Additional advances related to the health benefits associated with kombucha consumption

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(18), P. 6102 - 6119

Published: Jan. 20, 2023

Kombucha is a fermented, acidic beverage that dates back thousands of years as remedy for various health problems in East Asia. Due to its benefits, kombucha has gained popularity and attracted the attention both consumers researchers. The benefits are predominantly attributed bioactive compounds have antioxidant, antimicrobial, probiotic, other positive effects owing fermentation. Many factors such type substrate used, symbiotic culture bacterial yeast composition, fermentation conditions influence extent these properties. This review focuses on recent developments regarding constituents potential (antimicrobial, antidiabetic, hepatoprotective effects) well impact multiple sclerosis, nephrotoxicity, gastric ulceration gut microbiota. Additionally, composition kombucha, alternative uses biofilm, toxicity also discussed. healthy safe with primarily related presence bacteria, yeasts, constituents. Moreover, been suggested source probiotics eco-friendly materials (kombucha-derived cellulose) several industries including food textile.

Language: Английский

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Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions

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

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Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 414, P. 110620 - 110620

Published: Feb. 11, 2024

Language: Английский

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Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 36, P. 100910 - 100910

Published: March 3, 2024

Language: Английский

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Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses

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

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Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution

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

Published: Aug. 5, 2024

Language: Английский

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Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 36, P. 100909 - 100909

Published: Feb. 28, 2024

Language: Английский

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Microbiology and antimicrobial effects of kombucha, a short overview

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103270 - 103270

Published: Oct. 27, 2023

Kombucha is a beverage usually prepared with black or green tea containing sucrose, and synbiotic culture of bacteria yeasts (SCOBY). This paper aims at offering an overview on kombucha microbiota, as well its nutritional composition, antimicrobial effects. The microbiota includes acetic acid (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter), lactic (Lactobacillus, Lactiplantibacillus, Lacticaseibacillus) (Brettanomyces, Candida, Saccharomyces, Zygosaccharomyces), depending raw materials, starter cultures, fermentation temperature. second topic this review the production path synopsis from quali-quantitative point view most important compounds. Finally, examines potential, focusing both Gram-positive Gram-negative bacteria. An open question probiotic status kombucha; offers contribution to debate, suggesting for post-biotic.

Language: Английский

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How are microbes helping end hunger?

Microbial Biotechnology, Journal Year: 2024, Volume and Issue: 17(3)

