Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY

Healy, Laura E.; Zhu, Xianglu; Kakagianni, Myrsini; Poojary, Mahesha M.; Sullivan, Carl; Tiwari, Uma; Curtin, James; Sun, Da-Wen; Tiwari, Brijesh K.

doi:10.1016/j.algal.2023.103322

Cited by 5 publications

(1 citation statement)

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“…About 99% of the monosaccharides produced by the yeast's invertase in Kombucha SCOBY dissolve into the environment before they are used by the yeasts (Celiker & Gore, 2012; Gore et al., 2009), which can be used by other microorganisms and improve microbial viability when the environment is replenished with carbon and nitrogen sources. The Kombucha SCOBY is a symbiotic culture of bacteria and yeast, and the dominant bacterial genera found in Kombucha SCOBY are Acetobacter , Gluconacetobacter , Komagataeibacter , and Gluconobacter , whereas Brettanomyces , Zygosaccharomyces , and Schizosaccharomyces are the dominant yeast groups (Healy et al., 2023; Kluz et al., 2022; Wang et al., 2023). Kombucha with better microbial viability can be manufactured at room temperature by regularly replacing the tea media, and this result may provide producers and corporations with valuable theoretical guidance in the preparation and marketing of Kombucha.…”

Section: Resultsmentioning

confidence: 99%

Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions

Li,

Wang,

Wang

2024

Journal of Food Science

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It is crucial to clarify the stability of Kombucha in the manufacture and storage stages due to the extensive study on the fermented products of Kombucha and the increase in the use of bacterial cellulose (BC). This study aimed to evaluate the stability of Kombucha in different manufacturing and storage temperatures within a certain time period. The stability of microorganisms and BC in Kombucha was investigated through regular replacement with the tea media at 28 and 25°C for manufacture, and the storage temperature of Kombucha was at 25, 4, and −20°C. Morphological observations of the BC in Kombucha ended at 28 and 25°C for manufacture and storage were performed using atomic force microscopy (AFM) before inoculation. The viable cell counts and AFM results showed that the stability of Kombucha during manufacture was better at 28°C than at 25°C, with higher microbial viability and BC productivity in the former at the time of manufacture, whereas 25°C was more favorable for the stability of Kombucha during storage. At the same temperature of 25°C, the manufacturing practice improved the microbial viability and BC stability compared with storage; the pH value of Kombucha was lower, and the dry weight of BC was higher during storage compared with manufacture. The maximum BC water holding capacity (97.16%) was maintained by storage at 4°C on day 63, and the maximum BC swelling rate (56.92%) was observed after storage at −20°C on day 7. The research was conducted to provide reference information for applying Kombucha and its BC in food and development in other industries.

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