2022
DOI: 10.1016/j.ijfoodmicro.2022.109934
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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage

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Cited by 18 publications
(8 citation statements)
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“…The growth rate of microorganisms increased after two days, and the growth rate of yeast cells increased. The growth rate of yeast cells increased due to the availability of substrate and the pH of kombucha tea, which was suitable for the growth of yeast cells in converting glucose into alcohol and organic acids, likewise, with the activity of acetic acid bacteria, where after day 2, the substrate conditions are suitable for the growth of acetic acid bacterial cells [30] . Acetic acid bacteria convert glucose to gluconic acid and ethanol to produce acetic acid.…”
Section: Resultsmentioning
confidence: 99%
“…The growth rate of microorganisms increased after two days, and the growth rate of yeast cells increased. The growth rate of yeast cells increased due to the availability of substrate and the pH of kombucha tea, which was suitable for the growth of yeast cells in converting glucose into alcohol and organic acids, likewise, with the activity of acetic acid bacteria, where after day 2, the substrate conditions are suitable for the growth of acetic acid bacterial cells [30] . Acetic acid bacteria convert glucose to gluconic acid and ethanol to produce acetic acid.…”
Section: Resultsmentioning
confidence: 99%
“…Titrable acidity, which was initially 0.01%, exceeded 1% in yeast fermentations, while it remained statistically significantly lower in bacterial fermentations, except for Ap. The genus Dekkera/Brettanomyces are known to be well adapted to the nutrient-poor environment ( Grassi et al, 2022 ).…”
Section: Resultsmentioning
confidence: 99%
“…• Rami Rahman et al, 75 investigated the effect of Brassica tournefortii leaves in Kombucha when it was fractionated with solvents like ethyl acetate and butane and analyzed on fermented and unfermented tea extract which concluded leaves of B. tournefortii showed a reduction in cytotoxicity and xanthine oxidase inhibitory effect. • Grassi et al, 76 studied temperature effect and storage time on the microbial community, they isolated microbial community (yeast and acetic acid bacteria) from Kombucha as Kombucha was fermented with various herbs at room temperature and 4ºC storage for 90 days using a culturedependent and independent approach. The above findings and facts are encouraging but further research on human beings is required.…”
Section: Recent Researchmentioning
confidence: 99%