Published: March 1, 2024

This article explores the potential of microbiology to positively impact all aspects food supply chain, improving quantity, quality, safety, and nutritional value products by providing innovative ways growing, processing, preserving thus contributing Zero Hunger, one Sustainable Development Goals (SDGs) United Nations. Hunger is a cruel reality that affects millions people around world could worsen in coming years due continuous growth population limitations our planet's resources. Feeding expected exceed 9 billion 2050 extremely complex requires not only an adequate sustainable but also collective effort from different sectors society. collaborative should involve key stakeholders, including politicians inspire social cultural changes scientists provide technological innovations. Social such as promoting education on proper nutrition practices or encouraging healthy lifestyles are important ensuring efficient, secure system. The efficiency system can be improved reducing lost waste, minimizing water use quality. must ensure health humans animals preventing foodborne diseases intoxications through sanitary conditions. Importantly, protect well-being individuals overall planet. current way producing unsustainable because it large amounts energy water, contributes climate change degrades ecosystems. It essential operate without causing further damage planet its biodiversity. achieved, among other actions, greenhouse gas emissions avoiding recalcitrant contaminants land deforestation. In addition growing population, itself poses significant threat challenge discussed. Climate responsible for increase number extreme weather events, temperature precipitation patterns frequency droughts floods. All these events disrupt crop yields, compromise security contribute spread pests diseases. As microbiologists, we delivering solutions challenges, since microorganisms, although historically ignored underestimated, have great many positive contributions. Microorganisms valuable allies help maintain improve ecosystems counteract adverse impacts intensive farming change, is, reduce environmental footprint agriculture. addition, they productivity system, production, distribution consumption, more importantly, security. safety processing Healthy fertile soils foster optimal conditions crops, which fundamental sustainability anthropogenic activities cause levels soil degradation. To address crisis, microbial tools been developed fertility, facilitate decomposition organic matter (Sáez-Sandino et al., 2023), promote nutrient cycling, detoxify pollutants (Jayaramaiah 2022) support resilience importance maintaining influence microorganisms addressing this has discussed Timmis Ramos (2021), who advocate creation proactively prevent loss. directly vegetable levels, would intake requiring increased consumption (Goicoechea & Antolín, 2017). They production stimulating plants, primary producers chain. Plants, beyond their value, raw materials numerous products, animal with capacity plants and, crops known plant growth-promoting (PGPMs). growth, PGPMs produce phytohormones, ethylene, cytokinin, gibberellin, auxin salicylic acid (Nascimento 2021) stimulate physiological processes cell division root development. Other form symbiotic relationships better uptake solubilizing mobilizing nutrients phosphorus nitrogen (Zhao increasing tolerance stress. For example, relationship between mycorrhizal fungi provides limited nutrient, (Shi 2023). Similarly, nitrogen-fixing (NF) bacteria certain (leguminous) roots nitrogen. NF formation new organ root, nodule, where fix atmospheric (N2) assimilated ammonia. fixation process enhances fertility soil, need synthetic fertilizers (Jhu Oldroyd, enhance under challenging associated drought, floods, temperatures (Li osmoprotectants cope scarcity during drought (Fadiji 2022). survive oxygen-deprived oxygen availability waterlogged soils, common consequence flooding (Ali Kim, 2018). mitigate temperature-related stress, inducing heat-shock proteins helping them withstand fluctuations heat waves (Seth Sebastian, 2024). Some high salinity facilitating removal excess salts tissues, problem exacerbated changing general, significantly stressors limitations, conditions, flooding, salinity. These interactions dependence mitigating negative effects crops. Although most beneficial human point view some pathogenic severe economic losses phase. Phytopathogens edible parts production. type III secretion (T3SS) virulence factors extensively studied years. T3SS specialized protein delivery inject effector into cells host plant. effectors manipulate host's cellular processes, enabling pathogen establish infection evade plant's defence mechanisms (Schreiber 2021). Given pivotal role pathogenicity phytopathogens, become major target development inhibitors. inhibitors pathogen's ability effectors, thereby limiting disease protecting damaging phytopathogens (Yuan 2020). On contrary, act natural agents suppressing harmful pathogens, controlling biological control (BCAs) biopesticides alternative chemical pesticides practices. BCAs eliminate variety strategies do so. Certain induce systemic resistance activating pathways