IntechOpen eBooks,
Год журнала:
2024,
Номер
unknown
Опубликована: Окт. 1, 2024
Through
the
centuries,
fermented
foods
have
demonstrated
their
bioactivity,
usefulness,
and
sustainability
in
promoting
increase
of
life
quality
through
multiple
actions
vivo
vitro.
Fermented
foods,
complex
biotransformation
substrate
components,
enrich
final
products
with
useful
biotics,
i.e.,
prebiotics,
probiotic
microorganisms,
metabolites
named
postbiotics.
The
artisanal
cultures,
milk,
water
kefir
grains,
kombucha
(SCOBY)
membranes
are
functional
sustainable
microbial
symbiotic
cultures
that
offer
approachable
opportunities
for
obtaining
valuable
ingredients.
These
consortia
formed
by
natural
association
bacteria
(lactic
acid
acetic
bacteria),
yeasts,
bacteriophages.
Various
conventional
unconventional
substrates
can
be
transformed
into
based
on
metabolism
these
microorganisms
controlled
fermentations
targeting
improvement
biotication,
contents
pre-,
pro-,
Thus,
biochemical
activities
from
could
exploited
fermentation
conditions
to
obtain
beneficial
effects
vitro
features
obtained
products.
Frontiers in Bioscience-Elite,
Год журнала:
2024,
Номер
16(1)
Опубликована: Март 11, 2024
Food
is
an
integral
part
of
our
civilization.
It
a
cultural
phenomenon
that,
while
having
evolved,
associated
with
societal
traditions
and
identity.
This
work
analyzes
studies
conducted
to
highlight
the
health
properties
most
common
ethnic
foods.
Although
these
foods
were
originally
created
from
need
preserve
perishable
produce,
presently,
we
know
that
fermentation
process
makes
them
nutritionally
more
complete.
The
basis
transformations
lies
in
vast
range
prokaryotic
eukaryotic
microorganisms
similar
small
biochemical
factories,
can
transform
initial
nutrients
into
metabolically
active
biomolecules
through
fermentation.
naturally
occurring
microbes
together
for
mutual
benefit,
environmental
conditions
enhance
or
inhibit
their
development.
Starting
selection
present
on
substrate,
attempt
select
suitable
species
obtain
fermented
food
best
nutritional
qualities
richest
nutraceuticals.
Fermentation,
Год журнала:
2024,
Номер
10(1), С. 57 - 57
Опубликована: Янв. 14, 2024
Fermented
beverages
have
been
a
constant
companion
of
humans
throughout
their
history.
A
wide
range
products
developed
with
time,
depending
on
the
availability
raw
materials
and
ambient
conditions.
Their
differentiation
was
based
specific
characteristics
each
product,
resulting
from
cultivation
different
varieties
variability
environmental
conditions
agricultural
practices,
collectively
described
by
term
‘terroir’
that
in
winemaking.
The
health
benefits
associated
consumption,
which
include
control
blood
pressure
glycemic
control,
along
immunomodulatory,
hypocholesterolemic,
hepatoprotective,
antiproliferative
activities,
directed
re-discovery
occurred
over
last
few
decades.
Thus,
dynamics
microbial
communities
fermented
during
fermentation
storage
thoroughly
assessed.
functional
potential
has
attributed
to
chemical
composition
bioconversions
take
place
storage,
due
metabolic
capacity
driving
microbiota.
proper
combination
certain
microorganisms
may
allow
for
modulation
organoleptic
properties,
as
well
enrichment
ingredients,
enabling
targeted
nutritional
interventions.
This
plasticity
is
great
advantage
offers
limitless
capabilities.
present
article
aims
critically
summarize
current
knowledge
microbiota
highlight
these
products.
Foods,
Год журнала:
2025,
Номер
14(6), С. 942 - 942
Опубликована: Март 10, 2025
Kombucha
is
a
well-known
fermented
drink
that
gained
interest
due
to
its
gut
health
benefits.
