Fermentation, functional analysis, and biological activities of turmeric kombucha

Abstract

BackgroundKombucha is a popular fermented drink with therapeutic benefits. The purpose of this study was to examine the fermentation of turmeric‐infused kombucha and evaluate its biological activities and functional properties.ResultsThe study of pH dynamics during fermentation found that turmeric kombucha has a lesser pH decrease than standard kombucha, with the lowest pH of 3.1 was observed in 0.1% turmeric kombucha and the maximum pH of 3.8 was found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. GC‐MS analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols, and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range of 0.2 – 0.8 mg GAE/mL. Increasing turmeric concentrations increased the antioxidant, cytotoxic, and antibacterial activity of kombucha analogues, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 mm and 15.6 mm against S. aureus and E. coli, respectively) observed at 1% turmeric.ConclusionThe fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and in vivo studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health.This article is protected by copyright. All rights reserved.

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

“…This fermentation process hinges on the cooperative relationship between bacteria and yeast. In the preparation of kombucha, sweetened black or green tea is fermented with a prefermented tea liquid broth or a cellulose pellicle from a previous fermentation, which accounts for 10–20% of the total volume. , This substrate is left to incubate under static aerobic conditions for 7 to 14 days at a temperature between 20 and 30 °C. , Besides, a typical kombucha beverage involves the use of previously fermented kombucha, to which new sweetened tea or other substrates are added, such as fruit and vegetable juices, plant extracts, or even milk. The fermentation period can vary, lasting anywhere from 5 to 21 days, and the final product is typically prepared for consumption by removing the membrane through filtration or centrifugation. ,, Throughout this fermentation process, kombucha harbors a diverse microbial community consisting mainly of fungi and bacteria, and their specific species and structural composition can be influenced by factors such as the choice of raw materials and geographical location. , …”

“…LAB strains of Lactobacillus and Bifidobacterium are normally isolated from fermented foods. LAB contributes to the accumulation of lactic acid in kombucha, which can enhance the antioxidant and antimicrobial activities of kombucha. , Moreover, the presence of lactic acid enhances the production of DSL and GlcUA. , LAB can also generate other metabolites including ethanol, acetic acid, carbon dioxide, diacetyl, and mannitol. , Accordingly, functional strains that are genuinely suitable for kombucha fermentation should be exhaustively explored and the related mechanisms should be analyzed in order to develop different products with unique nutritional and flavor characteristics.…”

“…Kombucha is a fermented tea beverage that has gained popularity among consumers. The origin of kombucha remains a mystery, but it is believed to first emerge in northern China in 220 BCE. , As commercial trade routes expanded, kombucha became popular in Korea, Japan, the United States, and Russia. , The allure of this beverage lies in its potential to address diverse health concerns, offering antibacterial, antioxidant, anticancer, antidiabetic, and hepatoprotective effects. − This popularity of the nutritional properties evolved parallel to scientific investigations that examined the role of the kombucha microbiome on biological activity. , …”

“…During kombucha fermentation, the microbial community typically forms a dense cellulose biofilm at the interface between the liquid and air. Additionally, microbial consortia also metabolize below the liquid surface. , As the SCOBY consumes the sugar during fermentation, the levels of organic acids increase and the pH value of kombucha drastically decreases. , At fermentation, microbiota metabolism and enzyme secretion cause changes in color, composition, flavor, and sensory properties of tea soup . Such microbiota are typically characterized by the dominant, including acetic acid bacteria (AAB, i.e., Komagataeibacter , Gluconobacter , Acetobacter ), , lactic acid bacteria (LAB; including Lactobacillus , Lactococcus ), non- Saccharomyces yeasts (including Schizosaccharomyces , Saccharomycodes , Kloeckera , Zygosaccharomyces , Torulaspora , Brettanomyces ), , and Saccharomyces cerevisiae . , The diversity and structure of microbial communities in kombucha fermentations can vary depending on the microorganisms used .…”

“…Such microbiota are typically characterized by the dominant, including acetic acid bacteria (AAB, i.e., Komagataeibacter , Gluconobacter , Acetobacter ), , lactic acid bacteria (LAB; including Lactobacillus , Lactococcus ), non- Saccharomyces yeasts (including Schizosaccharomyces , Saccharomycodes , Kloeckera , Zygosaccharomyces , Torulaspora , Brettanomyces ), , and Saccharomyces cerevisiae . , The diversity and structure of microbial communities in kombucha fermentations can vary depending on the microorganisms used . Moreover, kombucha is a rich source of various beneficial substances such as ethanol, acetic acid, gluconic acid, glucuronic acid (GlcUA), lactic acid, as well as small amounts of citric acid, proteins, polyphenolic compounds, essential elements (e.g., copper, iron, manganese, nickel, and zinc), B vitamins, and water-soluble vitamins (vitamin C). , The concentration variation of functional metabolites is affected by the carbon source, tea concentration, fermentation time and temperature, raw material type, and level of calcium ions consumed by microbes, ,, which will affect the final quality of kombucha.…”