preparing respond efficiently subsequent attacks. application ISR-inducing (Pieterse 2014; Salwan limit competing same resources (nutrient competition), importantly iron using siderophores, small, high-affinity chelating compounds. Since require BCA-produced siderophores good strategy incidence (Ahmed Holmström, 2014). involved interbacterial competition, killing inhibiting pathogens. antimicrobial compounds, antibiotics peptides (AMP), secreted environment inhibit pathogens (Roca Matilla, hydrogen cyanide (HCN), secondary metabolite released interferes respiration soilborne death (Barahona 2011). methods offer non-contact approaches environment. contrast, possess contact-dependent molecular machineries toxic rival bacterial eukaryotic cells. best characterized Type VI Secretion System (T6SS) (Allsopp Bernal, 2023) present specifically gram-negative bacteria. T6SS described potent mechanism biocontrol enables kill ecological niches (Bernal 2017, 2021; Durán 2021), holds true T4BSS (Purtschert-Montenegro predatory recognized (Zhang enzymes degrade walls organisms structures capture, penetrate consume prey. particular, Myxobacteria Bdellovibrio like (BALOs) exhibit broad predation spectrum making candidates applications Likewise, viruses infect phytopathogenic used organisms. novel approach minimizes non-target considered promising currently underused mostly regulatory obstacles (Wagemans Many behaviour promotes infections, biofilms allow adhere surfaces first step infection. compounds interfere adhesive properties, difficult infections. Pathogenic coordinate gene expression 'social' factors, biofilm T3SS, at level Quorum Sensing (QS) communication QS Quenching (QQ) (Liu inhibits coordinated factors. signalling molecules volatile (VOCs). spore germination, therefore exploited pest agriculture (Almeida diverse arsenal employed BCAs. Research fields continues uncover insights understanding offering opportunities optimize benefit management ecosystem health. A recent example technologies being field seed biopriming inoculant technique combines effective seed, hydration, metabolism activity bioinoculants (Singh, Vaishnav, fact, shown protection seeds against soil-borne pollutants, heavy metals, while germination rate uniformity, last decade, gained attention environmentally friendly continue grow future. Fungi fruiting bodies mushrooms others alike excellent source direct easily cultivated cooked. years, mycelium, Mycoprotein Quorn (brand), hit market. protein-rich ingredient produced Fusarium venenatum often component vegetarian 'meat' offers meaty texture suitable content (Banks mycelia species Pleurotus ostreatus (oyster mushroom) Ganoderma lucidum (reishi meat alternatives snack mushroom chips jerky. Furthermore, fungal mycelium extracts functional beverages, teas elixirs, benefits. decades, photosynthetic cyanobacterium Spirulina containing amino acids, vitamins antioxidants. hold promise becoming future (García 2017) protein. Moreover, filamentous Nostoc commonly consumed Asian cultures, particularly China, content. cultivation microbes typically less land, compared traditional agriculture, source. However, taste acceptance cultures challenge, efforts ongoing palatability. various especially fermentation, method centuries. Biochemically speaking, metabolic break down simpler ones, by-products taste, texture, bioactive properties foods (Kiczorowski Examples include fermentation milk yoghurt, cheese kefir; cabbage sauerkraut; cereals bread beer grapes wine, vinegar, champagne spirits brandy grappa. plant-based dairy emerged (Harper Conscious manipulation consistency but, flavour extensive list resulting process, presenting here impractical, readers refer fantastic reviews (Tamang Instead, highlight producer interest humans, profound culture. Saccharomyces cerevisiae, baker's yeast, fungus baking brewing. Greek means 'sugar fungus' uses sugars by-product, produces alcohol. Alcohol molecule function except resistant weapon competitors. widely decades involvement revisions available literature (Gänzle, yeasts steps cocoa flavour. Cocoa beans very bitter acidic go correct lose bad obtain quality chocolate. Up 45 yeast genera identified countries Saccharomyces, Pichia, Candida, Hanseniaspora, Torulaspora, Issatchenkia Saccharomycopsis (Schwan spontaneous coffee together part microbiota fruit. formed yeasts, vary depending varieties, fruit maturation, season, altitude, affecting beverage cerevisiae fungi, Penicillium roqueforti, camemberti Geotrichum candidum, centuries nalgiovense salami dry-cure meat, (Ropars Giraud, Interestingly, biotechnology, distant lineages domesticated specific parallel adaptation events. lead phenotypic convergence lipolysis, proteolysis, compound competitive spoilers time, degeneration unused traits toxin alcoholic sake, result rice Aspergillus oryzae. fungus, sojae, soybeans wheat fermented condiment, soy sauce (Luh, 1995). second mould mixture named koji undergoes facilitated Zygosaccharomyces rouxii Candida sp. along lactic 1995), below. well-understood caseins undergo proteolysis peptides, acids carbohydrates transformed acid. developing cheese, kefir yoghurt. LAB acetoin diacetyl characteristic