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Bressani APP, Casimiro LKS, Martinez SJ, Dias DR, Schwan RF. Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics. Food Res Int 2024; 192:114762. [PMID: 39147483 DOI: 10.1016/j.foodres.2024.114762] [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: 02/13/2024] [Revised: 06/09/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
Consumer demand for functional foods has increased, helping to popularize and increase the consumption of Kombucha. Other substrates have been used together with tea to improve the functional and sensory properties of the beverage. Thus, this study evaluated the comprehensive biochemical, microbiological, and sensory characteristics of kombuchas fermented with green tea (Camellia sinensis) and different concentrations of yam (0, 10, and 20 % w/v). Based on pre-tests to detect the best concentration of yam in the beverage (10, 20, 30, and 40 %) and fermentation time (5, 7, and 14 days),the concentrations of 10 and 20 % of yam and five days of fermentation were selected through pH, °Brix, and sensory analysis. During the kombucha fermentation, there was a decrease in °Brix and pH. Sucrose, glucose, fructose, citric, and succinic acids were related to the beginning of fermentation, and lactic and acetic acids were more related to the end of fermentation in the treatment containing 20 % yam. The fermentation time did not change the color of the kombucha. Fatty acids, phenols, terpenoids, and alcohols were the volatile groups with the most compounds identified. Only two yeast genera were identified (Brettanomyces bruxellensis and Pichia membranifaciens), and bacteria of the genera Acetobacter, Lactobacillus, Pantoea, Pseudomonas, Azospirillum, and Enterobacter. The beverage control showed less turbidity and more clear. The fruity descriptor was more perceived in treatments with yam. However, the perception of the apple descriptor decreases as the yam concentration increases. The yam's concentration alters the kombucha's microbiota and sensory characteristics, mainly appearance and acidity. Kombucha fermentation using yam extract is viable, and the product is sensorially accepted. However, technological improvements, such as yam flour, could be made mainly for appearance and taste attributes.
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Affiliation(s)
| | | | | | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil.
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil.
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2
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Liao T, Li XR, Fan L, Zhang B, Zheng WM, Hua JJ, Li L, Mahror N, Cheng LH. Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations. Front Microbiol 2024; 15:1433127. [PMID: 39234548 PMCID: PMC11371673 DOI: 10.3389/fmicb.2024.1433127] [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: 05/15/2024] [Accepted: 07/24/2024] [Indexed: 09/06/2024] Open
Abstract
Kombucha, a fermented tea prepared with a symbiotic culture of bacteria and yeast (SCOBY), offers a unique and unpredictable home-brewed fermentation process. Therefore, the need for a controlled kombucha fermentation process has become evident, which requiring a thorough understanding of the microbial composition and its relationship with the metabolites produced. In this study, we investigated the dynamics of microbial communities and metabolites over a 12-day fermentation period of a conventional kombucha-making process. Our findings revealed similarities between the microbial communities in the early (0-2 days) and late (10-12 days) fermentation periods, supporting the principle of back-slopping fermentation. Untargeted metabolite analysis unveiled the presence of harmful biogenic amines in the produced kombucha, with concentrations increasing progressively throughout fermentation, albeit showing relatively lower abundance on days 8 and 12. Additionally, a contrasting trend between ethanol and caffeine content was observed. Canonical correspondence analysis highlighted strong positive correlations between specific bacterial/yeast strains and identified metabolites. In conclusion, our study sheds light on the microbial and metabolite dynamics of kombucha fermentation, emphasizing the importance of microbial control and quality assurance measures in the production process.
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Affiliation(s)
- Ting Liao
- College of Tea and Food Science, Wuyi University, Wuyishan, China
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Xiang-Ru Li
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Li Fan
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Bo Zhang
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Wei-Ming Zheng
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Jia-Jia Hua
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Li Li
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Norlia Mahror
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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de Santana Khan S, Bordin Vieira V, Carolina dos Santos Costa A, Victor da Silva A, Andrade Mendonça A, Antonio de Morais Junior M, da Silva Santos D, Guedes Torres A, Inês Sucupira Maciel M, Prado de Paiva Azevedo E. Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea ( Camellia sinensis) kombucha. Heliyon 2024; 10:e32809. [PMID: 39050451 PMCID: PMC11266995 DOI: 10.1016/j.heliyon.2024.e32809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/29/2024] [Accepted: 06/10/2024] [Indexed: 07/27/2024] Open
Abstract
Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21. DNA sequencing identified the Microbacterium genus as predominant. However, was unable to safely determine the species level because of the rRNA 16S gene sequence similarity between four species M. ureisolvens, M. yannicii, M. chocolatum e M. atlanticum. The concentration of 5-methyltetrahydrofolate found on the third day was 39.12 ± 1.32 μg/mL (liquid) and 45.78 ± 8.42 μg/mL (polymeric biofilm); On the twenty-first day it was 50.87 ± 3.56 μg/mL (liquid) and 54.88 ± 3.89 μg/mL (polymeric biofilm). Total phenolic compounds increased with fermentation; however, flavonoids and carotenoids were degraded by the process. The information on 5-methyltetrahydrofolate is unprecedented and highly relevant for food guidelines, since related deficiencies can lead to fetal malformation in the first three months of pregnancy. Lastly, the best fermentation time to obtain 5-methyltetrahydrofolate and others bioactive compounds is between days 7-14. Further analyses are also encouraged to understand the bioavailability of the vitamin.
