Fermented Beverages and Their Health Benefits

Makwana, Mitali; Hati, Subrota

doi:10.1016/b978-0-12-815271-3.00001-4

Cited by 9 publications

(11 citation statements)

References 35 publications

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“…Recently, fermentation has been used to extract or produce active compounds from plant materials used in the food or beverage industry. Mixed cultures of various microorganisms such as yeast, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and koji fungi (Aspergillus oryzae) have been employed in traditional fermentation industries (Makwana & Hati, 2019).…”

Section: Introductionmentioning

confidence: 99%

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Lee

Soo

et al. 2022

Food Sci. Technol

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Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter. The major phylum-level strains of commercial kom-1 and kom-2 showed differences in proteobacteria of 35.60% and 78.1%, and Firmicutes of 64.06% and 15.57%, respectively. During fermentation with pellicle (Kom-P) and broth (Kom-F), the level of reducing sugar during fermentation tended to decrease rapidly. The production of acetic acid and D-saccharic acid-1,4-lactone (DSL) in Kom-P and -F tended to increase with increasing fermentation time. In Kom-P, lactic acid and glucuronic acid production increased until 7 days of fermentation and then decreased, whereas in Kom-F, it continued to increase with fermentation time. ABTS radical scavenging activity tended to decrease with increasing fermentation time. However, DPPH radical scavenging activity increased within 7 days of fermentation and then decreased slightly (Kom-P) or remained constant (Kom-F). It has been found that the use of culture broth rather than the use of pellicle as a starter is advantageous to increase the active compound content and DPPH radical scavenging ability.

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Section: Introductionmentioning

confidence: 99%

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Lee

Soo

et al. 2022

Food Sci. Technol

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“…Fermented food and beverages were among the processed food to be consumed by humans in general (Makwana and Hati, 2019). Fermented food make up for a significant diet in developing countries like India.…”

Section: Traditional Aspect and Microbial Diversity In Indian Ferment...mentioning

confidence: 99%

An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition

Sarma

Gupta

2022

Nutr Health

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Background: India is a land of diverse food culture and habits and has a plethora of ethnic fermented foods to boast of. Ranging from the north east to the western part of the country and from northern Indian states to the southern tip of the country, fermented ethnic foods have become part of everyday meals and have been able to bridge nutritional gaps and improve general immunity of the people. Most ethnic fermented foods have a rich content of protein, vitamins, fibres and minerals. Aim: Our review attempts to bring forth and summarise the most popular, immune boosting fermented foods of various regions in India, the role microbes’ play in their making and how they have impacted the nutritional aspects and immunity of people in various regions of the country. It also highlights the lack of clinical findings in proving the effectiveness of most fermented foods. Methods: Pubmed central and Google scholar were extensively searched from inception to July 2021 for study concepts and topic related keywords. Results: Ethnic fermented food of various Indian regions has shown a definitive role in improving health and immunity. Conclusion: The diverse ethnic fermented foods maybe be meat based, cereal based, pulses based and even vegetable based. Their health benefits and immune boosting abilities are still to be explored to its maximum potential. Often the role of microbes in these fermented foods have also been underplayed and left unexplored.

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“…These substances function to enhance the antioxidant activity of fermented beverages; for example, lactic and acetic acids have strong antioxidant activity, 32 and galacto-oligosaccharide has antioxidant activity. 1 The combination of organic acids and galacto-oligosaccharide will increase the antioxidant activity of seaweed fermented beverages.…”

Section: Fermentationmentioning

confidence: 99%

“…Fermented beverages promote health and prevent certain diseases. 1 They have anti-cancer 2 and anti-inflammatory 3 properties, and aid digestion. 4 Seaweed is a suitable raw material to produce fermented beverages, such as that produced from Gracilaria fisheri fermented by Lactobacillus plantarum DW3.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Fermented Beverage From Macroalgae

Trung

Huynh

Thinh

et al. 2021

Natural Product Communications

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We have tested the hypothesis that a fermented beverage from the macroalgae Hydropuntia eucheumatoides exhibits antioxidant and enzymatic activity. The macroalga was hydrolyzed (maximum hydrolysis yield: 78%) with a mixture of the enzymes viscozyme and lactozyme. Then, the hydrolyzate was fermented with Lactobacillus casei and Saccharomyces boulardii. This beverage contained oligosaccharide prebiotics. The lactic acid, acetic acid, ethanol, methanol, cell count, pH, and heavy metal content of the beverage were determined. All tested heavy metals were either not detected (eg, As) or within the US Food and Drug Administration limits (eg, Fe).

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Fermented Beverages and Their Health Benefits

Cited by 9 publications

References 35 publications

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition

Probiotic Fermented Beverage From Macroalgae

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