Chemical Composition of Kombucha

Bishop, Peyton; Pitts, Eric R.; Budner, Drew; Thompson-Witrick, Katherine A.

doi:10.3390/beverages8030045

Cited by 40 publications

(26 citation statements)

References 82 publications

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“…The decrease in pH over the fermentation period indicated that the bacteria and yeasts in the kombucha SCOBY converted sugars into various organic acids, such as acetic acid, gluconic acid, glucuronic acid, lactic acid, and other secondary metabolites 79 . Furthermore, a low kombucha pH also limits the undesirable growth of microbial contaminants 4 . It should be noted that the final pH values of the kombucha products may be correlated with the different substances released from the raw materials or generated during fermentation, which may affect the microbial growth and metabolic activities of the kombucha SCOBY 79 .…”

Section: Resultsmentioning

confidence: 99%

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

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Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.

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Section: Resultsmentioning

confidence: 99%

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

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“…These compounds have potential toxicological and health implications on the human body. Yet, the number of articles and reviews that discuss the concentration of Bas in kombucha is still limited [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages

Jastrzębska

Gralak²,

Brzuzy³

et al. 2022

Materials

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Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and “more green” procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as Crataegus L., Morus alba L., Sorbus aucuparia L., Berberis vulgaris L., Rosa canina L., and black tea. The obtained results were discussed regarding the tested beverages’ application as a source of amino acids in one’s daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.

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“…65 Bishop rightly says that 'faith essentially involves something actional'faith implies action or, better, a disposition to act. 66 However, it's not any old disposition to action that faith implies. When you put your faith in God, the action to which you are thereby disposed is not, say, coming through for God with respect to what God relies on you to do.…”

Section: Faith and Doubt: Pluralism About Faith's Positive Cognitive ...mentioning

confidence: 99%

Theorizing about Christian faith in God with John Bishop

McKaughan

Howard‐Snyder

2023

Rel. Stud.

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We assess John Bishop's theory of the nature of Christian faith in God, as most recently expressed in ‘Reasonable Faith and Reasonable Fideism’, although we dip into other writings as well. We explain several concerns we have about it. However, in the end, our reflections lead us to propose a modified theory, one that avoids our concerns while remaining consonant with some of his guiding thoughts about the nature of Christian faith in God. We also briefly examine three normative issues Bishop's views present.

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Chemical Composition of Kombucha

Cited by 40 publications

References 82 publications

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages

Theorizing about Christian faith in God with John Bishop

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