Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Antioxidants, Год журнала: 2021, Номер 10(10), С. 1541 - 1541

Опубликована: Сен. 28, 2021

Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity microorganisms (acetic acid bacteria, lactic bacteria yeasts). Currently, it attracts an increasing number consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the compound biological activities tea. The literature shows that drink characterized by compounds, strong antioxidant, antimicrobial Factors substantially affect these are tea type brewing parameters, composition SCOBY, as well fermentation parameters. On other hand, many unknowns, which result, inter alia, different methods extraction, diverse, often undefined compositions used in fermentation, lack clearly defined effects contained tea, therefore properties final product. article indicates shortcomings current research field Kombucha, future perspectives improving this fermented drink.

Язык: Английский

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Exopolysaccharides Producing Bacteria: A Review

Microorganisms, Год журнала: 2023, Номер 11(6), С. 1541 - 1541

Опубликована: Июнь 9, 2023

Bacterial exopolysaccharides (EPS) are essential natural biopolymers used in different areas including biomedicine, food, cosmetic, petroleum, and pharmaceuticals also environmental remediation. The interest them is primarily due to their unique structure properties such as biocompatibility, biodegradability, higher purity, hydrophilic nature, anti-inflammatory, antioxidant, anti-cancer, antibacterial, immune-modulating prebiotic activities. present review summarizes the current research progress on bacterial EPSs properties, biological functions, promising applications various fields of science, industry, medicine, technology, well characteristics isolation sources EPSs-producing strains. This provides an overview latest advances study important industrial xanthan, cellulose, levan. Finally, limitations future directions discussed.

Язык: Английский

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Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits

Fermentation, Год журнала: 2023, Номер 9(1), С. 48 - 48

Опубликована: Янв. 6, 2023

Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture bacteria yeasts or so-called SCOBY. Kombucha can be made from different types tea, such as black, green, white, red, oolong teas, yielding various health benefits properties. Several species are involved in fermentation process, which generates many beneficial compounds, polyphenols, organic acids, amino vitamins, minerals, nitrogens, hydrolytic enzymes, have significant effects therapeutic properties, antioxidant, anti-inflammatory, anticancer, antimicrobial This review describes recent research on kombucha fermentation, microbial community SCOBY, chemical composition kombucha, its benefits. The adverse prospects production were also discussed.

Язык: Английский

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Kombucha: Production and Microbiological Research

Foods, Год журнала: 2022, Номер 11(21), С. 3456 - 3456

Опубликована: Окт. 31, 2022

Kombucha is a sparkling sugared tea commonly prepared using infusion and fermented at ambient temperature for several days cellulose pellicle also called fungus that comprised of acetic acid bacteria yeast. Consumption has been reported as early 220 B.C. with various potential health benefits appealing sensory properties. During fermentation, sucrose hydrolysed by yeast cells into fructose glucose, which are then metabolised to ethanol. The ethanol oxidised (AAB) produce responsible the reduction pH contributes sour taste Kombucha. Characterisation AAB in starter culture can provide better understanding fermentation process. This knowledge potentially aid production higher quality products these microorganisms affect metabolites such organic acids associated benefits, well review presents recent advances isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, modern genetic techniques present gain microbial diversity beverage.

Язык: Английский

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Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations

mSystems, Год журнала: 2022, Номер 7(3)

Опубликована: Июнь 7, 2022

Through an integration of metagenomic and experimental approaches, our work reveals the diversity nature interactions among key taxa in kombucha microbiomes through construction synthetic microbial pairs. Manipulation these microbes has potential to shape both fermentation qualities production biofilms is valuable for beverage producers, biofilm engineers, ecologists.

