Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica) DOI Creative Commons
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya

et al.

PeerJ, Journal Year: 2024, Volume and Issue: 12, P. e18116 - e18116

Published: Sept. 26, 2024

Kombucha is traditionally a non-alcoholic beverage whose production dependent on culture and the various ingredients used as substrates for fermentation. The goal of our study was to apply hemp leaf milky mushroom ( Calocybe indica ) flour functional enhance phytonutrient quality, along with using microbial consortium highly symbiotic these ingredients. determined content phytonutrients (phenolic flavonoids content), antioxidant activity through percentage inhibition DPPH radical scavenging (%), communities changes during were evaluated by cell viable count (total bacteria, Lactic Acid Bacteria, Yeast & Mold) ITS in prepared kombucha (using red tea leaves, pandan sucrose) supplemented ingredients: T1 (hemp leaves (control)) T2 flour). results indicated that changed In first 7 days, levels yeast mold increased 6.17 6.18 log CFU/mL, respectively. By day 21, both continued rise, reaching 7.78 7.82 lactic acid bacteria gradually 6.79 6.70 respectively, 14. These resulted marked decrease pH value, 3.63 3.23 T2, end process (21 days). total bacterial decreased an increase fermentation time. During fermentation, unique genera fungus observed 64% 19%, At beginning (0 days), top five found were: g__Setophoma (25.91%), g__Macrocybe (14.88%), g__Cladosporium (7.81%), g__Phaeosphaeria (7.12%), g__Malassezia (6.63%), while (94.55%), (1.87%), (0.77%), (0.40%), g__Cordyceps (0.38%). However, 21 (end process), it g__Dekkera had highest relative abundance T2. addition, supplementation two affected phenolic flavonoid treatments. process, showed values 155.91 mg GAE/mL phenolics 1.01 CE/mL flavonoids, compared T1, which 129.52 0.69 CE/mL, Additionally, higher (91.95%) (91.03%). findings suggest fermented innovative exhibited enhanced phytonutrients, served substrate LAB limiting growth fungal diversity consortium.

Language: Английский

High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification DOI

Yiran Shangguan,

Dong Yang, Liang Zhao

et al.

Bioresource Technology, Journal Year: 2025, Volume and Issue: unknown, P. 132221 - 132221

Published: Feb. 1, 2025

Language: Английский

Citations

0
Enhancing functional metabolites and antioxidant activity of a novel alternative kombucha-like beverage: Tailor-made symbiotic microbial consortium for apple juice fermentation DOI
Shiqi Li, Rong Liu, Jing Zhang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: 68, P. 106615 - 106615

Published: April 17, 2025

Language: Английский

Citations

0
A review of the research on microbial diversity and its effects on components and functions of Kombucha DOI
Shuang Yang

Highlights in Science Engineering and Technology, Journal Year: 2025, Volume and Issue: 139, P. 93 - 99

Published: April 28, 2025

Kombucha is a healthy beverage rich in functional active ingredients and has multiple health benefits. At present, become global research hotspot very broad market prospect. The diversity of microbial communities significantly affects the benefits Kombucha. development modern biological methods, especially independent culture analysis techniques, provided comprehensive understanding community structure This article reviews progress on Kombucha, including population composition interactions microorganisms during fermentation, methods influencing factors diversity, as well artificial regulation assembly communities. will provide theoretical reference for improving quality safety innovating products through

Language: Английский

Citations

0
Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose DOI
Meng Yang, Xueqi Wang,

Yunjuan Mu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104946 - 104946

Published: Aug. 20, 2024

Language: Английский

Citations

1
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks DOI
Rong Huang

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: 4(7), P. 1610 - 1625

Published: June 20, 2024

Kombucha is a naturally fermented beverage with rich history of development and popularity among consumers. The microbial ecology complex communities during the fermentation process are key factors that drive shape quality characteristics kombucha. features symbiotic culture bacteria yeast exists in two distinct phases within drink: liquid portion biofilm, which floats on surface. Most investigations focused describing community, biochemical properties, association networks independently. Recently, mechanistic understanding assembly microbiomes kombucha has emerged. This review aims to explore evolutionary patterns microbiota fermentation, central metabolic pathways, influence environmental community structure, its regulation effects final flavor Furthermore, this summarizes impact physicochemical properties (e.g., pH, ethanol, oxygen sugar levels) parameters organic acids, polyphenolic compounds, volatiles) systematic manner. potential health benefits risks evaluated associated consuming or bioactive compounds. On basis, discussed future limitations related studies, aiming provide valuable insights into prospective scientific research industrialization

Language: Английский

Citations

1
Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica) DOI Creative Commons
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya

et al.

PeerJ, Journal Year: 2024, Volume and Issue: 12, P. e18116 - e18116

Published: Sept. 26, 2024

Kombucha is traditionally a non-alcoholic beverage whose production dependent on culture and the various ingredients used as substrates for fermentation. The goal of our study was to apply hemp leaf milky mushroom ( Calocybe indica ) flour functional enhance phytonutrient quality, along with using microbial consortium highly symbiotic these ingredients. determined content phytonutrients (phenolic flavonoids content), antioxidant activity through percentage inhibition DPPH radical scavenging (%), communities changes during were evaluated by cell viable count (total bacteria, Lactic Acid Bacteria, Yeast & Mold) ITS in prepared kombucha (using red tea leaves, pandan sucrose) supplemented ingredients: T1 (hemp leaves (control)) T2 flour). results indicated that changed In first 7 days, levels yeast mold increased 6.17 6.18 log CFU/mL, respectively. By day 21, both continued rise, reaching 7.78 7.82 lactic acid bacteria gradually 6.79 6.70 respectively, 14. These resulted marked decrease pH value, 3.63 3.23 T2, end process (21 days). total bacterial decreased an increase fermentation time. During fermentation, unique genera fungus observed 64% 19%, At beginning (0 days), top five found were: g__Setophoma (25.91%), g__Macrocybe (14.88%), g__Cladosporium (7.81%), g__Phaeosphaeria (7.12%), g__Malassezia (6.63%), while (94.55%), (1.87%), (0.77%), (0.40%), g__Cordyceps (0.38%). However, 21 (end process), it g__Dekkera had highest relative abundance T2. addition, supplementation two affected phenolic flavonoid treatments. process, showed values 155.91 mg GAE/mL phenolics 1.01 CE/mL flavonoids, compared T1, which 129.52 0.69 CE/mL, Additionally, higher (91.95%) (91.03%). findings suggest fermented innovative exhibited enhanced phytonutrients, served substrate LAB limiting growth fungal diversity consortium.

Language: Английский

Citations

1