Microbial–physicochemical integrated analysis of kombucha fermentation

Barbosa, Cosme Damião; Uetanabaro, Ana Paula Trovatti; Santos, Wildon César Rodrigues; Caetano, Renata Gomes; Albano, Helena; Kato, Rodrigo Bentes; Cosenza, Gustavo Pereira; Azeredo, Antônio; Goés-Neto, Aristóteles; Rosa, Carlos A.; Teixeira, Paula; Alvarenga, Verônica O.; Lacerda, Inayara Cristina Alves

doi:10.1016/j.lwt.2021.111788

Cited by 32 publications

(20 citation statements)

References 32 publications

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“…(2022) and Barbosa et al . (2021) identified and described the microorganisms used in the SCOBY for the fermentation of the drink, bringing the interaction between yeasts ( Saccharomyces , Schizosaccharomyces , Torulaspora e Wickerhamomyces ) and bacteria ( Komagataeibacter , Acetobacter , Gluconobacter e Lactobacillus ) forming the osmophilic network responsible for mediating the process.…”

Section: Resultsmentioning

confidence: 99%

“…This variation in acid content reflects the proportion of the production process and, consequently, the formation of secondary metabolites due to fermentation. The impact of this is the bioactive content of the drink, being identified in most works, the presence of organic acids, such as glucuronic, gluconic, lactic, malic, citric, tartaric, folic, malonic, oxalic, succinic and pyruvic (Cardoso et al ., 2020; Barbosa et al ., 2021; Silva et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

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Effects of processing on the preparation of kombucha: a systematic review

Soares,

de Lima,

da Silva

et al. 2023

Int J of Food Sci Tech

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SummaryThe objective of this review study was to carry out a systematic review of the effects of the process in the preparation of kombucha. Scientific articles published between 2017 and 2022 were investigated in the ScienceDirect, Scopus and Web of Science scientific databases. The search was carried out by applying the descriptors ‘kombucha’, ‘tea’, ‘green tea’, ‘black tea’, ‘processing’ and ‘fermentation’. The work followed the standards of Preferred Reporting Items in Systematic Reviews and Meta‐Analyses in its structuring. Among the articles that met the inclusion criteria, ten studies were selected to compose this review. The studies' results showed the effects of the kombucha production process on the variables of type of herb, substrate, fermentation time and temperature. It was possible to conclude that the results of this work provide evidence about the effects of the kombucha process comprising different variables. New studies to optimise kombucha production must be carried out to standardise amounts of herbs, substrates, fermentation time and temperature since these parameters have shown an influence on the final product and, consequently, on its biological activity.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of processing on the preparation of kombucha: a systematic review

Soares,

de Lima,

da Silva

et al. 2023

Int J of Food Sci Tech

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“…Metagenomics studies also predicted opportunistic bacteria like Bacillus, Pseudomonas, etc. (Arikan et al, 2020;Villarreal-Soto et al, 2020;Barbosa et al, 2021;Harrison and Curtin, 2021), as well as bacteriophages and yeast viruses (Góes-Neto et al, 2021). There is a metabolic interplay between yeasts that convert sugar into monosaccharides and ethanol, in a liquid phase, and AAB that use glucose, fructose, and ethanol to produce organic acids and bacterial cellulose (BC), in a pellicle film phase (Villarreal-Soto et al, 2018).…”

Section: Kombucha Per Se: Echoes Of the Past Or Back To The Future Kombucha As A Multimicrobial Communitymentioning

confidence: 99%

“…Reconstructions from kombucha metagenomes (Arıkan et al, 2020;Villarreal-Soto et al, 2020;Góes-Neto et al, 2021) predicted the production of various health-supporting components, such as short-chain fatty acids (SCFA), which influence the gut-brain communication (Silva et al, 2020); polyunsaturated fatty acids, which are essential for brain activity and reduce the risk of heart disease (Freitas et al, 2018); glutamate, a neurotransmitter known for its role in mental health (Zhou and Danbolt, 2014); glucosamine, an amino sugar known to support the function of healthy joints (Leal et al, 2018); and a variety of vitamins (B 1 , B 2 , B 3 , B 6 , B 12 , C, K 2 ). Several organic acids, including detoxifying glucuronic acid (Martínez- Leal et al, 2020), sugars, polyols, kombucha-specific theobromine, rutin, quercetin and chlorogenic acid, were detected experimentally (Tran et al, 2020;Villarreal-Soto et al, 2020;Barbosa et al, 2021). In vitro assays and model experiments on animals demonstrated antioxidant, anticancer, antiviral, and anti-inflammatory activities (Mousavi et al, 2020).…”

Section: Kombucha As Health-promoting Productsmentioning

confidence: 99%

To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support

Kozyrovska

Reva

Podolich

et al. 2021

Front. Astron. Space Sci.

