Optimization of Etherification Reactions for Recycling of Tea Fungal Biomass Waste into Carboxymethylcellulose

Gargey, Iragavarapu Akhil; Indira, Dash; Jayabalan, R.; Balasubramanian, P.

doi:10.1007/978-981-13-1202-1_29

Cited by 5 publications

(3 citation statements)

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“…It was reported that the bacterial growth increased rapidly for the first 6 days and gradually decreased until the end of fermentation, while viable yeast counts initially increased with incubation time (6-14 days) and then decreased gradually until the end of fermentation [56]. The increase in fungal tea biomass up to 14 days and a decreased biomass after day 14 is due to bacteria and yeast in the stationary phase and a decreased pH, causing acid-sensitive cell death [49]. Maintaining the optimum temperature during fermentation is vital to achieving optimum microbial growth for microbial enzymatic activities [11].…”

Section: Factors Influencing Microbial Compositions Of Kombuchamentioning

confidence: 99%

“…The type of tea used influences microbial yield. Green tea leaves had a higher SCOBY yield than black tea and tea waste [49]. Acetic acid bacteria growth was inhibited when the tea leave concentration exceeded 6 g L −1 [50], while the optimum sugar concentrations frequently used for kombucha SCOBY are within the range of 6-12 g L −1 [21,47,[51][52][53][54].…”

Section: Factors Influencing Microbial Compositions Of Kombuchamentioning

confidence: 99%

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Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Ojo

Smidt

2023

Fermentation

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Kombucha is a fermented tea beverage containing bioactive compounds from tea and vital compounds such as acetic acid, D-saccharic acid-1,4-lactone, and glucuronic and gluconic acids produced from the metabolic activities of bacteria and yeasts, which benefit human health. Kombucha contains a symbiotic culture of bacteria and yeast (SCOBY), which actively ferments sugar. Kombucha microbial compositions vary due to environmental conditions and the starter culture. Saccharomyces sp., Schizosaccharomyces pombe, Schizosaccharomyces sp., and Brettanomyces sp. (yeasts) and Acetobacter aceti, Komagataeibacter xylinum (formerly known as Gluconacetobacter xylinum), Gluconobacter oxydans, and Acetobacter pasteurianus (acetic acid-producing bacteria) are commonly found in kombucha. This review focused on the microbial compositions of kombucha and their functionality. Aspects discussed include: (i). developments in kombucha, (ii). microbial compositions of kombucha, (ii). microbial production of kombucha cellulose, (iv). factors influencing kombucha microbial compositions, (v). tea type and kombucha bioactive compounds, (vi). kombucha health benefits, and (v). potential risk factors of kombucha consumption. Current gaps, recommendations, and prospects were also discussed. Kombucha production using rooibos as the tea base is recommended, as rooibos is caffeine-free. Upcycling kombucha wastes, mainly SCOBY, for producing cellulose filters improving food flavors and as a substrate in food fermentations is touched on.

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Section: Factors Influencing Microbial Compositions Of Kombuchamentioning

confidence: 99%

Section: Factors Influencing Microbial Compositions Of Kombuchamentioning

confidence: 99%

Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Ojo

Smidt

2023

Fermentation

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“…Blackstrap molasses and tea waste are considered by-products of the agro-industrial industry and are used as carbon and nitrogen sources, respectively. These byproducts are produced in larger quantities and can be utilized as the growth medium for kombucha production, and they are eco-friendly and cost-effective ( Valli et al, 2012 ; Gargey et al, 2019 ). Blackstrap molasses is a beneficial raw material in the fermentation process as it is cost-effective and also rich in minerals, organic compounds, and vitamins ( Rodrigues et al, 2006 ; Malbaša et al, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates

Selvaraj,

Gurumurthy

2024

Front. Microbiol.

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Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (p > 0.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4 ± 0.1, glucose 0.7 ± 0.1, sucrose 1.4 ± 0.1) g/100 mL, minerals (calcium, 19.4 ± 0.15, iron 23.1 ± 0.25, and potassium 28.3 ± 0.25) mg/100 mL, vitamins (B1 0.58 ± 0.01, B2 0.30 ± 0.02, B3 0.33 ± 0.02, B6 0.75 ± 0.02, B9 0.19 ± 0.03, B12 0.9 ± 0.03, and C 1.38 ± 0.06) mg/100 mL, sodium 4.35 ± 0.25 mg/100 mL, calories 14.85 ± 0.25 mg/100 mL, carbohydrates 3.135 ± 0.12, and acids (acetic acid 4.20 ± 0.02, glucuronic acid 1.78 ± 0.02) mg/100 mL on day 12. The predominant microbial species identified in both control and test samples included Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis, and Zygosaccharomyces bailli, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.

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Potential of bacterial cellulose for sustainable fashion and textile applications: A review

Nayak,

Cleveland,

Tran

et al. 2024

J Mater Sci

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The fashion and textile manufacturing sectors are increasingly focusing on innovative raw materials that are renewable and biodegradable. Such materials not only mitigate environmental impacts but also prevent resource depletion. Bacterial cellulose (BC) has emerged as a prime candidate, derivable from a variety of natural ingredients such as tea and coffee in addition to a sugar source in presence of the bacterial microorganisms. Numerous studies have established the potential of BC in future fashion, and some brands have already started to utilise BC as a sustainable raw material. The applications of BC ranges from basic clothing and accessories to wearable electronics. This paper discusses the scope of BC in fashion and textiles, positioning it as a sustainable alternative to conventional materials. We present a comprehensive scoping review, covering the unique properties of BC, the factors influencing its production, and its applications in textile, clothing, and footwear over the past decade. The advantages of BC in fashion are manifold: zero-waste manufacturing, reliance on renewable sources, diminished environmental pollution, and biodegradability. Furthermore, the use of BC aligns with United Nations Sustainable Development Goals 6, 7, 12, 13 and 15. However, there exist challenges pertaining to production costs, scalability, and quality, in addition to the imperative of harnessing food waste streams instead of contending for human food resources. Addressing these challenges is vital to cement BC’s position as a pivotal sustainable material in future fashion.

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Optimization of Etherification Reactions for Recycling of Tea Fungal Biomass Waste into Carboxymethylcellulose

Cited by 5 publications

References 10 publications

Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates

Potential of bacterial cellulose for sustainable fashion and textile applications: A review

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