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Kilmanoglu H, Yigit Cinar A, Durak MZ. Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community. Food Chem X 2024; 22:101469. [PMID: 38808165 PMCID: PMC11130685 DOI: 10.1016/j.fochx.2024.101469] [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: 03/20/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 05/30/2024] Open
Abstract
Kombucha is a traditional beverage produced by a living culture known as SCOBY or "symbiotic culture of bacteria and yeast". Culture-dependent production is essential for stable kombucha fermentation. The aim of this study was to design a microbial community and to determine the effect of that community on the flavor and chemical properties of kombucha. The fermentations were carried out using combinations of selected species including Pichia kudriavzevii, Brettanomyces bruxellensis, Dekkera bruxellensis, Komagataeibacter saccharivorans, Komagataeibacter xylinus, and Acetobacter papayae, which were previously isolated from kombucha. The effects of monocultures and cocultures on fermentation were investigated. The highest acetic acid producer was A. papayae, which has strong antioxidant properties. In the monoculture and coculture fermentations, aldehydes, acids, and esters were generally observed at the end of fermentation. This study confirms that microbiota reconstruction is a viable approach for achieving the production of kombucha with increased bioactive constituents and consumer acceptance.
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Affiliation(s)
- Hilal Kilmanoglu
- Department of Food Processing, Pazarlar Vocational School, Kutahya Dumlupinar University, Kutahya, Türkiye
| | - Aycan Yigit Cinar
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Türkiye
| | - Muhammed Zeki Durak
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Türkiye
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2
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Njieukam JA, Ciccone M, Gottardi D, Ricci A, Parpinello GP, Siroli L, Lanciotti R, Patrignani F. Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity. Foods 2024; 13:1947. [PMID: 38928888 PMCID: PMC11202501 DOI: 10.3390/foods13121947] [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: 05/04/2024] [Revised: 06/18/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microflora and functional properties of kombucha have not yet been fully understood. The aim of this work was to characterize, from a microbiological, chemico-physical, and functional point of view, three types of artisanal kombucha obtained by fermenting green tea containing sugar by means of different starter cultures. Metagenomic analysis revealed a predominance of yeasts compared to bacteria, regardless of the sample. In particular, Brettanomyces spp. was found to be the dominant yeast. Moreover, the different types of kombucha had different microbial patterns in terms of acetic acid bacteria and yeasts. Ethanol and acetic acid were the dominant volatile molecules of the kombucha volatilome; the samples differed from each other in terms of their content of alcohols, esters, and acids. All the samples showed a high antioxidant potential linked to the high content of phenols. This study confirmed the positive chemico-physical and functional properties of kombucha and indicated that the microflora responsible for the fermentation process can significantly affect the characteristics of the final product.
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Affiliation(s)
- Joel Armando Njieukam
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
| | - Marianna Ciccone
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Giuseppina Paola Parpinello
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (J.A.N.); (M.C.); (D.G.); (A.R.); (G.P.P.); (R.L.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
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3
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Gänzle MG, Monnin L, Zheng J, Zhang L, Coton M, Sicard D, Walter J. Starter Culture Development and Innovation for Novel Fermented Foods. Annu Rev Food Sci Technol 2024; 15:211-239. [PMID: 38052450 DOI: 10.1146/annurev-food-072023-034207] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These developments also pertain to novel fermented food for which no traditional template exists, raising the question of how to develop starter cultures for such fermentations. This review establishes a framework that integrates traditional and scientific knowledge systems for the selection of suitable cultures. Safety considerations, the use of organisms in traditional food fermentations, and the link of phylogeny to metabolic properties provide criteria for culture selection. Such approaches can also select for microbial strains that have health benefits. A science-based approach to the development of novel fermented foods can substantially advance their value through more secure food systems, food products that provide health-promoting microbes, and the provision of foods that improve human health.
