Kombucha: Review

Coelho, Raquel Macedo Dantas; Almeida, Aryelle; Amaral, Rafael Queiroz Gurgel do; Mota, Robson Nascimento da; Sousa, Paulo Henrique Machado de

doi:10.1016/j.ijgfs.2020.100272

Cited by 106 publications

(97 citation statements)

References 59 publications

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“…Kombucha is known as anacidic and sweet refreshing beverage obtained from fermented sugared tea (Cardoso et al, 2020) or other substrates such as grape juice (Ayed et al, 2017), soursop (Tan et al, 2020), yarrow (Vitas et al, 2018), coffee (Bueno et al, 2021), and milk (Kruk et al, 2021). This fermentation is carried out by a characteristic consortium of yeasts, acetic acid bacteria, and often, but not always, lactic acid bacteria (Figure 1) (Coelho et al, 2020). The popularity of kombucha has spread widely due to its high nutritive and healthy values (Jayabalan et al, 2014;Leal et al, 2018).…”

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

“…Although some studies have summarized the biological activities of kombucha (Coelho et al, 2020;Jayabalan et al, 2014;Leal et al, 2018), knowledge of its antimicrobial activity against foodborne pathogens and potential antimicrobial mechanism is still limited. In the context of above discussion, this review aimed to provide an overview of the current knowledge related to chemical and microbiological compositions of kombucha obtained by Antimicrobial potential of kombucha against foodborne pathogens fermentation of kombucha (Coelho et al, 2020). As shown in Table 1, the chemical analysis of kombucha has confirmed the presence of various compounds, such as organic acids (tartaric acid, malic acid, citric acid, acetic acid, quinic acid, oxalic acid, citric acid, succinic acid, D-glucuronic acid, and ascorbic acid), sugars (sucrose, glucose, and fructose), minerals (manganese, zinc, copper, cobalt, nickel, and lead), water-soluble vitamins (C, B 1 , B 2 , B 6 , and B 12 ), and ethanol (Ivanišová et al, 2020;Kaewkod et al, 2019).…”

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

“…This acetic acid conversion could be stopped when the desired taste of the beverage is achieved. The acidic conditions in kombucha protect the system from the invasion of pathogenic microorganisms (Coelho et al, 2020). The acetic acid bacteria contained in kombucha is mostly represented by Komagataeibacter, Acetobacter, Gluconacetobacter, and Gluconobacter (Arıkan et al, 2020;Tran et al, 2020).…”

Section: Acidsmentioning

confidence: 99%

“…Genera of Komagataeibacter and Gluconacetobacter can also synthesize cellulose chains to form a surface biofilm by oxidation reactions with glucose dehydrogenase. This biofilm protects microorganisms from extreme environmental challenges such as ultraviolet (UV) radiation (Coelho et al, 2020). In addition, lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, and Oenococcus) have been reported to be frequently isolated and identified in kombucha from different areas (Marsh et al, 2014).…”

Section: Acidsmentioning

confidence: 99%

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Antimicrobial potential of kombucha against foodborne pathogens

Hou

Luo

Ni³

et al. 2021

qas

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The survival of foodborne pathogens under stressful food processing conditions and in host’s gastrointestinal tract has been widely reported to cause the outbreak of human diseases. Generally, antibiotics have been used to elimi-nate the microbial flora of foodborne pathogens. However, the overuse of antibiotics has contributed to the emergence and spread of multi-drug-resistant foodborne pathogens. Kombucha is a beverage prepared by fermenting sugared tea or other substrates with a symbiotic culture of yeasts and bacteria, and has been proved to fight food-borne pathogens and affect gastrointestinal microbial flora to prevent foodborne illnesses. In this context, this review primarily focused on microbiological and chemical compositions of kombucha obtained by fermenting different substrates. It further discussed the antimicrobial activity of kombucha, as well as potential antimicrobial agents found in kombucha, and the limitations of kombucha in the food industry. In addition, the need for developing antimicrobial agents from kombucha has been discussed for potential applications. The information provided in this review indicates that kombucha could serve as an alternative approach to control pathogens in place of using antibiotics.

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Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Microbiological Composition Of Kombuchamentioning

confidence: 99%

Section: Acidsmentioning

confidence: 99%

Section: Acidsmentioning

confidence: 99%

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Antimicrobial potential of kombucha against foodborne pathogens

Hou

Luo

Ni³

et al. 2021

qas

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Physical Modifications of Kombucha‐Derived Bacterial Nanocellulose: Toward a Functional Bionanocomposite Platform

Imanbekova,

Abbasi,

et al. 2024

Macro Materials & Eng

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Sustainable functionalization of bacterial cellulose for cost‐effective bionanocomposites with desired properties has received growing attention in recent years. This article presents the results of work aimed at obtaining bionanocomposite materials based on bacterial cellulose, a natural and eco‐friendly material. Bacterial cellulose obtained from the Kombucha symbiotic culture of bacteria and yeast (SCOBY) fermentation process is functionalized by embedding with diatom frustules, silver nanoparticles (AgNPs), and poly(3,4‐ethylenedioxythiophene):polystyrene sulfonate (PEDOT:PSS). The effects of functionalization on mechanical, optical, plasmonic, electrical, chemiluminescent, and antimicrobial properties are evaluated. Morphological characteristics of the nanocomposites are studied using electron microscopy. