Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica) DOI Creative Commons
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya

и другие.

PeerJ, Год журнала: 2024, Номер 12, С. e18116 - e18116

Опубликована: Сен. 26, 2024

Kombucha is traditionally a non-alcoholic beverage whose production dependent on culture and the various ingredients used as substrates for fermentation. The goal of our study was to apply hemp leaf milky mushroom ( Calocybe indica ) flour functional enhance phytonutrient quality, along with using microbial consortium highly symbiotic these ingredients. determined content phytonutrients (phenolic flavonoids content), antioxidant activity through percentage inhibition DPPH radical scavenging (%), communities changes during were evaluated by cell viable count (total bacteria, Lactic Acid Bacteria, Yeast & Mold) ITS in prepared kombucha (using red tea leaves, pandan sucrose) supplemented ingredients: T1 (hemp leaves (control)) T2 flour). results indicated that changed In first 7 days, levels yeast mold increased 6.17 6.18 log CFU/mL, respectively. By day 21, both continued rise, reaching 7.78 7.82 lactic acid bacteria gradually 6.79 6.70 respectively, 14. These resulted marked decrease pH value, 3.63 3.23 T2, end process (21 days). total bacterial decreased an increase fermentation time. During fermentation, unique genera fungus observed 64% 19%, At beginning (0 days), top five found were: g__Setophoma (25.91%), g__Macrocybe (14.88%), g__Cladosporium (7.81%), g__Phaeosphaeria (7.12%), g__Malassezia (6.63%), while (94.55%), (1.87%), (0.77%), (0.40%), g__Cordyceps (0.38%). However, 21 (end process), it g__Dekkera had highest relative abundance T2. addition, supplementation two affected phenolic flavonoid treatments. process, showed values 155.91 mg GAE/mL phenolics 1.01 CE/mL flavonoids, compared T1, which 129.52 0.69 CE/mL, Additionally, higher (91.95%) (91.03%). findings suggest fermented innovative exhibited enhanced phytonutrients, served substrate LAB limiting growth fungal diversity consortium.

Язык: Английский

High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification DOI

Yiran Shangguan,

Dong Yang, Liang Zhao

и другие.

Bioresource Technology, Год журнала: 2025, Номер unknown, С. 132221 - 132221

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
Enhancing functional metabolites and antioxidant activity of a novel alternative kombucha-like beverage: Tailor-made symbiotic microbial consortium for apple juice fermentation DOI
Shiqi Li, Rong Liu, Jing Zhang

и другие.

Food Bioscience, Год журнала: 2025, Номер 68, С. 106615 - 106615

Опубликована: Апрель 17, 2025

Язык: Английский

Процитировано

0
A review of the research on microbial diversity and its effects on components and functions of Kombucha DOI
Shuang Yang

Highlights in Science Engineering and Technology, Год журнала: 2025, Номер 139, С. 93 - 99

Опубликована: Апрель 28, 2025

Kombucha is a healthy beverage rich in functional active ingredients and has multiple health benefits. At present, become global research hotspot very broad market prospect. The diversity of microbial communities significantly affects the benefits Kombucha. development modern biological methods, especially independent culture analysis techniques, provided comprehensive understanding community structure This article reviews progress on Kombucha, including population composition interactions microorganisms during fermentation, methods influencing factors diversity, as well artificial regulation assembly communities. will provide theoretical reference for improving quality safety innovating products through

Язык: Английский

Процитировано

0
Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose DOI
Meng Yang, Xueqi Wang,

Yunjuan Mu

и другие.

Food Bioscience, Год журнала: 2024, Номер 61, С. 104946 - 104946

Опубликована: Авг. 20, 2024

Язык: Английский

Процитировано

1
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks DOI
Rong Huang

ACS Food Science & Technology, Год журнала: 2024, Номер 4(7), С. 1610 - 1625

Опубликована: Июнь 20, 2024

Kombucha is a naturally fermented beverage with rich history of development and popularity among consumers. The microbial ecology complex communities during the fermentation process are key factors that drive shape quality characteristics kombucha. features symbiotic culture bacteria yeast exists in two distinct phases within drink: liquid portion biofilm, which floats on surface. Most investigations focused describing community, biochemical properties, association networks independently. Recently, mechanistic understanding assembly microbiomes kombucha has emerged. This review aims to explore evolutionary patterns microbiota fermentation, central metabolic pathways, influence environmental community structure, its regulation effects final flavor Furthermore, this summarizes impact physicochemical properties (e.g., pH, ethanol, oxygen sugar levels) parameters organic acids, polyphenolic compounds, volatiles) systematic manner. potential health benefits risks evaluated associated consuming or bioactive compounds. On basis, discussed future limitations related studies, aiming provide valuable insights into prospective scientific research industrialization

Язык: Английский

Процитировано

1
Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica) DOI Creative Commons
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya

и другие.

PeerJ, Год журнала: 2024, Номер 12, С. e18116 - e18116

Опубликована: Сен. 26, 2024

Kombucha is traditionally a non-alcoholic beverage whose production dependent on culture and the various ingredients used as substrates for fermentation. The goal of our study was to apply hemp leaf milky mushroom ( Calocybe indica ) flour functional enhance phytonutrient quality, along with using microbial consortium highly symbiotic these ingredients. determined content phytonutrients (phenolic flavonoids content), antioxidant activity through percentage inhibition DPPH radical scavenging (%), communities changes during were evaluated by cell viable count (total bacteria, Lactic Acid Bacteria, Yeast & Mold) ITS in prepared kombucha (using red tea leaves, pandan sucrose) supplemented ingredients: T1 (hemp leaves (control)) T2 flour). results indicated that changed In first 7 days, levels yeast mold increased 6.17 6.18 log CFU/mL, respectively. By day 21, both continued rise, reaching 7.78 7.82 lactic acid bacteria gradually 6.79 6.70 respectively, 14. These resulted marked decrease pH value, 3.63 3.23 T2, end process (21 days). total bacterial decreased an increase fermentation time. During fermentation, unique genera fungus observed 64% 19%, At beginning (0 days), top five found were: g__Setophoma (25.91%), g__Macrocybe (14.88%), g__Cladosporium (7.81%), g__Phaeosphaeria (7.12%), g__Malassezia (6.63%), while (94.55%), (1.87%), (0.77%), (0.40%), g__Cordyceps (0.38%). However, 21 (end process), it g__Dekkera had highest relative abundance T2. addition, supplementation two affected phenolic flavonoid treatments. process, showed values 155.91 mg GAE/mL phenolics 1.01 CE/mL flavonoids, compared T1, which 129.52 0.69 CE/mL, Additionally, higher (91.95%) (91.03%). findings suggest fermented innovative exhibited enhanced phytonutrients, served substrate LAB limiting growth fungal diversity consortium.

Язык: Английский

Процитировано

1