However,
it
has
harsh
taste
of
acetic
acid
and
hard
consume.
Thai
Cannabis
leaves
(Cannabis
sativa
sp.
Hang
Kra
Rog
Phu
phan
ST1)
contain
high
protein
phytochemicals
which
can
improve
the
growth
lactic
bacteria
(LAB)
enhance
organoleptic
quality
Kombucha.
This
study
revealed
effect
infusing
assam
green
tea
with
cannabis
on
fermentation
rate,
microbial
communities,
volatile
compounds,
overall
kombucha.
The
content
(23.10%)
was
found.
Phytonutrients
found
in
promotes
LAB
growth,
resulted
higher
number
treatment
leaves.
At
end
(day
7),
highest
count
(5.53
log
CFU
mL-1)
presented
kombucha
infused
30%
better
quality,
pH,
less
acidity
obtained
dose
manner.
change
communities
detected
using
metagenomic
analysis.
prominence
Dekkera
Komagataeibacter,
low
abundance
Zygosaccharomyces
Weissella
were
identified.
These
microorganisms
improved
flavor
by
lessening
strong
odor
acidic
taste.
From
HS-SPME-GCMS
possessed
acid,
ethanol,
carbon
dioxide
gave
Hence,
novel
substrate
for
enhancing
improving
qualities.
Fermentation,
Год журнала:
2025,
Номер
11(5), С. 256 - 256
Опубликована: Май 4, 2025
Kombucha
is
widely
recognized
as
a
functional
beverage
with
potential
probiotic
effects,
yet
maintaining
viability
remains
challenge
due
to
the
harsh
conditions
of
fermentation.
This
study
focuses
on
optimizing
retention
by
identifying
most
effective
carrier
for
Lactobacillus
rhamnosus
using
multi-criteria
decision-making
approach.
Five
materials—pea
protein,
whey
maltodextrin,
inulin,
and
pectin—were
assessed
through
three
critical
phases:
evaluating
encapsulated
survival
in
different
pH
solutions,
examining
impact
carriers
kombucha
fermentation,
assessing
stability
during
storage.
The
findings
indicate
that
protein
serves
carrier,
offering
superior
bacterial
protection
enhancing
fermentation
efficiency.
Kinetic
modeling
further
demonstrated
significant
correlation
between
survival,
pH,
titratable
acidity,
while
artificial
neural
network
models
achieved
high
predictive
accuracy
(r2
>
0.9).
Functional
analysis
revealed
enriched
encapsulates
exhibited
improved
bioactivity,
including
enhanced
antidiabetic
properties
α-glucosidase
α-amylase
inhibition,
antihypertensive
effects
via
ACE
antihypercholesterolemic
activity
HMGCR
inhibition.
These
suggest
fortification
contributes
beverage’s
overall
health-promoting
potential.
Sensory
evaluation
highlighted
slight
modifications
texture
consumer
acceptability
remained
high.
underscores
protein’s
role
an
optimal
significantly
kombucha’s
bio
properties.
results
contribute
advancements
formulation,
paving
way
development
probiotic-enriched
stability,
appeal.
Foods,
Год журнала:
2023,
Номер
12(18), С. 3378 - 3378
Опубликована: Сен. 8, 2023
Background:
Increasing
research
into
probiotics
is
showing
potential
benefits
for
health
in
general
and
mental
particular.
Kombucha
a
recent
beverage
can
be
considered
probiotic
drink,
but
little
known
about
its
effects
on
physical
health.
This
product
experiencing
growth
the
market;
however,
there
are
no
scientific
results
to
support
Aim:
review
article
aims
draw
attention
this
issue
highlight
lack
of
studies
area.
Key
findings
conclusions:
The
legislation
correct
marketing
may
also
constrain
clinical
studies.
However,
utmost
importance
an
in-depth
understanding
human
body.
More
needed,
not
only
better
understand
impact
body,
ensure
application
regulatory
guidelines
production
enable
safe
effective
consumption.