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Affiliation(s)
- Samuel de Santana Khan
- Consumer Sciences Department, Federal Rural University of Pernambuco, Dom Manoel de Medeiros St. n/n, Dois Irmãos, PC: 52171-900 Recife, PE, Brazil
| | - Vanessa Bordin Vieira
- Nutrition Department, Federal University of Campina Grande, Prof. Maria Anita Furtado Coelho, Olho D’Água Bica, PC: 58175-000, PB, Brazil
| | - Ana Carolina dos Santos Costa
- Rural Technology Department, Federal Rural University of Pernambuco, Dom Manoel de Medeiros St. n/n, Dois Irmãos, PC: 52171-900 Recife, PE, Brazil
| | - Arthur Victor da Silva
- Nutrition Department, Federal University of Pernambuco, Prof. Moraes Rego Av. n/n, University Campus, PC: 50670-901 Recife, PE, Brazil
| | - Allyson Andrade Mendonça
- Department of Genetics, Federal University of Pernambuco, Prof. Moraes Rego Av. n/n, University Campus, PC: 50670-901 Recife, PE, Brazil
| | - Marcos Antonio de Morais Junior
- Department of Genetics, Federal University of Pernambuco, Prof. Moraes Rego Av. n/n, University Campus, PC: 50670-901 Recife, PE, Brazil
| | - Dayane da Silva Santos
- Department of Genetics, Federal University of Pernambuco, Prof. Moraes Rego Av. n/n, University Campus, PC: 50670-901 Recife, PE, Brazil
| | - Alexandre Guedes Torres
- Institute of Chemistry, Federal University of Rio de Janeiro, Prof. Moraes Rego Av. n/n, University Campus, PC: 50670-901 Recife, PE, Brazil
| | - Maria Inês Sucupira Maciel
- Consumer Sciences Department, Federal Rural University of Pernambuco, Dom Manoel de Medeiros St. n/n, Dois Irmãos, PC: 52171-900 Recife, PE, Brazil
| | - Emmanuela Prado de Paiva Azevedo
- Rural Technology Department, Federal Rural University of Pernambuco, Dom Manoel de Medeiros St. n/n, Dois Irmãos, PC: 52171-900 Recife, PE, Brazil
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Ohwofasa A, Dhami M, Winefield C, On SLW. Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses. Curr Res Food Sci 2024; 8:100694. [PMID: 38420346 PMCID: PMC10900771 DOI: 10.1016/j.crfs.2024.100694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/04/2024] [Accepted: 02/05/2024] [Indexed: 03/02/2024] Open
Abstract
Kombucha consumption has grown rapidly worldwide in the last decade, with production at both small- and large scales. The complex fermentation process involves both bacterial and yeast species, but little is known regarding the progression of microbial development during production. We explored the microbial diversity of multiple batches across two kombucha types, i. e commercial scale versus laboratory-made (hereafter "home") kombucha brew using metabarcoding to characterize both fungal and bacterial communities. We found the microbial community of the commercial kombucha brew to be more complex than that of the home brew. Furthermore, PERMANOVA uncovered significant compositional differences between the bacterial (F = 2.68, R2 = 0.23, p = 00.001) and fungal (F = 3.18, R2 = 0.26, p = 00.006) communities between batches. For the home brew, both alpha and beta diversity analyses revealed no significant differences between all batches and replicates. When the microbial diversity of the home and commercial kombucha types were directly compared, the former had higher proportions of Ammoniphilus and Komagataeibacter. The commercial kombucha on the other hand were high in Anoxybacillus, Methylobacterium and Sphingomonas. For the fungal communities, the most dominant fungal genera detected in both kombucha types were similar. Linear model revealed significant correlations between some microorganisms and the sugars and organic acids assayed in this study. For example, rising glucose levels correlated with an increase in the relative abundance of Komagataeibacter (F = 7.115, Adj. R2 = 0.44, p = 00.0003). We believe these results contribute towards achieving a better control of the kombucha fermentation process and may assist in targeted product diversification.
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Affiliation(s)
- Aghogho Ohwofasa
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
- Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand
| | - Manpreet Dhami
- Manaaki Whenua - Landcare Research, Lincoln, New Zealand
| | - Christopher Winefield
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Stephen L W On
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
- Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand
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Andreson M, Kazantseva J, Malv E, Kuldjärv R, Priidik R, Kütt ML. Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice. Foods 2023; 12:3545. [PMID: 37835198 PMCID: PMC10572523 DOI: 10.3390/foods12193545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers' expectations. Replacing the original brewing base, adding flavours, or using "backslopping" influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.
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Affiliation(s)
- Maret Andreson
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
- Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate Tee 5, 19086 Tallinn, Estonia
| | - Jekaterina Kazantseva
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Esther Malv
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Rain Kuldjärv
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Reimo Priidik
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
| | - Mary-Liis Kütt
- Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia; (M.A.); (E.M.); (R.K.); (R.P.); (M.-L.K.)
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Tian M, Zhang Q, Zeng X, Rui X, Jiang M, Chen X. The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation. Foods 2023; 12:3465. [PMID: 37761174 PMCID: PMC10529661 DOI: 10.3390/foods12183465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/13/2023] [Accepted: 09/16/2023] [Indexed: 09/29/2023] Open
Abstract
Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS-PAGE profiles of the protein extracts, and immunoreactivity of the sediment and supernatant were measured in two fermentation systems (juices and pieces fermentation). Throughout the fermentation, the pH decreased from about 4.6 to about 3.6, and the dissolved oxygen reduced about 50% on average. However, the protein degradation and sensitization reduction of mangoes were different between the two fermentation systems. In juices fermentation, there was a drop in proteins and peptides but an increase in amino acids, due to the conversion of proteins and peptides into amino acids both in the supernatant and sediment. The allergenicity decreased both in the solid and liquid phases of juices fermentation. In pieces fermentation, proteins and peptides were decreased in the solid phase but increased in the liquid phase. This was due to the fact that proteins and peptides were partly transported into the culture liquid, resulting in a decrease of allergenicity in fruit pieces and an increase in culture liquid. The principal component analysis results showed that the fermentation type had significant effects on the protein degradation and sensitization reduction, while mango variety had no significant effect. These results demonstrate that kombucha fermentation can reduce the allergenicity of mangoes, and it is more effective in juices fermentation than in pieces fermentation. The present study provides a theoretical basis for developing hypoallergenic mango products.
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Affiliation(s)
- Mengtian Tian
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Qiuqin Zhang
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Xianming Zeng
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Xin Rui
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Mei Jiang
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Xiaohong Chen
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
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Cohen G, Sela DA, Nolden AA. Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha. Foods 2023; 12:3116. [PMID: 37628115 PMCID: PMC10453479 DOI: 10.3390/foods12163116] [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: 08/04/2023] [Revised: 08/09/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids; yet less is known about their impacts on the sensory profile and consumer acceptance. Thus, we aimed to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. Fermentation was monitored by pH, brix, and titratable acidity, and consumers (n = 111) evaluated the kombucha for sensory attributes and overall liking. The fermentation temperature resulted in significant differences in titratable acidity, with higher temperatures producing more organic acids, resulting in higher astringency, and suppressed sweetness. The lower fermentation was reported as significantly more liked, with no difference in liking between the 7.5% and 10% sucrose kombucha samples. Fermentation temperature had the greatest impact on the sensory profile rather than sucrose concentration, which had a greater effect on the fermentation rate and production organic acids.
