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Prajapati K, Prajapati J, Patel D, Patel R, Varshnei A, Saraf M, Goswami D. Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution. Arch Microbiol 2024; 206:366. [PMID: 39098983 DOI: 10.1007/s00203-024-04086-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 08/06/2024]
Abstract
Kombucha, a fermented tea beverage, has seen a significant rise in global popularity. This increase is attributed to its reported health benefits and extensive cultural heritage. The comprehensive review examines kombucha through microbiology, biochemistry, and health sciences, highlighting its therapeutic potential and commercial viability. Central to kombucha production is the symbiotic culture of bacteria and yeasts (SCOBY), which regulates a complex fermentation process, resulting in a bioactive-rich elixir. The study examines the microbial dynamics of SCOBY, emphasizing the roles of various microorganisms. It focuses the contributions of acetic acid bacteria, lactic acid bacteria, and osmophilic yeasts, including genera such as Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces/Dekkera, and Pichia. These microorganisms play crucial roles in producing bioactive compounds, including organic acids, polyphenols, and vitamins. These bioactive compounds confer therapeutic properties to kombucha. These properties include antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, cancer prevention, hepatoprotective, and detoxifying effects. The review also explores the growing market for kombucha, driven by consumer demand for functional beverages and opportunities for innovative product development. It emphasizes the necessity of standardized production to ensure safety and validate health claims. Identifying research gaps, the review highlights the importance of clinical trials to verify therapeutic benefits. Ultimately, this study integrates traditional knowledge with scientific research, providing directions for future studies and commercial expansion, emphasizing the role of kombucha in health and wellness.
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Affiliation(s)
- Karan Prajapati
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Jignesh Prajapati
- Department of Biochemistry and Forensic Science, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Dhaval Patel
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
- Department of Research & Development, Latambarcem Brewers Private Limited, Bicholim, Goa, 403503, India
| | - Rohit Patel
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Anish Varshnei
- Department of Research & Development, Latambarcem Brewers Private Limited, Bicholim, Goa, 403503, India
| | - Meenu Saraf
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Dweipayan Goswami
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India.
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Massoud R, Jafari R, Khosravi-Darani K. Kombucha as a Health-Beneficial Drink for Human Health. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:251-259. [PMID: 38602651 DOI: 10.1007/s11130-024-01169-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/15/2024] [Indexed: 04/12/2024]
Abstract
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.
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Affiliation(s)
- Ramona Massoud
- Department of Food Science and Technology, Iran National Standards Organization, Tehran, Iran
| | - Reyhaneh Jafari
- Department of Microbiology, Falavarjan Branch, Islamic Azad University, Falavarjan, Isfahan, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Shahrake-gharb, Farahzadi Blv., Hafezi ave., NNFTRI, Tehran, Iran.
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3
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Selvaraj S, Gurumurthy K. Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates. Front Microbiol 2024; 15:1367697. [PMID: 38873151 PMCID: PMC11169636 DOI: 10.3389/fmicb.2024.1367697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Accepted: 05/08/2024] [Indexed: 06/15/2024] Open
Abstract
Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (p > 0.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4 ± 0.1, glucose 0.7 ± 0.1, sucrose 1.4 ± 0.1) g/100 mL, minerals (calcium, 19.4 ± 0.15, iron 23.1 ± 0.25, and potassium 28.3 ± 0.25) mg/100 mL, vitamins (B1 0.58 ± 0.01, B2 0.30 ± 0.02, B3 0.33 ± 0.02, B6 0.75 ± 0.02, B9 0.19 ± 0.03, B12 0.9 ± 0.03, and C 1.38 ± 0.06) mg/100 mL, sodium 4.35 ± 0.25 mg/100 mL, calories 14.85 ± 0.25 mg/100 mL, carbohydrates 3.135 ± 0.12, and acids (acetic acid 4.20 ± 0.02, glucuronic acid 1.78 ± 0.02) mg/100 mL on day 12. The predominant microbial species identified in both control and test samples included Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis, and Zygosaccharomyces bailli, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.
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Affiliation(s)
- Suriyapriya Selvaraj
- School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India
| | - Kalaichelvan Gurumurthy
- VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, Tamil Nadu, India
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Ziemlewska A, Zagórska-Dziok M, Mokrzyńska A, Nizioł-Łukaszewska Z, Szczepanek D, Sowa I, Wójciak M. Comparison of Anti-Inflammatory and Antibacterial Properties of Raphanus sativus L. Leaf and Root Kombucha-Fermented Extracts. Int J Mol Sci 2024; 25:5622. [PMID: 38891811 PMCID: PMC11171837 DOI: 10.3390/ijms25115622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/18/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
In the cosmetics industry, the extract from Raphanus sativus L. is fermented using specific starter cultures. These cosmetic ingredients act as preservatives and skin conditioners. Kombucha is traditionally made by fermenting sweetened tea using symbiotic cultures of bacteria and yeast and is used in cosmetic products. The aim of this study was to evaluate the cosmetic properties of radish leaf and root extract fermented with the SCOBY. Both unfermented water extracts and extracts after 7, 14, and 21 days of fermentation were evaluated. The analysis of secondary plant metabolites by UPLC-MS showed higher values for ferments than for extracts. A similar relationship was noted when examining the antioxidant properties using DPPH and ABTS radicals and the protective effect against H2O2-induced oxidative stress in fibroblasts and keratinocytes using the fluorogenic dye H2DCFDA. The results also showed no cytotoxicity to skin cells using Alamar Blue and Neutral Red tests. The ability of the samples to inhibit IL-1β and COX-2 activity in LPS-treated fibroblasts was also demonstrated using ELISA assays. The influence of extracts and ferments on bacterial strains involved in inflammatory processes of skin diseases was also assessed. Additionally, application tests were carried out, which showed a positive effect of extracts and ferments on TEWL and skin hydration using a TEWAmeter and corneometer probe. The results obtained depended on the concentration used and the fermentation time.
