Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Abstract

Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter. The major phylum-level strains of commercial kom-1 and kom-2 showed differences in proteobacteria of 35.60% and 78.1%, and Firmicutes of 64.06% and 15.57%, respectively. During fermentation with pellicle (Kom-P) and broth (Kom-F), the level of reducing sugar during fermentation tended to decrease rapidly. The production of acetic acid and D-saccharic acid-1,4-lactone (DSL) in Kom-P and -F tended to increase with increasing fermentation time. In Kom-P, lactic acid and glucuronic acid production increased until 7 days of fermentation and then decreased, whereas in Kom-F, it continued to increase with fermentation time. ABTS radical scavenging activity tended to decrease with increasing fermentation time. However, DPPH radical scavenging activity increased within 7 days of fermentation and then decreased slightly (Kom-P) or remained constant (Kom-F). It has been found that the use of culture broth rather than the use of pellicle as a starter is advantageous to increase the active compound content and DPPH radical scavenging ability.

Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells

“…Fermentation of kombucha tea involves metabolic activities between yeasts and acetic acid bacteria that utilize substrates in different ways (Teoh et al, 2004;Chakravorty et al, 2016;Jafari et al, 2021). The metabolic relationship of these microorganisms during fermentation produces beneficial organic acids and other substances such as acetic, gluconic acid, glucuronic acid, citric acid, lactic acid, malic acid, succinic acid, saccharic acid, pyruvic acid, sugars, vitamins, and amino acids (Jayabalan et al, 2014;Lee et al, 2021). Furthermore, the antioxidant activities, and phenolic and flavonoid compounds, are attributed to the polyphenols that exist in the tea leaves (Williamson et al, 2005).…”

Metagenomic analysis reveals microbial community and functional capacity in Kombucha

“…The most abundant genus Komagataeibacter accounted for 36.24, 45.61, and 63.35% of microbial composition in GD, AH, and SD, respectively, followed by Gluconacetobacter and Gluconobacter (Figure 1B). These genera were also reported to be dominant in previous studies (Lee et al, 2022;Subbiahdoss et al, 2022;Villarreal-Soto et al, 2020). Komagataeibacter has the ability to produce cellulose, and organic acids integral to sweet and sour flavor profiles of Kombucha, and shows higher resistance to acetic acid than other AAB (Subbiahdoss et al, 2022).…”

Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybrid

“…A decrease in malic acid and increase in lactic acid can also be explained by malolactic fermentation by lactic acid bacteria such as Oenococcus oeni since the presence of O. oeni was reported in kombucha (Coton et al., 2017; Lee et al., 2021; Lorentzen et al., 2019). Malolactic fermentation converts malic acid into lactic acid, and there was a decrease in malic acid and an increase in lactic acid in this experiment, as shown in Table 5.…”