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Affiliation(s)
- Gil Cohen
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David A. Sela
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Nutrition, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Microbiology and Physiological Systems, University of Massachusetts Medical School, Worcester, MA 01655, USA
| | - Alissa A. Nolden
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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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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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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Lazzaroli C, Sordini B, Daidone L, Veneziani G, Esposto S, Urbani S, Selvaggini R, Servili M, Taticchi A. Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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11
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Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN. Kombucha: Production and Microbiological Research. Foods 2022; 11:3456. [PMID: 36360067 PMCID: PMC9658962 DOI: 10.3390/foods11213456] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/19/2022] [Accepted: 10/26/2022] [Indexed: 08/27/2023] Open
Abstract
Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health benefits and appealing sensory properties. During Kombucha fermentation, sucrose is hydrolysed by yeast cells into fructose and glucose, which are then metabolised to ethanol. The ethanol is then oxidised by acetic acid bacteria (AAB) to produce acetic acid which is responsible for the reduction of the pH and also contributes to the sour taste of Kombucha. Characterisation of the AAB and yeast in the Kombucha starter culture can provide a better understanding of the fermentation process. This knowledge can potentially aid in the production of higher quality products as these microorganisms affect the production of metabolites such as organic acids which are associated with potential health benefits, as well as sensory properties. This review presents recent advances in the isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, and modern genetic identification techniques of AAB and yeast present in Kombucha to gain a better understanding of the microbial diversity of the beverage.
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Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand
| | | | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland 0745, New Zealand
| | - Anthony N. Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand
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12
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Aydın F, Özer G, Alkan M, Çakır İ. Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiol 2022; 107:104081. [DOI: 10.1016/j.fm.2022.104081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/28/2022]
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13
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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage. Int J Food Microbiol 2022; 382:109934. [PMID: 36130465 DOI: 10.1016/j.ijfoodmicro.2022.109934] [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: 07/15/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/23/2022]
Abstract
Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available worldwide, that has attracted increasing consumers' interest due to its potential health benefits. Kombucha is commonly prepared using sugared black or green tea, but also other plant substrates are frequently utilised. Kombucha is obtained by fermentation using a symbiotic culture of bacteria and yeasts, whose composition varies depending on inoculum origin, plant substrates and environmental conditions. After fermentation, kombucha drinks are usually refrigerated at 4 °C, in order to maintain their biological and functional properties. There are no reports on the fate of microbial communities of kombucha in relation to long-term storage time and temperature. Here, for the first time, we monitored the diversity and dynamics of the microbial communities of a kombucha beverage fermented with different herbs during storage at 4 °C and at room temperature, for a period of 90 days, utilising culture-dependent and independent approaches. Moreover, cultivable yeasts and acetic acid bacteria (AAB) were isolated from the beverage, inoculated in pure culture, identified by molecular methods, and yeasts assessed for their functional properties. Total yeast counts were not affected by storage temperature and time, although their community composition changed, as Saccharomyces species significantly decreased after 45 days of storage at room temperature, completely disappearing after 90 days. On the other hand, Dekkera anomala (Brettanomyces anomalus), representing 52 % of the yeast isolates, remained viable up to 90 days at both storage temperatures, and was able to produce high levels of organic acids and exopolysaccharides. Data from DGGE (Denaturing Gradient Gel Electrophoresis) band sequencing confirmed that it was the dominant yeast species in all samples across storage. Other yeast isolates were represented by Saccharomyces and Zygosaccharomyces species. Among AAB, Gluconobacter oxydans, Novacetimonas hansenii and Komagataeibacter saccharivorans represented 46, 36 and 18 % of the isolates, whose occurrence remained unchanged across storage at 4 °C and did not vary up to 20 days of storage at room temperature. This work showed that the combination of culture-dependent and independent approaches is important for obtaining a complete picture of the distinctive core microbial community in kombucha beverages during storage, elucidating its diversity and composition, and preliminary characterizing yeast strains with putative functional activities.
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14
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Huang X, Xin Y, Lu T. A systematic, complexity-reduction approach to dissect the kombucha tea microbiome. eLife 2022; 11:76401. [PMID: 35950909 PMCID: PMC9371603 DOI: 10.7554/elife.76401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 07/03/2022] [Indexed: 12/14/2022] Open
Abstract
One defining goal of microbiome research is to uncover mechanistic causation that dictates the emergence of structural and functional traits of microbiomes. However, the extraordinary degree of ecosystem complexity has hampered the realization of the goal. Here, we developed a systematic, complexity-reducing strategy to mechanistically elucidate the compositional and metabolic characteristics of microbiome by using the kombucha tea microbiome as an example. The strategy centered around a two-species core that was abstracted from but recapitulated the native counterpart. The core was convergent in its composition, coordinated on temporal metabolic patterns, and capable for pellicle formation. Controlled fermentations uncovered the drivers of these characteristics, which were also demonstrated translatable to provide insights into the properties of communities with increased complexity and altered conditions. This work unravels the pattern and process underlying the kombucha tea microbiome, providing a potential conceptual framework for mechanistic investigation of microbiome behaviors.
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Affiliation(s)
- Xiaoning Huang
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, United States.,Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, United States.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongping Xin
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, United States.,Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, United States
| | - Ting Lu
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, United States.,Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, United States.,Department of Physics, University of Illinois Urbana-Champaign, Urbana, United States.,Center for Biophysics and Quantitative Biology, University of Illinois Urbana-Champaign, Urbana, United States.,National Center for Supercomputing Applications, Urbana, United States
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15
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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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16
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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: 22] [Impact Index Per Article: 11.0] [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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17
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Andreson M, Kazantseva J, Kuldjärv R, Malv E, Vaikma H, Kaleda A, Kütt ML, Vilu R. Characterisation of chemical, microbial and sensory profiles of commercial kombuchas. Int J Food Microbiol 2022; 373:109715. [DOI: 10.1016/j.ijfoodmicro.2022.109715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 10/18/2022]
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18
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Wood J, van der Gast C, Rivett D, Verran J, Redfern J. Reproducibility of Bacterial Cellulose Nanofibers Over Sub-Cultured Generations for the Development of Novel Textiles. Front Bioeng Biotechnol 2022; 10:876822. [PMID: 35547175 PMCID: PMC9081875 DOI: 10.3389/fbioe.2022.876822] [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: 02/15/2022] [Accepted: 03/23/2022] [Indexed: 11/26/2022] Open
Abstract
The textile industry is in crisis and under pressure to minimize the environmental impact on its practices. Bacterial cellulose (BC), a naturally occurring form of cellulose, displays properties superior to those of its cotton plant counterpart, such as enhanced purity, crystallinity, tensile strength, and water retention and is thus suitable for an array of textile applications. It is synthesized from a variety of microorganisms but is produced in most abundance by Komagataeibacter xylinus. K. xylinus is available as a type strain culture and exists in the microbial consortium commonly known as Kombucha. Whilst existing literature studies have described the effectiveness of both K. xylinus isolates and Kombucha in the production of BC, this study investigated the change in microbial communities across several generations of sub-culturing and the impact of these communities on BC yield. Using Kombucha and the single isolate strain K. xylinus as inocula in Hestrin and Schramm liquid growth media, BC pellicles were propagated. The resulting pellicles and residual liquid media were used to further inoculate fresh liquid media, and this process was repeated over three generations. For each generation, the thickness of the pellicles and their appearance under SEM were recorded. 16S rRNA sequencing was conducted on both pellicles and liquid media samples to assess changes in communities. The results indicated that the genus Komagataeibacter was the most abundant species in all samples. Cultures seeded with Kombucha yielded thicker cellulose pellicles than those seeded with K. xylinus, but all the pellicles had similar nanofibrillar structures, with a mix of liquid and pellicle inocula producing the best yield of BC after three generations of sub-culturing. Therefore, Kombucha starter cultures produce BC pellicles which are more reproducible across generations than those created from pure isolates of K. xylinus and could provide a reproducible sustainable model for generating textile materials.
