Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 942 - 942

Published: March 10, 2025

Kombucha is a well-known fermented drink that gained interest due to its gut health benefits. However, it has harsh taste of acetic acid and hard consume. Thai Cannabis leaves (Cannabis sativa sp. Hang Kra Rog Phu phan ST1) contain high protein phytochemicals which can improve the growth lactic bacteria (LAB) enhance organoleptic quality Kombucha. This study revealed effect infusing assam green tea with cannabis on fermentation rate, microbial communities, volatile compounds, overall kombucha. The content (23.10%) was found. Phytonutrients found in promotes LAB growth, resulted higher number treatment leaves. At end (day 7), highest count (5.53 log CFU mL-1) presented kombucha infused 30% better quality, pH, less acidity obtained dose manner. change communities detected using metagenomic analysis. prominence Dekkera Komagataeibacter, low abundance Zygosaccharomyces Weissella were identified. These microorganisms improved flavor by lessening strong odor acidic taste. From HS-SPME-GCMS possessed acid, ethanol, carbon dioxide gave Hence, novel substrate for enhancing improving qualities.

Language: Английский

First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles

International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market relatively new shows sustained growth. Given kombucha’s inherent characteristics, compliance with regulations may be challenging. aim this study was to characterize chemical sensory diversity commercial kombuchas in Argentina. Acetic acid predominant acid, while lactic glucuronic acids were present 70% 50% kombuchas, respectively. Only 20% met ethanol limit, all fell within established pH range. Ninety percent had sugar concentrations exceeding limit set Argentinian Law. As assessed a trained panel, drinkability positively associated sweetness fruity tastes negatively astringency, bitterness, off‐flavors. This work represents first comprehensive analysis Argentina, revealing their variability providing relevant insights for producers consumers.

Language: Английский