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Affiliation(s)
- Aleksandra Ziemlewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (A.Z.); (M.Z.-D.); (A.M.); (Z.N.-Ł.)
| | - Martyna Zagórska-Dziok
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (A.Z.); (M.Z.-D.); (A.M.); (Z.N.-Ł.)
| | - Agnieszka Mokrzyńska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (A.Z.); (M.Z.-D.); (A.M.); (Z.N.-Ł.)
| | - Zofia Nizioł-Łukaszewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (A.Z.); (M.Z.-D.); (A.M.); (Z.N.-Ł.)
| | - Dariusz Szczepanek
- Department of Neurosurgery and Paediatric Neurosurgery, Medical University of Lublin, 20-090 Lublin, Poland;
| | - Ireneusz Sowa
- Department of Analytical Chemistry, Medical University of Lublin, Aleje Raclawickie 1, 20-059 Lublin, Poland;
| | - Magdalena Wójciak
- Department of Analytical Chemistry, Medical University of Lublin, Aleje Raclawickie 1, 20-059 Lublin, Poland;
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Venegas CA, Saona LA, Urbina K, Quintrel P, Peña TA, Mardones W, Cubillos FA. Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha. Food Microbiol 2023; 116:104357. [PMID: 37689417 DOI: 10.1016/j.fm.2023.104357] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 08/03/2023] [Accepted: 08/05/2023] [Indexed: 09/11/2023]
Abstract
Kombucha is a fermented beverage derived from a sweetened tea fermentation inoculated with a bacteria-yeast consortium referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY). Different SCOBY cultures can impact the beverage's quality and make the whole process highly variable. Adding Saccharomyces yeast cultures to the fermentation process can avoid stalled fermentations, providing a reproducible beverage. Here, we explored using different Saccharomyces eubayanus strains together with SCOBY in the context of kombucha fermentation. Our results show that yeast x SCOBY co-cultures exhibited a robust fermentation profile, providing ethanol and acetic acid levels ranging from 0,18-1,81 %v/v and 0,35-1,15 g/L, respectively. The kombucha volatile compound profile of co-cultures was unique, where compounds such as Isopentyl acetate where only found in yeast x SCOBY fermentations. Metabarcoding revealed that the SCOBY composition was also dependent on the S. eubayanus genotype, where besides Saccharomyces, amplicon sequence variants belonging to Brettanomyces and Starmerella were detected. These differences concomitated global changes in transcript levels in S. eubayanus related to the metabolism of organic molecules used in kombucha fermentation. This study highlights the potential for exploring different S. eubayanus strains for kombucha fermentation, and the significant yeast genotype effect in the profile differentiation in this process.
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Affiliation(s)
- Camila A Venegas
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile
| | - Luis A Saona
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile
| | - Kamila Urbina
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile
| | - Pablo Quintrel
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Tomás A Peña
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Wladimir Mardones
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Francisco A Cubillos
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
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6
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Suffys S, Goffin D, Richard G, Francis A, Haubruge E, Fauconnier ML. Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink. Molecules 2023; 28:6084. [PMID: 37630336 PMCID: PMC10457938 DOI: 10.3390/molecules28166084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/08/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named "Hakko Sobacha". This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.
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Affiliation(s)
- Sarah Suffys
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Dorothée Goffin
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Gaëtan Richard
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Adrien Francis
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Eric Haubruge
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
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Phung LT, Kitwetcharoen H, Chamnipa N, Boonchot N, Thanonkeo S, Tippayawat P, Klanrit P, Yamada M, Thanonkeo P. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores. Sci Rep 2023; 13:7859. [PMID: 37188725 DOI: 10.1038/s41598-023-34954-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/10/2023] [Indexed: 05/17/2023] Open
Abstract
Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.
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Affiliation(s)
- Ly Tu Phung
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Haruthairat Kitwetcharoen
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nuttaporn Chamnipa
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nongluck Boonchot
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Sudarat Thanonkeo
- Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham, 44150, Thailand
| | | | - Preekamol Klanrit
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Mamoru Yamada
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8315, Japan
- Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8315, Japan
| | - Pornthap Thanonkeo
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand.
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Suffys S, Richard G, Burgeon C, Werrie PY, Haubruge E, Fauconnier ML, Goffin D. Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods 2023; 12:foods12081657. [PMID: 37107452 PMCID: PMC10138291 DOI: 10.3390/foods12081657] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/30/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction-gas chromatography-mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.
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Affiliation(s)
- Sarah Suffys
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Gaëtan Richard
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Clément Burgeon
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Pierre-Yves Werrie
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Eric Haubruge
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Dorothée Goffin
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
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9
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Pramanik S, Venkatraman S, Karthik P, Vaidyanathan VK. A systematic review on selection characterization and implementation of probiotics in human health. Food Sci Biotechnol 2023; 32:423-440. [PMID: 36911328 PMCID: PMC9992678 DOI: 10.1007/s10068-022-01210-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 10/29/2022] [Accepted: 11/14/2022] [Indexed: 01/12/2023] Open
Abstract
Probiotics are live bacteria found in food that assist the body's defence mechanisms against pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health, the immune system, and brain function, among other factors. They've furthermore been shown to help with constipation, high blood pressure, and skin issues. The global probiotics market has been incrementally growing in recent years, as consumers' demand for healthy diets and wellness has continued to increase. This has prompted the food industry to develop new probiotic-containing food products, as well as researchers to explore their specific characteristics and impacts on human health. Although most probiotics are fastidious microorganisms that are nutritionally demanding and sensitive to environmental conditions, they become less viable as they are processed and stored. In this review we studied the current literature on the fundamental idea of probiotic bacteria, their medical benefits, and their selection, characterization, and implementations. Graphical Abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Pothiyappan Karthik
- Department of Food Biotechnology, Karpagam Academic of Higher Education, Coimbatore, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
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Bryszewska MA, Tabandeh E, Jędrasik J, Czarnecka M, Dzierżanowska J, Ludwicka K. SCOBY Cellulose Modified with Apple Powder-Biomaterial with Functional Characteristics. Int J Mol Sci 2023; 24:ijms24021005. [PMID: 36674522 PMCID: PMC9866785 DOI: 10.3390/ijms24021005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/31/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023] Open
Abstract
The need for new non-animal and non-petroleum-based materials is strongly emphasized in the sustainable and green economy. Waste materials have proven a valuable resource in this regard. In fact, there have been quite a large number of goods obtained from wastes called "Vegan leather" that have gained the clothing market's attention in recent years. In practice, they are mostly composites of waste materials like cactus, pineapples, or, eventually, apples with polymers like polyurethane or polyvinyl chloride. The article presents the results of work aimed at obtaining a material based entirely on natural, biodegradable raw materials. Bacterial cellulose produced as a byproduct of the fermentation carried out by SCOBY was modified with glycerol and then altered by the entrapment of apple powder. The effect of introducing apple powder into the SCOBY culture media on the mechanical properties of the obtained bacterial cellulose was also evaluated The resulting material acquired new mechanical characteristics that are advantageous in terms of strength. Microscopic observation of the apple powder layer showed that the coverage was uniform. Different amounts of apple powder were used to cover the cellulose surface from 10 to 60%, and it was found that the variant with 40% of this powder was the most favorable in terms of mechanical strength. Also, the application of the created material as a card folder showed that it is durable in use and retains its functional characteristics for at least 1 month. The mechanical properties of modified bacterial cellulose were favorably affected by the entrapment of apple powder on its surface, and as a result, a novel material with functional characteristics was obtained.