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Affiliation(s)
- Jane Wood
- Manchester Fashion Institute, Faculty of Arts and Humanities, Manchester Metropolitan University, Manchester, United Kingdom
| | - Christopher van der Gast
- Department of Life Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - Damian Rivett
- Department of Natural Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - Joanna Verran
- Department of Life Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - James Redfern
- Department of Natural Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
- *Correspondence: James Redfern,
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19
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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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20
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Mas P, Tran T, Verdier F, Martin A, Alexandre H, Grandvalet C, Tourdot-Maréchal R. Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context. Foods 2022; 11:foods11040614. [PMID: 35206089 PMCID: PMC8871122 DOI: 10.3390/foods11040614] [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: 01/12/2022] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 01/11/2023] Open
Abstract
Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community's evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time.
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Affiliation(s)
- Perrine Mas
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
- Correspondence:
| | | | - Antoine Martin
- Biomère, 14 rue Audubon, 75120 Paris, France; (F.V.); (A.M.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
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21
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Nyiew K, Kwong PJ, Yow Y. An overview of antimicrobial properties of kombucha. Compr Rev Food Sci Food Saf 2022; 21:1024-1053. [DOI: 10.1111/1541-4337.12892] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 10/14/2021] [Accepted: 11/26/2021] [Indexed: 12/22/2022]
Affiliation(s)
- Ke‐Ying Nyiew
- Department of Biological Sciences School of Medical and Life Sciences Sunway University Selangor Malaysia
| | - Phek Jin Kwong
- Department of Agricultural and Food Science Faculty of Science Universiti Tunku Abdul Rahman Perak Campus Kampar Malaysia
| | - Yoon‐Yen Yow
- Department of Biological Sciences School of Medical and Life Sciences Sunway University Selangor Malaysia
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22
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Kaashyap M, Cohen M, Mantri N. Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis. Nutrients 2021; 13:nu13124446. [PMID: 34960001 PMCID: PMC8704692 DOI: 10.3390/nu13124446] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/07/2021] [Accepted: 12/08/2021] [Indexed: 01/19/2023] Open
Abstract
Kombucha is a fermented tea made from a Symbiotic Culture of Bacteria and Yeast (SCOBY) with a long history of use as a health tonic. It is likely that most health benefits come from the tea and fermentation metabolites from specific microbial communities. Despite its growing importance as a functional health drink, the microbial ecosystem present in kombucha has not been fully documented. To characterize the microbial composition and biochemical properties of 'The Good Brew' original base kombucha, we used metagenomics amplicon (16S rRNA and ITS) sequencing to identify the microbial communities at the taxonomic level. We identified 34 genera with 200 microbial species yet described in kombucha. The dominance of organic acid producing microorganisms Acetobacter, Komagataeibacter and Starmerella are healthy for the human gut and their glucose metabolising activities have a putative role in preventing conditions such as diabetes and obesity. Kombucha contains high protein (3.31 µg/mL), high phenolic content (290.4 mg/100 mL) and low sugars (glucose: 1.87 g/L; sucrose 1.11 g/L; fructose: 0.05 g/L) as compared to green tea. The broad microbial diversity with proven health benefits for the human gut suggests kombucha is a powerful probiotic. These findings are important to improve the commercial value of kombucha and uncover the immense prospects for health benefits.
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Affiliation(s)
- Mayank Kaashyap
- The Pangenomics Group, School of Science, RMIT University, Melbourne, VIC 3083, Australia;
| | - Marc Cohen
- The Good Brew Co., Brunswick, Melbourne, VIC 3056, Australia;
| | - Nitin Mantri
- The Pangenomics Group, School of Science, RMIT University, Melbourne, VIC 3083, Australia;
- The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6009, Australia
- Correspondence:
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23
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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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24
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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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25
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Fabricio MF, Mann MB, Kothe CI, Frazzon J, Tischer B, Flôres SH, Ayub MAZ. Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation. Food Microbiol 2021; 101:103889. [PMID: 34579857 DOI: 10.1016/j.fm.2021.103889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 11/27/2022]
Abstract
Kombucha is a traditional fermented beverage gaining popularity around the world. So far, few studies have investigated its microbiome using next-generation DNA sequencing, whereas the correlation between the microbial community and metabolites evolution along fermentation is still unclear. In this study, we explore this correlation in a traditionally produced kombucha by evaluating its microbial community and the main metabolites produced. We also investigated the effects of starter cultures processed in three different ways (control, starter culture without liquid suspension (CSC), and a freeze-dried starter culture (FDSC)) to evaluate changes in kombucha composition, such as antioxidant activity and sensory analysis. We identified seven genera of bacteria, including Komagataeibacter, Gluconacetobacter, Gluconobacter, Acetobacter, Liquorilactobacillus, Ligilactobacillus, and Zymomonas, and three genera of yeasts, Dekkera/Brettanomyces, Hanseniaspora, and Saccharomyces. Although there were no statistically significant differences in the acceptance test in sensory analysis, different starter cultures resulted in products showing different microbial and biochemical compositions. FDSC decreased Zymomonas and Acetobacter populations, allowing for Gluconobacter predominance, whereas in the control and CSC kombuchas the first two were the predominant genera. Results suggest that the freeze-drying cultures could be implemented to standardize the process and, despite it changes the microbial community, a lower alcohol content could be obtained.
