Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation

Laavanya, D.; Shirkole, Shivanand S.; Balasubramanian, P.

doi:10.1016/j.jclepro.2021.126454

Cited by 120 publications

(76 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In general, species belonging to Komagataeibacter (K. xylinus, K. kombuchae), Acetobacter (A. aceti, A. pasteurianus, A. nitrogenifigens), Gluconacetobacter (G. sacchari) are major AAB strains, while strains of Saccharomyces (S. cerevisiae) and non-Saccharomyces (Candida spp., Schizosaccharomyces spp., Dekkera spp., Brettanomyces spp.) are leading yeasts representa-tives [30,47,48]. Despite the large number of studies using SCOBY, a relatively large number of articles do not provide clear data on the bacterial and yeasts composition of the used consortium [34,[49][50][51][52].…”

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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…These organic acids, along with the alcohols produced by the yeast, act as antimicrobial agents that inhibit the growth of undesirable microbes in kombucha [35]. The levels of polyphenols and flavonoids originally found in black tea increase progressively with fermentation, most likely due to the role of yeast in enzymatically degrading the polyphenols into smaller molecules, increasing the antioxidant activity of kombucha and stimulating the production of bacterial cellulose [36,37].…”

Section: Starter Cultures Of Multiple Strains and Adaptation For Co-existencementioning

confidence: 99%

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Mannaa

Han

Seo

et al. 2021

Foods

View full text Add to dashboard Cite

Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping and the use of starter cultures. Modern biotechnological approaches, including genome editing using CRISPR/Cas9, have been investigated and hold promise for improving the fermentation process. The invention of next-generation sequencing techniques and the rise of meta-omics tools have advanced our knowledge on the characterisation of microbiomes involved in food fermentation and their functional roles. The contribution and potential advantages of meta-omics technologies in understanding the process of fermentation and examples of recent studies utilising multi-omics approaches for studying food-fermentation microbiomes are reviewed. Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties. This review aims to stimulate research on the process of fermentation and the associated microbiomes to produce fermented food efficiently and sustainably. Prospects and the usefulness of recent advances in molecular tools and integrated multi-omics approaches are highlighted.

show abstract

“…Kombucha is a traditional Asian beverage, also called "tea fungus", which is obtained from the fermentation of sugared tea by the association between bacteria and yeasts (Kallel et al 2012;Watanawa et al 2015a;Gomes et al 2018;Dantas Coelho et al 2020;Laavanya, Shirkole & Balasubramanian 2021). Kombucha presents a refreshing and enjoyable sour taste, and also exhibited many therapeutic and functional benefits by acting as prophylactic agent on maintaining human health (Četojević-Simin et al 2012;Jayabalan et al 2014;Gomes et al 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Kombucha presents a refreshing and enjoyable sour taste, and also exhibited many therapeutic and functional benefits by acting as prophylactic agent on maintaining human health (Četojević-Simin et al 2012;Jayabalan et al 2014;Gomes et al 2018). Although few studies involving the effects of Kombucha beverages in humans have been developed, there are reports in the literature, as in vitro as in vivo using animal model, whose effects are related to improved the digestion, relief from arthritis, acting as a laxative, preventing microbial infections, combats stress and cancer, provides relief against hemorrhoids, imparts a positive influence on the cholesterol levels, facilitates excretion of toxins and shows antioxidant activity (Watawana et al 2015a;Dantas Coelho et al 2020;Laavanya, Shirkole & Balasubramanian 2021). Moreover, Kombucha beverage also can contribute to consumers' health due to the favoring of the microbial balance, caused by the presence of probiotic, paraprobiotics and postbiotics microorganisms or even the by-product of their metabolism (Barros et al 2020;Dantas Coelho et al 2020).…”

Section: Introductionmentioning

confidence: 99%

“…(Fu et al 2014;Sreeramulu et al 2000), and Lactobacillus plantarum (Fu et al 2014). In addition, several species from genus Komagataeibacter, named in 2012, were isolated and sequencing from kombucha (Gomes et al 2018, Laavanya, Shirkole & Balasubramanian, 2021. Regarding yeasts, Candida Stellata, Rhodotorula mucilaginosa, Schizosaccharomyces pombe, Torulaspora delbrueckii (Teoh et al 2004), Brettanomyces bruxellensis (Chen and Liu 2000;Teoh et al 2004), B. lambicus (Mayser et al 1995), Saccharomyces cerevisiae (Fu et al 2014), and Zygosaccharomyces Z.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical, antioxidant and sensory properties of Kombucha beverages obtained from oolong or yerba mate tea fermentation

Tsuru¹,

Gomes²,

Silva³

et al. 2021

RSD

View full text Add to dashboard Cite

Kombucha is a non-alcoholic fermented beverage traditionally produced from a sugared tea that presents a sour and refreshing taste This work aimed to develop, characterize and evaluate the sensory acceptance of Kombucha beverages made from oolong, a traditionally tea used for Kombucha production, or yerba mate tea, which is very popular and easily found herb in Brazil. The characterization was related total soluble solids (TSS), sugars, pH, titratable acidity (TA), organic acids (OA), alcohol content (AC), phenolics (PHE), flavonoids (FL), antioxidant activity (AA), besides, the sensory acceptance by potential consumers. Total soluble solids decreased 8.3% in formulation with oolong and 7.0% in formulation with yerba mate tea. The pH ranged from 4.3 and 4.5 to 2.8 and 3.1 after 14 days, respectively. Titratable acidity reached 8.97 g.L-1 in oolong tea and 6.75 g.L-1 in yerba mate tea. Acetic acid was the highest organic acid identified and quantified at the end of fermentation time. Flavonoids decreased during fermentation in both samples, while reducing capacity did not differ throughout fermentation time. Regarding the antioxidant capacity, in the formulations with oolong and yerba mate, it presented higher inhibitory capacity of the ABTS radical of 90.22 and 68.75%, while the DPPH radical inibitory capacity was 89.74% in oolong and 86.72% in yerba mate. Kombucha formulated with yerba mate tea resulted in a sour and refreshing beverage, with higher global acceptance compared to oolong tea, both drinks exhibiting antioxidant potential in vitro.

show abstract

Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation

Cited by 120 publications

References 90 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)

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Physicochemical, antioxidant and sensory properties of Kombucha beverages obtained from oolong or yerba mate tea fermentation

Contact Info

Product

Resources

About