Non-Targeted Metabolomic Analysis of the Kombucha Production Process DOI Creative Commons
Thierry Tran, Rémy Romanet, Chloé Roullier‐Gall

et al.

Metabolites, Journal Year: 2022, Volume and Issue: 12(2), P. 160 - 160

Published: Feb. 8, 2022

Kombucha is a traditional fermented beverage obtained from the transformation of sugared black tea by community yeasts and bacteria. production recently became industrialized, but its quality standards remain poorly defined. Metabolomic analyses were applied using FT-ICR-MS to characterize impacts phases type on non-volatile chemical composition kombucha. Independently type, first phase acidification in open vessel was characterized release gluconate gallate acetic acid bacteria metabolism probably polymeric polyphenols, respectively. The second carbonation closed induced consumption or oleic that could be consecutive oxygen limitation. had most impact molecular diversity, mainly influenced global polyphenol profile. Black polyphenols more impacted microbial activity compared green polyphenols.

Language: Английский

Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha DOI Creative Commons
Ruyi Li, Yong‐Quan Xu, Mantang Chen

et al.

LWT, Journal Year: 2021, Volume and Issue: 155, P. 112937 - 112937

Published: Dec. 21, 2021

In this study, a synthetic microbial community (SMC) was used to enhance the proportion of gluconic acid in order improve taste quality Kombucha. The sensory properties were analyzed for first time. proportions (r = 0.986, p < 0.05) and acetic −0.986, significantly correlated with score Kombucha, which confirmed by analysis organic monomers. Starmerella davenportii highest yield ethanol Gluconacetobacter intermedius screened reconstruction obtain Kombucha (74%). addition, concentrations main functional metabolites fermented SMC increased compared traditional method effectively improved

Language: Английский

Citations

56
Production process and characteristics of kombucha fermented from alternative raw materials DOI
Eduardo Leonarski,

Alana C. Guimarães,

Karina Cesca

et al.

Food Bioscience, Journal Year: 2022, Volume and Issue: 49, P. 101841 - 101841

Published: June 14, 2022

Language: Английский

Citations

35
Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea DOI Creative Commons
Adila Saimaiti, Siyu Huang, Ruo-Gu Xiong

et al.

Antioxidants, Journal Year: 2022, Volume and Issue: 11(9), P. 1655 - 1655

Published: Aug. 25, 2022

Kombucha beverage is commonly prepared by black tea infusion fermentation without residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine (Ampelopsisgrossedentata) sweet (Rubus suavissimus), were studied for the first time. The antioxidant activities polyphenol contents evaluated ferric-reducing power assay, Trolox equivalent capacity Folin-Ciocalteu method, respectively. addition, effects residues on capacities evaluated. results showed that from possessed strong (especially kombucha), with could significantly increase (maximum 38%) total phenolic content 55%) compared those residues. Moreover, sensory evaluations evaluation scores be improved Furthermore, concentrations several bioactive components in detected high-performance liquid chromatography. These used prevention diseases related oxidative stress.

Language: Английский

Citations

34
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha DOI Creative Commons
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio

et al.

Food Research International, Journal Year: 2023, Volume and Issue: 174, P. 113569 - 113569

Published: Oct. 10, 2023

Language: Английский

Citations

22
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf DOI Creative Commons
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng

et al.

Antioxidants, Journal Year: 2023, Volume and Issue: 12(8), P. 1573 - 1573

Published: Aug. 6, 2023

Kombucha is traditional drink made from the fermentation of a black tea infusion, and believed to offer variety health benefits. Recently, exploring kombucha alternative substrates has become research hotspot. In this paper, two novel beverages were produced with bamboo leaf or mulberry for first time. Moreover, effects residues (infusion plus residues) without (only infusion) on antioxidant properties compared. The ferric-reducing power assay, Trolox equivalent capacity Folin–Ciocalteu method, high-performance liquid chromatography utilized measure capacities, total phenolic contents, as well some compound concentrations kombucha. results showed that types had high capacities. fermented significantly enhanced its capabilities (maximum increase 83.6%), content 99.2%), compounds (luteolin-6-C-glucoside isovitexin), sensory acceptability, compared infusion). addition, no significant effect Overall, was more suitable making residues, while residues.

Language: Английский

Citations

17
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions DOI
Shiqi Li, Xiaoshuang Liu,

Leran Wang

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(28), P. 10456 - 10483

Published: June 26, 2023

Fermented beverages (FBs) are facing challenges in functional performance and flavor complexity, necessitating the development of new multi-functional options. Traditional fermented (TFBs), both alcoholic nonalcoholic, have gained increased attention for their health-promoting effects during COVID-19 pandemic. This review summarized primary commercially available probiotics FBs, along with limitations single mixed probiotic FBs. It also examined recent research progress on TFBs, emphasizing typical microbial communities (MC) TFBs made from crops (grains, vegetables, fruits, etc.) worldwide associated functions health benefits. Furthermore, construction, technical bottlenecks synthetic MC involved developing innovative FBs were presented, promising perspective was described. Drawing inspiration stable multifunctional using holds great promise beverage industry. However, suffers structural instability poorly acknowledged interaction mechanisms, resulting disappointing results Future researches should prioritize creating fermentation that closely resemble natural fermentation, tailored to meet needs different consumers. Creating personalized high-tech intelligence is vital attracting potential consumers novel future.

Language: Английский

Citations

14
Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13 DOI
Aflah Athallah Majid, Dian Anggraini Suroto,

Tyas Utami

et al.

Biocatalysis and Agricultural Biotechnology, Journal Year: 2023, Volume and Issue: 51, P. 102776 - 102776

Published: June 28, 2023

Language: Английский

Citations

14
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation DOI Creative Commons
Yuliang Cheng,

Jiaqin Qian,

Qinwei Xu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 58, P. 103655 - 103655

Published: Jan. 23, 2024

Language: Английский

Citations

6
Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses DOI Creative Commons
Aghogho Ohwofasa, Manpreet K. Dhami, Christopher Winefield

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100694 - 100694

Published: Jan. 1, 2024

Kombucha consumption has grown rapidly worldwide in the last decade, with production at both small- and large scales. The complex fermentation process involves bacterial yeast species, but little is known regarding progression of microbial development during production. We explored diversity multiple batches across two kombucha types, i. e commercial scale versus laboratory-made (hereafter "home") brew using metabarcoding to characterize fungal communities. found community be more than that home brew. Furthermore, PERMANOVA uncovered significant compositional differences between (F = 2.68, R2 0.23, p 00.001) 3.18, 0.26, 00.006) communities batches. For brew, alpha beta analyses revealed no all replicates. When types were directly compared, former had higher proportions Ammoniphilus Komagataeibacter. on other hand high Anoxybacillus, Methylobacterium Sphingomonas. communities, most dominant genera detected similar. Linear model correlations some microorganisms sugars organic acids assayed this study. example, rising glucose levels correlated an increase relative abundance Komagataeibacter 7.115, Adj. 0.44, 00.0003). believe these results contribute towards achieving a better control may assist targeted product diversification.

Language: Английский

Citations

6
Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution DOI
Karan Prajapati, Jignesh Prajapati, Dhavalkumar Patel

et al.

Archives of Microbiology, Journal Year: 2024, Volume and Issue: 206(9)

Published: Aug. 5, 2024

Language: Английский

Citations

6