Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars DOI Creative Commons
Maciej Kluz, Karol Pietrzyk, Miłosz Pastuszczak

и другие.

Foods, Год журнала: 2022, Номер 11(10), С. 1523 - 1523

Опубликована: Май 23, 2022

Kombucha is a beverage made by fermenting sweetened tea with symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, general strengthening. The research conducted focuses on analysis polyphenolic compounds formed in fermentation process using ultra-efficient liquid chromatography, well checking antimicrobial against pathogenic bacteria yeasts found food. Analysis composition mushroom (SCOBY) microflora MALDI TOF MS Biotyper mass spectrometer showed 8 species 7 yeasts. In vitro studies confirm bactericidal bacteriostatic fermented beverages, white green beverages showing highest antibacterial activity. Staphylococcus aureus Candida albicans were most sensitive to effects beverages. UPLC chromatographic confirmed presence 17 bioactive can affect human health. analyses aimed at indicating best recipe conditions prepare beverage, which allowed selection version properties. Fermented teas contain elements aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, sulphur.

Язык: Английский

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea DOI Creative Commons
Adila Saimaiti, Siyu Huang, Ruo-Gu Xiong

и другие.

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.

Язык: Английский

Процитировано

37

Production process and characteristics of kombucha fermented from alternative raw materials DOI
Eduardo Leonarski,

Alana C. Guimarães,

Karina Cesca

и другие.

Food Bioscience, Год журнала: 2022, Номер 49, С. 101841 - 101841

Опубликована: Июнь 14, 2022

Язык: Английский

Процитировано

35

Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha DOI Creative Commons
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio

и другие.

Food Research International, Год журнала: 2023, Номер 174, С. 113569 - 113569

Опубликована: Окт. 10, 2023

Язык: Английский

Процитировано

22

Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution DOI
Karan Prajapati, Jignesh Prajapati, Dhavalkumar Patel

и другие.

Archives of Microbiology, Год журнала: 2024, Номер 206(9)

Опубликована: Авг. 5, 2024

Язык: Английский

Процитировано

7

Kombucha as a therapeutic soft drink targeting gut health DOI
Nuria Elizabeth Rocha‐Guzmán

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 223 - 238

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

1

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf DOI Creative Commons
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng

и другие.

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.

Язык: Английский

Процитировано

17

Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions DOI
Shiqi Li, Xiaoshuang Liu,

Leran Wang

и другие.

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.

Язык: Английский

Процитировано

14

Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13 DOI
Aflah Athallah Majid, Dian Anggraini Suroto,

Tyas Utami

и другие.

Biocatalysis and Agricultural Biotechnology, Год журнала: 2023, Номер 51, С. 102776 - 102776

Опубликована: Июнь 28, 2023

Язык: Английский

Процитировано

14

Microbiology and antimicrobial effects of kombucha, a short overview DOI Creative Commons
Hayrunisa İÇEN, Maria Rosaria Corbo,

Milena Sinigaglia

и другие.

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.

Язык: Английский

Процитировано

14

Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation DOI Creative Commons
Yuliang Cheng,

Jiaqin Qian,

Qinwei Xu

и другие.

Food Bioscience, Год журнала: 2024, Номер 58, С. 103655 - 103655

Опубликована: Янв. 23, 2024

Язык: Английский

Процитировано

6