Kombucha bacterial cellulose (KBC), a by-product of kombucha fermentation, can be used as a biomaterial for microbial immobilization. In this study, we investigated the properties of KBC produced from green tea kombucha fermentation on days 7, 14, and 30 and its potential as a protective carrier of Lactobacillus plantarum, a representative beneficial bacteria. The highest KBC yield (6.5%) was obtained on day 30. Scanning electron microscopy showed the development and changes in the fibrous structure of the KBC over time. They had crystallinity indices of 90–95%, crystallite sizes of 5.36–5.98 nm, and are identified as type I cellulose according to X-ray diffraction analysis. The 30-day KBC had the highest surface area of 19.91 m2/g, which was measured using the Brunauer–Emmett–Teller method. This was used to immobilize L. plantarum TISTR 541 cells using the adsorption–incubation method, by which 16.20 log CFU/g of immobilized cells was achieved. The amount of immobilized L. plantarum decreased to 7.98 log CFU/g after freeze-drying and to 2.94 log CFU/g after being exposed to simulated gastrointestinal tract conditions (HCl pH 2.0 and 0.3% bile salt), whereas the non-immobilized culture was not detected. This indicated its potential as a protective carrier to deliver beneficial bacteria to the gastrointestinal tract.
β-glucan is a water-soluble polysaccharide present in natural products and has many health benefi ts such as its role as a dietary fi ber. This study aimed to extract and characterize β-glucan in kombucha bacterial cellulose (KBC) powder and concentrated kombucha. The extraction method used was ultrasound sonication combined with enzymatic treatment. The results showed that the content of β-glucan was 19.70% (w/w) in KBC extract and 8.34% (w/v) in concentrated kombucha extract, determined using β-glucan assay kit (Mixed linkage). Fourier-transform infrared (FTIR) spectroscopy analysis confi rmed the presence of β-glucan with β-(1→3) and β-(1→4) glucan linkages, as well as the presence of proteins, mannans, and other components in both KBC β-glucan and concentrated kombucha β-glucan extracts. Regarding bile acid binding potential, concentrated kombucha β-glucan exhibited a high bile acid binding capacity for up to 24 hours, while KBC β-glucan only retained this capacity for up to 4 hours. Altogether, these fi ndings highlight the presence and properties of β-glucan in kombucha, suggesting its potential as a functional ingredient with health benefi ts.
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