Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome

Microorganisms, Год журнала: 2023, Номер 11(5), С. 1344 - 1344

Опубликована: Май 19, 2023

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology marketing soft drinks until recent revival beverage culture increase in demand health amid COVID-19 pandemic. Kombucha kefir are two well-known fermented beverages renowned their myriad benefits. The starter materials making these contain micro-organisms act like microscopic factories producing beneficial nutrients have antimicrobial anticancer effects. modulate gut microbiota promote positive effects on gastrointestinal tract. Due wide variations substrates types involved production both kombucha kefir, this paper compiles a compendium present highlights nutritional roles.

Язык: Английский

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Bioleaching of rare earth elements challenges and opportunities: A critical review

Journal of environmental chemical engineering, Год журнала: 2023, Номер 11(5), С. 110413 - 110413

Опубликована: Июнь 25, 2023

Язык: Английский

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Antibacterial activity of biosynthesized zinc oxide nanoparticles using Kombucha extract

SN Applied Sciences, Год журнала: 2023, Номер 5(12)

Опубликована: Ноя. 14, 2023

Abstract Antibacterial resistance is a growing global vital medical problem when the innovation and development of new antibiotics are dwindling. Different nanomaterials were synthesized developed as safe effective alternative antimicrobial agents. The current study highlights effect antibacterial activity newly biosynthesized zinc oxide nanoparticles (ZnO NPs) obtained from Kombucha extract. Production ZnO NPs was optimized characterized using UV–visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Zeta potential transmission electron microscope (TEM) analysis. optimum conditions for production at temperature 30 °C, pH 9 25 mM Zn(NO 3 ) 2 .6H O. biosynthesis detected in extract within 24 h. 35 °C dark conditions. XRD pattern displayed 100, 101, 110, 103 crystal planes. FTIR spectrum showed bands 1° 2° amines 2922.6 cm −1 stretching vibration band vinyl 1657.5 . In addition, results confirmed positive charge (19 ± mV) crystalline nature spherical-shaped with an average size 23 1.5 nm. tested against different American-type culture collection strains. exhibited minimum inhibition concentration (MIC) values µg/ml Escherichia coli ATCC25922, Staphylococcus aureus ATCC25923 Pseudomonas aeruginosa ATCC27853, Serratia liquefaciens OQ071699.1 S. saprophyticus OQ071703.1 40 Lysinibacillus fusiformis OQ071701.1 Klebsiella pneumoniae ATCC33495. Ultrastructure TEM treated bacteria by MIC their highly toxic action on bacterial cell wall, resulting membrane rupture. Treated appeared extensively damaged cells formation vacuoles lipids. provided approach combination SCOBY has promising future overcoming problems place antibiotics.

Язык: Английский

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Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Fermentation, Год журнала: 2023, Номер 9(5), С. 472 - 472

Опубликована: Май 13, 2023

Kombucha is a fermented tea beverage containing bioactive compounds from and vital such as acetic acid, D-saccharic acid-1,4-lactone, glucuronic gluconic acids produced the metabolic activities of bacteria yeasts, which benefit human health. contains symbiotic culture yeast (SCOBY), actively ferments sugar. microbial compositions vary due to environmental conditions starter culture. Saccharomyces sp., Schizosaccharomyces pombe, Brettanomyces sp. (yeasts) Acetobacter aceti, Komagataeibacter xylinum (formerly known Gluconacetobacter xylinum), Gluconobacter oxydans, pasteurianus (acetic acid-producing bacteria) are commonly found in kombucha. This review focused on kombucha their functionality. Aspects discussed include: (i). developments kombucha, (ii). production cellulose, (iv). factors influencing compositions, (v). type compounds, (vi). health benefits, potential risk consumption. Current gaps, recommendations, prospects were also discussed. using rooibos base recommended, caffeine-free. Upcycling wastes, mainly SCOBY, for producing cellulose filters, improving food flavors substrate fermentations touched on.