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Affiliation(s)
- Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada;
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, People's Republic of China
| | - Ludovic Monnin
- SPO, Université Montpellier, INRAE, Institut Agro, Montpellier, France
- Lallemand Oenology, Blagnac, France
| | - Jinshui Zheng
- National Key Laboratory for Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
| | - Lingxiao Zhang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada;
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Université de Brest, INRAE, Plouzané, France
| | - Delphine Sicard
- SPO, Université Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Jens Walter
- APC Microbiome Ireland, School of Microbiology, and Department of Medicine, University College Cork, Cork, Ireland
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4
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Wang H, Wang Y, Ruan Y, Ma D, Wang H, Yang S, Lyu L, Yang F, Wu X, Chen Y. Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu. Food Res Int 2024; 183:114196. [PMID: 38760131 DOI: 10.1016/j.foodres.2024.114196] [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: 12/31/2023] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 05/19/2024]
Abstract
Baijiu production has relied on natural inoculated Qu as a starter culture, causing the unstable microbiota of fermentation grains, which resulted in inconsistent product quality across batches. Therefore, revealing the core microbes and constructing a synthetic microbiota during the fermentation process was extremely important for stabilizing product quality. In this study, the succession of the microbial community was analyzed by high-throughput sequencing technology, and ten core microbes of Xiaoqu light-aroma Baijiu were obtained by mathematical statistics, including Acetobacter, Bacillus, Lactobacillus, Weissella, Pichia,Rhizopus, Wickerhamomyces, Issatchenkia, Saccharomyces, and Kazachstania. Model verification showed that the core microbiota significantly affected the composition of non-core microbiota (P < 0.01) and key flavor-producing enzymes (R > 0.8, P < 0.01), thus significantly affecting the flavor of base Baijiu. Simulated fermentation validated that the core microbiota can reproduce the fermentation process and quality of Xiaoqu light-aroma Baijiu. The succession of bacteria was mainly regulated by acidity and ethanol, while the fungi, especially non-Saccharomyces cerevisiae, were mainly regulated by the initial dominant bacteria (Acetobacter, Bacillus, and Weissella). This study will play an important role in the transformation of Xiaoqu light-aroma Baijiu fermentation from natural fermentation to controlled fermentation and the identification of core microbes in other fermented foods.
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Affiliation(s)
- Huan Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yumei Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yulei Ruan
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Dan Ma
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Han Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | | | - Linjie Lyu
- Jing Brand Co., Ltd, HuangShi, HuBei 435100, China.
| | - Fengjun Yang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xiaole Wu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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5
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Daval C, Tran T, Verdier F, Martin A, Alexandre H, Grandvalet C, Tourdot-Maréchal R. Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation. Foods 2024; 13:1181. [PMID: 38672854 PMCID: PMC11049054 DOI: 10.3390/foods13081181] [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: 02/21/2024] [Revised: 03/27/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) and initial acidity (through the inoculation rate) of the cultures were carried out and compared to an original kombucha consortium and a synthetic consortium assembled from yeasts and bacteria isolated from the original culture. Output parameters monitored were microbial populations, biofilm weight, key physico-chemical parameters and metabolites. Results highlighted the existence of phases in microbial dynamics as backslopping cycles progressed. The transitions between phases occurred faster for the synthetic consortium compared to the original kombucha. This led to microbial dynamics and fermentative kinetics that were reproducible over several cycles but that could also deviate and shift abruptly to different behaviors. These changes were mainly induced by an increase in the Saccharomyces cerevisiae population, associated with an intensification of sucrose hydrolysis, sugar consumption and an increase in ethanol content, without any significant acceleration in the rate of acidification. The study suggests that the reproducibility of kombucha fermentations relies on high biodiversity to slow down the modulations of microbial dynamics induced by the sustained rhythm of backslopping cycles.