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Affiliation(s)
- Malgorzata Anita Bryszewska
- Faculty of Biotechnology and Food Sciences, Institute of Natural Products and Cosmetics, Lodz University of Technology, 2/22 Stefanowskiego St., 90-537 Lodz, Poland
- Correspondence:
| | - Erfan Tabandeh
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Jakub Jędrasik
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Maja Czarnecka
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Julia Dzierżanowska
- International Faculty of Engineering, Lodz University of Technology, 36 Zwirki St., 90-539 Lodz, Poland
| | - Karolina Ludwicka
- Institute of Molecular and Industrial Biotechnology, Lodz University of Technology, 2/22 Stefanowskiego St., 90-537 Lodz, Poland
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11
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Costa MADC, Dias Moreira LDP, Duarte VDS, Cardoso RR, de São José VPB, da Silva BP, Grancieri M, Corich V, Giacomini A, Bressan J, Martino HSD, de Barros FAR. Kombuchas from Green and Black Tea Modulate the Gut Microbiota and Improve the Intestinal Health of Wistar Rats Fed a High-Fat High-Fructose Diet. Nutrients 2022; 14:5234. [PMID: 36558393 PMCID: PMC9787585 DOI: 10.3390/nu14245234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/29/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022] Open
Abstract
The Western diet can negatively affect the gut microbiota and is associated with metabolic disorders. Kombucha, a tea fermented by a symbiotic culture of bacteria and yeast (SCOBY), is known for its bioactive properties and has become popular in the last years. In this study, we evaluated the effects of regular kombucha consumption on the gut microbiota and on outcomes related to the intestinal health of Wistar rats fed a high-fat high-fructose diet. After eight weeks receiving a standard diet (AIN-93M) (n = 10) or a high-fat and high-fructose diet (HFHF) (n = 30) to induce metabolic disorders, the animals were subdivided into four groups: AIN-93M (n = 10); HFHF (n = 10); GTK (HFHF + green tea kombucha (n = 10); and BTK (HFHF + black tea kombucha; n = 10) for 10 weeks. Although body composition did not differ among the groups, the HFHF diet was associated with metabolic alterations, and stimulated the growth of gram-negative bacteria such as Proteobacteria and Bacteroides. Kombucha ingestion could somewhat modulate the gut microbiota, attenuating the effects of a Western diet by increasing propionate production and favoring the growth of beneficial bacteria, such as Adlercreutzia in the GTK group. Our results suggest that regular kombucha consumption may be beneficial to intestinal health, which can be mostly attributed to its high content and diversity of phenolic compounds.
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Affiliation(s)
| | - Luiza de Paula Dias Moreira
- Department of Agronomy, Food Natural Resources, Animals, and Environment (DAFNAE), Università degli Studi di Padova, Via dell’Università 16, 35020 Legnaro, PD, Italy
| | - Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
| | - Rodrigo Rezende Cardoso
- Department of Food Technology, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-900, MG, Brazil
| | | | - Bárbara Pereira da Silva
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
| | - Mariana Grancieri
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
| | - Viviana Corich
- Department of Agronomy, Food Natural Resources, Animals, and Environment (DAFNAE), Università degli Studi di Padova, Via dell’Università 16, 35020 Legnaro, PD, Italy
| | - Alessio Giacomini
- Department of Agronomy, Food Natural Resources, Animals, and Environment (DAFNAE), Università degli Studi di Padova, Via dell’Università 16, 35020 Legnaro, PD, Italy
| | - Josefina Bressan
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa 36570-000, MG, Brazil
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12
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Freitas A, Sousa P, Wurlitzer N. Alternative raw materials in kombucha production. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea. Nutrients 2022; 14:nu14224828. [PMID: 36432515 PMCID: PMC9692764 DOI: 10.3390/nu14224828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022] Open
Abstract
The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea. Kombucha exhibits a range of health-promoting properties, including antioxidant or detoxifying effects. This fermented beverage is traditionally brewed with black tea, but other types of tea are used increasingly, which may have significant implications in terms of chemical composition and health-promoting effects. In this preliminary study, we investigated the content of micronutrients (manganese (Mn), copper (Cu), iron (Fe), chromium (Cr) and zinc (Zn)) by the ICP-OES method in Kombucha prepared with black, red, green and white tea at different time points of fermentation (1, 7, 14 days). It should be noted that the composition of separate ingredients such as tea, leaven or sugar has not been studied. Kombucha had the highest content of zinc-0.36 mg/L to 2.08 mg/L, which accounts for between 3% and 26% of the RDA (Recommended Dietary Allowance) for adults, and the smallest amounts of chromium (0.03 mg/L to 0.09 mg/L), which however represents as much as between 75% and 232% of the RDA. It has been demonstrated that the type of tea as well as the day of fermentation have a significant effect on the concentrations of selected minerals. Kombucha can therefore supplement micronutrients in the human diet.
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14
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15
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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods 2022; 11:foods11193045. [PMID: 36230121 PMCID: PMC9563716 DOI: 10.3390/foods11193045] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellulosic matrix located at the liquid–air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, and Zygosaccharomyces parabailii T7SS-4W1, were used in mono- and co-culture fermentations. The monocultures highlighted important species-specific differences in the metabolism of sugars and organic acids, while binary co-cultures demonstrated the roles played by bacteria and yeasts in the production of cellulose and typical volatile acidity. Aroma complexity and sensory perception were comparable between reconstructed (with the three strains) and native microbial consortia. This study provided a broad picture of the strains’ metabolic signatures, facilitating the standardization of kombucha production in order to obtain a product with desired characteristics by modulating strains presence or abundance.
