A
atividade
da
comunidade
microbiana
kombucha
durante
o
processo
fermentativo
resulta
na
produção
de
grande
diversidade
metabólitos,
reconhecida
biológica,
incluindo
compostos
antioxidantes
e
antimicrobianos.
O
perfil
a
dinâmica
populacional
dessas
espécies
impactam
significativamente
nas
propriedades
benéficas
do
chá
fermentado.
Neste
trabalho,
foram
elucidadas
distribuição
estrutura
microbiota
fermentadora
kombuchas
produzidas
partir
matérias
primas
diferentes
regiões
Brasil,
bem
como
sua
contribuição
para
com
atividades
biológicas
produzidos
fermentativo.
As
principais
correlações
interações
entre
as
microbianas
que
compõem
fermentado
demonstradas,
papel
diversos
microrganismos
biossíntese
bioativos
biológica.
8
g
(1
%
p/v)
verde
mantido
em
infusão
10
min,
80
(8
%)
sacarose;
este
adoçado
foi
acrescido
cultura
starter
SCOBY
obtidos
país.
culturas
fermentadas
25
ºC
21
dias.
Foram
realizados
ensaios
calorimétricos
quantificação
fenólicos
totais
(TPC)
flavonoides
(TFC)
ao
longo
fermentação;
análise
potencial
antioxidante
realizadas
pelos
métodos
redução
dos
radicais
DPPH
(1,1-difenil
2-
picrilhidrazil)
ABTS
(2,2-azinobis
(3-etilbenzotiazolina-6-ácido
sulfônico);
antimicrobiana
frente
linhagens
padrões
Staphylococcus
aureus
(ATCC
6538),
Listeria
monocytogenes
15313),
Escherichia
coli
11219)
Salmonella
enterica
14028)
determinada
amostras
antes
após
neutralização
(pH:
7,0);
os
ácidos
orgânicos,
fenólicos,
açúcares
residuais
etanol
quantificados
por
Cromatografia
Líquida
Alta
Eficiência
(CLAE).
Análise
metagenômica
tipo
Shotgun
realizada
todas
fase
líquida.
Linhagens
grupos
microbianos
isoladas
fermentação.
bioativo
mostrou-se
variável,
melhores
identificadas
principalmente
7º
dia
Uma
estabelecida
bactérias
ácido
acético
observada,
sobretudo
membros
família
Acetobacteriaceae,
composta
Komagataeibacter
spp.
Para
leveduras,
Brettanomyces
bruxellensis
predominante
maioria
das
amostras.
composição
dentre
estudadas
diferiu
significativamente,
uma
mesma
região.
Verificou-se
presença
orgânicos
resultantes
fermentação
e/ou
intermediários
reações
metabólicas,
destaque
acético,
glicurônico
succínico,
fólico.
redes
puderam
ser
agrupadas
cinco
módulos,
tendo
oboediens
principal
conectivo.
mais
abundantes,
saccharivorans
B.
bruxellensis,
apresentaram
diretas
favorecem
bebida,
tais
spp.,
Wickerhamiella
sorbophila
Pediococcus
pentosaceus.
Acetobacter
senegalensis
estimulou
totais.
Esta
pesquisa
tem
orientar
seleção,
modulação
padronização
consórcios
obtenção
validação
maiores
benefícios
relacionados
consumo
kombucha.
Palavras-chave:
Bebidas
fermentadas.
Benefícios
à
saúde.
Compostos
bioativos.
Current Research in Food Science,
Год журнала:
2025,
Номер
10, С. 100996 - 100996
Опубликована: Янв. 1, 2025
Coffee,
an
important
global
commodity,
is
grown
on
10.2
million
hectares
in
over
80
countries.
Arabica
coffee
(Coffea
arabica)
popular
worldwide
due
to
its
superior
flavour.
As
consumer
interest
flavour
and
quality
continues
grow,
this
study
aims
enhance
the
bioactive
compounds,
functionality,
sensory
properties
of
by
fermentation
with
black
tea
kombucha
(K-coffee)
(CK-coffee).
Coffee
showed
a
decrease
pH
increase
titratable
acidity
during
fermentation.
The
total
phenolic
flavonoid
content
increased
1.77-
1.95-fold
K-coffee
2.07-
2.60-fold
CK-coffee,
respectively,
after
24
h
compared
control,
which
broth
was
not
inoculated,
trigonelline,
chlorogenic
acid
caffeic
content.
caffeine
CK-coffee
1.33-fold
12
remained
relatively
stable
up
control.
antioxidant
activity
inhibitory
effect
against
α-glucosidase
fermented
2.24-
2.40-fold
fermentation,
Sensory
evaluation
highlighted
noticeable
differences
among
unfermented
coffee,
K-coffee,
changes
volatile
aroma
compounds.
These
results
support
feasibility
as
novel
approach
develop
specialty
coffees
enhanced
nutritional
profiles.
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.
Molecules,
Год журнала:
2025,
Номер
30(9), С. 1940 - 1940
Опубликована: Апрель 27, 2025
Fermentation
processes,
which
occur
under
the
influence
of
multiplying
microorganisms,
lead
to
creation
products
with
beneficial
health
properties.
Due
growing
interest
consumers
in
beverages
health-promoting
properties,
new
raw
materials
and
their
processing
methods
are
being
intensively
studied
obtain
improved
functional
values.
The
purpose
study
is
determine
effect
fermentation
using
SCOBY
(Symbiotic
Culture
Bacteria
Yeast)
on
chemical
composition,
polyphenolic
profile,
biological
activity
apple
pear
juices.
process
caused
a
decrease
content
polyphenols
juice
from
1568.8
1269.0
mg/L,
while
pears,
an
increase
was
observed
492.9
576.7
mg/L.
Statistically
significant
changes
were
individual
groups
compounds.
also
influenced
value
anti-inflammatory,
antioxidant,
antidiabetic,
anticholinergic
activity.
This
indicates
that
can
be
effective
increasing
properties
fruit
fact
used
prevention
lifestyle
diseases
production
foods
targeted
Beverages,
Год журнала:
2025,
Номер
11(3), С. 65 - 65
Опубликована: Май 6, 2025
The
rising
interest
in
functional
fermented
beverages,
such
as
kombucha
and
water
kefir,
has
stimulated
research
into
their
health
benefits.
This
study
aimed
to
investigate
the
combined
bioactive
potential
of
kefir
by
fermenting
a
novel
medium
prepared
mixing
them
1:1
v/v
ratio.
fermentation
process
involved
using
both
SCOBY
grains
(WKGs)
separately,
well
co-cultivation,
explore
properties
three
beverages.
Samples
were
analyzed
at
24,
48,
72
h
for
changes
pH,
microorganism
growth,
concentrations
flavonoids
phenolics.
Antioxidant
activity
was
assessed
DPPH,
ABTS,
FRAP
tests,
alongside
colorimetric
analysis
enzyme
inhibition
assays
against
α-amylase,
α-glucosidase,
lipase.
results
demonstrated
that
longer
times
increased
compound
content
antioxidant
capacity.
highest
phenolic
concentration
found
WKG-fermented
mixture
(47.58
±
2.13
mg
GAE/100
mL),
while
iron-reducing
capacity
observed
product
with
WKGs
co-culture
SCOBY-WKGs.
Additionally,
showed
significant
inhibitory
(over
70%)
digestive
enzymes.
These
findings
suggest
co-fermenting
represents
promising
alternative
traditional
improved
profiles.