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Affiliation(s)
- Mariana Fensterseifer Fabricio
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Michele Bertoni Mann
- Postgraduate Program in Agricultural and Environmental Microbiology, Basic Health Sciences Institute, Federal University of Rio Grande Do Sul, Porto Alegre, RS, Brazil
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France
| | - Jeverson Frazzon
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Bruna Tischer
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Simone Hickmann Flôres
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Marco Antônio Záchia Ayub
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil.
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26
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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation. Food Res Int 2021; 147:110549. [PMID: 34399526 DOI: 10.1016/j.foodres.2021.110549] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/28/2021] [Accepted: 06/16/2021] [Indexed: 12/26/2022]
Abstract
Kombucha is a very distinct naturally fermented sweetened tea that has been produced for thousands of years. Fermentation relies on metabolic activities of the complex autochthonous symbiotic microbiota embedded in a floating biofilm and used as a backslop for successive fermentations. Here, we designed a tailor-made microbial consortium representative of the core Kombucha microbiota to drive this fermentation. Microbial (counts, metagenetics), physico-chemical (pH, density) and biochemical (organic acids, volatile compounds) parameters were monitored as well as biofilm formation by confocal laser scanning microscopy and scanning electron microscopy. While nine species were co-inoculated, four (Dekkera bruxellensis, Hanseniaspora uvarum, Acetobacter okinawensis and Liquorilactobacillus nagelii) largely dominated. Microbial activities led to acetic, lactic, succinic and oxalic acids being produced right from the start of fermentation while gluconic and glucuronic acids progressively increased. A distinct shift in volatile profile was also observed with mainly aldehydes identified early on, then high abundances of fatty acids, ketones and esters at the end. Correlation analyses, combining metabolomic and microbial data also showed a shift in species abundances during fermentation. We also determined distinct bacteria-yeast co-occurence patterns in biofilms by microscopy. Our study provides clear evidence that a tailor-made consortium can be successfully used to drive Kombucha fermentations.
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27
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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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Barbosa CD, Trovatti Uetanabaro AP, Rodrigues Santos WC, Caetano RG, Albano H, Kato R, Cosenza GP, Azeredo A, Góes-Neto A, Rosa CA, Teixeira P, Alvarenga VO, Alves Lacerda IC. Microbial–physicochemical integrated analysis of kombucha fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111788] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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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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Sisymbrium Officinale (the Singers' Plant) as an Ingredient: Analysis of Somatosensory Active Volatile Isothiocyanates in Model Food and Drinks. Foods 2021; 10:foods10020308. [PMID: 33546123 PMCID: PMC7913150 DOI: 10.3390/foods10020308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/28/2021] [Accepted: 01/31/2021] [Indexed: 11/17/2022] Open
Abstract
Sisymbrium officinale (L.) Scop. (hedge mustard) is a wild common plant of the Brassicaceae family. It is known as “the singers’ plant” for its traditional use in treating aphonia and vocal disability. The plant is rich in glucosinolates and isothiocyanates; the latter has been demonstrated to be a strong agonist in vitro of the Transient Receptor Potential Ankirine 1 (TRPA1) channel, which is involved in the somatosensory perception of pungency as well as in the nociception pathway of inflammatory pain. Volatile ITCs are released by the enzymatic or chemical hydrolysis of GLSs (glucosinolates) during sample crushing and/or by the mastication of fresh plant tissues when the plant is used as an ingredient. Some functional food and drink model preparations have been realised: honey enriched with seeds and flowers, infusions, cold drink (voice drink), artisanal beer, and a fermented tea (kombucha). Using SPME-GCMS chromatography, we analysed samples of the plant and of the food preparations adopting conditions that simulate the release of isothiocyanates (ITCs) during oral assumption. Two active compounds, iso-propylisothiocyanate and 2-butylisothiocyanate, have been assayed. The concentration of ITCs varies according to temperature, pH, grinding conditions, and different plant organs used. Kombucha-type fermentation seems to eliminate the ITCs, whereas they are retained in beer. The ITCs’ concentration is higher when entire seeds and flowers are used.
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Góes-Neto A, Kukharenko O, Orlovska I, Podolich O, Imchen M, Kumavath R, Kato RB, de Carvalho DS, Tiwari S, Brenig B, Azevedo V, Reva O, de Vera JPP, Kozyrovska N, Barh D. Shotgun metagenomic analysis of kombucha mutualistic community exposed to Mars-like environment outside the International Space Station. Environ Microbiol 2021; 23:3727-3742. [PMID: 33476085 DOI: 10.1111/1462-2920.15405] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 01/08/2021] [Accepted: 01/18/2021] [Indexed: 12/28/2022]
Abstract
Kombucha is a multispecies microbial ecosystem mainly composed of acetic acid bacteria and osmophilic acid-tolerant yeasts, which is used to produce a probiotic drink. Furthermore, Kombucha Mutualistic Community (KMC) has been recently proposed to be used during long space missions as both a living functional fermented product to improve astronauts' health and an efficient source of bacterial nanocellulose. In this study, we compared KMC structure and functions before and after samples were exposed to the space/Mars-like environment outside the International Space Station in order to investigate the changes related to their re-adaptation to Earth-like conditions by shotgun metagenomics, using both diversity and functional analyses of Community Ecology and Complex Networks approach. Our study revealed that the long-term exposure to space/Mars-like conditions on low Earth orbit may disorganize the KMC to such extent that it will not restore the initial community structure; however, KMC core microorganisms of the community were maintained. Nonetheless, there were no significant differences in the community functions, meaning that the KMC communities are ecologically resilient. Therefore, despite the extremely harsh conditions, key KMC species revived and provided the community with the genetic background needed to survive long periods of time under extraterrestrial conditions.
