucha tea. The present study revealed the influence of heat on the biochemical constituents and the free radical scavenging properties of kombucha tea. Heat treatment at 60, 65, and 68 degrees C for 1 min controlled biofilm formation in kombucha tea without changing its clarity, taste, and flavor. However, tea polyphenols and black tea quality parameters showed varying stability during the storage period. A decrease in free radical scavenging properties was also found during the storage period. Because the biological activities of kombucha tea depended on the biochemical constituents, it was concluded that heat treatment was not a suitable method for kombucha tea preservation.

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Objective:-To document Posterior belly of Di-gastric Muscle – The landmark to identify Facial Nerve in Parotidectomy. Methods:- In this study, relationship between posterior belly of digastrics and facial nerve trunk recorded in 21 patients who undergone Parotidectomy in our Institute. Results:-In all patients, Facial Nerve trunk was identified above the posterior belly of Di-gastric muscle with range of 5 to 10 mm. Conclusion:-This study confirmed that posterior belly of Di-gastric muscle in the landmark in identification of Facial nerve trunk in Parotidectomy.