Chemical, microbial, and functional characterization of a new fruity probiotic kombucha
Food Research International,
Год журнала:
2024,
Номер
198, С. 115398 - 115398
Опубликована: Ноя. 18, 2024
Язык: Английский
Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
Geun-Hyung Kim,
Kwang-Rim Baek,
Ga-Eun Lee
и другие.
Fermentation,
Год журнала:
2025,
Номер
11(1), С. 17 - 17
Опубликована: Янв. 2, 2025
Kombucha,
a
fermented
tea
beverage,
is
produced
through
the
symbiotic
interaction
of
several
microbial
strains,
including
acetic
acid
bacteria,
lactic
and
yeast,
collectively
known
as
culture
bacteria
yeast
(SCOBY).
As
its
health
benefits
distinctive
flavor
gain
wider
recognition,
consumer
demand
research
on
kombucha
fermentation
have
increased.
This
study
focused
developing
starter
cultures
to
produce
functional
precision
technology
using
selected
strains
newly
isolated
from
food
sources.
The
bacterial
were
evaluated
based
their
characteristics.
Notably,
strain
was
chosen
for
ability
overproduce
γ-amino
butyric
(GABA),
component
enhance
cognitive
function
reduce
mental
stress.
To
GABA-fortified
kombucha,
single
Acetobacter
pasteurianus,
Lactiplantibacillus
plantarum,
Saccharomyces
cerevisiae
mixed
used
cultures.
By
optimizing
inoculation
ratios
initial
sugar
concentration,
enriched
with
acid,
GABA
successfully
produced.
resulting
demonstrated
2.2
mg/L
production
1.15
times
higher
antioxidant
activity
after
fermentation,
highlighting
enhanced
health-promoting
properties.
Язык: Английский
Functionalized Bacterial Cellulose: A Potential Sustainable Adsorbent for Methylene Blue Removal
Polysaccharides,
Год журнала:
2025,
Номер
6(1), С. 8 - 8
Опубликована: Янв. 30, 2025
The
printing
and
dyeing
industries
generate
wastewater
containing
toxic,
hard-to-degrade
organic
dyes
like
methylene
blue
(MB).
Recent
research
focuses
on
biodegradable,
renewable
materials
such
as
cellulose-based
absorbents
to
address
this
issue.
This
study
investigates
bacterial
cellulose
(BC)
functionalized
with
citric
acid
a
sustainable
adsorbent
for
MB
removal.
BC,
by-product
of
kombucha
fermentation,
is
acid,
its
adsorption
capacity
analyzed.
BC
production
reaches
3.65
±
0.16
g
L−1
by
day
12.
Using
0.05
(FBC)
at
pH
7,
maximum
13.22
1.27
mg
g−1
achieved
600
over
60
min.
mechanism
complex,
both
pseudo-first-
pseudo-second-order
models
fitting
well
20
°C,
40
70
°C.
carboxyl
groups
bind
the
hydroxyl
fibers
via
esterification,
altering
material’s
charge,
reactivity,
thermal,
crystallinity
properties.
functionalization
enhances
BC’s
capacity,
making
it
promising
material
bioremediation
in
circular
systems.
Язык: Английский
Sustainable kombucha production: a conceptual framework integrating life cycle assessment and circular economy principles
Trends in Food Science & Technology,
Год журнала:
2025,
Номер
unknown, С. 104996 - 104996
Опубликована: Апрель 1, 2025
Язык: Английский
Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage
Foods,
Год журнала:
2025,
Номер
14(9), С. 1547 - 1547
Опубликована: Апрель 28, 2025
Kombucha
is
an
ancient,
fermented
beverage
that
has
gained
increasing
popularity
worldwide
due
to
its
potential
health
benefits.
Its
origins
trace
back
China,
from
where
it
spread
across
Asia
and
Europe
before
reaching
the
modern
global
market.
The
fermentation
of
kombucha
mediated
by
a
Symbiotic
Culture
Bacteria
Yeasts
(SCOBY),
comprising
yeasts,
acetic
acid
bacteria,
lactic
bacteria.
microbial
consortium
plays
crucial
role
in
production
organic
acids
bioactive
metabolites,
shaping
sensory
characteristics
beverage.
Given
growing
interest
as
functional
beverage,
this
study
aims
explore
historical
background,
process,
microbiological
composition,
including
key
bacteria
their
interactions.
