Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose

Abstract

Kombucha has been consumed in Asia for over two millennia and is considered a popular fermented beverage worldwide (Jayabalan et al., 2008). Usually, sweetened black or green tea (Camellia sinensis) is used in the production of kombucha. A symbiotic culture of bacteria and yeasts (SCOBY) or also called "tea fungus," usually accommodated in a cellulose matrix synthesized by acetic acid bacteria, is added to the sweetened tea to promote the fermentation process

Simultaneous Production of Cellulose Nitrates and Bacterial Cellulose from Lignocellulose of Energy Crop

“…This can be attributed to the fact that the utilized producer is a consortium of various yeast and acetobacteria species and genera. According to literature data, yeast synthesizes ethanol to stimulate the growth of acetobacteria, which, in turn, produce BC to protect the yeast from the surrounding environment [ 89 , 90 ]. Figure 4 indicates that in the synthetic nutrient medium (control) and in the C8 and C24 hydrolyzates, the count of acetobacteria remains relatively constant, ranging from 8–10 million CFU/mL.…”

Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves

“…Regarding turbidity in kombucha analog beverages, this is associated with microbial growth. Komagataeibacter , predominant in the initial culture, induces cellulose production, thus exerting a direct influence on turbidity [ 85 , 86 ].…”

“…Various factors, such as cultivation methods, carbon sources, pH of the medium, stirring speed, temperature, cultivation time, additives, and drying methods, could influence the crystallinity of BNC [ 114 ]. The possible relationship with NaOH degradation is also considered, as this degradation process initiates the decomposition of the polymer and facilitates the hydrolysis of the cellulose [ 86 , 115 ].…”

Chitosan Modified by Kombucha-Derived Bacterial Cellulose: Rheological Behavior and Properties of Convened Biopolymer Films

“…Currently, BC is mainly biosynthesized through the control enzyme systems (cell-free BC synthesis) [ 24 ] or aerobic culture processes using different microorganism groups, including Agrobacterium , Acetobacter , Gluconacetobacter , Komagataeibacter , Sarcina , and Pseudomonas [ 25 , 26 ] in Hestrin and Schramm (HS) standard medium [ 27 ], as well as alternative inexpensive nutrient media prepared from rotten apple, pineapple, pomegranate, watermelon, tomato, orange fruits, potato peel wastes, sugarcane molasses, vinasse, distillery effluent, and the by-products of dairy foods [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ]. In particular, BC has also been harvested from kombucha fermentation of a traditional beverage, which is simpler than all other cellulose production methods [ 37 , 38 , 39 , 40 ]. Kombucha fermentation is chemical-free and normally only requires a short-time fermentation of tea, sugar, and bio-wastes.…”

“…Kombucha fermentation is chemical-free and normally only requires a short-time fermentation of tea, sugar, and bio-wastes. According to structural analysis, these harvested kombucha-derived bacterial cellulose (KBC) possessed similar characteristics to the BC of HS standard medium or the alternative nutrient media [ 37 , 39 , 40 ]. In order to respond well to specific applications, Chi and BC or KBC have often had their properties modified by impregnating, casting, blending, or mixing together, or with different biopolymers, as well as directly adding these reinforcements to the culture media of cellulose synthesis bacteria [ 23 , 41 , 42 ].…”