Опубликована: Янв. 1, 2025
Язык: Английский
Food Bioscience, Год журнала: 2024, Номер 60, С. 104389 - 104389
Опубликована: Май 24, 2024
Язык: Английский
Процитировано
9
Phytomedicine Plus, Год журнала: 2024, Номер 4(4), С. 100633 - 100633
Опубликована: Сен. 6, 2024
Язык: Английский
Процитировано
8
Archives of Microbiology, Год журнала: 2024, Номер 206(9)
Опубликована: Авг. 5, 2024
Язык: Английский
Процитировано
7
International Journal of Food Microbiology, Год журнала: 2022, Номер 382, С. 109934 - 109934
Опубликована: Сен. 16, 2022
Язык: Английский
Процитировано
26
Food Technology and Biotechnology, Год журнала: 2022, Номер 61(1), С. 85 - 103
Опубликована: Ноя. 16, 2022
Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved the spoilage of some foods, AAB great industrial interest, and their functionality still poorly understood. convert ethanol, sugars polyols into various organic acids, aldehydes ketones via oxidative fermentation. These metabolites produced during a succession biochemical reactions fermented foods beverages, such as vinegar, kombucha, water kefir, lambic cocoa. Furthermore, important products gluconic ascorbic precursors can be industrially from metabolism. The development new AAB-fermented fruit drinks with healthy functional properties an interesting niche for research food industry to explore, it meet needs wide range consumers. Exopolysaccharides levan bacterial cellulose have unique properties, but they need on larger scale expand applications area. This work emphasizes importance fermentation role beverages well numerous cellulose.
Язык: Английский
Процитировано
24
Nutrients, Год журнала: 2022, Номер 14(22), С. 4828 - 4828
Опубликована: Ноя. 15, 2022
The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures bacteria yeasts (SCOBY). It contains organic acids, vitamins, amino biologically active compounds, notably polyphenols, derived mainly from tea. exhibits range health-promoting properties, including antioxidant or detoxifying effects. This traditionally brewed with black tea, but other types are used increasingly, which may have significant implications in terms chemical composition In this preliminary study, we investigated the content micronutrients (manganese (Mn), copper (Cu), iron (Fe), chromium (Cr) zinc (Zn)) ICP-OES method prepared black, red, green white at different time points fermentation (1, 7, 14 days). should be noted that separate ingredients such as leaven sugar has not been studied. had highest zinc-0.36 mg/L to 2.08 mg/L, accounts for between 3% 26% RDA (Recommended Dietary Allowance) adults, smallest amounts (0.03 0.09 mg/L), however represents much 75% 232% RDA. demonstrated type well day effect on concentrations selected minerals. can therefore supplement human diet.
Язык: Английский
Процитировано
20
Food Research International, Год журнала: 2024, Номер 192, С. 114762 - 114762
Опубликована: Июль 14, 2024
Язык: Английский
Процитировано
5
Food Bioscience, Год журнала: 2024, Номер 62, С. 105453 - 105453
Опубликована: Ноя. 12, 2024
Язык: Английский
Процитировано
5
Fermentation, Год журнала: 2023, Номер 9(6), С. 552 - 552
Опубликована: Июнь 8, 2023
Kombucha is a sweet and sour beverage made by fermenting liquid base with symbiotic culture of bacteria yeast. Different tea substrates, carbohydrate sources, additional ingredients are used to create beverages different physical chemical characteristics. The purpose this work was recipe technology study the properties based on kombucha given composition. content added functional (vitamins inulin) in quantities comparable reference daily intake specified parameter characterizing distinctive features enriched beverages. For fermentation using cultures yeast, black infusion sweetened sucrose as substrate. changes physicochemical characteristics fermented were evaluated. dynamics pH, acidity, mono- disaccharides, ethanol, organic acids, polyphenolic compounds, volatile substances shown. conditions selected (pH up 3.3 ± 0.3, at T = 25 1 °C, process duration 14 days) obtain base. Strawberry lime leaves flavor aroma ingredients, vitamins inulin ingredients. Since use changed finished beverage’s organoleptic profile increased its final product’s physical–chemical properties, antioxidant activity, indicators assessed. B ranges from 29 44% RDI, 100% RDI for inulin, which allows it be attributed category products. DPPH inhibitory activity 82.0 7%, ethanol did not exceed 0.43%. contained variety acids: lactic (43.80 4.82 mg/100 mL), acetic (205.00 16.40 tartaric (2.00 0.14 citric (65.10 5.86 malic (45.50 6.37 mL). developed pilot equipment produce vitamins.
Язык: Английский
Процитировано
10
Scientific Reports, Год журнала: 2024, Номер 14(1)
Опубликована: Ноя. 4, 2024
Bacterial cellulose (BC) is a cellulosic biopolymer produced by specific acetic acid bacteria during kombucha fermentation. In this study, bacterial cellulose-producing strains were isolated from four different global SCOBY samples obtained markets in the Netherlands, America, China, and Iran. The identified using biochemical molecular techniques. ability of species to produce BC was evaluated under both static stirred fermentation conditions. Seven dominant Acetobacteraceae family genus Komagataeibacter Gluconacetobacter submitted NCBI gene bank archives: K. xylinus CH1, sucrofermentans IR2, intermedius IR3, cocois AM2, NE4, NE6, G. liquefaciens NE7. Among these, local Iranian SCOBY, exhibited highest production yield at 5.733 ± 0.170 gL−1 On other hand, Chinese had conditions, producing 12.689 0.808 BC. CH1 IR3 conditions 3 1.3 times more than respectively. Despite differences, demonstrated superior physicochemical characteristics; such as moisture content, water holding capacity, crystallinity degree, compared stirred. Therefore, depending on intended application industry criteria, products could serve functional substitutes food medicine sectors.
Язык: Английский
Процитировано
4