Three-choice
preferences
for
fermented
sorghum
teas
(FST)
were
examined
among
11
adult
Ossabaw
pigs.
The
objectives
experiments
1
and
2
(respectively)
to
determine
preference
for:
1)
one
of
three
types
FST
(white
vs.
sumac
roasted
sumac),
2)
isocaloric
control
(+control;
made
with
sucrose),
blended
(3Tea;
equal
parts
white,
sumac,
roasted-sumac),
or
a
negative
(-control;
distilled
water;
avoidance).
Pigs
first
conditioned
navigate
three-choice
maze.
For
experiment
1,
no
clear
behaviors
tea-type
observed.
consumed
nearly
all
the
teas,
but
pigs
least
amount
tea
in
session.
spent
most
time
their
heads
bowl
when
3Tea
was
offered,
followed
by
+control,
-control.
Regardless
tea-type,
show
strong
FST,
even
over
which
sweetened
water.
Adult
likely
prefer
complexity
flavors,
rather
than
sweetness
alone.
Future
projects
that
explore
health
benefits
this
formula
will
not
be
impeded
avoidance
Foods,
Journal Year:
2022,
Volume and Issue:
11(19), P. 3045 - 3045
Published: Sept. 30, 2022
Kombucha
is
a
fermented
tea
with
long
history
of
production
and
consumption.
It
has
been
gaining
popularity
thanks
to
its
refreshing
taste
assumed
beneficial
properties.
The
microbial
community
responsible
for
fermentation-acetic
acid
bacteria
(AAB),
yeasts,
lactic
(LAB)-is
mainly
found
embedded
in
an
extracellular
cellulosic
matrix
located
at
the
liquid-air
interphase.
To
optimize
process
investigate
contribution
individual
strains,
collection
26
unique
strains
was
established
from
artisanal-scale
kombucha
production;
it
included
13
AAB,
12
one
LAB.
Among
these,
distinctive
namely
Novacetimonas
hansenii
T7SS-4G1,
Brettanomyces
bruxellensis
T7SB-5W6,
Zygosaccharomyces
parabailii
T7SS-4W1,
were
used
mono-
co-culture
fermentations.
monocultures
highlighted
important
species-specific
differences
metabolism
sugars
organic
acids,
while
binary
co-cultures
demonstrated
roles
played
by
yeasts
cellulose
typical
volatile
acidity.
Aroma
complexity
sensory
perception
comparable
between
reconstructed
(with
three
strains)
native
consortia.
This
study
provided
broad
picture
strains'
metabolic
signatures,
facilitating
standardization
order
obtain
product
desired
characteristics
modulating
presence
or
abundance.
Foods,
Journal Year:
2023,
Volume and Issue:
12(16), P. 3116 - 3116
Published: Aug. 19, 2023
Kombucha
is
a
fermented
tea
beverage
consumed
for
its
probiotics
and
functional
properties.
It
has
unique
sensory
profile
driven
by
the
properties
of
polyphenols
fermentation
products,
including
organic
acids.
Fermentation
temperature
sucrose
content
affect
process
production
acids;
yet
less
known
about
their
impacts
on
consumer
acceptance.
Thus,
we
aimed
to
examine
impact
concentration
attributes
liking.
For
this
study,
kombucha
was
at
three
different
concentrations
two
temperatures
11
days.
monitored
pH,
brix,
titratable
acidity,
consumers
(n
=
111)
evaluated
overall
The
resulted
in
significant
differences
with
higher
producing
more
acids,
resulting
astringency,
suppressed
sweetness.
lower
reported
as
significantly
liked,
no
difference
liking
between
7.5%
10%
samples.
had
greatest
rather
than
concentration,
which
greater
effect
rate
Foods,
Journal Year:
2023,
Volume and Issue:
12(18), P. 3414 - 3414
Published: Sept. 13, 2023
Tea
is
the
most
popular
and
widely
consumed
beverage
worldwide,
especially
black
tea.
Summer
tea
has
a
bitter
astringent
taste
low
aroma
compared
to
spring
due
higher
content
of
polyphenols
lower
amino
acids.
Microbial
fermentation
routinely
used
improve
flavor
various
foods.
