Influence of different sugars on the metabolism of the tea fungus

Reiss, J.

doi:10.1007/bf01192606

Cited by 123 publications

(96 citation statements)

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“…La amplia investigación sobre el té negro/verde y sus efectos en la salud es una buena referencia para comprender los mecanismos complejos que intervienen en la actividad fisiológica del té y la Kombucha (Dufresne & Farnworth, 2000). Las células de levadura hidrolizan la sacarosa en glucosa y fructosa produciendo etanol como metabolito (Figura 1) (Reiss, 1994;Sievers, Lanini, Weber, Schuler-Schmid, & Teuber, 1995). Mientras que las bacterias del ácido acético convierten la glucosa en ácido glucónico y la fructosa en ácido acético, existen otros metabolitos producidos tales como el ácido láctico, ácido glucurónico y glicerol.…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té unclassified

“…crecimiento de bacterias contaminantes potenciales (Balentine, Wiseman, & Bouwens, 1997;Liu, Hsu, Lee, & Liao, 1996). Las principales bacterias que se encuentran en el hongo del té son: Acetobacter xylinum Brown (Balentine et al, 1997), Bacterium gluconicum Hermann (Reiss, 1994), Acetobacter aceti Pasteur y Acetobacter pasteurianus Kozulis & Parsons (Liu et al, 1996) (Balentine et al, 1997;Liu et al, 1996;Mayser, Fromme, Leitzmann, & Gruender, 1995). En consecuencia, la bebida de Kombucha ha mostrado actividad antimicrobiana al igual que las bebidas fermentadas producidas a partir de otras infusiones de hierbas como Thymus vulgaris L., Lippia citriodora Palau, Rosmarinus officinalis L., Foeniculum vulgare Mill.…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té unclassified

“…The extensive research on black/ green tea and their effects on health is a good reference to understand the complex mechanisms involved in the physiological activity of tea and Kombucha (Dufresne & Farnworth, 2000). Yeast cells hydrolyze sucrose to glucose and fructose, producing ethanol as a metabolite (Figure 1) (Reiss, 1994;Sievers, Lanini, Weber, SchulerSchmid, & Teuber, 1995). Whereas acetic acid bacteria convert glucose to gluconic acid and fructose to acetic acid, there are other metabolites produced such as lactic acid, glucuronic acid and glycerol.…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té mentioning

confidence: 99%

“…The main bacteria found in tea fungus are: Acetobacter xylinum Brown (Balentine et al, 1997), Bacterium gluconicum Hermann (Reiss, 1994), Acetobacter aceti Pasteur and Acetobacter pasteurianus Kozulis & Parsons (Liu et al, 1996). (Balentine et al, 1997;Liu et al, 1996;Mayser, Fromme, Leitzmann, & Gruender, 1995).…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té mentioning

confidence: 99%

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Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Vázquez-Cabral¹,

Moreno‐Jiménez²,

Rocha‐Guzmán³

et al. 2015

Rev Cha Se Cie For y del Amb

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O aks (Quercus spp.) are some of the world's most important and abundant trees in nearly all temperate forests of the northern hemisphere. There are two diversity centers for this genus: one is in Southeast Asia, and the other is in Mexico. Studies on the use of oak have mainly highlighted its timber applications. However, its non-timber value is still unappreciated. Ethnobotanical tradition shows infusions from Quercus leaves, alone or in combination with other plants, which have anticarcinogenic effects in gastric cancer patients. Sensorial studies on oak herbal infusions have shown that a higher phenolic content decreases their acceptability. Therefore, a significant alternative for encouraging use of herbal teas is fermentation with the Kombucha culture (black tea fungus). Kombucha drink is reported as a potential health promoter. It is a slightly acidic beverage from fermentation of sweetened black tea with Kombucha consortium, which consists mainly of acetic acid bacteria and yeasts. The phenolic composition and content gradually changes over fermentation time, producing a beverage rich in antioxidants. Metabolic conversion of polyphenols may be due to glucuronidation of original flavonoid compounds. This process enhances the bioavailability of phytochemicals, which include a wide range of bioactive ellagitannins and flavonoids, in oaks. ResumenL os encinos (Quercus spp.) son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha) es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.

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Section: El Encino Como Infusión De Hierbas Para La Producción De Té unclassified

Section: El Encino Como Infusión De Hierbas Para La Producción De Té mentioning

confidence: 99%

Section: El Encino Como Infusión De Hierbas Para La Producción De Té mentioning

confidence: 99%

See 2 more Smart Citations

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Vázquez-Cabral¹,

Moreno‐Jiménez²,

Rocha‐Guzmán³

et al. 2015

Rev Cha Se Cie For y del Amb

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“…콤부차는 당을 첨가한 홍차 추출물을 발효한 전통 건강식품의 하나(3)로, 장수, 항암, 변비, 당뇨 등에 효과가 있는 것으로 알려져 민간에서 많이 음용하고 있다 (4). Acetobacter를 위시한 다양한 세균과 효모 등의 공 생배양으로 식초산(acetate) 외에도 다양한 유기산 생성으 로 발포성의 사과주처럼 청량음료 맛이 나며 (3)(4)(5), 배양액 표면에 curd 상의 겔(gel)을 형성하는 것을 tea fungus라 지 칭하기도 한다. 최근, 콜라 등의 탄산음료의 수요가 큰 비중 을 차지하고 있지만, 식혜, 수정과 등의 전통음료에 기초한 제품들도 지속적인 소비자들의 호응으로(6) 음료 선택 시 갈증해소 뿐만 아니라 건강에 유익한 점도 중요시 되고 있다 (7,8).…”

Section: 서 론unclassified

Acidic Beverage Fermentation Using Citrus Juice and Antimicrobial Activity of the Fermented Beverage

정지숙¹,

김성호²,

김미림³

et al. 2008

Journal of the Korean Society of Food Science and Nutrition

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In this experiment, citrus juice was fermented by Gluconacetobacter hansenii TF-2, an isolate from tea fungus to develop a new type of acidic beverage. The juice broth is made by fermenting of 11～17% (v/v) juice and sweetened with sucrose (initial sucrose 10 o Brix). The fermentation by G. hansenii TF-2 was initiated by adding 5% (w/v) of seed gel (pellicle, tea fungus) which was previously cultured in the same medium (fresh juice broth) and the fermentation was carried out in a dark incubator at 28～30 o C for about 15 days. During the fermentation a pellicle grew on the surface of the fermenting fluid and acids were produced. Fermented fluid (beverage) was centrifuged at 7,000 rpm for 15 min for further analyses. The highest amount of the other metabolites including organic acids were observed in 5 to 10 days. Major acids were acetic acid (fermented citrus beverage, CB). After 15 days of fermentation, organic acid content such as acetic acid in fermented beverage was measured to be 183.5～186.6 ppm. Free sugars content in CB were 56.8%, 35.1%, 40.7% and 63.2% of unfermented sucrose, glucose, fructose and sorbitol, respectively. When the growth rate of inhibitory effect of the fermented beverage was measured by using several species of food-related bacteria, the beverage fermented with CB exhibited the strongest inhibition against gram-negative (E. coli and Sal. Typhimurium). Its inhibition rate was between 71.9～94.0% at CB. Fermented beverage has shown effectiveness for antimicrobial activity against some species of food-related bacteria.

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