Kombucha: Production and Microbiological Research

Foods, Journal Year: 2022, Volume and Issue: 11(21), P. 3456 - 3456

Published: Oct. 31, 2022

Kombucha is a sparkling sugared tea commonly prepared using infusion and fermented at ambient temperature for several days cellulose pellicle also called fungus that comprised of acetic acid bacteria yeast. Consumption has been reported as early 220 B.C. with various potential health benefits appealing sensory properties. During fermentation, sucrose hydrolysed by yeast cells into fructose glucose, which are then metabolised to ethanol. The ethanol oxidised (AAB) produce responsible the reduction pH contributes sour taste Kombucha. Characterisation AAB in starter culture can provide better understanding fermentation process. This knowledge potentially aid production higher quality products these microorganisms affect metabolites such organic acids associated benefits, well review presents recent advances isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, modern genetic techniques present gain microbial diversity beverage.

Language: Английский

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Microbial and Chemical Profiles of Commercial Kombucha Products

Nutrients, Journal Year: 2022, Volume and Issue: 14(3), P. 670 - 670

Published: Feb. 5, 2022

Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical microbial composition analyses kombucha have mainly focused on understanding their changes during fermentation. Very limited information available regarding nutrient profiles final products in the market. In this study, we compared major chemicals (tea polyphenols, caffeine), antioxidant properties, metabolomic nine commercial using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, targeted assays. All showed similar acidity but great differences chemicals, microbes, activities. Most are dominated by probiotic Bacillus coagulans or bacteria capable fermentation including Lactobacillus nagelii, Gluconacetobacter, Gluconobacter, Komagataeibacter species. We found all kombuchas also contained varying levels enteric Bacteroides thetaiotamicron, Escherischia coli, Enterococcus faecalis, fragilis, Enterobacter cloacae complex, Akkermansia muciniphila. The fungal was characterized predominance fermenting yeast Brettanomyces species Cyberlindnera jadinii. varied widely content assessed global with variation being significantly associated metagenomic profiles. Variation tea bases, bacteria/yeast starter cultures, duration may contribute to observed large products.

Language: Английский

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Chemical Composition of Kombucha

Beverages, Journal Year: 2022, Volume and Issue: 8(3), P. 45 - 45

Published: Aug. 5, 2022

Kombucha is a fermented sweetened tea with mixed fermenting culture of yeast and acetic acid bacteria. While the history kombucha not completely clear, it now available around world has shown an increase in availability demand United States market. The proponents consumption tout varied health benefits can provide. final flavor composition function both initial used fermentation process. ascribed are numerous, number direct studies been limited. This review focuses on current state understanding chemical potential effects positive negative reported literature.

Language: Английский

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Kombucha: Perceptions and Future Prospects

Foods, Journal Year: 2022, Volume and Issue: 11(13), P. 1977 - 1977

Published: July 4, 2022

Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural has been developed to improve or promote physical mental health. However, it needs regulatory guidelines control the production guarantee product's efficacy safety.The study intends draw attention need for potential of this in market peoples' health.The lack regulation low level literacy can limit its development, marketing, impact on Thus, essential highlight value invest development marketing. Likewise, important spread awareness among population their impacts people's focuses pertinent theme alerts legislation products, inexistent legislative consequent better safer consumption.

Language: Английский

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Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Foods, Journal Year: 2023, Volume and Issue: 12(9), P. 1818 - 1818

Published: April 27, 2023

Kombucha is a traditional health beverage produced by fermenting sweetened tea with symbiotic culture of bacteria and yeasts. Consumption kombucha beverages has been growing there commercially available worldwide as one the most famous low-alcohol beverages. have claimed to beneficial effects on human because they contain variety bioactive compounds that possess various functional properties. At present, several kinds raw material (e.g., milk, fruit, vegetables, herbs) fermented consortium consumed Although studies written regarding biological activities materials, however little information characterization their components well from many mixtures. Several pharmacological were reviewed in scientific literature, describing potential implications for health. In addition, adverse toxicity consumption also reviewed. this study, we focused main latest including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, antihyperlipidemic vitro vivo studies.