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Affiliation(s)
- Aristóteles Góes-Neto
- Institute of Biological Sciences, Universidade Federal de Minas Gerais (UFMG), Av. Antonio Carlos, 6627, Pampulha, Belo Horizonte, MG, Brazil
| | - Olga Kukharenko
- Institute of Molecular Biology and Genetics of NASU, Acad. Zabolotnoho str., 150, Kyiv, 03680, Ukraine
| | - Iryna Orlovska
- Institute of Molecular Biology and Genetics of NASU, Acad. Zabolotnoho str., 150, Kyiv, 03680, Ukraine
| | - Olga Podolich
- Institute of Molecular Biology and Genetics of NASU, Acad. Zabolotnoho str., 150, Kyiv, 03680, Ukraine
| | - Madangchanok Imchen
- Department of Genomic Science, School of Biological Sciences, Central University of Kerala, Padannakkad P.O., Kasaragod, Kerala, 671320, India
| | - Ranjith Kumavath
- Department of Genomic Science, School of Biological Sciences, Central University of Kerala, Padannakkad P.O., Kasaragod, Kerala, 671320, India
| | - Rodrigo Bentes Kato
- Institute of Biological Sciences, Universidade Federal de Minas Gerais (UFMG), Av. Antonio Carlos, 6627, Pampulha, Belo Horizonte, MG, Brazil
| | - Daniel Santana de Carvalho
- Institute of Biological Sciences, Universidade Federal de Minas Gerais (UFMG), Av. Antonio Carlos, 6627, Pampulha, Belo Horizonte, MG, Brazil
| | - Sandeep Tiwari
- Institute of Biological Sciences, Universidade Federal de Minas Gerais (UFMG), Av. Antonio Carlos, 6627, Pampulha, Belo Horizonte, MG, Brazil
| | - Bertram Brenig
- Institute of Veterinary Medicine, Burckhardtweg, University of Göttingen, Göttingen, Germany
| | - Vasco Azevedo
- Department of Genomic Science, School of Biological Sciences, Central University of Kerala, Padannakkad P.O., Kasaragod, Kerala, 671320, India
| | - Oleg Reva
- Centre for Bioinformatics and Computational Biology, Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa
| | | | - Natalia Kozyrovska
- Institute of Molecular Biology and Genetics of NASU, Acad. Zabolotnoho str., 150, Kyiv, 03680, Ukraine
| | - Debmalya Barh
- Centre for Genomics and Applied Gene Technology, Institute of Integrative Omics and Applied Biotechnology (IIOAB), Nonakuri, Purba Medinipur, West Bengal, India
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Villarreal-Soto SA, Bouajila J, Pace M, Leech J, Cotter PD, Souchard JP, Taillandier P, Beaufort S. Metabolome-microbiome signatures in the fermented beverage, Kombucha. Int J Food Microbiol 2020; 333:108778. [DOI: 10.1016/j.ijfoodmicro.2020.108778] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 06/11/2020] [Accepted: 06/29/2020] [Indexed: 01/08/2023]
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Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot‐Maréchal R. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Compr Rev Food Sci Food Saf 2020; 19:2050-2070. [DOI: 10.1111/1541-4337.12574] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/17/2020] [Accepted: 04/21/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | | | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | - Raphaëlle Tourdot‐Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
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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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Bellut K, Krogerus K, Arendt EK. Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing. Front Microbiol 2020; 11:764. [PMID: 32390994 PMCID: PMC7191199 DOI: 10.3389/fmicb.2020.00764] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Accepted: 03/30/2020] [Indexed: 01/05/2023] Open
Abstract
With a growing interest in non-alcoholic and low alcohol beer (NABLAB), researchers are looking into non-conventional yeasts to harness their special metabolic traits for their production. One of the investigated species is Lachancea fermentati, which possesses the uncommon ability to produce significant amounts of lactic acid during alcoholic fermentation, resulting in the accumulation of lactic acid while exhibiting reduced ethanol production. In this study, four Lachancea fermentati strains isolated from individual kombucha cultures were investigated. Whole genome sequencing was performed, and the strains were characterized for important brewing characteristics (e.g., sugar utilization) and sensitivities toward stress factors. A screening in wort extract was performed to elucidate strain-dependent differences, followed by fermentation optimization to enhance lactic acid production. Finally, a low alcohol beer was produced at 60 L pilot-scale. The genomes of the kombucha isolates were diverse and could be separated into two phylogenetic groups, which were related to their geographical origin. Compared to a Saccharomyces cerevisiae brewers' yeast, the strains' sensitivities to alcohol and acidic conditions were low, while their sensitivities toward osmotic stress were higher. In the screening, lactic acid production showed significant, strain-dependent differences. Fermentation optimization by means of response surface methodology (RSM) revealed an increased lactic acid production at a low pitching rate, high fermentation temperature, and high extract content. It was shown that a high initial glucose concentration led to the highest lactic acid production (max. 18.0 mM). The data indicated that simultaneous lactic acid production and ethanol production occurred as long as glucose was present. When glucose was depleted and/or lactic acid concentrations were high, the production shifted toward the ethanol pathway as the sole pathway. A low alcohol beer (<1.3% ABV) was produced at 60 L pilot-scale by means of stopped fermentation. The beer exhibited a balanced ratio of sweetness from residual sugars and acidity from the lactic acid produced (13.6 mM). However, due to the stopped fermentation, high levels of diacetyl were present, which could necessitate further process intervention to reduce concentrations to acceptable levels.
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Affiliation(s)
- Konstantin Bellut
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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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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Arıkan M, Mitchell AL, Finn RD, Gürel F. Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics. J Food Sci 2020; 85:455-464. [PMID: 31957879 PMCID: PMC7027524 DOI: 10.1111/1750-3841.14992] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 11/12/2019] [Accepted: 11/13/2019] [Indexed: 01/26/2023]
Abstract
Kombucha, a fermented tea generated from the co-culture of yeasts and bacteria, has gained worldwide popularity in recent years due to its potential benefits to human health. As a result, many studies have attempted to characterize both its biochemical properties and microbial composition. Here, we have applied a combination of whole metagenome sequencing (WMS) and amplicon (16S rRNA and Internal Transcribed Spacer 1 [ITS1]) sequencing to investigate the microbial communities of homemade Kombucha fermentations from day 3 to day 15. We identified the dominant bacterial genus as Komagataeibacter and dominant fungal genus as Zygosaccharomyces in all samples at all time points. Furthermore, we recovered three near complete Komagataeibacter genomes and one Zygosaccharomyces bailii genome and then predicted their functional properties. Also, we determined the broad taxonomic and functional profile of plasmids found within the Kombucha microbial communities. Overall, this study provides a detailed description of the taxonomic and functional systems of the Kombucha microbial community. Based on this, we conject that the functional complementarity enables metabolic cross talks between Komagataeibacter species and Z. bailii, which helps establish the sustained a relatively low diversity ecosystem in Kombucha.