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16
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Márquez-Reyes JM, Rodríguez-Quiroz RE, Hernández-Rodríguez JP, Rodríguez-Romero BA, Flores-Breceda H, Napoles-Armenta J, Romero-Soto IC, Galindo-Rodríguez SA, Báez-González JG, Treviño-Garza MZ. Production and Characterization of Biocomposite Films of Bacterial Cellulose from Kombucha and Coated with Chitosan. Polymers (Basel) 2022; 14:polym14173632. [PMID: 36080707 PMCID: PMC9460144 DOI: 10.3390/polym14173632] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this research is to produce and characterize bacterial cellulose (BC) films coated with chitosan (BC-CH). BC films were produced in a fermentation medium based on Camellia sinensis tea and dextrose (12 days at 25 °C) and subsequently treated with coating-forming solutions (CFSs) based on chitosan (BC-CH 0.5%, BC-CH 1.0%, and BC-CH 1.5%). As a result, the FTIR spectra of BC and BC-CH 1.5% showed the main characteristic bands of cellulose and chitosan. In the physicochemical characterization of the films, it was found that the incorporation of the chitosan coatings did not affect the thickness; however, it decreased the luminosity (L*) and increased redness (a*), yellowness (b*), and opacity (75.24%). Additionally, the light absorption properties in the UV-Vis range were improved. Furthermore, the application of the CFSs increased: the solubility (64.91%), the antimicrobial activity against S. aureus (6.55 mm) and E. coli (8.25 mm), as well as the antioxidant activity (57.71% and 24.57% free radical scavenging activity), and the content of total phenols (2.45 mg GAE/g). Finally, our results suggest that the BC-CH films developed in the present study show a potential application as active packaging material for food.
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Affiliation(s)
- Julia M. Márquez-Reyes
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Rubí E. Rodríguez-Quiroz
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Juan P. Hernández-Rodríguez
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Beatriz A. Rodríguez-Romero
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Héctor Flores-Breceda
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Juan Napoles-Armenta
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Itzel C. Romero-Soto
- Centro Universitario del Norte, Universidad de Guadalajara, Km. 191, México 45D No. 23, Colotlán 46200, Mexico
| | - Sergio A. Galindo-Rodríguez
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
| | - Juan G. Báez-González
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
| | - Mayra Z. Treviño-Garza
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
- Correspondence: ; Tel.: +52-81-8329-4000 (ext. 3670)
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17
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Li SY, Smith CR, Bartock SH, Leland McClure F, Edinboro LE, Swortwood MJ. Evaluation of Alcohol Markers in Urine and Oral Fluid after Regular and Hard Kombucha Consumption. J Anal Toxicol 2022; 46:918-924. [PMID: 35953454 DOI: 10.1093/jat/bkac058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 08/08/2022] [Accepted: 08/11/2022] [Indexed: 11/13/2022] Open
Abstract
Although kombucha is a popular fermented beverage, the presence of alcohol markers has not been well studied despite being potential indicators of unintentional impairment. Ethyl glucuronide (EtG) and ethyl sulfate (EtS) were measured in oral fluid and urine collected after consumption of regular or hard kombucha. Participants drank within 20 min and provided all urine voids for 12 h, the first urine voids on days 2 and 3, and oral fluid specimens at fixed time points for 48 h. Screening employed liquid chromatography-tandem mass spectrometry (LC-MS-MS; EtS, 25 ng/mL cutoff [oral]; 100 ng/mL cutoff [urine]; EtG, 500 ng/mL cutoff [urine] and immunoassay (IA; EtG, 500 ng/mL cutoff[urine]). After consuming regular kombucha (n = 12 participants), EtS was not detected in oral fluid but both markers were detected by LC-MS-MS in urine specimens within the first 5 voids from 83% of participants with median (range) concentrations of 240 (100-3,700) ng/mL for EtS and 830 (530-2,200) ng/mL for EtG. Neither marker was positive by IA nor LC-MS-MS after day 1. After consuming hard kombucha (n = 7 participants), 2 (2.8%) of the 70 collected oral fluid specimens tested positive for EtS 3 h after consumption; however, 21 (30%) had EtS levels above the limit of detection (LOD, 10 ng/mL) after 0.5-8 h. Both markers were detected in urine specimens from all participants with median (range) concentrations of 3,381 (559-70,250) ng/mL for EtS and 763 (104-12,864) ng/mL For EtG. Urine specimens were negative for EtG and EtS by the end of the 48-hour study.
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Affiliation(s)
- Sun Yi Li
- Department of Forensic Science, College of Criminal Justice, Sam Houston State University, Huntsville, TX, USA
| | - Christina R Smith
- Department of Forensic Science, College of Criminal Justice, Sam Houston State University, Huntsville, TX, USA
| | | | | | - Leslie E Edinboro
- Quest Diagnostics Nichols Institute, Chantilly, VA, USA.,Edinboro Consulting, LLC, Glen Allen, VA, USA
| | - Madeleine J Swortwood
- Department of Forensic Science, College of Criminal Justice, Sam Houston State University, Huntsville, TX, USA
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18
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Abstract
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market. The proponents of kombucha consumption tout the varied health benefits it can provide. The final kombucha flavor and composition is a function of both the initial tea used and the fermentation process. While the ascribed benefits are varied and numerous, the number of direct studies has been limited. This review focuses on the current state of understanding of the chemical composition and the potential health effects both positive and negative reported in the literature.
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19
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Bortolomedi BM, Paglarini CS, Brod FCA. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chem 2022; 385:132719. [DOI: 10.1016/j.foodchem.2022.132719] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/15/2022] [Accepted: 03/14/2022] [Indexed: 01/19/2023]
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20
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Kombucha: Perceptions and Future Prospects. Foods 2022; 11:foods11131977. [PMID: 35804792 PMCID: PMC9265386 DOI: 10.3390/foods11131977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/19/2022] [Accepted: 06/29/2022] [Indexed: 11/16/2022] Open
Abstract
Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health. However, it needs regulatory guidelines to control the production and guarantee the product’s efficacy and safety. Aim: The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples’ health. Key findings and conclusions: The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. Likewise, it is important to spread awareness among the population of these products and their impacts on people’s health. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption.