Language: Английский

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Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters

International Journal of Gastronomy and Food Science, Journal Year: 2023, Volume and Issue: 33, P. 100789 - 100789

Published: Aug. 2, 2023

Language: Английский

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Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3714 - 3714

Published: Nov. 21, 2024

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their roles enhancing safety, quality, nutritional value. As starter cultures, probiotics, bacteriocin producers, LAB contributes to production of high-quality foods beverages that meet growing consumer demand minimally processed functional health-promoting products. Industrial processing, especially fresh produce sector, is shifting use more natural bioproducts production, prioritizing not only preservation but also enhancement characteristics final product. Starter essential this approach, are carefully selected robust adaptation environment. These often combined with contribute beyond basic fermentation by improving value, properties foods. Thus, selection critical preserving integrity, nutrition foods, fruits vegetable beverages, which a dynamic microbiome. In addition reducing risk foodborne illnesses spoilage through metabolites, including bacteriocins they produce, these products can amino acids, lactic other directly impact quality. result, significantly alter organoleptic quality while extending shelf life. This review aimed at highlighting diverse applications value across range fermented specific focus on metabolites fruit contributions as producers.

Language: Английский

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Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100711 - 100711

Published: Jan. 1, 2024

The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with symbiotic culture acetic acid bacteria and yeast. A total 62 strains were previously four different commercial kombucha samples sold New Zealand. Fifteen representative isolates belonging to eight species evaluated for their growth under conditions (temperature, low pH, concentrations bile salts, NaCl). Cell surface characteristics, functional enzymatic activities selected also studied triplicate experiments. Results showed that six (Dekkera bruxellensis LBY1, Sachizosaccharomyces pombe LBY5, Hanseniaspora valbyensis DOY1, Brettanomyces anomalus DOY8, Pichia kudraivzevii GBY1, Saccharomyces cerevisiae GBY2) able grow low-acid (at pH 2 3) presence salts. This suggests survive passage through human gut. All 15 exhibited negative activity reactions (haemolytic, gelatinase, phospholipase, protease activities), thus, they can be considered safe consume. Notably, two fifteen (Pichia GBY1 desirable cell hydrophobicity (64.60–83.87%), auto-aggregation (>98%), co-aggregation, resistance tested antibiotics (ampicillin, chloramphenicol, colistin sulphate, kanamycin, nalidixic acid, nitrofurantoin, streptomycin, tetracycline), high levels antioxidant (>90%). Together, our data reveal GBY2 application food production.

Language: Английский

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Digital Training for Nurses and Midwives to Improve Treatment for Women with Postpartum Depression and Protect Neonates: A Dynamic Bibliometric Review Analysis

Healthcare, Journal Year: 2024, Volume and Issue: 12(10), P. 1015 - 1015

Published: May 14, 2024

The high prevalence of postpartum depression makes it necessary for midwives and nurses to implement prenatal interventions expectant mothers. current study aims investigate highlight the importance digital training in order help women mitigate symptoms protect infants. To approach this, we conducted a bibliometric analysis address study's main objective. Articles were retrieved from Scopus database timeframe 2000-2023. Data was using statistical programming language R (version R-4.4.) software VOSviewer 1.6.20) Biblioshiny 4.1.4), focused on year, journal, country. For this investigation, selected total 31 MeSH keywords sub-headings that exhibited significant frequencies. We consistently used six clusters keywords. obtained 585 articles major contributors field PPD, as evidenced by their extensive publication research influential role domain. studies included thorough research, use scales diagnosing screening psychological related exploration causes, mechanisms, outcomes, genetic factors. Our results demonstrate steady increase availability information PPD. Importantly, novelty lies highlighting need transition ways which are trained disease integrating emerging technologies into practices. knowledge provided here has potential serve foundation future advancements obstetric psychology, both presently future.

Language: Английский

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Kombucha as a therapeutic soft drink targeting gut health

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 223 - 238

Published: Jan. 1, 2025

Language: Английский

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