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Affiliation(s)
- Muzaffer Arıkan
- Regenerative and Restorative Medicine Research CenterIstanbul Medipol Univ.34810IstanbulTurkey
| | - Alex L. Mitchell
- European Molecular Biology LaboratoryEuropean Bioinformatics Inst. (EMBL‐EBI)Wellcome Trust Genome Campus, HinxtonCambridgeUnited Kingdom
| | - Robert D. Finn
- European Molecular Biology LaboratoryEuropean Bioinformatics Inst. (EMBL‐EBI)Wellcome Trust Genome Campus, HinxtonCambridgeUnited Kingdom
| | - Filiz Gürel
- Molecular Biology and Genetics Dept.Faculty of Science, Istanbul Univ.34134IstanbulTurkey
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May A, Narayanan S, Alcock J, Varsani A, Maley C, Aktipis A. Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ 2019; 7:e7565. [PMID: 31534844 PMCID: PMC6730531 DOI: 10.7717/peerj.7565] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 07/29/2019] [Indexed: 01/02/2023] Open
Abstract
Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of a multispecies microbial ecosystem with complex interactions that are characterized by both cooperation and conflict. In kombucha, a complex community of bacteria and yeast initiates the fermentation of a starter tea (usually black or green tea with sugar), producing a biofilm that covers the liquid over several weeks. This happens through several fermentative phases that are characterized by cooperation and competition among the microbes within the kombucha solution. Yeast produce invertase as a public good that enables both yeast and bacteria to metabolize sugars. Bacteria produce a surface biofilm which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it. The ethanol and acid produced during the fermentative process (by yeast and bacteria, respectively) may also help to protect the system from invasion by microbial competitors from the environment. Thus, kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Further, it has the potential to be artificially selected to specialize it for particular human uses, including the development of antimicrobial ecosystems and novel materials. Finally, kombucha is easily-propagated, non-toxic, and inexpensive, making it an excellent system for scientific inquiry and citizen science.
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Affiliation(s)
- Alexander May
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Department of Psychology, Arizona State University, Tempe, AZ, USA
| | - Shrinath Narayanan
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Joe Alcock
- University of New Mexico, Albuquerque, NM, USA
| | - Arvind Varsani
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Structural Biology Research Unit, Department of Clinical Laboratory Sciences, University of Cape Town, Cape Town, South Africa
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
| | - Carlo Maley
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Athena Aktipis
- Department of Psychology, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
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Urien C, Legrand J, Montalent P, Casaregola S, Sicard D. Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour. Front Microbiol 2019; 10:201. [PMID: 30833935 PMCID: PMC6387954 DOI: 10.3389/fmicb.2019.00201] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Accepted: 01/24/2019] [Indexed: 02/04/2023] Open
Abstract
Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Affiliation(s)
- Charlotte Urien
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Judith Legrand
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Pierre Montalent
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Serge Casaregola
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, Jouy-en-Josas, France
| | - Delphine Sicard
- GQE-Le Moulon, INRA, Université Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France.,SPO, INRA, Montpellier SupAgro, Univ Montpellier, Montpellier, France
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43
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Wood J. Bioinspiration in Fashion-A Review. Biomimetics (Basel) 2019; 4:biomimetics4010016. [PMID: 31105201 PMCID: PMC6477616 DOI: 10.3390/biomimetics4010016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 01/22/2019] [Accepted: 02/04/2019] [Indexed: 11/16/2022] Open
Abstract
This paper provides an overview of the main technologies currently being investigated in the textile industry as alternatives to contemporary fashion fabrics. The present status of the textile industry and its impact on the environment is discussed, and the key drivers for change are highlighted. Historical use of bioinspiration in synthetic textiles is evaluated, with the impact of these developments on the fashion and apparel industries described. The review then discusses the move to nature as a supplier of new fabric sources with several alternatives explored, drawing special attention to the sustainability and performance aspects of these new sources.
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Affiliation(s)
- Jane Wood
- Manchester Fashion Institute, Manchester Metropolitan University, Manchester M15 6BH, UK.
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44
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Podolich O, Kukharenko O, Haidak A, Zaets I, Zaika L, Storozhuk O, Palchikovska L, Orlovska I, Reva O, Borisova T, Khirunenko L, Sosnin M, Rabbow E, Kravchenko V, Skoryk M, Kremenskoy M, Demets R, Olsson-Francis K, Kozyrovska N, de Vera JPP. Multimicrobial Kombucha Culture Tolerates Mars-Like Conditions Simulated on Low-Earth Orbit. ASTROBIOLOGY 2019; 19:183-196. [PMID: 30484685 DOI: 10.1089/ast.2017.1746] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A kombucha multimicrobial culture (KMC) was exposed to simulated Mars-like conditions in low-Earth orbit (LEO). The study was part of the Biology and Mars Experiment (BIOMEX), which was accommodated in the European Space Agency's EXPOSE-R2 facility, outside the International Space Station. The aim of the study was to investigate the capability of a KMC microecosystem to survive simulated Mars-like conditions in LEO. During the 18-month exposure period, desiccated KMC samples, represented by living cellulose-based films, were subjected to simulated anoxic Mars-like conditions and ultraviolet (UV) radiation, as prevalent at the surface of present-day Mars. Postexposure analysis demonstrated that growth of both the bacterial and yeast members of the KMC community was observed after 60 days of incubation; whereas growth was detected after 2 days in the initial KMC. The KMC that was exposed to extraterrestrial UV radiation showed degradation of DNA, alteration in the composition and structure of the cellular membranes, and an inhibition of cellulose synthesis. In the "space dark control" (exposed to LEO conditions without the UV radiation), the diversity of the microorganisms that survived in the biofilm was reduced compared with the ground-based controls. This was accompanied by structural dissimilarities in the extracellular membrane vesicles. After a series of subculturing, the revived communities restored partially their structure and associated activities.
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Affiliation(s)
- Olga Podolich
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | - Olga Kukharenko
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | - Andriy Haidak
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | - Iryna Zaets
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | - Leonid Zaika
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | - Olha Storozhuk
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | | | - Iryna Orlovska
- 1 Institute of Molecular Biology and Genetics of NASU, Kyiv, Ukraine
| | - Oleg Reva
- 2 Department of Biochemistry, Genetics and Microbiology, Centre for Bioinformatics and Computational Biology, University of Pretoria, Pretoria, South Africa
| | | | | | | | - Elke Rabbow
- 5 German Aerospace Center (DLR) Cologne, Institute of Aerospace Medicine, Radiation Biology, Berlin, Germany
| | | | | | | | | | - Karen Olsson-Francis
- 8 School of Environment, Earth and Ecosystem Sciences, The Open University, Milton Keynes, United Kingdom
| | | | - Jean-Pierre Paul de Vera
- 9 Astrobiological Laboratories, German Aerospace Center (DLR) Berlin, Institute of Planetary Research, Management and Infrastructure, Berlin, Germany
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45
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Gaggìa F, Baffoni L, Galiano M, Nielsen DS, Jakobsen RR, Castro-Mejía JL, Bosi S, Truzzi F, Musumeci F, Dinelli G, Di Gioia D. Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity. Nutrients 2018; 11:E1. [PMID: 30577416 PMCID: PMC6356548 DOI: 10.3390/nu11010001] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 12/14/2018] [Accepted: 12/18/2018] [Indexed: 12/13/2022] Open
Abstract
Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.