This
study
analyzed
relationship
between
quality
tea,
metabolic
characteristics,
microbial
communities
after
stuck
in
summer
Stuck
decreased
bitterness,
astringency
sourness,
freshness,
increased
sweetness,
mellowness,
smoothness
The
also
changed
from
sweet
floral
fungal,
with
significant
improvement
overall
quality.
Metabolomics
analysis
revealed
changes
551
non-volatile
345
volatile
metabolites
fermentation.
contents
compounds
were
decreased.
Sweet
saccharides
aromatic
lipids,
acetophenone
isophorone
that
impart
fungal
showed
marked
increase.
These
are
result
activities,
secretion
extracellular
enzymes.
Foods,
Journal Year:
2023,
Volume and Issue:
12(14), P. 2710 - 2710
Published: July 15, 2023
Given
the
substantial
world
coffee
production,
tons
of
fruit
cascara
rich
in
bioactive
compounds
are
discarded
annually.
Using
this
by-product
to
produce
potentially
healthy
and
acceptable
foods
is
a
sustainable
practice
that
aggregates
value
production
may
help
improve
people’s
lives.
This
study
aimed
elaborate
kombuchas
from
tea,
evaluate
their
microbial
profile,
monitor
changes
volatile
profile
during
fermentation,
together
with
sensory
attributes
acceptance
by
consumers
Rio
de
Janeiro
(n
=
113).
Arabica
cascaras
Brazil
Nicaragua
were
used
make
infusions,
which
black
tea
kombucha,
Symbiotic
Culture
Bacteria
Yeasts
(SCOBY),
sucrose
added.
Fermentation
plain
kombucha
was
also
monitored
for
comparison.
The
analyzed
after
0,
3,
6,
9
days
fermentation
via
headspace
solid
phase
microextraction
GC-MS.
A
total
81
identified
considering
all
beverages,
59
37
common
both.
An
increase
mainly
acids
esters
occurred
fermentation.
Despite
similarity
some
aldehydes,
esters,
alcohols,
ketones
not
kombucha.
Potential
impact
CC
linalool,
decanal,
nonanal,
octanal,
dodecanal,
ethanol,
2-ethylhexanol,
ethyl
acetate,
butyrate,
β-damascenone,
γ-nonalactone,
linalool
oxide,
phenylethyl
alcohol,
geranyl
acetone,
phenylacetaldehyde,
isoamyl
acetic
acid,
octanoic
isovaleric
isobutyrate,
hexanoate,
limonene.
mean
scores
varied
between
5.7
±
0.53
7.4
on
nine-point
hedonic
scale,
three-day
showing
highest
score,
associated
sweetness
berry,
honey,
woody,
herbal
aromas
flavors.
present
results
indicate
promising
elaboration
fermented
exhibiting
exotic
singular
fingerprinting
can
be
explored
applications
food
industry.
Food Research International,
Journal Year:
2024,
Volume and Issue:
179, P. 114027 - 114027
Published: Jan. 15, 2024
Oenococcus
oeni
is
the
lactic
acid
bacteria
most
suited
to
carry
out
malolactic
fermentation
in
wine,
converting
L-malic
into
L-lactic
and
carbon
dioxide,
thereby
deacidifying
wines.
Indeed,
wine
a
harsh
environment
for
microbial
growth,
partly
because
of
its
low
pH.
By
metabolizing
citrate,
O.
maintains
homeostasis
under
conditions.
citrate
consumption
activates
proton
motive
force,
helps
maintain
intracellular
pH,
enhances
bacterial
growth
when
it
co-metabolized
with
sugars.
In
addition,
metabolism
responsible
diacetyl
production,
an
aromatic
compound
which
bestows
buttery
character
wine.
However,
inhibitory
effect
on
at
pH
has
been
highlighted
recent
years.
order
understand
how
can
be
linked
tolerance
this
bacterium,
was
investigated
eleven
strains.
malate
sugar
consumptions
were
also
monitored,
as
they
impacted
by
metabolism.
This
experiment
huge
diversity
metabolisms
between
strains
depending
their
origin.
It
showed
capacity
de
novo
metabolize
certain
end-products
such
L-lactate
mannitol,
phenomenon
never
before
demonstrated.
enabled
drawing
hypotheses
concerning
two
positive
effects
that
slowing
down
could
have
biomass
production
occurring
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.