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21
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Cantadori E, Brugnoli M, Centola M, Uffredi E, Colonello A, Gullo M. Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages. Foods 2022; 11:foods11131972. [PMID: 35804787 PMCID: PMC9265875 DOI: 10.3390/foods11131972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 01/18/2023] Open
Abstract
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
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Affiliation(s)
- Elsa Cantadori
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Ponti SpA, 28074 Ghemme, Italy; (E.U.); (A.C.)
| | - Marcello Brugnoli
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | - Marina Centola
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | | | | | - Maria Gullo
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Correspondence:
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22
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Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int J Food Microbiol 2022; 377:109783. [PMID: 35728418 DOI: 10.1016/j.ijfoodmicro.2022.109783] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/17/2022] [Accepted: 06/05/2022] [Indexed: 01/10/2023]
Abstract
In the present review the latest research studies on Kombucha tea are summarized. Special attention has been paid on microbial population, chemical parameters, biocellulose production, and mainly, on the latest evidences of the biological activities of Kombucha tea. Kombucha tea is a fermented sweetened black or green tea which is obtained from a fermentative process driven by a symbiotic culture of yeast, acetic acid bacteria and lactic acid bacteria. In the last years, its consumption has increasingly grown due to its multiple and potential benefits on human health. This fact has motivated a significant increase in the number of research studies that are focused on the biological activities of this beverage. In this context, this review gathers the main studies that have analyzed the different properties of Kombucha tea (as antioxidant, antimicrobial, antidiabetic, antitumoral, anti-inflammatory, antihypertensive, hepatoprotective, hypocholesterolemic, and probiotic activities). It is highlighted that nowadays few human-based evidences are available to prove the beneficial effect of Kombucha tea on humans' health. In conclusion, further work on Kombucha tea is needed since nowadays few information is available on both clinical studies and the characterization of bioactive compounds and their properties.
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23
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Barakat N, Beaufort S, Rizk Z, Bouajila J, Taillandier P, El Rayess Y. Kombucha analogues around the world: A review. Crit Rev Food Sci Nutr 2022; 63:10105-10129. [PMID: 35486588 DOI: 10.1080/10408398.2022.2069673] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is associated with numerous health benefits and therefore the beverage has attracted the attention of consumers worldwide. Non-typical substrates (fruits, vegetables, plants, herbs, dairy, and by-products) are being inoculated with the kombucha consortium in an attempt to develop new products. This review paper reviews the fermentation parameters for different non-tea substrates used to make kombucha, in addition to the findings obtained in terms of physico-chemical analysis, biological activities and sensory evaluation.
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Affiliation(s)
- Nathalie Barakat
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Sandra Beaufort
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Ziad Rizk
- Wine Department, Lebanese Agricultural Research Institute, Jdeideh, Lebanon
| | - Jalloul Bouajila
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Patricia Taillandier
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
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24
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Abstract
Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, the latter including vitamins, phenolic compounds, antioxidants, and antimicrobials. Kombucha is the result of the fermentation of a sweetened Camellia sinensis infusion by the action of a symbiotic community of yeasts and bacteria organized in a cellulosic biofilm called SCOBY and has gained great prominence among fermented foods and beverages, with a considerable increase in its popularity in the last decade, both among consumers and within the scientific community. This is explained by the particular functional and microbial characteristics of this beverage, such as its antioxidant and antimicrobial potential, long-term stable microbial communities, its suitability for fermentation under different conditions of time and temperature, and amenability to other carbon sources besides sucrose. Thus, this review aims to present and discuss the functional, microbial, and physicochemical aspects of kombucha fermentation, covering the many challenges that arise in its production, in domestic, commercial, and legislation contexts, and the next steps that need to be taken in order to understand this drink and its complex fermentation process.
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25
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Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Kombucha, a domesticated consortium of several microorganisms grown on sugared tea, has been valued as a nutritive health aid for over a millennium. In this study, three cultures of kombucha were obtained from diverse sources. Different inoculation methods were compared, and the wet and dry weights of the nascent pellicles were measured when cultured on several carbon sources. In addition, the anti-bacterial properties of the fermented kombucha teas were tested against Escherichia coli and Staphylococcus epidermis. Inoculation with macerated pellicles gave the fastest kombucha growth. The best carbon sources for growth of the nascent kombucha pellicles were sucrose, glucose, and fructose. On maltose, galactose, and lactose, not only did the kombucha pellicles grow poorly but 25% were also contaminated by common airborne molds. Good growth of the kombucha cultures was correlated with low pH of the fermented tea. Antibacterial effects of concentrated fermented teas and vinegar were similar to those of 1 mmol ampicillin against Escherichia coli or 0.01 mmol penicillin against Staphylococcus epidermis. When the pH of concentrated kombucha teas was neutralized, their bactericidal effects were no better than unfermented controls.
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Abstract
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more comprehensive insight into kombucha microbiota. In recent times, advancements have been made towards the optimisation of the fermentation process, including the use of alternative substrates, defined starter cultures and the modification of fermentation parameters, with the aim of producing an innovative beverage that is improved in terms of its physiochemical, sensory and bioactive properties. The global kombucha market is rapidly increasing, with the rising popularity of the tea attributed in part to its purported health benefits, despite the lack of research in human subjects to substantiate such claims. Accordingly, the incidence of kombucha home-brewing has increased, meaning there is a requirement for individuals to recognise the potential hazards associated with fermentation and the relevant preventative measures to be undertaken to ensure the safe preparation of kombucha. The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing.
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de Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez AGM, Fernandes FF, Lima AR. Kombucha: A review of substrates, regulations, composition, and biological properties. J Food Sci 2022; 87:503-527. [PMID: 35029317 DOI: 10.1111/1750-3841.16029] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/03/2021] [Accepted: 12/12/2021] [Indexed: 12/21/2022]
Abstract
Kombucha has been gaining prominence around the world and becoming popular due to its good health benefits. This beverage is historically obtained by the tea fermentation of Camellia sinensis and by a biofilm of cellulose containing the symbiotic culture of bacteria and yeast (SCOBY). The other substrates added to the C. sinensis tea have also been reported to help kombucha production. The type as well as the amount of sugar substrate, which is the origin of SCOBY, in addition to time and temperature of fermentation influence the content of organic acids, vitamins, total phenolics, and alcoholic content of kombucha. The route involved in the metabolite biotransformation identified in kombucha so far and the microorganisms involved in the process need to be further studied. Some nutritional properties and benefits related to the beverage have already been reported. Antioxidant and antimicrobial activities and antidiabetic and anticarcinogenic effects are some of the beneficial effects attributed to kombucha. Nevertheless, scientific literature needs clinical studies to evaluate these benefits in human beings. The toxic effects associated with the consumption of kombucha are still unclear, but due to the possibility of adverse reactions occurring, its consumption is contraindicated in infants and pregnant women, children under 4-years-old, patients with kidney failure, and patients with HIV. The regulations in place for kombucha address a number of criteria, mainly for the pH and alcohol content, in order to guarantee the quality and safety of the beverage as well as to ensure transparency of information for consumers.
