WITHDRAWN: Probiotic potential of Kombucha

Şengün, İlkin Yücel; Kirmizigul, Aysegul

doi:10.1016/j.jff.2020.104284

Cited by 10 publications

(4 citation statements)

References 71 publications

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“…An important aspect from the point of view of health-promoting properties of Kombucha tea is its potential and probiotic nature, which results from the presence of living microorganisms [66]. In addition to lactic acid bacteria and yeast, recent studies state that acetic acid bacteria can be an alternative to lactic acid bacteria in this area [67].…”

Section: Scoby Composition and Metabolic Acticitymentioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

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Section: Scoby Composition and Metabolic Acticitymentioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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“…There has been great interest in fermented food products, including kombucha, as a source of probiotics (i.e., live microbes with beneficial effects on health). Potential beneficial properties of probiotics including inhibition of pathogenic bacteria, promotion of health-associated gut microbial communities, interaction with the intestinal epithelium, metabolism of certain nutrients, and modulation of signaling within the immune system [ 16 ]. Many existing purported probiotics belong to the Lactobacillus genus, which are often present in kombucha [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Microbial and Chemical Profiles of Commercial Kombucha Products

et al. 2022

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Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical and microbial composition analyses of kombucha have mainly focused on understanding their changes during fermentation. Very limited information is available regarding nutrient profiles of final kombucha products in the market. In this study, we compared the major chemicals (tea polyphenols, caffeine), antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays. All of the nine kombucha products showed similar acidity but great differences in chemicals, metabolites, microbes, and antioxidant activities. Most kombucha products are dominated by the probiotic Bacillus coagulans or bacteria capable of fermentation including Lactobacillus nagelii, Gluconacetobacter, Gluconobacter, and Komagataeibacter species. We found that all nine kombuchas also contained varying levels of enteric bacteria including Bacteroides thetaiotamicron, Escherischia coli, Enterococcus faecalis, Bacteroides fragilis, Enterobacter cloacae complex, and Akkermansia muciniphila. The fungal composition of kombucha products was characterized by predominance of fermenting yeast including Brettanomyces species and Cyberlindnera jadinii. Kombucha varied widely in chemical content assessed by global untargeted metabolomics, with metabolomic variation being significantly associated with metagenomic profiles. Variation in tea bases, bacteria/yeast starter cultures, and duration of fermentation may all contribute to the observed large differences in the microbial and chemical profiles of final kombucha products.

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“…At different stages of fermentation, the composition of the kombucha microbiome can vary [69] and it is produced by Rhodospirillales cluster, Firmicutes, Proteobacteria, Actinobacteria and prevalence of Acetobacteraceae family and for yeasts, the Saccharomycetaceae and Schizosaccharomycetaceae families were dominant. The shotgun metagenomics examination of kombucha showed that the biofilm contains more bacterial species (Acetobacter xylinum, A. indonesiensis, A. papaya, Komagataeibacter saccharivorans, Gluconobacter spp., Microbacterium spp., Bacillus licheniformis), while the fermented liquid contains more yeast species such as S. cerevisiae, S. ludwigi, Zygosaccharomyces sp., Brettanomyces (Dekkera) bruxellensis, Hanseniaspora valbyensis, H. opuntiae, Pichia fermentans, and Galactomyces geotrichum [66][67][68]70,71].…”

Section: Kombuchamentioning

confidence: 99%

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

et al. 2021

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Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.

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WITHDRAWN: Probiotic potential of Kombucha

Cited by 10 publications

References 71 publications

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Microbial and Chemical Profiles of Commercial Kombucha Products

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

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