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Affiliation(s)
- Claire Daval
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | - Thierry Tran
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | | | - Antoine Martin
- Biomère, 10B Rue du Nouveau Bêle, 44470 Carquefou, France
| | - Hervé Alexandre
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | - Cosette Grandvalet
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | - Raphaëlle Tourdot-Maréchal
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
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6
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Sales AL, Cunha SC, Ferreira IM, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024; 13:484. [PMID: 38338619 PMCID: PMC10855110 DOI: 10.3390/foods13030484] [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: 12/31/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Lauro Melo
- Laboratório de Análise Sensorial e Estudos do Consumidor (LASEC), Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil;
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
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7
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Bombardi L, Salini A, Aulitto M, Zuliani L, Andreolli M, Bordoli P, Coltro A, Vitulo N, Zaccone C, Lampis S, Fusco S. Lignocellulolytic Potential of Microbial Consortia Isolated from a Local Biogas Plant: The Case of Thermostable Xylanases Secreted by Mesophilic Bacteria. Int J Mol Sci 2024; 25:1090. [PMID: 38256164 PMCID: PMC10816813 DOI: 10.3390/ijms25021090] [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: 12/07/2023] [Revised: 01/05/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
Lignocellulose biomasses (LCB), including spent mushroom substrate (SMS), pose environmental challenges if not properly managed. At the same time, these renewable resources hold immense potential for biofuel and chemicals production. With the mushroom market growth expected to amplify SMS quantities, repurposing or disposal strategies are critical. This study explores the use of SMS for cultivating microbial communities to produce carbohydrate-active enzymes (CAZymes). Addressing a research gap in using anaerobic digesters for enriching microbiomes feeding on SMS, this study investigates microbial diversity and secreted CAZymes under varied temperatures (37 °C, 50 °C, and 70 °C) and substrates (SMS as well as pure carboxymethylcellulose, and xylan). Enriched microbiomes demonstrated temperature-dependent preferences for cellulose, hemicellulose, and lignin degradation, supported by thermal and elemental analyses. Enzyme assays confirmed lignocellulolytic enzyme secretion correlating with substrate degradation trends. Notably, thermogravimetric analysis (TGA), coupled with differential scanning calorimetry (TGA-DSC), emerged as a rapid approach for saccharification potential determination of LCB. Microbiomes isolated at mesophilic temperature secreted thermophilic hemicellulases exhibiting robust stability and superior enzymatic activity compared to commercial enzymes, aligning with biorefinery conditions. PCR-DGGE and metagenomic analyses showcased dynamic shifts in microbiome composition and functional potential based on environmental conditions, impacting CAZyme abundance and diversity. The meta-functional analysis emphasised the role of CAZymes in biomass transformation, indicating microbial strategies for lignocellulose degradation. Temperature and substrate specificity influenced the degradative potential, highlighting the complexity of environmental-microbial interactions. This study demonstrates a temperature-driven microbial selection for lignocellulose degradation, unveiling thermophilic xylanases with industrial promise. Insights gained contribute to optimizing enzyme production and formulating efficient biomass conversion strategies. Understanding microbial consortia responses to temperature and substrate variations elucidates bioconversion dynamics, emphasizing tailored strategies for harnessing their biotechnological potential.
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Affiliation(s)
- Luca Bombardi
- Biochemistry and Industrial Biotechnology (BIB) Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (L.B.); (A.S.); (L.Z.); (P.B.); (A.C.)
| | - Andrea Salini
- Biochemistry and Industrial Biotechnology (BIB) Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (L.B.); (A.S.); (L.Z.); (P.B.); (A.C.)
| | - Martina Aulitto
- Department of Biology, University of Naples Federico II, 80126 Naples, Italy;
| | - Luca Zuliani
- Biochemistry and Industrial Biotechnology (BIB) Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (L.B.); (A.S.); (L.Z.); (P.B.); (A.C.)
| | - Marco Andreolli
- Lab of Environmental Microbiology & VUCC-DBT Verona University Culture Collection, Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (M.A.); (S.L.)
| | - Paola Bordoli
- Biochemistry and Industrial Biotechnology (BIB) Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (L.B.); (A.S.); (L.Z.); (P.B.); (A.C.)
| | - Annalaura Coltro
- Biochemistry and Industrial Biotechnology (BIB) Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (L.B.); (A.S.); (L.Z.); (P.B.); (A.C.)
| | - Nicola Vitulo
- Computational Genomics Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy;
| | - Claudio Zaccone
- Lab of Soil and Biomass Chemistry, Department of Biotechnology, University of Verona, 37134 Verona, Italy;
| | - Silvia Lampis
- Lab of Environmental Microbiology & VUCC-DBT Verona University Culture Collection, Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (M.A.); (S.L.)
| | - Salvatore Fusco
- Biochemistry and Industrial Biotechnology (BIB) Laboratory, Department of Biotechnology, University of Verona, 37134 Verona, Italy; (L.B.); (A.S.); (L.Z.); (P.B.); (A.C.)