Additionally,
we
describe
effects
kombucha,
particularly
antimicrobial
antioxidant
activity,
probiotic
strains
associated
with
safety
considerations
while
also
addressing
risks
consumption.
Although
several
studies
suggested
may
have
antioxidants,
antimicrobial,
properties,
well
contribute
gut
microbiota
regulation
immune
system
support,
there
significant
variability
composition
especially
artisanal
preparations.
This
poses
challenges
standardizing
ensuring
consistent
safety.
risk
contamination
further
underscores
importance
adhering
strict
sanitary
standards.
To
scientifically
validate
benefits
guarantee
safe
consumption,
research
larger
sample
sizes
robust
methodologies
essential.
findings
will
deeper
understanding
properties
provide
scientific
support
for
beneficial
applications.
Язык: Английский
Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics
Frontiers in Sustainable Food Systems,
Год журнала:
2025,
Номер
9
Опубликована: Май 30, 2025
The
current
study
investigated
the
fermentation
of
sauerkraut
juice
(SKJ)
utilizing
various
symbiotic
starter
cultures
(specifically
kombucha
and
water
kefir
cultures,
respectively).
It
aimed
to
assess
physicochemical,
rheological,
antioxidant,
microbiological
properties
resulting
beverages.
Black
tea
apple
fermented
beverages
were
also
analyzed
for
comparative
purposes.
Key
parameters
such
as
pH
values,
total
acidity,
soluble
solids,
dissolved
solids
measured.
initial
exhibited
significant
variation,
decreasing
over
course
due
organic
acid
production.
As
progressed,
acidity
increased,
a
phenomenon
attributed
activities
acetic
lactic
bacteria.
flow
behavior
was
characterized
using
Power-law
model,
revealing
that
most
samples
displayed
non-Newtonian
behavior,
indicating
their
viscosity
shear
stress
changed
with
rate.
Specifically,
consistency
index
declined
while
rose.
Additionally,
seven
biogenic
amines
detected
in
samples,
low
concentrations
posing
minimal
risk
consumer
safety,
from
microbial
activity
during
fermentation.
Antioxidant
assessed
DPPH
ABTS
radical
scavenging
assays,
black
showed
highest
levels
antioxidant
activity.
phenolic
content
varied
between
decreased
time,
particularly
kefir-like
analysis
indicated
gradual
increase
beneficial
microorganisms,
bacteria
yeasts,
throughout
process.
These
findings
underscore
potential
SKJ
promising
base
developing
functional
beverages,
providing
valuable
insights
into
how
different
influence
quality
health-promoting
In
light
growing
interest
functional,
plant-based
foods,
presents
an
opportunity
create
probiotic-rich
Язык: Английский
The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals with Excess Body Weight in a Weight Loss Intervention: A Randomized Controlled Trial
Foods,
Год журнала:
2024,
Номер
13(22), С. 3635 - 3635
Опубликована: Ноя. 14, 2024
Green
tea
kombucha
(GTK)
has
emerged
as
a
promising
probiotic
fermented
beverage.
Few
studies
have
investigated
its
effect
on
human
health,
mainly
focusing
intestinal
microbiota
composition,
and
metabolomics.
The
present
study
is
pioneer
in
investigating
the
of
GTK
consumption
individuals
with
excess
body
weight.
This
randomized
controlled
trial,
lasting
ten
weeks,
two
groups
placed
under
an
energy-restricted
diet:
control
(CG,
n
=
29),
(KG,
30;
200
mL/d).
Biological
samples
questionnaires
were
collected
before
after
intervention.
Microbiota
analysis
used
amplification
V4
region
16S
rRNA.
Serum
untargeted
metabolomics
HPLC-TOF
mass
spectrometry.
Intestinal
permeability
considered
urine
excretion
lactulose
mannitol,
plasma
zonulin,
LPS-binding
protein.
After
intervention,
no
differences
related
to
found
between
groups,
but
only
CG
had
increased
fecal
pH,
lactulose/mannitol
ratio,
zonulin.
In
addition
this,
KG
reported
lower
gastrointestinal
symptoms
motility
compared
CG,
discriminant
metabolites
(e.g.,
diethyl
malonate)
strictly
KG.
did
not
significantly
improve
gut
permeability.
However,
ameliorated
positively
influenced
serum
metabolome,
which
may
contribute
enhancing
metabolic
health
Язык: Английский