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
Antioxidants,
Journal Year:
2021,
Volume and Issue:
10(10), P. 1541 - 1541
Published: Sept. 28, 2021
Kombucha
is
a
low
alcoholic
beverage
with
high
content
of
bioactive
compounds
derived
from
plant
material
(tea,
juices,
herb
extracts)
and
metabolic
activity
microorganisms
(acetic
acid
bacteria,
lactic
bacteria
yeasts).
Currently,
it
attracts
an
increasing
number
consumers
due
to
its
health-promoting
properties.
This
review
focuses
on
aspects
significantly
affecting
the
compound
biological
activities
tea.
The
literature
shows
that
drink
characterized
by
compounds,
strong
antioxidant,
antimicrobial
Factors
substantially
affect
these
are
tea
type
brewing
parameters,
composition
SCOBY,
as
well
fermentation
parameters.
On
other
hand,
many
unknowns,
which
result,
inter
alia,
different
methods
extraction,
diverse,
often
undefined
compositions
used
in
fermentation,
lack
clearly
defined
effects
contained
tea,
therefore
properties
final
product.
article
indicates
shortcomings
current
research
field
Kombucha,
future
perspectives
improving
this
fermented
drink.
Journal of Food Science,
Journal Year:
2022,
Volume and Issue:
87(2), P. 503 - 527
Published: Jan. 14, 2022
Abstract
Kombucha
has
been
gaining
prominence
around
the
world
and
becoming
popular
due
to
its
good
health
benefits.
This
beverage
is
historically
obtained
by
tea
fermentation
of
Camellia
sinensis
a
biofilm
cellulose
containing
symbiotic
culture
bacteria
yeast
(SCOBY).
The
other
substrates
added
C.
have
also
reported
help
kombucha
production.
type
as
well
amount
sugar
substrate,
which
origin
SCOBY,
in
addition
time
temperature
influence
content
organic
acids,
vitamins,
total
phenolics,
alcoholic
kombucha.
route
involved
metabolite
biotransformation
identified
so
far
microorganisms
process
need
be
further
studied.
Some
nutritional
properties
benefits
related
already
reported.
Antioxidant
antimicrobial
activities
antidiabetic
anticarcinogenic
effects
are
some
beneficial
attributed
Nevertheless,
scientific
literature
needs
clinical
studies
evaluate
these
human
beings.
toxic
associated
with
consumption
still
unclear,
but
possibility
adverse
reactions
occurring,
contraindicated
infants
pregnant
women,
children
under
4‐years‐old,
patients
kidney
failure,
HIV.
regulations
place
for
address
number
criteria,
mainly
pH
alcohol
content,
order
guarantee
quality
safety
ensure
transparency
information
consumers.
Fermentation,
Journal Year:
2023,
Volume and Issue:
9(1), P. 48 - 48
Published: Jan. 6, 2023
Kombucha,
one
of
the
ordinary
fermented
beverages
consumed
worldwide,
is
produced
by
fermenting
tea
and
sugar
with
a
symbiotic
culture
bacteria
yeasts
or
so-called
SCOBY.
Kombucha
can
be
made
from
different
types
tea,
such
as
black,
green,
white,
red,
oolong
teas,
yielding
various
health
benefits
properties.
Several
species
are
involved
in
fermentation
process,
which
generates
many
beneficial
compounds,
polyphenols,
organic
acids,
amino
vitamins,
minerals,
nitrogens,
hydrolytic
enzymes,
have
significant
effects
therapeutic
properties,
antioxidant,
anti-inflammatory,
anticancer,
antimicrobial
This
review
describes
recent
research
on
kombucha
fermentation,
microbial
community
SCOBY,
chemical
composition
kombucha,
its
benefits.
The
adverse
prospects
production
were
also
discussed.
Neuroscience & Biobehavioral Reviews,
Journal Year:
2024,
Volume and Issue:
158, P. 105562 - 105562
Published: Jan. 25, 2024
Over
the
past
two
decades,
whole
food
supplementation
strategies
have
been
leveraged
to
target
mental
health.
In
addition,
there
has
increasing
attention
on
ability
of
gut
microbes,
so
called
psychobiotics,
positively
impact
behaviour
though
microbiota-gut-brain
axis.
Fermented
foods
offer
themselves
as
a
combined
microbiota
modulating
intervention.
Indeed,
they
contain
potentially
beneficial
microbial
metabolites
and
other
bioactives,
which
are
being
harnessed
axis
for
positive
benefits.
This
review
highlights
diverse
nature
fermented
in
terms
raw
materials
used
type
fermentation
employed,
summarises
their
potential
shape
composition
microbiota,
brain
communication
pathways
including
immune
system
and,
ultimately,
modulate
Throughout,
we
identify
knowledge
gaps
challenges
faced
designing
human
studies
investigating
health-promoting
individual
or
components
thereof.
Importantly,
also
suggest
solutions
that
can
advance
understanding
therapeutic
merit
Microorganisms,
Journal Year:
2021,
Volume and Issue:
9(5), P. 1060 - 1060
Published: May 14, 2021
Kombucha
fermentation
is
initiated
by
transferring
a
solid-phase
cellulosic
pellicle
into
sweetened
tea
and
allowing
the
microbes
that
it
contains
to
initiate
fermentation.
This
pellicle,
commonly
referred
as
symbiotic
culture
of
bacteria
yeast
(SCOBY),
floats
surface
fermenting
represents
an
interphase
environment,
where
embedded
gain
access
oxygen
well
nutrients
in
tea.
To
date,
various
have
been
reported
exist
within
SCOBY,
with
little
consensus
which
species
are
essential
incidental
production.
In
this
study,
we
used
high-throughput
sequencing
approaches
evaluate
spatial
homogeneity
single
commercial
SCOBY
taxonomic
diversity
across
large
number
(
Nutrients,
Journal Year:
2021,
Volume and Issue:
13(12), P. 4446 - 4446
Published: Dec. 13, 2021
Kombucha
is
a
fermented
tea
made
from
Symbiotic
Culture
of
Bacteria
and
Yeast
(SCOBY)
with
long
history
use
as
health
tonic.
It
likely
that
most
benefits
come
the
fermentation
metabolites
specific
microbial
communities.
Despite
its
growing
importance
functional
drink,
ecosystem
present
in
kombucha
has
not
been
fully
documented.
To
characterize
composition
biochemical
properties
'The
Good
Brew'
original
base
kombucha,
we
used
metagenomics
amplicon
(16S
rRNA
ITS)
sequencing
to
identify
communities
at
taxonomic
level.
We
identified
34
genera
200
species
yet
described
kombucha.
The
dominance
organic
acid
producing
microorganisms
Acetobacter,
Komagataeibacter
Starmerella
are
healthy
for
human
gut
their
glucose
metabolising
activities
have
putative
role
preventing
conditions
such
diabetes
obesity.
contains
high
protein
(3.31
µg/mL),
phenolic
content
(290.4
mg/100
mL)
low
sugars
(glucose:
1.87
g/L;
sucrose
1.11
fructose:
0.05
g/L)
compared
green
tea.
broad
diversity
proven
suggests
powerful
probiotic.
These
findings
important
improve
commercial
value
uncover
immense
prospects
benefits.
