Kombucha and Health

Özdemir, Nilgün; Çon, Ahmet Hilmi

doi:10.17265/2328-7136/2017.05.005

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…Chakravorty et al ( 6 ) demonstrated that black tea fermentation resulted in a 54 % increase in total phenolic compound concentration after 21 days. On the other hand, Özdemir and Çon ( 30 ) observed an increase of about 20 % in phenolic compounds in green tea kombucha and 10 % in black tea kombucha. Gaggìa et al ( 31 ) obtained a maximum increase of approx.…”

Section: Resultsmentioning

confidence: 96%

Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds

Folmann Lima,

Maciel,

de Andrade Arruda Fernandes

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. The field of research on bacterial cellulose production has been growing rapidly in recent years, with the potential for its use in various applications, such as in the medical and food industries. Previous studies have focused on optimizing the production process through various methods, such as using different carbon sources and manipulating environmental conditions. However, further research is still needed to optimise the production process and understand the underlying mechanisms of bacterial cellulose synthesis. Experimental approach. We have used Plackett-Burman and Box-Behnken experimental designs to analyse various factors impact on bacterial cellulose production. The optimized medium was analysed for fermentation kinetics, and the cellulose produced was characterised. This approach was used because it allows for the identification of significant factors impacting bacterial cellulose growth, the optimisation of the culture medium, and the characterisation of the produced cellulose. Results and conclusions. The results indicated that higher sucrose concentrations, higher kombucha levels, and lower symbiotic culture of bacteria and yeast size were the most significant factors for improving bacterial cellulose production, while the others had no relevant impact. The optimized medium showed an increase in the concentration of total phenolic compounds and total flavonoids, as well as relevant levels of antioxidant activity. The pure bacterial cellulose produced showed high water absorption capacity, in addition to high crystallinity and thermal stability. Novelty and scientific contribution. The study makes a significant scientific contribution by optimizing the culture medium to produce bacterial cellulose in a more productive and efficient way. The optimized medium can be used for producing a kombucha-type drink containing a high content of bioactive compounds and the production of bacterial cellulose with high crystallinity and thermal stability. Additionally, the study highlights the potential of bacterial cellulose as a highly water-absorbing material with applications in areas such as packaging and biomedical engineering.

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Section: Resultsmentioning

confidence: 96%

Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds

Folmann Lima,

Maciel,

de Andrade Arruda Fernandes

et al. 2023

Food Technol. Biotechnol. (Online)

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“…A layer of microbiota may differ and depend on its origin and sometimes includes lactic acid bacteria. The content and activity of starter culture in Kombucha tea and metabolites affect the final product's functionality in all fermented products 7 . The fermentation process is preceded by the microbial activity of yeast and bacteria.…”

Section: Introductionmentioning

confidence: 99%

Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review

Gupta,

Malhotra,

Choudhary

2024

JNR

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Kombucha is a traditional carbonated tea obtained by fermentation with Symbiotic Culture of Bacteria and Yeast(SCOBY). The SCOBY consumes sugar in tea and produces enzymes and organic acids. The process typically takes one or two weeks and changes tea into a fizzy, slightly sour fermented (generally non-alcoholic) beverage. Kombucha contains chemical and biologically active compounds such as polyphenols, antioxidants, and a source of probiotics (Lactobacillus) that show health-promoting properties. Kombucha has potential health benefits, but not all have been proven in studies with humans. It is being commercialized in India and can be prepared at home easily with precautions. It can be prepared by fermenting sweetened green or black tea using a Symbiotic Culture of Bacteria and Yeast (SCOBY). As the fermentation proceeds, the yeast in the SCOBY breaks down the sugar present in the tea and releases friendly probiotic bacteria. In this paper, we highlighted various factors affecting fermentation, where the pH shows a significant impact on the tea quality. Herein, we have also discussed the health benefits and toxicity of Kombucha tea along with the recent literature.

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