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Affiliation(s)
| | - Larissa Fernandes Ruiz
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Cíntia Borges Silva
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Thais Matsue Uekane
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Kelly Alencar Silva
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | | | | | - Adriene Ribeiro Lima
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
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Cavicchia LOA, Almeida MEFD. Health benefits of Kombucha: drink and its biocellulose production. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e20766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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Isolation and Optimization of Culture Conditions of a Bioflocculant-Producing Fungi from Kombucha Tea SCOBY. MICROBIOLOGY RESEARCH 2021. [DOI: 10.3390/microbiolres12040070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Biolocculants are gaining attention in research due to their environmental friendliness and innocuousness to human in comparison to the conventional flocculants. The present study aimed to investigate the ability of fungi from Kombucha tea SCOBY to produce effective bioflocculant in bulk. A 16S rRNA gene sequence analysis was utilized to identify the isolate. The medium composition (carbon and nitrogen sources) and culture conditions (inoculum size, temperature, shaking speed, pH, and time) were optimized using one-factor-at-a-time method. The functional groups, morphology, and crystallinity of the bioflocculant were evaluated using Fourier transform infrared (FT-IR), scan electron microscope (SEM) and X-ray diffractometry (XRD). The fungus was found to be Pichia kudriavzevii MH545928.1. It produced a bioflocculant with flocculating activity of 99.1% under optimum conditions; 1% (v/v) inoculum size, glucose and peptone as nutrient sources, 35 °C, pH 7 and the shaking speed of 140 rpm for 60 h. A cumulus-like structure was revealed by SEM; FT-IR displayed the presence of hydroxyl, carboxyl, amine, and thiocynates. The XRD analysis demonstrated the bioflocculant to have big particles with diffraction peaks at 10° and 40° indicating its crystallinity. Based on the obtained results, P. kudriavzevii MH545928.1 has potential industrial applicability as a bioflocculant producer.
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Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101332] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Sharifudin SA, Ho WY, Yeap SK, Abdullah R, Koh SP. Fermentation and characterisation of potential kombucha cultures on papaya-based substrates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112060] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Jang SS, McINTYRE L, Chan M, Brown PN, Finley J, Chen SX. Ethanol Concentration of Kombucha Teas in British Columbia, Canada. J Food Prot 2021; 84:1878-1883. [PMID: 34143179 DOI: 10.4315/jfp-21-130] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 06/16/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners, such as glucose, sucrose, fructose, and others are converted by yeasts into ethanol and then by Acetobacter and other bacterial species into a weak acetic acid solution that is diluted, flavored, and packaged into glass or aluminum cans for consumer consumption. Naturally, fermented kombucha contains 0 to 3% alcohol by volume (ABV). However, kombucha containing ethanol is concerning for pregnant women and young children for whom low levels of ethanol consumption (<3% ABV) create adverse medical outcomes. In the province of British Columbia (BC), Canadian beverages containing >1% ABV are regulated as liquor. This study assessed ethanol concentrations in kombucha collected from processors and purchased at retail venues in BC. Ethanol values were compared with the place of manufacture (country or province) and place of purchase (grocery stores, restaurants, farmers' markets, recreational centers, and processors). Ethanol (n = 684) levels were measured by using a headspace gas chromatography-mass spectrometry method with a detection limit of 0.0002% ABV for ethanol. Overall, teas contained mean and median ethanol of 0.77 and 0.62% ABV, respectively, ranging from nondetectable up to 3.62% ABV. Four kombucha teas (0.6%) made by BC processors tested over 3% ABV, and 31.5% of samples contained ethanol that exceeded the BC regulatory limits for nonalcoholic beverages of 1% ABV. Kombucha manufactured in BC had significantly higher mean ethanol values (1.16% ABV) in comparison to all other places of manufacture. Similarly, mean ethanol tea values obtained from BC processors (1.2% ABV) and restaurants (1.01% ABV) were significantly higher than those obtained at other retail venues. This study demonstrates the potential for alcohol harm to at-risk populations consuming kombucha teas sold in BC. HIGHLIGHTS
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Affiliation(s)
- Sung Sik Jang
- Environmental Health Services, British Columbia Centre for Disease Control, Vancouver, British Columbia, Canada V5Z 4R4
| | - Lorraine McINTYRE
- Environmental Health Services, British Columbia Centre for Disease Control, Vancouver, British Columbia, Canada V5Z 4R4
| | - Michael Chan
- Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada V5G 3H2
| | - Paula N Brown
- Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada V5G 3H2
| | - Jamie Finley
- Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada V5G 3H2
| | - Sally Xuanping Chen
- Food, Nutrition and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, Canada V6T 1Z4
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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La Torre C, Fazio A, Caputo P, Plastina P, Caroleo MC, Cannataro R, Cione E. Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea. Molecules 2021; 26:molecules26185474. [PMID: 34576945 PMCID: PMC8472187 DOI: 10.3390/molecules26185474] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 02/06/2023] Open
Abstract
Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL-1 to 202.9 ± 2.1 µg GAE mL-1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.
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Affiliation(s)
- Chiara La Torre
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
- Correspondence: ; Tel.: +39-0984-493013
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende, Italy;
| | - Pierluigi Plastina
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Maria Cristina Caroleo
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Roberto Cannataro
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Erika Cione
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
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Al-Mohammadi AR, Ismaiel AA, Ibrahim RA, Moustafa AH, Abou Zeid A, Enan G. Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage. Molecules 2021; 26:5026. [PMID: 34443614 PMCID: PMC8401643 DOI: 10.3390/molecules26165026] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/09/2021] [Accepted: 08/17/2021] [Indexed: 01/01/2023] Open
Abstract
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds, antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the antimicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB). Staphylococcus aureus ATCC6538 (S. aureus) and Escherichia coli ATCC11229 (E. coli) were the organisms most susceptible to the antimicrobial activity of kombucha beverage preparations. Finally, the KFB preparation showed remarkable inhibitory activity against S. aureus and E. coli bacteria in a brain heart infusion broth and in some Egyptian fruit juices (apple, guava, strawberry, and tomato). These data reveal that kombucha is not only a prophylactic agent, but also appears to be promising as a safe alternative biopreservative, offering protection against pathogenic bacteria and fungi.
