Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(24), P. 11698 - 11698
Published: Dec. 15, 2024
In
the
last
decade,
probiotic
yeasts
have
gained
more
attention
from
scientific
community.
However,
over
decades,
researchers
mostly
viewed
spoilage
as
unnecessary
and
unwanted
contamination
without
considering
any
of
their
potentially
positive
properties.
This
often
led
to
oversights
loss
many
interesting
yeast
strains.
this
study,
we
screened
multiple
strains
various
spoiled
food
products
assessed
potential
candidates.
Within
research,
identified
two
promising
candidates,
113_Metsch_pulcherrima
101_Pich_kudriavzevii.
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.
Foods,
Journal Year:
2025,
Volume and Issue:
14(9), P. 1547 - 1547
Published: April 28, 2025
Kombucha
is
an
ancient,
fermented
beverage
that
has
gained
increasing
popularity
worldwide
due
to
its
potential
health
benefits.
Its
origins
trace
back
China,
from
where
it
spread
across
Asia
and
Europe
before
reaching
the
modern
global
market.
The
fermentation
of
kombucha
mediated
by
a
Symbiotic
Culture
Bacteria
Yeasts
(SCOBY),
comprising
yeasts,
acetic
acid
bacteria,
lactic
bacteria.
microbial
consortium
plays
crucial
role
in
production
organic
acids
bioactive
metabolites,
shaping
sensory
characteristics
beverage.
Given
growing
interest
as
functional
beverage,
this
study
aims
explore
historical
background,
process,
microbiological
composition,
including
key
bacteria
their
interactions.
Additionally,
we
describe
effects
kombucha,
particularly
antimicrobial
antioxidant
activity,
probiotic
strains
associated
with
safety
considerations
while
also
addressing
risks
consumption.
Although
several
studies
suggested
may
have
antioxidants,
antimicrobial,
properties,
well
contribute
gut
microbiota
regulation
immune
system
support,
there
significant
variability
composition
especially
artisanal
preparations.
This
poses
challenges
standardizing
ensuring
consistent
safety.
risk
contamination
further
underscores
importance
adhering
strict
sanitary
standards.
To
scientifically
validate
benefits
guarantee
safe
consumption,
research
larger
sample
sizes
robust
methodologies
essential.
findings
will
deeper
understanding
properties
provide
scientific
support
for
beneficial
applications.
The Microbe,
Journal Year:
2024,
Volume and Issue:
4, P. 100130 - 100130
Published: July 17, 2024
Kombucha
is
a
fermented
tea
beverage
containing
live
microorganisms,
mostly
beneficial
strains
of
yeast
and
acetic
acid
bacteria
(AAB),
but
empirical
evidence
limited
supporting
the
probiotic
potential
kombucha.
This
study
reports
in
vitro
36
AAB
isolated
from
three
samples
commercially
available
New
Zealand.
Nine
representative
strains,
belonging
to
species
(Komagataeibacter
rhaeticus,
Acetobacter
musti
Gluconobacter
potus),
were
examined
for
their
primary
characteristics
such
as
tolerance
bile
salts,
NaCl,
low
pH,
temperature.
Three
non-cellulose
forming
(A.
LOAAB1,
G.
potus
LOAAB2
GBAAB3)
assayed
cell
surface
auto-aggregation,
co-aggregation
with
pathogenic
bacteria,
hydrophobicity.
Antimicrobial,
antioxidant
activities
enzymatic
also
investigated
interest.
Results
indicated
that
nine
able
grow
under
pH
presence
suggesting
survive
human
gut.
Six
K.
rhaeticus
produced
cellulosic
pellicles,
source
prebiotics
bacteria.
The
GBAAB3
showed
promising
characteristics,
auto-aggregation
rates
(>80
%),
four
(13.24–43.47
hydrophobicity
(42.12
%
50.20
(>90
%).
All
tested
negative
(haemolytic,
proteolytic,
phospholipase,
gelatinase),
they
are
safe
consume.
Together,
these
data
indicate
be
further
sources
more
vivo
tests
applications
food
beverages
industry.
Foods,
Journal Year:
2024,
Volume and Issue:
13(24), P. 4132 - 4132
Published: Dec. 20, 2024
Films
and
coatings
based
on
biopolymers
have
been
extensively
studied
in
recent
years
since
they
less
impact
the
environment,
can
be
obtained
from
renewable
sources,
good
coating
film-forming
capacity,
are
biodegradable
interesting
nutritional
properties.
In
present
study,
sheep’s
cheese
whey
powder
(SCWP)
was
used
to
produce
edible
coatings.
Six
types
of
samples
were
produced:
without
(CON);
treated
with
natamycin
(NAT);
SCWP
antimicrobials
(WCO);
a
commercial
bioprotective
culture
(WFQ);
kombucha
tea
(WKO);
oregano
essential
oil
(WEO).
At
end
ripening
period,
all
cheeses
classified
as
full-fat
semihard,
according
Portuguese
standard.
The
higher
hardness
adhesiveness
values
CON,
WFQ
WKO
line
lower
moisture
defatted
observed
these
samples,
indicating
that
future
work
should
address
improvement
water
vapor
barrier
properties
whey-based
coating.
presented
significantly
for
hardness.
Differences
also
titratable
acidity
aw,
both
between
because
time.
color
parameters
differences,
chiefly
rind,
but
highest
differences
resulted
time
rather
than
samples.
cases,
counts
lactobacilli
lactococci
surpassed
log
7
CFU/g
by
ripening.
Regarding
yeast
mold
counts,
CON
WCO
period
(>log
4
CFU/g),
while
sample
NAT
lowest
value
(ca.
3
CFU/g).
Samples
WFQ,
WEO
which
ca.
0.5
cycles
WCO.
Hence,
use
alongside
culture,
or
had
positive
reduction
surfaces.
Future
evaluate
joint
different
antimicrobials.
