Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast DOI Creative Commons

Hayeong Kim,

Seong Kwon Hur,

Juho Lim

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103431 - 103431

Published: Dec. 1, 2023

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array microorganisms that play pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations acetic acid (AAB) specific strains influence SCOBY formation characteristics Kombucha. Thirteen AAB yeasts formed SCOBY. pH decreased 2.31, titratable acidity content increased 20.76 g/L. Acetic gluconic contents were 1.96 g/L 6.9 g/L, respectively. total phenolic flavonoid by 3.53- 5.2 fold, whereas condensed tannin 31.3 fold. Chlorogenic, p-coumaric, ferulic acids newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic rutin increased. antioxidant activity was enhanced up 2.88 use has potential value industrial production

Language: Английский

Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus DOI

Weina Liang,

Xiaotong Wang, Luyao Zhang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 458, P. 140242 - 140242

Published: June 28, 2024

Language: Английский

Citations

7
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
Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor DOI Creative Commons
Thierry Tran, Kévin Billet, Berta Torres-Cobos

et al.

Frontiers in Microbiology, Journal Year: 2022, Volume and Issue: 13

Published: March 21, 2022

Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds their implication in flavor beverage. By isolating microorganisms from an original comparing it monocultures cocultures two yeasts (Brettanomyces bruxellensis Hanseniaspora valbyensis) acetic acid bacterium (Acetobacter indonesiensis), interaction effects investigated during phases production. 32 volatile identified quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) classified according origin tea or microorganisms. Many esters associated H. valbyensis, while alcohols both yeasts, A. indonesiensis, saturated fatty acids all Concentration metabolites dependent on microbial activity, yeast composition, phase Sensory analysis showed that type influenced olfactive perception, although composition remained strongest factor. Association B. indonesiensis induced characteristic apple juice aroma.

Language: Английский

Citations

27
Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage DOI
Arianna Grassi, Caterina Cristani, M. Palla

et al.

International Journal of Food Microbiology, Journal Year: 2022, Volume and Issue: 382, P. 109934 - 109934

Published: Sept. 16, 2022

Language: Английский

Citations

23
Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast DOI Creative Commons

Hayeong Kim,

Seong Kwon Hur,

Juho Lim

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103431 - 103431

Published: Dec. 1, 2023

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array microorganisms that play pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations acetic acid (AAB) specific strains influence SCOBY formation characteristics Kombucha. Thirteen AAB yeasts formed SCOBY. pH decreased 2.31, titratable acidity content increased 20.76 g/L. Acetic gluconic contents were 1.96 g/L 6.9 g/L, respectively. total phenolic flavonoid by 3.53- 5.2 fold, whereas condensed tannin 31.3 fold. Chlorogenic, p-coumaric, ferulic acids newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic rutin increased. antioxidant activity was enhanced up 2.88 use has potential value industrial production

Language: Английский

Citations

14