Язык: Английский

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Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation

Frontiers in Nutrition, Год журнала: 2023, Номер 10

Опубликована: Авг. 1, 2023

Kombucha is a popular fermented tea that has attracted considerable attention due, in part, to its suggested health benefits. Previous results from animal models led us hypothesize kombucha may reduce blood sugar levels humans with diabetes. The objective of this pilot clinical study was evaluate for anti-hyperglycemic activities adults diabetes mellitus type II.The organized as prospective randomized double-blinded crossover at single-center urban hospital system. Participants (n = 12) were instructed consume either product or placebo control (each 240 mL) 4 weeks. After an 8-week washout period, participants consumed the alternate product. Fasting glucose self-determined baseline and 1 weeks during each treatment period. Secondary outcomes, including overall health, insulin requirement, gut skin mental vulvovaginal measured by questionnaire same time points. microbiota assessed selective culturing 16S rRNA gene (bacteria) ITS (fungi) sequencing. Fermentation end products HPLC. Statistical significance changes fasting determined using paired, two-tailed student's t-tests.Kombucha lowered average compared (164 vs. 116 mg/dL, p 0.035), whereas did not (162 141 0.078). microbiota, cultural enumeration, mainly comprised lactic acid bacteria, acetic yeast, group present about 106 colony forming units (CFU)/mL. Likewise, sequencing confirmed bacteria most abundant showed Dekkera yeast. primary fermentation acids, both less than 1%. Ethanol 1.5%.Although limited small sample size, associated reduced Larger follow-up studies are warranted.ClinicalTrials.gov, identifier NCT04107207.

Язык: Английский

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Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Applied Food Research, Год журнала: 2024, Номер 4(2), С. 100468 - 100468

Опубликована: Авг. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Язык: Английский

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Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

Current Research in Food Science, Год журнала: 2024, Номер 8, С. 100711 - 100711

Опубликована: Янв. 1, 2024

The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with symbiotic culture acetic acid bacteria and yeast. A total 62 strains were previously four different commercial kombucha samples sold New Zealand. Fifteen representative isolates belonging to eight species evaluated for their growth under conditions (temperature, low pH, concentrations bile salts, NaCl). Cell surface characteristics, functional enzymatic activities selected also studied triplicate experiments. Results showed that six (Dekkera bruxellensis LBY1, Sachizosaccharomyces pombe LBY5, Hanseniaspora valbyensis DOY1, Brettanomyces anomalus DOY8, Pichia kudraivzevii GBY1, Saccharomyces cerevisiae GBY2) able grow low-acid (at pH 2 3) presence salts. This suggests survive passage through human gut. All 15 exhibited negative activity reactions (haemolytic, gelatinase, phospholipase, protease activities), thus, they can be considered safe consume. Notably, two fifteen (Pichia GBY1 desirable cell hydrophobicity (64.60–83.87%), auto-aggregation (>98%), co-aggregation, resistance tested antibiotics (ampicillin, chloramphenicol, colistin sulphate, kanamycin, nalidixic acid, nitrofurantoin, streptomycin, tetracycline), high levels antioxidant (>90%). Together, our data reveal GBY2 application food production.

Язык: Английский

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Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness

Food Bioscience, Год журнала: 2024, Номер 60, С. 104389 - 104389

Опубликована: Май 24, 2024

Язык: Английский

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Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications

Food Chemistry Advances, Год журнала: 2023, Номер 3, С. 100421 - 100421

Опубликована: Авг. 27, 2023

Kombucha is a highly nutritious beverage produced predominantly from varieties of black, oolong, and green tea using symbiotic culture bacteria yeast (SCOBY). With growing kombucha markets, many extracts besides conventional tea, like herbs, fruits, milk, agro-industrial ingredients, are being employed in the fermenting process, to produce kombucha-like-beverages. Various bioactive compounds both substrates metabolic activity microorganisms involved fermentation during processing. Thus, present review surmises process dynamics terms changes biocomponent composition, flavor profile, microbial dynamics. Further, advancements application different kinds substrates, along with its health-benefiting bioactivities toxicity management have been discussed. This information on consolidated would play an essential role food industries exploring for process.

Язык: Английский

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Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink

Applied Food Research, Год журнала: 2023, Номер 3(1), С. 100297 - 100297

Опубликована: Апрель 22, 2023

Cocoa honey is a by-product of cocoa bean processing and rich in sugars minerals that suitable as medium for fermentation, from which then it could be used making potential kombucha functional drink. It an approach to upgrading product. This study evaluated total microbes, physicochemical aspect, antioxidant activity, phenolic flavonoid compounds during the fermentation kombucha. The time significantly affected properties beverages. Total acidity, cellulose weight, viable counts, antioxidative activity increased 8-day fermentation. On contrary, pH soluble solids decreased after 6 days Based on good quality was confirmed During this time, cacao drink demonstrated high (70.14% ±1.15% DDPH 43.49% ± 0.52% ABTS), correlated with levels phenols (144.75 2.03 mg GAEq/mL) flavonoids (1.776 QAEq/mL). expected help further research production

Язык: Английский

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