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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Sauerkraut juice fermented with different symbiotic starter cultures: comprehensive assessment of physicochemical, rheological, antioxidant, and microbiological characteristics

Frontiers in Sustainable Food Systems, Год журнала: 2025, Номер 9

Опубликована: Май 30, 2025

The current study investigated the fermentation of sauerkraut juice (SKJ) utilizing various symbiotic starter cultures (specifically kombucha and water kefir cultures, respectively). It aimed to assess physicochemical, rheological, antioxidant, microbiological properties resulting beverages. Black tea apple fermented beverages were also analyzed for comparative purposes. Key parameters such as pH values, total acidity, soluble solids, dissolved solids measured. initial exhibited significant variation, decreasing over course due organic acid production. As progressed, acidity increased, a phenomenon attributed activities acetic lactic bacteria. flow behavior was characterized using Power-law model, revealing that most samples displayed non-Newtonian behavior, indicating their viscosity shear stress changed with rate. Specifically, consistency index declined while rose. Additionally, seven biogenic amines detected in samples, low concentrations posing minimal risk consumer safety, from microbial activity during fermentation. Antioxidant assessed DPPH ABTS radical scavenging assays, black showed highest levels antioxidant activity. phenolic content varied between decreased time, particularly kefir-like analysis indicated gradual increase beneficial microorganisms, bacteria yeasts, throughout process. These findings underscore potential SKJ promising base developing functional beverages, providing valuable insights into how different influence quality health-promoting In light growing interest functional, plant-based foods, presents an opportunity create probiotic-rich

Язык: Английский

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Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community

Food Chemistry X, Год журнала: 2024, Номер 22, С. 101469 - 101469

Опубликована: Май 16, 2024

Kombucha is a traditional beverage produced by living culture known as SCOBY or "symbiotic of bacteria and yeast". Culture-dependent production essential for stable kombucha fermentation. The aim this study was to design microbial community determine the effect that on flavor chemical properties kombucha. fermentations were carried out using combinations selected species including

Язык: Английский

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Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen

Food and Bioprocess Technology, Год журнала: 2024, Номер unknown

Опубликована: Июнь 13, 2024

Язык: Английский

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Research Progress on the Composition and Interaction of Microbes in Kombucha

Highlights in Science Engineering and Technology, Год журнала: 2024, Номер 91, С. 415 - 421

Опубликована: Апрель 15, 2024

Kombucha, a fermented beverage produced by symbiotic culture system of bacteria and yeast (SCOBY), is rich in bioactive compounds, thereby exhibiting various health benefits. In recent years, kombucha has gained global popularity as healthy beverage, leading to an upsurge worldwide research interest. The diversity microbial communities the interactions between microorganisms play vital role formation unique flavor benefits kombucha. At present, they have aroused widespread interest worldwide. This review systematically summarizes achievements on composition fermentation. Firstly, progress obtained species identification characteristics their were summarized. Then, current researches native Kombucha SCOBY presented, well additional microorganisms. Finally, dynamic changes observed during fermentation, including key active substances such organic acids polyphenols, reviewed. article aims provide valuable reference for using targeted regulation enhance fermentation efficiency, optimize product quality efficacy

Язык: Английский

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Innovative applications based on agro-industrial residues of pitahaya for improving antioxidant and biological performance in Kombuchas

Food Bioscience, Год журнала: 2024, Номер 61, С. 104780 - 104780

Опубликована: Июль 21, 2024

Язык: Английский

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Kombucha: Challenges for Health and Mental Health

Foods, Год журнала: 2023, Номер 12(18), С. 3378 - 3378

Опубликована: Сен. 8, 2023

Background: Increasing research into probiotics is showing potential benefits for health in general and mental particular. Kombucha a recent beverage can be considered probiotic drink, but little known about its effects on physical health. This product experiencing growth the market; however, there are no scientific results to support Aim: review article aims draw attention this issue highlight lack of studies area. Key findings conclusions: The legislation correct marketing may also constrain clinical studies. However, utmost importance an in-depth understanding human body. More needed, not only better understand impact body, ensure application regulatory guidelines production enable safe effective consumption.

Язык: Английский

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Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations

Frontiers in Microbiology, Год журнала: 2024, Номер 15

Опубликована: Авг. 21, 2024

Kombucha, a fermented tea prepared with symbiotic culture of bacteria and yeast (SCOBY), offers unique unpredictable home-brewed fermentation process. Therefore, the need for controlled kombucha process has become evident, which requiring thorough understanding microbial composition its relationship metabolites produced. In this study, we investigated dynamics communities over 12-day period conventional kombucha-making Our findings revealed similarities between in early (0–2 days) late (10–12 periods, supporting principle back-slopping fermentation. Untargeted metabolite analysis unveiled presence harmful biogenic amines produced kombucha, concentrations increasing progressively throughout fermentation, albeit showing relatively lower abundance on days 8 12. Additionally, contrasting trend ethanol caffeine content was observed. Canonical correspondence highlighted strong positive correlations specific bacterial/yeast strains identified metabolites. conclusion, our study sheds light emphasizing importance control quality assurance measures production

Язык: Английский

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