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8
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Sales AL, Cunha SC, Morgado J, Cruz A, Santos TF, Ferreira IM, Fernandes JO, Miguel MAL, Farah A. Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas. Foods 2023; 12:2710. [PMID: 37509803 PMCID: PMC10379779 DOI: 10.3390/foods12142710] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/01/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people's lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (T.F.S.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.); (J.O.F.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (T.F.S.)
| | - Adriano Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro 20260-100, Brazil;
| | - Thiago F. Santos
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (T.F.S.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.); (J.O.F.)
| | - José O. Fernandes
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.); (J.O.F.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (T.F.S.)
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Pihurov M, Păcularu-Burada B, Cotârleț M, Grigore-Gurgu L, Borda D, Stănciuc N, Kluz M, Bahrim GE. Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution to Postbiotics Enhancement. Foods 2023; 12:2581. [PMID: 37444320 DOI: 10.3390/foods12132581] [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: 06/12/2023] [Revised: 06/28/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) obtained by the microbiome's contribution can be included in functional products due to their meta-biotics (pre-, pro-, post-, and paraprobiotics) as a result of complex and synergistic associations as well as due to the metabolic functionality. In this study, consortia of both SCOBY and WKG were involved in the co-fermentation of a newly formulated substrate that was further analysed, aiming at increasing the postbiotic composition of the FPs. Plackett-Burman (PBD) and Response Surface Methodology (RSM) techniques were employed for the experimental designs to select and optimise several parameters that have an influence on the lyophilised starter cultures of SCOBY and WKG activity as a multiple inoculum. Tea concentration (1-3%), sugar concentration (5-10%), raisins concentration (3-6%), SCOBY lyophilised culture concentration (0.2-0.5%), WKG lyophilised culture concentration (0.2-0.5%), and fermentation time (5-7 days) were considered the independent variables for mathematical analysis and fermentation conditions' optimisation. Antimicrobial activity against Bacillus subtilis MIUG B1, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Aspergillus niger MIUG M5, antioxidant capacity (DPPH), pH and the total acidity (TA) were evaluated as responses. The rich postbiotic bioactive composition of the FP obtained in optimised biotechnological conditions highlighted the usefulness of the artisanal co-cultures, through their symbiotic metabolic interactions for the improvement of bioactive potential.
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Affiliation(s)
- Marina Pihurov
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
| | - Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
| | - Mihaela Cotârleț
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
| | - Maciej Kluz
- Department of Bioenergetics and Food Analysis and Microbiology, University of Rzeszow, 35601 Rzeszow, Poland
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, Domnească Street No. 111, 800201 Galați, Romania
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Phung LT, Kitwetcharoen H, Chamnipa N, Boonchot N, Thanonkeo S, Tippayawat P, Klanrit P, Yamada M, Thanonkeo P. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores. Sci Rep 2023; 13:7859. [PMID: 37188725 DOI: 10.1038/s41598-023-34954-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/10/2023] [Indexed: 05/17/2023] Open
Abstract
Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.
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Affiliation(s)
- Ly Tu Phung
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Haruthairat Kitwetcharoen
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nuttaporn Chamnipa
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nongluck Boonchot
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Sudarat Thanonkeo
- Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham, 44150, Thailand
| | | | - Preekamol Klanrit
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Mamoru Yamada
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8315, Japan
- Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8315, Japan
| | - Pornthap Thanonkeo
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand.
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11
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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: 3] [Impact Index Per Article: 3.0] [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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12
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Tejedor-Calvo E, Morales D. Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (Arbutus unedo) fruits fermented with three different SCOBYs for 21 days. The analyses showed similar levels of microbiological groups (aerobic mesophilic microorganisms, lactic acid bacteria, acetic acid bacteria, and yeasts)among the SCOBYs used. The beverages studied displayed a decrease in pH value and carbohydrate content, and protein degradation was also observed as fermentation progressed. However, the increase in total phenolic compounds during the first week proved to be a point of interest. A total of 20 volatile organic compounds were detected, giving different sensory qualities to the beverages: higher ethanol, benzaldehyde-4-ethyl, or acetic acid depending on the SCOBY used. The results obtained indicated that strawberry tree kombucha might be an alternative beverage with notable nutritional and aromatic properties, with fermentation time and SCOBY composition being identified as crucial factors.
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