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Affiliation(s)
| | - Ahmed A. Ismaiel
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Rehab A. Ibrahim
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Ahmed H. Moustafa
- Department of Chemistry, Faculty of Science, Zagazig University, Zagazig 44519, Egypt;
| | - Azza Abou Zeid
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Gamal Enan
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
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Brewer SS, Lowe CA, Beuchat LR, Ortega YR. Survival of Salmonella and Shiga Toxin-Producing Escherichia coli and Changes in Indigenous Microbiota during Fermentation of Home-Brewed Kombucha. J Food Prot 2021; 84:1366-1373. [PMID: 33852721 DOI: 10.4315/jfp-20-483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 04/12/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Survival and growth of Salmonella and Shiga toxin-producing Escherichia coli (STEC) were investigated in kombucha prepared from four brands of commercially available kombucha kits intended for use by home brewers. Changes in populations of the indigenous microbiota responsible for fermentation of kombucha were also determined. An initial population of Salmonella (6.77 log CFU/mL) decreased to below the detection limit (0.30 log CFU/mL) within 10 days in kombucha prepared from two of the test brands. Populations of 1.85 and 1.20 log CFU/mL were detected in two brands fermented for 14 days. An initial STEC population of 7.02 log CFU/mL decreased to <0.30 log CFU/mL in two brands within 14 days; 0.77 and 0.87 log CFU/mL were detected in kombucha prepared from the other two brands. Salmonella and STEC increased within 1 day in three brands of base tea used to prepare kombucha and were stable throughout 14 days of incubation. Both pathogens steadily declined in base tea prepared from one brand of kombucha kit. Inactivation of the pathogens occurred as the pH of the kombucha decreased, but a clear correlation between rates of inactivation among different brands of kits and decrease in pH was not evident. Growth and peak populations of mesophilic aerobic microorganisms, yeasts, lactic acid bacteria, and acetic acid bacteria varied depending on the kombucha kit brand. No strong evidence was found of a correlation between the behavior of Salmonella or STEC and that of any of these groups of indigenous microbiota. Results of this study show that survival of Salmonella and STEC in kombucha and base tea used to prepare kombucha is dependent on inherent differences in commercially available kombucha kits intended for use in home settings. Strict application of hygienic practices is essential for preventing contamination with Salmonella or STEC and reducing the risk of illness associated the consumption of kombucha. HIGHLIGHTS
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Affiliation(s)
- Sheridan S Brewer
- Center for Food Safety, University of Georgia, Griffin, Georgia 30223-1797, USA
| | - Courtney A Lowe
- Center for Food Safety, University of Georgia, Griffin, Georgia 30223-1797, USA
| | - Larry R Beuchat
- Center for Food Safety, University of Georgia, Griffin, Georgia 30223-1797, USA
| | - Ynes R Ortega
- Center for Food Safety, University of Georgia, Griffin, Georgia 30223-1797, USA
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Harrison K, Curtin C. Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America. Microorganisms 2021; 9:1060. [PMID: 34068887 PMCID: PMC8156240 DOI: 10.3390/microorganisms9051060] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 12/25/2022] Open
Abstract
Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate the fermentation. This pellicle, commonly referred to as a symbiotic culture of bacteria and yeast (SCOBY), floats to the surface of the fermenting tea and represents an interphase environment, where embedded microbes gain access to oxygen as well as nutrients in the tea. To date, various yeast and bacteria have been reported to exist within the SCOBY, with little consensus as to which species are essential and which are incidental to Kombucha production. In this study, we used high-throughput sequencing approaches to evaluate spatial homogeneity within a single commercial SCOBY and taxonomic diversity across a large number (n = 103) of SCOBY used by Kombucha brewers, predominantly in North America. Our results show that the most prevalent and abundant SCOBY taxa were the yeast genus Brettanomyces and the bacterial genus Komagataeibacter, through careful sampling of upper and lower SCOBY layers. This sampling procedure is critical to avoid over-representation of lactic acid bacteria. K-means clustering was used on metabarcoding data of all 103 SCOBY, delineating four SCOBY archetypes based upon differences in their microbial community structures. Fungal genera Zygosaccharomyces, Lachancea and Starmerella were identified as the major compensatory taxa for SCOBY with lower relative abundance of Brettanomyces. Interestingly, while Lactobacillacae was the major compensatory taxa where Komagataeibacter abundance was lower, phylogenic heat-tree analysis infers a possible antagonistic relationship between Starmerella and the acetic acid bacterium. Our results provide the basis for further investigation of how SCOBY archetype affects Kombucha fermentation, and fundamental studies of microbial community assembly in an interphase environment.
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Affiliation(s)
- Keisha Harrison
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA;
| | - Chris Curtin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA;
- Center for Genome Research and Biocomputing, Oregon State University, Corvallis, OR 97330, USA
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Soares MG, de Lima M, Reolon Schmidt VC. Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mousavi SM, Hashemi SA, Zarei M, Gholami A, Lai CW, Chiang WH, Omidifar N, Bahrani S, Mazraedoost S. Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2020; 2020:4397543. [PMID: 33281911 PMCID: PMC7688354 DOI: 10.1155/2020/4397543] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/03/2020] [Accepted: 10/24/2020] [Indexed: 01/26/2023]
Abstract
Kombucha is a valuable traditional natural tea that contains beneficial compounds like organic acids, minerals, different vitamins, proteins, polyphenols, and several anions. Kombucha possesses anticancer, antioxidant, antimicrobial, and antifungal activity as well as hepatoprotective effects. Considering the unique properties of Kombucha, several investigations have already been conducted on its nutritional properties. In this review, an effort has been devoted to pool recent literature on the biomedical application of Kombucha under the objectives, including the chemical composition of Kombucha and industrial production, and highlight different properties of Kombucha. Finally, we explain its adverse effects and prospect. This review is an active, in-depth, and inclusive report about Kombucha and its health benefits.
