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
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.
Frontiers in Microbiology,
Год журнала:
2022,
Номер
13
Опубликована: Март 21, 2022
Microbiological,
chemical,
and
sensory
analyses
were
coupled
to
understand
the
origins
of
kombucha
organoleptic
compounds
their
implication
in
flavor
beverage.
By
isolating
microorganisms
from
an
original
comparing
it
monocultures
cocultures
two
yeasts
(Brettanomyces
bruxellensis
Hanseniaspora
valbyensis)
acetic
acid
bacterium
(Acetobacter
indonesiensis),
interaction
effects
investigated
during
phases
production.
32
volatile
identified
quantified
by
Headspace-Solid
Phase-MicroExtraction-Gas
Chromatography/Mass
Spectrometry
(HS-SPME-GC/MS)
classified
according
origin
tea
or
microorganisms.
Many
esters
associated
H.
valbyensis,
while
alcohols
both
yeasts,
A.
indonesiensis,
saturated
fatty
acids
all
Concentration
metabolites
dependent
on
microbial
activity,
yeast
composition,
phase
Sensory
analysis
showed
that
type
influenced
olfactive
perception,
although
composition
remained
strongest
factor.
Association
B.
indonesiensis
induced
characteristic
apple
juice
aroma.
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
