Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha

Food Chemistry, Год журнала: 2023, Номер 430, С. 137060 - 137060

Опубликована: Июль 29, 2023

Язык: Английский

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Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation

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

Опубликована: Янв. 23, 2024

Язык: Английский

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Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses

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.

Язык: Английский

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Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast

Food Bioscience, Год журнала: 2023, Номер 56, С. 103431 - 103431

Опубликована: Дек. 1, 2023

The symbiotic culture of bacteria and yeast (SCOBY) encompasses a diverse array microorganisms that play pivotal role in the biochemical transformations during Kombucha fermentation. This study aims to investigate how various combinations acetic acid (AAB) specific strains influence SCOBY formation characteristics Kombucha. Thirteen AAB yeasts formed SCOBY. pH decreased 2.31, titratable acidity content increased 20.76 g/L. Acetic gluconic contents were 1.96 g/L 6.9 g/L, respectively. total phenolic flavonoid by 3.53- 5.2 fold, whereas condensed tannin 31.3 fold. Chlorogenic, p-coumaric, ferulic acids newly detected. Catechin, epicatechin, caffeine, caffeic acid, gallic rutin increased. antioxidant activity was enhanced up 2.88 use has potential value industrial production

Язык: Английский

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Microbiology and antimicrobial effects of kombucha, a short overview

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

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Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition

Applied Sciences, Год журнала: 2023, Номер 13(13), С. 7366 - 7366

Опубликована: Июнь 21, 2023

The most known and traditional vinegar is the one that made from wine. For its production, grape must undergo alcohol fermentation posterior oxidation of ethanol to acetic acid. Yeasts acid bacteria (AAB) carry out biochemical processes in sequence. process wine acetification can be achieved by slow (the Orléans or French methods) a quick submerged industrial process. High-quality usually produced methods using oak casks, once wood allows continuous aeration culture. Sour–sweet presents balance both bitter/sour sweet flavors. sourness typically comes acid, while sweetness come type fruit amount sugar present at end production. In general, sour-sweet has more complex nuanced flavor profile compared regular vinegar, which often simply sour. One kind where yeasts co-exist produce savory balsamic (TBV), Italy. Spain, fortified sherry also been used for Portugal, some companies have port since 2018. These three distinctive products common found, well balanced with sourness. this review, we analyze sour-sweat process, bearing mind possible interactions between AAB occur during production considering symbiotic competitive features diverse microbiota.

Язык: Английский

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Floor vegetation management affects the diversity and composition of mycorrhizal symbionts and soil microbial communities in a Mediterranean olive orchard

Pedosphere, Год журнала: 2025, Номер unknown

Опубликована: Янв. 1, 2025

Язык: Английский

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Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha

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.

Язык: Английский

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Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution

Microorganisms, Год журнала: 2025, Номер 13(5), С. 981 - 981

Опубликована: Апрель 24, 2025

The presence of yeasts in food is not unexpected, as they are part the microbiota raw materials, employed starter cultures numerous fermentation processes, and also play a role spontaneous fermentation. Nevertheless, have potential to induce spoilage, which can lead significant quality issues, certain ability cause infections humans animals, posing safety risk. detection food, determination their cell number, well identification typing, therefore often tasks during examination categories. methods achieve these objectives diverse, encompassing both conventional culture-based techniques more recent, genome-based studies. objective this study provide summary article that presents suitable for testing food-derived yeasts. will highlight advantages, disadvantages, difficulties applicability. Moreover, comprehensive review nucleic acid-based, culture-dependent culture-independent molecular yeast was conducted, scientific articles from past five years (2020–2024). search based on Science Direct database using keywords “yeast food”.

Язык: Английский

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A review of the research on microbial diversity and its effects on components and functions of Kombucha

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

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