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Affiliation(s)
- Seyyed Mojtaba Mousavi
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Seyyed Alireza Hashemi
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Maryam Zarei
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Ahmad Gholami
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
| | - Chin Wei Lai
- Nanotechnology & Catalysis Research Centre, University of Malaya, Kuala Lumpur, Malaysia
| | - Wei Hung Chiang
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Navid Omidifar
- Clinical Education Research Center, and Pathology Department, Medical School, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Sonia Bahrani
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
| | - Sargol Mazraedoost
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
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Perry JJ, Nile K, Martel A, Fiore M, Davis‐Dentici K, Hopkins K, Calder B. Pasteurized and fermented beverages for valorization of maple sap. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14623] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Kilee Nile
- School of Food and Agriculture University of Maine Orono ME USA
| | - Andrew Martel
- School of Food and Agriculture University of Maine Orono ME USA
| | - Maria Fiore
- School of Food and Agriculture University of Maine Orono ME USA
| | | | | | - Beth Calder
- School of Food and Agriculture University of Maine Orono ME USA
- Cooperative Extension University of Maine, ME Orono ME USA
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Martínez-Leal J, Ponce-García N, Escalante-Aburto A. Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages. Curr Nutr Rep 2020; 9:163-170. [DOI: 10.1007/s13668-020-00312-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Ivanišová E, Meňhartová K, Terentjeva M, Harangozo Ľ, Kántor A, Kačániová M. The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1840-1846. [PMID: 32327794 PMCID: PMC7171019 DOI: 10.1007/s13197-019-04217-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2019] [Accepted: 12/11/2019] [Indexed: 10/25/2022]
Abstract
The aim of the present study was to determine the chemical composition (organic acids-acetic, tartaric, citric; sugars-sucrose, glucose, fructose; total acidity, alcohol content, pH-with FTIR instrument; content of selected mineral compounds-AAS instrument), antioxidant activity, antimicrobial activity and sensory profiles of prepared kombucha tea beverage. Black tea with white sugar as a substrate for kombucha beverage was used as a control sample. The dominant organic acid in kombucha tea beverage was acetic acid (1.55 g/L), followed by tartaric and citric acids. The sucrose (17.81 g/L) was the dominant sugar from detected sugars. Antioxidant activity of beverage tested by reducing power method (1318.56 mg TEAC/L) was significantly higher (p < 0.05) in comparison with black tea (345.59 mg TEAC/L). The same tendency was observed for total polyphenol content which was significantly higher (p < 0.05) in kombucha beverage (412.25 mg GAE/L) than in black tea (180.17 mg GAE/L). Among mineral compounds, the amount of manganese (1.57 mg/L) and zinc (0.53 mg/L) was the highest in kombucha tea beverage. Results of antimicrobial activity of kombucha tea beverage showed strong inhibition of Candida krusei CCM 8271 (15.81 mm), C. glabrata CCM 8270 (16 mm), C. albicans CCM 8186 (12 mm), C. tropicalis CCM 8223 (14 mm), Haemophilus influenzae CCM 4454 (10 mm) and Escherichia coli CCM 3954 (4 mm). Sensory properties of prepared beverage were evaluated overall as good with the best score in a taste (pleasant fruity-sour taste). The consumption of kombucha tea beverage as a part of drinking mode of consumers due to health benefits is recommended.
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Affiliation(s)
- Eva Ivanišová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Kristína Meňhartová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Margarita Terentjeva
- Institute of Food, Environmental Hygiene, Faculty of Veterinary Medicine, University of Life Sciences and Technology, Jelgava, 8 K. Helmaņa iela, Jelgava, 3004 Latvia
| | - Ľuboš Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Attila Kántor
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Miroslava Kačániová
- Department of Fruit Growing, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
- Department of Bioenergetics and Food Analysis, Faculty of Biology and Agriculture, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszow, Poland
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Laureys D, Britton SJ, De Clippeleer J. Kombucha Tea Fermentation: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1734150] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- David Laureys
- Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Scott J. Britton
- Department of Research & Development, Brewery Duvel Moortgat, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
| | - Jessika De Clippeleer
- Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Innovation centre for Brewing & Fermentation, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
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Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research. BEVERAGES 2020. [DOI: 10.3390/beverages6010015] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.
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Study of heavy metals biosorption by tea fungus in Kombucha drink using Central Composite Design. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103359] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Cardoso RR, Neto RO, Dos Santos D'Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, Martino HSD, Cameron LC, Ferreira MSL, Barros FARD. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Res Int 2019; 128:108782. [PMID: 31955755 DOI: 10.1016/j.foodres.2019.108782] [Citation(s) in RCA: 109] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/18/2019] [Accepted: 10/26/2019] [Indexed: 01/30/2023]
Abstract
UPLC-QTOF-MSE phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127 phenolic compounds (70.2% flavonoids, 18.3% phenolic acids, 8.4% other polyphenols, 2.3% lignans and 0.8% stilbenes) were identified, with 103 phenolic compounds reported for the first time in kombuchas. A greater diversity and abundance of phenolic compounds was detected in black tea kombucha, which resulted in a higher antioxidant capacity. However, the green tea kombucha was the only one that presented antibacterial activity against all the bacteria tested and an increased antiproliferative activity against the cancer cell lines, which was attributed to the presence of catechins among the most abundant phenolic compounds and verbascoside as an exclusive compound. Thus, the type of tea used in the kombucha production interferes in its bioactive composition and properties.
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Affiliation(s)
| | | | - Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Renard T, Rollan S, Taillandier P. Impact of fermentation conditions on the production of bioactive compounds with anticancer, anti-inflammatory and antioxidant properties in kombucha tea extracts. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.05.004] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P. Understanding Kombucha Tea Fermentation: A Review. J Food Sci 2018; 83:580-588. [PMID: 29508944 DOI: 10.1111/1750-3841.14068] [Citation(s) in RCA: 185] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/14/2017] [Accepted: 01/09/2018] [Indexed: 12/01/2022]
Abstract
Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. PRACTICAL APPLICATION Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production.
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Affiliation(s)
| | - Sandra Beaufort
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Jalloul Bouajila
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Jean-Pierre Souchard
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France.,Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique, UMR 5623, Toulouse, France
| | - Patricia Taillandier
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France
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Amarasinghe H, Weerakkody NS, Waisundara VY. Evaluation of physicochemical properties and antioxidant activities of kombucha "Tea Fungus" during extended periods of fermentation. Food Sci Nutr 2018; 6:659-665. [PMID: 29876117 PMCID: PMC5980301 DOI: 10.1002/fsn3.605] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/01/2018] [Accepted: 01/17/2018] [Indexed: 11/26/2022] Open
Abstract
Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physicochemical, and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently on a weekly basis. All samples displayed a statistically significant decrease (p < .05) in the antioxidant activity at the end of 8 weeks, which was indicative of the decreasing functional properties of the beverage. The physicochemical properties indicated increased acidity and turbidity, which might decrease consumer appeal of the fermented beverage. Further studies are necessary to test the accumulation of organic acids, nucleic acids, and toxicity of kombucha on human organs following the extended period of fermentation.
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Affiliation(s)
- Hashani Amarasinghe
- Department of Agricultural Plantation EngineeringFaculty of Engineering TechnologyOpen University of Sri LankaNugegodaSri Lanka
| | - Nimsha S. Weerakkody
- Department of Agricultural Plantation EngineeringFaculty of Engineering TechnologyOpen University of Sri LankaNugegodaSri Lanka
| | - Viduranga Y. Waisundara
- Department of Food TechnologyFaculty of TechnologyRajarata University of Sri LankaMihintaleSri Lanka
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