Kombucha: Review

Coelho, Raquel Macedo Dantas; Almeida, Aryelle; Amaral, Rafael Queiroz Gurgel do; Mota, Robson Nascimento da; Sousa, Paulo Henrique Machado de

doi:10.1016/j.ijgfs.2020.100272

Cited by 114 publications

(97 citation statements)

References 59 publications

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“…Kombucha is known as anacidic and sweet refreshing beverage obtained from fermented sugared tea (Cardoso et al, 2020) or other substrates such as grape juice (Ayed et al, 2017), soursop (Tan et al, 2020), yarrow (Vitas et al, 2018), coffee (Bueno et al, 2021), and milk (Kruk et al, 2021). This fermentation is carried out by a characteristic consortium of yeasts, acetic acid bacteria, and often, but not always, lactic acid bacteria (Figure 1) (Coelho et al, 2020). The popularity of kombucha has spread widely due to its high nutritive and healthy values (Jayabalan et al, 2014;Leal et al, 2018).…”

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

“…Although some studies have summarized the biological activities of kombucha (Coelho et al, 2020;Jayabalan et al, 2014;Leal et al, 2018), knowledge of its antimicrobial activity against foodborne pathogens and potential antimicrobial mechanism is still limited. In the context of above discussion, this review aimed to provide an overview of the current knowledge related to chemical and microbiological compositions of kombucha obtained by Antimicrobial potential of kombucha against foodborne pathogens fermentation of kombucha (Coelho et al, 2020). As shown in Table 1, the chemical analysis of kombucha has confirmed the presence of various compounds, such as organic acids (tartaric acid, malic acid, citric acid, acetic acid, quinic acid, oxalic acid, citric acid, succinic acid, D-glucuronic acid, and ascorbic acid), sugars (sucrose, glucose, and fructose), minerals (manganese, zinc, copper, cobalt, nickel, and lead), water-soluble vitamins (C, B 1 , B 2 , B 6 , and B 12 ), and ethanol (Ivanišová et al, 2020;Kaewkod et al, 2019).…”

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

“…This acetic acid conversion could be stopped when the desired taste of the beverage is achieved. The acidic conditions in kombucha protect the system from the invasion of pathogenic microorganisms (Coelho et al, 2020). The acetic acid bacteria contained in kombucha is mostly represented by Komagataeibacter, Acetobacter, Gluconacetobacter, and Gluconobacter (Arıkan et al, 2020;Tran et al, 2020).…”

Section: Acidsmentioning

confidence: 99%

“…Genera of Komagataeibacter and Gluconacetobacter can also synthesize cellulose chains to form a surface biofilm by oxidation reactions with glucose dehydrogenase. This biofilm protects microorganisms from extreme environmental challenges such as ultraviolet (UV) radiation (Coelho et al, 2020). In addition, lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, and Oenococcus) have been reported to be frequently isolated and identified in kombucha from different areas (Marsh et al, 2014).…”

Section: Acidsmentioning

confidence: 99%

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Antimicrobial potential of kombucha against foodborne pathogens

Hou

Luo

Ni³

et al. 2021

qas

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The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

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Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Acidsmentioning

confidence: 99%

Section: Acidsmentioning

confidence: 99%

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Antimicrobial potential of kombucha against foodborne pathogens

Hou

Luo

Ni³

et al. 2021

qas

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Enhanced Biological Potential and Phytochemical Profiling of Phoenix Dactylifera Leaves (Deglet Nour and Alig) by Kombucha Fermentation: Focus on Polyphenols, Antioxidant, Antidiabetic, and Cytotoxic Activities

Mouguech,

Taillandier,

Bouajila

et al. 2024

Chemistry & Biodiversity

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The date palm, scientifically known as Phoenix dactylifera, is an important cultural and economic source of wealth in southern Tunisia. It produces considerable agricultural waste, including palm leaves, the disposal of which is often a challenge. Our study addresses the sustainable conversion of date palm leaves into a valuable product through kombucha fermentation, focusing on two widely used varieties in Tunisia: Deglet Nour and Alig. HPLC‐RI analysis showed a significant difference in the fermentation process between the treated samples, which is reflected in the highest sugar consumption and metabolite production in Alig palm. Unfermented and fermented date palm leaves were sequentially extracted with solvents of increasing polarity to evaluate their chemical composition and bioactivity. The results showed that kombucha fermentation significantly increased the total phenolic content, with the highest amounts in the ethyl acetate fraction. In terms of antioxidant activity, the ethyl acetate extracts showed a high percentage inhibitory activity (82.76%) against the DPPH radical found in fermented Palm Alig, which also exhibited the most important antidiabetic capacity (resulting in an IC50 value of 20 µg/mL). The chemical analyses resulted in the detection of 19 compounds by HPLC‐DAD and 50 volatiles by GC‐MS, which are mainly found in kombucha extracts.

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Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

Chong,

Chin,

Talib

et al. 2024

J Sci Food Agric

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BACKGROUNDThe scoby pellicle of symbiotic culture of bacteria and yeast is a by‐product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.RESULTSScoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam‐making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg−1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine‐point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred.CONCLUSIONScoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean‐label food ingredient. © 2024 Society of Chemical Industry.

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Kombucha: Review

Cited by 114 publications

References 59 publications

Antimicrobial potential of kombucha against foodborne pathogens

Antimicrobial potential of kombucha against foodborne pathogens

Enhanced Biological Potential and Phytochemical Profiling of Phoenix Dactylifera Leaves (Deglet Nour and Alig) by Kombucha Fermentation: Focus on Polyphenols, Antioxidant, Antidiabetic, and Cytotoxic Activities

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

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