Язык: Английский

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Bacterial cellulose: recent progress in production and industrial applications

World Journal of Microbiology and Biotechnology, Год журнала: 2022, Номер 38(5)

Опубликована: Апрель 10, 2022

Язык: Английский

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Microbial and Chemical Profiles of Commercial Kombucha Products

Nutrients, Год журнала: 2022, Номер 14(3), С. 670 - 670

Опубликована: Фев. 5, 2022

Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical microbial composition analyses kombucha have mainly focused on understanding their changes during fermentation. Very limited information available regarding nutrient profiles final products in the market. In this study, we compared major chemicals (tea polyphenols, caffeine), antioxidant properties, metabolomic nine commercial using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, targeted assays. All showed similar acidity but great differences chemicals, microbes, activities. Most are dominated by probiotic Bacillus coagulans or bacteria capable fermentation including Lactobacillus nagelii, Gluconacetobacter, Gluconobacter, Komagataeibacter species. We found all kombuchas also contained varying levels enteric Bacteroides thetaiotamicron, Escherischia coli, Enterococcus faecalis, fragilis, Enterobacter cloacae complex, Akkermansia muciniphila. The fungal was characterized predominance fermenting yeast Brettanomyces species Cyberlindnera jadinii. varied widely content assessed global with variation being significantly associated metagenomic profiles. Variation tea bases, bacteria/yeast starter cultures, duration may contribute to observed large products.

Язык: Английский

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Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha

LWT, Год журнала: 2022, Номер 168, С. 113931 - 113931

Опубликована: Сен. 7, 2022

Kombucha tea is a traditional drink with unique flavor, which was obtained by fermenting sugared green or black "tea fungus" (Kombucha). This study aimed to produce pure cultured and investigate the change of functional components flavor substances. In study, an acetic acid bacteria, Komagataeibacter oboediens SW-1, used ferment one lactic bacteria two Yeasts. The results showed that prepared Kombucha. contents polyphenols flavonoids were increased 55.96% (0.097–0.471 mg/mL), 88.89% (0.113–0.612 mg/mL) in (BTK). (GTK), their 134.65% (0.137–0.535 103.56% (0.219–0.743 mg/mL). highest titratable acidity 12.68 g/L BTK 15.02 GTK, nine organic acids 9.82 9.26 BTK. Flavor analysis 42 52 compounds GTK detected, respectively. correlation volatile 14 substances had significant contribution composition typical flavor.

Язык: Английский

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Advances in Kombucha Tea Fermentation: A Review

Applied Microbiology, Год журнала: 2022, Номер 2(1), С. 73 - 103

Опубликована: Янв. 15, 2022

Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea symbiotic culture bacteria and yeast (SCOBY). The microbial community kombucha complex one, whose dynamics are still not fully understood; however, emergence culture-independent techniques has allowed more comprehensive insight into microbiota. In recent times, advancements have been made towards optimisation process, including use alternative substrates, defined starter cultures modification parameters, with aim producing an innovative that improved in terms its physiochemical, sensory bioactive properties. global market rapidly increasing, rising popularity attributed part to purported health benefits, despite lack research human subjects substantiate such claims. Accordingly, incidence home-brewing increased, meaning there requirement for individuals recognise potential hazards associated relevant preventative measures be undertaken ensure safe preparation kombucha. this review provide update regarding current knowledge production, microbiology, safety marketing.

Язык: Английский

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Microbiome Assembly in Fermented Foods

Annual Review of Microbiology, Год журнала: 2023, Номер 77(1), С. 381 - 402

Опубликована: Сен. 15, 2023

For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods beverages. Recent sequencing surveys ferments mapped patterns microbial diversity across space, time, production practices. But a mechanistic understanding how food microbiomes assemble has only recently begun to emerge. Using three as case studies (surface-ripened cheese, sourdough starters, vegetables), we use an ecological evolutionary framework identify communities ferments. By combining situ with vitro models, are beginning understand dispersal, selection, diversification, drift generate communities. Most producers unaware processes occurring their environments, but theory models ecology evolution can new approaches for managing microbiomes, from farm ferment.

Язык: Английский

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