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Humankind has entered a new era of space exploration: settlements on other planetary bodies are foreseen in the near future. Advanced technologies are being developed to support the adaptation to extraterrestrial environments and, with a view on the longer term, to support the viability of an independent economy. Biological processes will likely play a key role and lead to the production of life-support consumables, and other commodities, in a way that is cheaper and more sustainable than exclusively abiotic processes. Microbial communities could be used to sustain the crews’ health as well as for the production of consumables, for waste recycling, and for biomining. They can self-renew with little resources from Earth, be highly productive on a per-volume basis, and be highly versatile—all of which will be critical in planetary outposts. Well-defined, semi-open, and stress-resistant microecosystems are particularly promising. An instance of it is kombucha, known worldwide as a microbial association that produces an eponymous, widespread soft drink that could be valuable for sustaining crews’ health or as a synbiotic (i.e., probiotic and prebiotic) after a rational assemblage of defined probiotic bacteria and yeasts with endemic or engineered cellulose producers. Bacterial cellulose products offer a wide spectrum of possible functions, from leather-like to innovative smart materials during long-term missions and future activities in extraterrestrial settlements. Cellulose production by kombucha is zero-waste and could be linked to bioregenerative life support system (BLSS) loops. Another advantage of kombucha lies in its ability to mobilize inorganic ions from rocks, which may help feed BLSS from local resources. Besides outlining those applications and others, we discuss needs for knowledge and other obstacles, among which is the biosafety of microbial producers.

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“…Kombucha multimicrobial community (KMC) is a natural assemblage of bacteria and yeasts living in metabolic cooperation and streaky in a cellulose-based pellicle film ( Pothakos et al, 2016 ; May et al, 2019 ; Barbosa et al, 2021 ). In astrobiology, KMC is used as a model for researching a natural probiotic drink for astronauts during space travel ( Kozyrovska et al, 2012 , 2021 ).…”

Section: Introductionmentioning

confidence: 99%

The Space-Exposed Kombucha Microbial Community Member Komagataeibacter oboediens Showed Only Minor Changes in Its Genome After Reactivation on Earth

et al. 2022

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Komagataeibacter is the dominant taxon and cellulose-producing bacteria in the Kombucha Microbial Community (KMC). This is the first study to isolate the K. oboediens genome from a reactivated space-exposed KMC sample and comprehensively characterize it. The space-exposed genome was compared with the Earth-based reference genome to understand the genome stability of K. oboediens under extraterrestrial conditions during a long time. Our results suggest that the genomes of K. oboediens IMBG180 (ground sample) and K. oboediens IMBG185 (space-exposed) are remarkably similar in topology, genomic islands, transposases, prion-like proteins, and number of plasmids and CRISPR-Cas cassettes. Nonetheless, there was a difference in the length of plasmids and the location of cas genes. A small difference was observed in the number of protein coding genes. Despite these differences, they do not affect any genetic metabolic profile of the cellulose synthesis, nitrogen-fixation, hopanoid lipids biosynthesis, and stress-related pathways. Minor changes are only observed in central carbohydrate and energy metabolism pathways gene numbers or sequence completeness. Altogether, these findings suggest that K. oboediens maintains its genome stability and functionality in KMC exposed to the space environment most probably due to the protective role of the KMC biofilm. Furthermore, due to its unaffected metabolic pathways, this bacterial species may also retain some promising potential for space applications.

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Microbial–physicochemical integrated analysis of kombucha fermentation

Cited by 32 publications

References 32 publications

Effects of processing on the preparation of kombucha: a systematic review

Effects of processing on the preparation of kombucha: a systematic review

To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support

The Space-Exposed Kombucha Microbial Community Member Komagataeibacter oboediens Showed Only Minor Changes in Its Genome After Reactivation on Earth

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