Kombucha: Production and Microbiological Research

Wang, Boying; Rutherfurd-Markwick, Kay; Zhang, Xuexian; Mutukumira, Anthony N.

doi:10.3390/foods11213456

Cited by 27 publications

(28 citation statements)

References 102 publications

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“…A recent study by Lee et al 65 demonstrated that the main AAB found in several commercial kombucha SCOBY samples were Gluconobacter (95.25%) and Komagataeibacter (76.69%). The predominant LAB detected in kombucha primarily belonged to the Lactobacillus group, which enhances the biological function as probiotic kombucha beverages 66 , 67 . However, LAB were not detected in the present study.…”

Section: Resultsmentioning

confidence: 99%

“…Another possibility is that the plant cell walls, such as those of the tea, contained high levels of insoluble bound phenols, which were difficult to release into the kombucha products. The beneficial metabolites produced by the microbial community during kombucha fermentation, such as acids, alcohols, and esters, can affect the solubility of the phenolic compounds, leading to the liberation of insoluble bound phenols 67 . As per the reduction in TPC seen in the kombucha products, the microbial community in the kombucha SCOBY can also release hydrolytic enzymes to degrade the polyphenols into other metabolites and use them as nutrient sources for metabolic activities, leading to a reduction in the TPC 6 , 84 , 85 .…”

Section: Resultsmentioning

confidence: 99%

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Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

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Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Phung

Kitwetcharoen

Chamnipa

et al. 2023

Sci Rep

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show abstract

“…The acetic acid bacteria (AAB) convert the two simple sugars to synthesize various organic acids and bacterial cellulose in the form of pellicle. Additionally, fructose could be metabolized by yeast into ethanol and carbon dioxide, the former being oxidized by Acetobacter into acetic acid, which are responsible for the acidity and functional activity such as microbial activity of kombucha [21,27]. Kombucha is known to produce various organic acids such as acetic, gluconic, glucuronic, malic, citric, tartaric, succinic, malonic, etc through fermentation.…”

Section: Resultsmentioning

confidence: 99%

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Elfirta,

Ferdian,

Setyawan

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Kombucha, a fermented tea beverage prepared with a symbiotic culture of bacteria and yeast (SCOBY) and sucrose as a carbon source, has gained popularity for its potential health benefits. This study aimed to explore the effects of fermentation on the titrable acidity, pH, and reducing sugar content of Ganoderma kombucha with honey. In this study, we used Ganoderma lucidum as a substrate since it is a widely used natural medicinal and promotes health benefits. The sucrose commonly used in kombucha production was replaced with honey to enhance the functional qualities of the final product. Honey derived from Apis cerana and Heterotrigona itama is used in this study, with a ratio of Sugar and honey as follows: 100% honey, 50%:50% honey and sugar, and 100% sugar. The highest titrable acidity was found in kombucha with A. cerana honey (50%:50% honey and sugar) after fermentation i.e. 12.98±0.09%. Both of A .cerana (Sugar and honey 50:50 %) and H.itama (100 %) have the lowest pH after fermentation, i.e. 3.01±0.02 and 3.01±0.01 respectively. The reducing sugar was decreased after the fermentation process. The findings revealed an increase in titrable acidity during the fermentation process, accompanied by decreased pH and reducing sugar values.

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“…Around 414 AD, Dr Kombu brought it from Korea to Japan, where it was appreciated for its properties in relieving digestive ailments. In the 20th century, it was brought to Eastern Europe from Russia, where it was known as “tea acid” [ 4 , 5 ]. The name kombucha is derived from Dr Kombu, and the cha part refers to tea in Japanese.…”

Section: Introductionmentioning

confidence: 99%

Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study

Jakubczyk,

Nowak,

Muzykiewicz-Szymańska

et al. 2024

Molecules

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Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on skin permeation and the accumulation of active ingredients showing such effects. Skin aging is largely dependent on oxidative stress, therefore in our study we assessed the ex vivo permeation of two types of kombucha (green and black tea) through porcine skin. The antioxidant activity (DPPH, ABTS, FRAP methods) and total polyphenol content of these extracts were determined before and after permeation testing. Moreover, the content of selected phenolic acids as well as caffeine was assessed. Skin permeation was determined using a Franz diffusion cell. The antioxidant activity of both Kombuchas was found to be high. In addition, gallic acid, chlorogenic acid, protocatechuic acid, coumaric acid, m-hydroxybenzoic acid, and caffeine were identified. A 24-h ex vivo study showed the permeation of some phenolic acids and caffeine and their accumulation in the skin. Our results confirm the importance of studying the skin permeation of what are still little known ingredients in cosmetic preparations. Evaluation of the accumulation of these ingredients can guarantee the efficacy of such preparations.

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Kombucha: Production and Microbiological Research

Cited by 27 publications

References 102 publications

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Changes in titrable acidity, pH, and reducing sugars of ganoderma kombucha with honey after the fermentation process

Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study

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