Fermentation and characterisation of potential kombucha cultures on papaya-based substrates

Sharifudin, Shaiful Adzni; Ho, Wan Yong; Yeap, Swee Keong; Abdullah, R.; Koh, Soo Peng

doi:10.1016/j.lwt.2021.112060

Cited by 22 publications

(13 citation statements)

References 53 publications

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“…Although kombucha could be prepared from different types of teas (e.g., black and green teas) and some non- Camellia sinensis plants, it is commonly produced by the fermentation of a sugared black tea or green tea infusion without tea residue [ 9 , 10 , 11 ]. According to our previous studies as well as the experiences of people brewing tea leaves, it is very difficult to extract most of the bioactive compounds in tea leaves by a single boiling water extraction [ 4 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

et al. 2022

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Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.

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Section: Introductionmentioning

confidence: 99%

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

et al. 2022

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“…The other possible reason for the higher crude protein content of Tej is due to microbial cell proliferation [ 43 ]. Fermentation may result in increasing total nitrogen content and free amino acids, and microbial metabolites or it can be due to proteolytic enzymes produced by the fermentative organisms [ 51 ].…”

Section: Discussionmentioning

confidence: 99%

Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia

Berhanu

Desalegn

Birri

et al. 2023

Heliyon

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“…Kombucha beverages have been claimed to have anti-carcinogenic, antidiabetic, anti-microbial, and anti-oxidative properties, which are linked to acids obtained in tea and metabolites produced by bacteria and yeast fermentation, such as acetic acid and glucuronic acid, as well as the presence of gut microbiota (probiotics) in Kombucha cultures. Fermentation of this beverage has been used to turn items into valueadded products for the development of new functional foods via microbial fermentation [16].…”

Section: Figure 1 Main Component In Kombuchamentioning

confidence: 99%

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Zailani

Adnan²

2022

Jurnal Teknologi

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Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as Camellia sinensis leaves. The previous study analyses the microbial composition that can be obtained in Kombucha production. Study shows that yeast species and acetic acid bacteria (AAB) species are the microorganisms that involve in the fermentation process of Kombucha. Some studies emphasize the chemical composition that was obtained from the production of Kombucha drinks such as organic acids, sugars, ethanol, and polyphenols. However, further review and elucidation regarding the substrates used and metabolic activity in Kombucha fermentation is necessary. Thus, the objective of this study is to review the metabolic pathway and substrates involve in Symbiotic Culture of Bacteria and Yeast (SCOBY) fermentation. This review also collected information related to the symbiosis of fermentation by yeast and AAB pathway in Kombucha fermentation. Several pharmaceutical effects of Kombucha were also discussed to prove the health benefits of Kombucha. To produce good quality and high yield of Kombucha that can provide various health benefits to consumers, it is crucial to understand the connection between the metabolic activity with Symbiotic Culture of Bacteria and Yeast (SCOBY) during the fermentation process of Kombucha. By conducting this review work, it could provide an insightful overview and better understanding of metabolic pathways and substrates involved in SCOBY and Kombucha fermentation.

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Fermentation and characterisation of potential kombucha cultures on papaya-based substrates

Cited by 22 publications

References 53 publications

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

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