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Affiliation(s)
- Francesca Gaggìa
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Loredana Baffoni
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Michele Galiano
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Rasmus Riemer Jakobsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Josue Leonardo Castro-Mejía
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Sara Bosi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Francesca Truzzi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Federica Musumeci
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Giovanni Dinelli
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
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46
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Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, Cornea CP, Constantinescu-Aruxandei D, Moraru A, Oancea F. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients 2018; 10:E1365. [PMID: 30249054 PMCID: PMC6213263 DOI: 10.3390/nu10101365] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/05/2018] [Accepted: 09/16/2018] [Indexed: 12/27/2022] Open
Abstract
The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria-LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.
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Affiliation(s)
- Elena Uțoiu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Agnes Toma
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Laura Mihaela Ștefan
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Sorin Mănoiu
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Virgil Valeriu Vrăjmașu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | | | - Anca Oancea
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Florentina Israel-Roming
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Călina Petruța Cornea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Diana Constantinescu-Aruxandei
- Departments of Biotechnology and Bioresources, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, 060021 Elena, Romania.
| | - Angela Moraru
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Medica Laboratories Srl, 075100 Elena, Romania.
| | - Florin Oancea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Departments of Biotechnology and Bioresources, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, 060021 Elena, Romania.
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47
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Vizcaíno A, Doña J, Vierna J, Marí-Mena N, Esteban R, Mironov S, Urien C, Serrano D, Jovani R. Enabling large-scale feather mite studies: an Illumina DNA metabarcoding pipeline. EXPERIMENTAL & APPLIED ACAROLOGY 2018; 76:81-97. [PMID: 30178174 DOI: 10.1007/s10493-018-0288-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 08/22/2018] [Indexed: 06/08/2023]
Abstract
Feather mites are among the most common and diverse ectosymbionts of birds, yet basic questions such as the nature of their relationship remain largely unanswered. One reason for feather mites being understudied is that their morphological identification is often virtually impossible when using female or young individuals. Even for adult male specimens this task is tedious and requires advanced taxonomic expertise, thus hampering large-scale studies. In addition, molecular-based methods are challenging because the low DNA amounts usually obtained from these tiny mites do not reach the levels required for high-throughput sequencing. This work aims to overcome these issues by using a DNA metabarcoding approach to accurately identify and quantify the feather mite species present in a sample. DNA metabarcoding is a widely used molecular technique that takes advantage of high-throughput sequencing methodologies to assign the taxonomic identity to all the organisms present in a complex sample (i.e., a sample made up of multiple specimens that are hard or impossible to individualise). We present a high-throughput method for feather mite identification using a fragment of the COI gene as marker and Illumina Miseq technology. We tested this method by performing two experiments plus a field test over a total of 11,861 individual mites (5360 of which were also morphologically identified). In the first experiment, we tested the probability of detecting a single feather mite in a heterogeneous pool of non-conspecific individuals. In the second experiment, we made 2 × 2 combinations of species and studied the relationship between the proportion of individuals of a given species in a sample and the proportion of sequences retrieved to test whether DNA metabarcoding can reliably quantify the relative abundance of mites in a sample. Here we also tested the efficacy of degenerate primers (i.e., a mixture of similar primers that differ in one or several bases that are designed to increase the chance of annealing) and investigated the relationship between the number of mismatches and PCR success. Finally, we applied our DNA metabarcoding pipeline to a total of 6501 unidentified and unsorted feather mite individuals sampled from 380 European passerine birds belonging to 10 bird species (field test). Our results show that this proposed pipeline is suitable for correct identification and quantitative estimation of the relative abundance of feather mite species in complex samples, especially when dealing with a moderate number (> 30) of individuals per sample.
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Affiliation(s)
- Antón Vizcaíno
- AllGenetics & Biology SL, Edificio CICA, Campus de Elviña s/n, 15008, A Coruña, Spain
| | - Jorge Doña
- Department of Evolutionary Ecology, Estación Biológica de Doñana (CSIC), Avenida Américo Vespucio s/n, 41092, Seville, Spain
- Illinois Natural History Survey, Prairie Research Institute, University of Illinois at Urbana-Champaign, 1816S. Oak St., Champaign, IL, 61820, USA
| | - Joaquín Vierna
- AllGenetics & Biology SL, Edificio CICA, Campus de Elviña s/n, 15008, A Coruña, Spain
| | - Neus Marí-Mena
- AllGenetics & Biology SL, Edificio CICA, Campus de Elviña s/n, 15008, A Coruña, Spain
| | - Rocío Esteban
- AllGenetics & Biology SL, Edificio CICA, Campus de Elviña s/n, 15008, A Coruña, Spain
| | - Sergey Mironov
- Zoological Institute, Russian Academy of Sciences, Universitetskaya Embankment 1, Saint Petersburg, Russia
| | - Charlotte Urien
- AllGenetics & Biology SL, Edificio CICA, Campus de Elviña s/n, 15008, A Coruña, Spain
| | - David Serrano
- Department of Conservation Biology, Estación Biológica de Doñana (CSIC), Avenida Américo Vespucio s/n, 41092, Seville, Spain
| | - Roger Jovani
- Department of Evolutionary Ecology, Estación Biológica de Doñana (CSIC), Avenida Américo Vespucio s/n, 41092, Seville, Spain.
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48
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De Filippis F, Troise AD, Vitaglione P, Ercolini D. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.008] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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49
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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: 195] [Impact Index Per Article: 32.5] [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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50
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De Roos J, De Vuyst L. Acetic acid bacteria in fermented foods and beverages. Curr Opin Biotechnol 2018; 49:115-119. [DOI: 10.1016/j.copbio.2017.08.007] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/03/2017] [Accepted: 08/14/2017] [Indexed: 11/29/2022]
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