tastes cheeses products. Not candidum alcohols, fatty fruity aroma brie camembert. plays critical distinctive flavours study revealed crucial Streptococcus thermophilus another bacterium, Lactococcus cremoris, palette limits unpleasant (Melkonian kumis (or koumiss), made mare's milk, involves both fermentation. Lactobacillus then lactis Kluyveromyces lactis, turns carbonated mildly drink. (Behera 2017; Tesfaye 2019). several Leuconostoc, Lactobacillus, Weissella ferment vegetables napa Korean radish kimchi. cabbages sauerkraut, cucumbers cucumber pickles olives remove bitterness make palatable. tea kombucha fashionable healthier beverages found supermarkets world. occurs culture (SCOBY) consisting LAB, acetic (AAB) metabolize sugar components. results naturally beverage, sweet sour, antioxidants trace alcohol (Diez-Ozaeta Astiazaran, popular allows preservation increases values instrumental synthesis processes. instance, B foods, yoghurt kombucha, profile benefits consumers (Capozzi 2012). ingredients additives. niger citric acid, industry acidulant sour taste. Corynebacterium glutamicum monosodium glutamate (MSG), additive dishes. colouring, cyanobacteria green blue pigments, phycocyanin, industry. Agrobacterium aurantiacum Paracoccus carotinifaciens astaxanthin, pink/red pigment food's colour. Mucor circinelloides, Neurospora crassa Phycomyces blakesleeanus β-carotene (yellow/orange) pastry, cream, ice cream Pandey, pigments benefits, antioxidant, anticancer anti-inflammatory Directly microbiota, gut microbes. digestion absorption nutrients, vitamin lymphoid gastrointestinal tract protective barrier space (Yi probiotics, digestive play Bacteria Bifidobacterium, strains boulardii Akkermansia shine probiotics concept referred postbiotics, metabolites probiotic received lot attention. multiple advantages over terms stability. stability postbiotics shelf life longer than live handled, transported incorporated supplement refrigeration. Postbiotics exert mechanisms, modulating immune function, integrity intestinal inflammation. Consequently, huge obesity, risk factor morbidity mortality worldwide. lipoteichoic (LTA) Bifidobacterium animalis postbiotic capable obesity biomarkers fat even hyperglycaemic (Balaguer Therefore, LTA therapeutic preventive agent disorders. similar line, medicine Cordyceps (Ophiocordyceps sinensis), Reishi (Ganoderma lucidum) Lion's Mane (Hericium erinaceus), dietary supplements, marketed cognitive enhancement (Łysakowska Indirectly, reducing/avoiding fertilizers. Thus, ensures lower presence chemicals supply, contamination pose industry, contaminate any stage Salmonella Listeria represent serious public concern, illnesses when consumed. undercooked eggs, poultry linked ready-to-eat deli meats, soft smoked fish. Unpasteurized related caused Salmonella, Brucella, causal brucellosis, abortion pregnant women. cases, does toxins microorganisms. Clostridium perfringens, whose spores intestines poultry, secretes enterotoxin (CPE) symptoms C. perfringens poisoning. intoxication exemplified Claviceps purpurea, ergot. infects cereal rye, alkaloid family. Consumption grains contaminated ergot ergotism, hallucinations, convulsions gangrene. embracing agricultural harnessing risks safe avoid spoilage. Substantial wasted stages consumption. Two main causes spoilage, ruin collected product, accumulate Addressing inefficiencies waste maximize previously named; spoilage toxins-producing phases distribution, extending perishable items. preserve perishability mycotoxins (Adebo 2019) inhibitory effect (Guo An interesting (forage) silage grass corn, stored airtight absence bacteria, helps forage months, decay. knowledge about indicates improves digestibility livestock, vehicle substances expand within composting anaerobic convert biogas, (Rastogi Barapatre, Zhang conclusion, indispensable intricate web increasing. manufacturing, way, entire recognizing power global challenges resilient Patricia Bernal conceived idea article, conducted necessary review, wrote manuscript. Figure 1 crafted Canva (canva.com) Freya Saad-designed template titled "Green Blue Playful Illustrative Mind Map". P.B. supported MCIN/AEI/10.13039/501100011033 Spanish agency Ramon y Cajal RYC2019-026551-I her laboratory funded three Grants State Subprogram Knowledge Generation Minister Science Innovation (MCIN); MCIN/AEI/10.13039/501100011033/FEDER, EU – PID2021, MCIN/AEI/10.13039/501100011033/NGEU/PRTR TED2021, MCIN/AEI/10.13039/501100011033/NGEU/PRTR/ CNS202, Agency (AEI) European Union (UE) reference PID2021-123000OB-I00 (MCIN/AEI/10.13039/501100011033/FEDER, UE), TED2021-130357B-I00 CNS2022-135585 (MCIN/AEI/10.13039/501100011033/"NextGenerationEU"/PRTR [The Recovery, Transformation Resilience Plan]). Grant (Excellence Andalusian (AAC), government ProyExcel_00450. author declares there no conflict interest.

Language: Английский

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Estamaran date vinegar: chemical and microbial dynamics during fermentation

Brazilian Journal of Microbiology, Journal Year: 2024, Volume and Issue: 55(2), P. 1265 - 1277

Published: May 2, 2024

Language: Английский

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