Metabolites,
Год журнала:
2022,
Номер
12(2), С. 160 - 160
Опубликована: Фев. 8, 2022
Kombucha
is
a
traditional
fermented
beverage
obtained
from
the
transformation
of
sugared
black
tea
by
community
yeasts
and
bacteria.
production
recently
became
industrialized,
but
its
quality
standards
remain
poorly
defined.
Metabolomic
analyses
were
applied
using
FT-ICR-MS
to
characterize
impacts
phases
type
on
non-volatile
chemical
composition
kombucha.
Independently
type,
first
phase
acidification
in
open
vessel
was
characterized
release
gluconate
gallate
acetic
acid
bacteria
metabolism
probably
polymeric
polyphenols,
respectively.
The
second
carbonation
closed
induced
consumption
or
oleic
that
could
be
consecutive
oxygen
limitation.
had
most
impact
molecular
diversity,
mainly
influenced
global
polyphenol
profile.
Black
polyphenols
more
impacted
microbial
activity
compared
green
polyphenols.
Antioxidants,
Год журнала:
2022,
Номер
11(9), С. 1655 - 1655
Опубликована: Авг. 25, 2022
Kombucha
beverage
is
commonly
prepared
by
black
tea
infusion
fermentation
without
residues,
and
possesses
various
health
benefits.
In
this
paper,
kombucha
beverages
of
two
non-Camellia
sinensis
teas,
including
vine
(Ampelopsisgrossedentata)
sweet
(Rubus
suavissimus),
were
studied
for
the
first
time.
The
antioxidant
activities
polyphenol
contents
evaluated
ferric-reducing
power
assay,
Trolox
equivalent
capacity
Folin-Ciocalteu
method,
respectively.
addition,
effects
residues
on
capacities
evaluated.
results
showed
that
from
possessed
strong
(especially
kombucha),
with
could
significantly
increase
(maximum
38%)
total
phenolic
content
55%)
compared
those
residues.
Moreover,
sensory
evaluations
evaluation
scores
be
improved
Furthermore,
concentrations
several
bioactive
components
in
detected
high-performance
liquid
chromatography.
These
used
prevention
diseases
related
oxidative
stress.
Antioxidants,
Год журнала:
2023,
Номер
12(8), С. 1573 - 1573
Опубликована: Авг. 6, 2023
Kombucha
is
traditional
drink
made
from
the
fermentation
of
a
black
tea
infusion,
and
believed
to
offer
variety
health
benefits.
Recently,
exploring
kombucha
alternative
substrates
has
become
research
hotspot.
In
this
paper,
two
novel
beverages
were
produced
with
bamboo
leaf
or
mulberry
for
first
time.
Moreover,
effects
residues
(infusion
plus
residues)
without
(only
infusion)
on
antioxidant
properties
compared.
The
ferric-reducing
power
assay,
Trolox
equivalent
capacity
Folin–Ciocalteu
method,
high-performance
liquid
chromatography
utilized
measure
capacities,
total
phenolic
contents,
as
well
some
compound
concentrations
kombucha.
results
showed
that
types
had
high
capacities.
fermented
significantly
enhanced
its
capabilities
(maximum
increase
83.6%),
content
99.2%),
compounds
(luteolin-6-C-glucoside
isovitexin),
sensory
acceptability,
compared
infusion).
addition,
no
significant
effect
Overall,
was
more
suitable
making
residues,
while
residues.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2023,
Номер
64(28), С. 10456 - 10483
Опубликована: Июнь 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.
Food Bioscience,
Год журнала:
2023,
Номер
56, С. 103270 - 103270
Опубликована: Окт. 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.
Current Research in Food Science,
Год журнала:
2024,
Номер
8, С. 100694 - 100694
Опубликована: Янв. 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.
