Kombucha microbial starter with enhanced production of antioxidant compounds and invertase

Jafari, Reyhaneh; Naghavi, Nafiseh Sadat; Khosravi‐Darani, Kianoush; Doudi, Monir; Shahanipour, Kahin

doi:10.1016/j.bcab.2020.101789

Cited by 28 publications

(18 citation statements)

References 38 publications

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“…(2017), there is a release of high bioactive compound contents into the medium after fermentation. Increase is due to enzymes released by bacteria and yeasts during kombucha fermentation or decomposition of complex polyphenols into small molecules (Jafari et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture

Lopes

Santos

Prentice

2020

J. Food Process. Preserv.

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This study aimed to characterize yerba‐maté kombucha by showing its oxidative stress inhibitory property with Saccharomyces cerevisiae yeast as the model and to determine its antibacterial activity against Staphylococcus aureus and Escherichia coli. Different yerba‐maté concentrations and fermentation temperatures were analyzed by an experimental design. Sucrose was used as the carbon source and green tea kombucha was used as the control. Yerba‐maté beverage, which was fermented for 12 days had pH levels between 1.8 and 2.3; acidity from 4.8% to 6.0% acetic acid; total reducing sugars between 15.9 and 23.1 g/L; and total phenolic compounds (TPC) between 444.2 and 844.8 mg/L eq. gallic acid. Antioxidant activity, measured by the ABTS+ method, was from 16.1% to 31.3% higher than unfermented extracts. Yerba‐maté kombucha exhibited antibacterial activity and was also effective to prevent the oxidative stress in S. cerevisiae. Practical applications Yerba‐maté kombucha contains bioactive compounds that have potential applications in the food industry. Polyphenols are the main compounds found in yerba‐maté kombucha, whose properties, such as antioxidant activity demonstrated in in vitro and in vivo tests, are potentially beneficial to health. Organic acids produced during fermentation to inhibit bacterial growth increase shelf life of the beverage and may be used to preserve other food. Thus, due to its significant potential, this study aimed to evaluate different yerba‐maté concentrations and fermentation temperatures to obtain kombucha with high bioactive properties.

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Section: Resultsmentioning

confidence: 99%

Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture

Lopes

Santos

Prentice

2020

J. Food Process. Preserv.

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“…In the study of Jafari et al (2020), black tea was fermented for 14 days in room temperature (Komagataeibacter spp., Lactobacillus spp., Saccharomyces cerevisiae, Hanseniaspora uvarum, Dekkera spp.). Authors found that increasing activity of invertase during fermentation, results in the increased content of phenolic compounds and thus stronger antioxidant activities [96]. According to Cardoso et al (2020) Kombucha obtained (25 • C for 10 days, no specific information on SCOBY composition) from black tea shows stronger antioxidant activity prior to Kombucha from green tea [97].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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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.

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“…Evaluation of pH of kombucha before drying (A) and after drying (B) on different days of fermentation was described in details elsewhere (Jafari et al, 2020).…”

Section: Ph Monitoringmentioning

confidence: 99%

Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery

et al. 2022

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Kombucha can be produced by coculture of a consortium of bacteria and fungi in a sweetened black tea. Determining the type of microbial population as well as their survival is important because they lead to beneficial and sensory properties of the product. In this study, microorganisms were isolated from kombucha and identified using culture and molecular methods and vacuum dried. Also total phenol content, and antioxidant properties of beverage were characterized. Microorganism viability and sensory evaluation was conducted by flow cytometery and a 5-point hedonic test before and after drying. 8-isolated species were recorded in NCBI. Lactobacillus and Kumagataeibacter and Weissella spp. were the bacterial species, while Starmella bacillaris and Hanseniaspora uvarum were the 2-yeast species identified in kombucha beverage. Microbial count increased from 3.59% on the start day to 96.6% on day 14. The results of sensory evaluation show that, in general, the produced kombucha drink was accepted by the evaluators. The highest score for overall acceptance on day 14 was equal to 4.6. Starmella bacillaris and Hanseniaspora uvarum were first isolated from kombucha with enhanced antioxidant properties. These strains, together with yeast are recommended for use in beverage fermentation processes to production of bioactive compounds.

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Kombucha microbial starter with enhanced production of antioxidant compounds and invertase

Cited by 28 publications

References 38 publications

Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture

Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté ( Ilex paraguariensis ) with symbiotic kombucha culture

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery

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