The Promotion of Biotication in Controlled Fermentation Using Kefir Grains and Kombucha Membranes as Starter Cultures DOI
Marina Pihurov, Mihaela Cotârleţ, Gabriela Bahrim

et al.

IntechOpen eBooks, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 1, 2024

Through the centuries, fermented foods have demonstrated their bioactivity, usefulness, and sustainability in promoting increase of life quality through multiple actions vivo vitro. Fermented foods, complex biotransformation substrate components, enrich final products with useful biotics, i.e., prebiotics, probiotic microorganisms, metabolites named postbiotics. The artisanal cultures, milk, water kefir grains, kombucha (SCOBY) membranes are functional sustainable microbial symbiotic cultures that offer approachable opportunities for obtaining valuable ingredients. These consortia formed by natural association bacteria (lactic acid acetic bacteria), yeasts, bacteriophages. Various conventional unconventional substrates can be transformed into based on metabolism these microorganisms controlled fermentations targeting improvement biotication, contents pre-, pro-, Thus, biochemical activities from could exploited fermentation conditions to obtain beneficial effects vitro features obtained products.

Language: Английский

Fermentation Technology and Functional Foods DOI Creative Commons

Domenico Giuffrè,

Angelo Maria Giuffrè

Frontiers in Bioscience-Elite, Journal Year: 2024, Volume and Issue: 16(1)

Published: March 11, 2024

Food is an integral part of our civilization. It a cultural phenomenon that, while having evolved, associated with societal traditions and identity. This work analyzes studies conducted to highlight the health properties most common ethnic foods. Although these foods were originally created from need preserve perishable produce, presently, we know that fermentation process makes them nutritionally more complete. The basis transformations lies in vast range prokaryotic eukaryotic microorganisms similar small biochemical factories, can transform initial nutrients into metabolically active biomolecules through fermentation. naturally occurring microbes together for mutual benefit, environmental conditions enhance or inhibit their development. Starting selection present on substrate, attempt select suitable species obtain fermented food best nutritional qualities richest nutraceuticals.

Language: Английский

Citations

11
Fermented Beverages Revisited: From Terroir to Customized Functional Products DOI Creative Commons
Spiros Paramithiotis, Jayanta Kumar Patra,

Yorgos Kotseridis

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(1), P. 57 - 57

Published: Jan. 14, 2024

Fermented beverages have been a constant companion of humans throughout their history. A wide range products developed with time, depending on the availability raw materials and ambient conditions. Their differentiation was based specific characteristics each product, resulting from cultivation different varieties variability environmental conditions agricultural practices, collectively described by term ‘terroir’ that in winemaking. The health benefits associated consumption, which include control blood pressure glycemic control, along immunomodulatory, hypocholesterolemic, hepatoprotective, antiproliferative activities, directed re-discovery occurred over last few decades. Thus, dynamics microbial communities fermented during fermentation storage thoroughly assessed. functional potential has attributed to chemical composition bioconversions take place storage, due metabolic capacity driving microbiota. proper combination certain microorganisms may allow for modulation organoleptic properties, as well enrichment ingredients, enabling targeted nutritional interventions. This plasticity is great advantage offers limitless capabilities. present article aims critically summarize current knowledge microbiota highlight these products.

Language: Английский

Citations

4
Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha DOI Creative Commons

Qurrata A’yuni,

Kevin Mok, Massalin Nakphaichit

et al.

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

Citations

0
Bioprocess Strategies for Maximizing SCOBY Growth and Evaluating Fermentation Dynamics on Phenolic Content and Antioxidant Activity in Roselle-based Kombucha DOI Creative Commons
Widiastuti Setyaningsih,

Wa Ode Reza Sindy Warni,

Intan Dewi Larasati

et al.

Phytomedicine Plus, Journal Year: 2025, Volume and Issue: unknown, P. 100791 - 100791

Published: March 1, 2025

Language: Английский

Citations

0
An Optimal Probiotic Carrier: Multiple Steps Toward Selection and Application in Kombucha DOI Creative Commons

Tara Budimac,

Lato Pezo, Olja Šovljanski

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(5), P. 256 - 256

Published: May 4, 2025

Kombucha is widely recognized as a functional beverage with potential probiotic effects, yet maintaining viability remains challenge due to the harsh conditions of fermentation. This study focuses on optimizing retention by identifying most effective carrier for Lactobacillus rhamnosus using multi-criteria decision-making approach. Five materials—pea protein, whey maltodextrin, inulin, and pectin—were assessed through three critical phases: evaluating encapsulated survival in different pH solutions, examining impact carriers kombucha fermentation, assessing stability during storage. The findings indicate that protein serves carrier, offering superior bacterial protection enhancing fermentation efficiency. Kinetic modeling further demonstrated significant correlation between survival, pH, titratable acidity, while artificial neural network models achieved high predictive accuracy (r2 > 0.9). Functional analysis revealed enriched encapsulates exhibited improved bioactivity, including enhanced antidiabetic properties α-glucosidase α-amylase inhibition, antihypertensive effects via ACE antihypercholesterolemic activity HMGCR inhibition. These suggest fortification contributes beverage’s overall health-promoting potential. Sensory evaluation highlighted slight modifications texture consumer acceptability remained high. underscores protein’s role an optimal significantly kombucha’s bio properties. results contribute advancements formulation, paving way development probiotic-enriched stability, appeal.

Language: Английский

Citations

0
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha DOI

Thiago Okagawa Silva,

Giselle Nobre Costa, Marcos dos Santos Lima

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 198, P. 115398 - 115398

Published: Nov. 18, 2024

Language: Английский

Citations

3
Seed oils of Clitoria ternatea L. – source of bioactives with in vitro anti-inflammatory and antioxidant potential with nutrient-rich defatted meal DOI

Vandana Padmanabhan,

P. Giridhar

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100597 - 100597

Published: April 1, 2025

Language: Английский

Citations

0
Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea DOI
Rosyanne Kushargina, Rimbawan Rimbawan, Mira Dewi

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104013 - 104013

Published: April 2, 2024

Language: Английский

Citations

2
Kombucha: Challenges for Health and Mental Health DOI Creative Commons
Patrícia Batista, Maria Rodrigues Penas, Catarina Vila-Real

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(18), P. 3378 - 3378

Published: Sept. 8, 2023

Background: Increasing research into probiotics is showing potential benefits for health in general and mental particular. Kombucha a recent beverage can be considered probiotic drink, but little known about its effects on physical health. This product experiencing growth the market; however, there are no scientific results to support Aim: review article aims draw attention this issue highlight lack of studies area. Key findings conclusions: The legislation correct marketing may also constrain clinical studies. However, utmost importance an in-depth understanding human body. More needed, not only better understand impact body, ensure application regulatory guidelines production enable safe effective consumption.

Language: Английский

Citations

4
The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha DOI
Võ Hoài Hiếu, Kim-Diep Tran,

Loan Le-Thi

et al.

Food Biophysics, Journal Year: 2024, Volume and Issue: 19(4), P. 911 - 922

Published: June 10, 2024

Language: Английский

Citations

1