A BIOPROCESS DEVELOPMENT STUDY OF POLYPHENOL PROFILE, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF KOMBUCHA ENRICHED WITH Psidium guajava L.

Abstract

Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter oxydans, and yeasts mostly Saccharomyces sp., Zygosaccharomyces kombuchaensis, Torulopsis sp., Pichia membranaefaciens, Brettanomyces sp. (Borkani et al., 2016). The main component of Kombucha tea is the light cellulose pellicle layer and the sour liquid broth (Goh et al., 2012). The microbes accumulate forming a firm cellulosic biofilm in the liquid-air interface during fermentation. which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it (May et al., 2019). On the other hand, the majority of the biofilms examined so far are shaped either on a liquid-solid or air-solid interface (Chakravorty et al., 2016a). Kombucha tea can be generated when the cultivation medium is supported by the high values of nitrogen sources in the form of purine derivatives like caffeine and theophylline for tea fungus culture (Malbasa, 2004). In general, the substratum of fermenting kombucha, i.e. green or black tea extract is sugared by addition of 5 to 8 % sucrose and in addition to these traditionally substrates alternative substrates have been addressed such as Pepsi, grape juice, balsamic vinegar, vinegar, Jerusalem artichoke extract and milk (Essawet et al., 2015). Later, the several trails are being approved by the preparation of kombucha by substrates, other than black and green teas, such as Jerusalem artichoke tuber extracts, wine, milk, fruit juices and medicinal herbs like lemon balm, thyme, peppermint and sage (Jayabalan et al., 2014; Velićanski et al., 2013). At the end of the fermentation process, the chemical composition analysis in Kombucha foucsed on the active constiuents which confer to the fermented beverage its nutritional and antioxidant value, Kombucha is rich in organic acids (acetic, glucuronic, gluconic acids), vitamins and tea polyphenols (Jayabalan et al., 2014). Recently, (Jayabalan et al., 2007) characterized the fermentation process of guava leaves infusions by kombucha and studying possible chemical changes in their polyphenolic profile. The antimicrobial activity of Kombucha against pathogenic microorganisms is primarily attributed to antibiotics, acetic acid and other metabolites that generated in it (Sreeramulu et al., 2000a, 2001a). These metabolites are mainly polyphenols and tannins, which significantly inhibit a broad spectrum of gram-positive and negative bacteria. Later, the anti-Kombucha has become a flavored tea drink fermented with a symbiotic community of fungi, yeast, and bacteria. Kombucha has been reported to show functional medicinal importance attributed to the presence of some critical metabolites and bioactive compounds. We developed kombucha on three different substrates like black tea, green tea, and Psidium guajava (guava) juice extract. Kombucha enriched with guava extract showed maximal growth in terms of weight (fresh and dry) and moisture percentage. Further, the total phenol, total flavonoid, and characterization of different...

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

“…The antifungal and antibacterial activities may be due to the presence of the metabolites, polyphenols, and flavonoids. These results were supported by a detailed HPLC analysis of the kombucha's broth, showing that the gallic acid, catechin, guaiacol and coumaric acid were identified as the major bioactives [105].…”

“…Fresh and ripen soursop (Annona muricata L.) fruits High potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha [103] Black tea + sugar Invertase in kombucha tea increase the nutritional value of fermented product for diabetes patients [104] Green/black tea + guava juice Antimicrobial activity against human pathogenic bacterial strains and pathogenic fungi [105] Lactose and lactose-free milk Due to active microflora and organic acids, have a confirmed positive effect on the human body [106] Jujube kernel Obtaining of functional beverages and jujuboside B [107] Unbleached wheat flour Encapsulated kombucha-like sourdough starter for production of functional sourdough bread with extended shelf life and improved quality [108] Back tea with total replacement or in combination with Melissa officinalis, Quercus robur, Vaccinium myrtillus, Callisia fragrans Ascorbic acid and rutin obtaining [109] Probiotic bacteria from milk kefir grains use the carbon-and nitrogen-based nutrients within the fermentation medium and produce metabolites such as organic acids or carbonyl compounds and esters. In this way, products with specific taste and aroma are obtained.…”

Appraisal of kinetin spraying strategy to alleviate the harmful effects of UVC stress on tomato plants

“…Singh et al (2019) reported that UV radiation-mediated decrements in Chl pigment contents, photosynthesis-evolving activity, enzyme activity, and PS II photochemistry were the major causes of retardation in the growth characters, as has been reported by the present work. It has been reported that UV radiation-mediated reduction in photosynthetic pigments was attributed to the inhibition of chlorophyll biosynthesis pathway-related enzymes and their precursors such as protochlorophyllide and disorientation of thylakoid membranes (Akladious and Mohamed 2017;Alharbi et al 2021;Khaleil et al 2020;Ranjbarfordoei et al 2011;Sharaf et al 2009). The results conform to the findings of Wang et al (2010), stating that UV radiation mediated a decrease in Chl and Car contents of Wolffia arrhiza.…”

PENGARUH METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI ANTIBAKTERI GRAM POSITIF DAN NEGATIF

“…Pada tabel 1 menunjukkan bahwa kombucha bunga telang pada perlakuan konsentrasi gula 20 dan 30% membentuk zona bening pada sekeliling sumuran baik pada bakteri gram positif maupun bakteri gram negatif dan hal tersebut mengindikasikan bahwa kombucha memiliki aktivitas sebagai antibakteri yang berpotensi dalam mencegah pertumbuhan keempat bakteri uji. Hasil penelitian ini diperkuat dengan terbentuknya zona hambat berupa zona bening pada kontrol positif berupa kombucha yang berbahan dasar teh hitam dan bersifat sebagai antibakteri (Khaleil et al, 2020). Kemampuan kombucha bunga telang mempunyai aktivitas sebagai antibakteri dalam spektrum yang sangat luas.…”