Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications

Sanwal, Nikita; Gupta, Achala; Bareen, Mohammed Abdullah; Sharma, Nitya; Sahu, Jatindra K

doi:10.1016/j.focha.2023.100421

Cited by 10 publications

(5 citation statements)

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“…Acetic acid bacteria can utilize glucose and fructose to primarily produce acids, including acetic acid, gluconic acid, and glucuronic acid. However, both glucose and fructose serve as substrates for the synthesis of the cellulose film by Komagataeibacter spp., which comprises the SCOBY [ 4 , 36 ]. Sample P3 showed an increase in the total and volatile acidity of fermented kombucha over time, while slight modifications were observed during fermentation in samples P1 and P2.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, during the initial stages of kombucha fermentation, the concentration of catechins may decrease due to enzymatic oxidation and microbial metabolism. However, as fermentation progresses, the concentration of some catechins, such as epigallocatechin gallate, may increase due to the metabolic activities of AAB and yeast [ 36 ]. In addition, the concentration of total phenolic compounds was higher in the P2 samples, while during fermentation, it remained constant in all samples at T3 before showing a decrease at the end of the fermentation process.…”

Section: Discussionmentioning

confidence: 99%

“…In general, an initial increase in antioxidant activity is observed, but during excessively prolonged fermentations, a decrease in this parameter can be detected [ 7 , 32 ]. The kombucha microbial consortium can cause chemical and structural alterations in phenolic acids due to biotransformation and metabolic activities [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

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Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity

Njieukam,

Ciccone,

Gottardi

et al. 2024

Foods

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Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microflora and functional properties of kombucha have not yet been fully understood. The aim of this work was to characterize, from a microbiological, chemico-physical, and functional point of view, three types of artisanal kombucha obtained by fermenting green tea containing sugar by means of different starter cultures. Metagenomic analysis revealed a predominance of yeasts compared to bacteria, regardless of the sample. In particular, Brettanomyces spp. was found to be the dominant yeast. Moreover, the different types of kombucha had different microbial patterns in terms of acetic acid bacteria and yeasts. Ethanol and acetic acid were the dominant volatile molecules of the kombucha volatilome; the samples differed from each other in terms of their content of alcohols, esters, and acids. All the samples showed a high antioxidant potential linked to the high content of phenols. This study confirmed the positive chemico-physical and functional properties of kombucha and indicated that the microflora responsible for the fermentation process can significantly affect the characteristics of the final product.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity

Njieukam,

Ciccone,

Gottardi

et al. 2024

Foods

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show abstract

“…The advancement of kombucha research has stimulated interest in novel resources which capable of providing carbon and nitrogen sources for kombucha fermentation, which besides modifying the fermentation efficiency, generating more advantageous and health-promoting bioactive beverages [21]. To optimize substrate utilization, enhance ingredient efficacy, and minimize the production of detrimental compounds, a multitude of microorganisms was added to the starter of kombucha to facilitate yeast-mediated sugar metabolism [22]. Venegas et al [23] reported that the fermentation capacity would be enhanced by added Saccharomyces eubayanus into the SCOBY culture compared to the fermentation with SCOBY alone.…”

Section: Interactions Between Additional and Native Microorganisms In...mentioning

confidence: 99%

Research Progress on the Composition and Interaction of Microbes in Kombucha

Cao,

Qiu

2024

HSET

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Kombucha, a fermented beverage produced by a symbiotic culture system of bacteria and yeast (SCOBY), is rich in bioactive compounds, thereby exhibiting various health benefits. In recent years, kombucha has gained global popularity as a healthy fermented beverage, leading to an upsurge in worldwide research interest. The diversity of microbial communities and the interactions between microorganisms play a vital role in the formation of unique flavor and health benefits of kombucha. At present, they have aroused widespread research interest worldwide. This review systematically summarizes recent achievements in research on the microbial composition and interactions in kombucha fermentation. Firstly, the progress obtained on the microbial species identification and the characteristics of their composition of kombucha were summarized. Then, the current researches on the interactions of the native microorganisms in Kombucha SCOBY were presented, as well as the interactions between additional microorganisms and native microorganisms. Finally, the dynamic changes observed during kombucha fermentation, including microbial species composition and key active substances such as organic acids and polyphenols, were reviewed. This article aims to provide valuable reference for using targeted microbial regulation to enhance the fermentation efficiency, and optimize product quality and efficacy of kombucha.

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“…Vitas et al (2018) reported that vitamin C content in kombucha was significantly affected by the substrates. The increased vitamin C in kombucha may be due to the biosynthesis of vitamin C through d-glucose by microorganisms during fermentation (Kaprasob et al, 2017;Sanwal et al, 2023).…”

Section: The Organic Acid and Vitamin C Contents In Coffee Leaf And B...mentioning

confidence: 99%

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

Huang,

Sun

et al. 2024

Journal of Food Science

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The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α‐glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5‐caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3‐caffeoylquinic acid and 4‐caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p < 0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas the theobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α‐glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur‐containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha.Practical ApplicationThis article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α‐glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α‐glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high‐quality attributes and antioxidant activity.

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Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications

Cited by 10 publications

References 100 publications

Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity

Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity

Research Progress on the Composition and Interaction of Microbes in Kombucha

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities

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