Production of Microbial Cellulose Films from Green Tea (Camellia Sinensis) Kombucha with Various Carbon Sources

Abstract

The aim of this study was to evaluate the production of microbial cellulose films (MCFs) in culture media based on green tea and different carbon sources, using two microbial consortia (COr and CFr). During the fermentation process, there was a reduction in the total soluble solids (TSS) content and pH, as well as an increase in the acidity in all treatments. Furthermore, fluctuations in the total sugar content and proteins during the fermentation process were associated with the consumption of carbon and nitrogen sources, as well as the production of MCFs. In the color analysis, a decrease in the L* value was observed while the rest of the parameters remained stable. Production of films was observed between days 6 and 9 of fermentation; the preferred substrate for COr was glucose (wet base yields = 603.61% and dry base yields = 22.37%), whereas for CFr was dextrose (wet base yields = 601.49% and dry base yields = 28.14%). Finally, the MCFs produced by COr and CFr showed a homogeneous, thick appearance, slight flexibility, and the characteristic brown color of the fermentation medium.

Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community

“…Similarly, the odor score of the commercial kombucha was 3.85 ± 0.65, which was 24% lower than the score for the beverage produced with Bb - Ap and 26% lower than the score for the beverage produced with lyophilized Bb - Ap. Commercial kombucha has much higher microbial diversity; thus, it is likely to have higher acidity and a more sour taste and smell due to the presence of various organic acids ( Treviño-Garza et al, 2020 ; Zou et al, 2021 ). For this reason, the beverages produced with Bb - Ap were determined to be more acceptable in terms of taste and smell.…”

Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas

“…SCOBY biomass measurement was performed through regular harvesting. After carefully removing the pellicle of SCOBY formed on the tea's surface, excess moisture was eliminated using paper towels, and the wet weight of SCOBY was recorded, which was expressed in g/L [57,58]. The SCOBY biomass formation was determined by calculating the difference in wet weight before and after the harvesting period.…”

“…For acetic acid analysis, 10 mL of sample was extracted daily from the fermentation mixture. The amount of acetic acid was measured by acid-base titration method, with 0.1 M NaOH using phenolphthalein as an indicator [56,57]. The acetic acid concentration was calculated by subtracting the initial acidity from the acidity measurements throughout the fermentation process.…”

Bacterial nanocellulose from symbiotic culture of bacteria and yeast kombucha prepared with lemongrass tea and sucrose: Optimization and characterization

“…The SCOBY was filtered away from the rest of the kombucha and weighed using an analytical weighing balance (OHAUS SPX421 Scout, OHAUS Corporation, Parsippany, NJ, USA). The weight measurement was performed in duplicate by taking two random containers from the incubator (Treviño-Garza et al 2020). .…”