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.
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.
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.
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.
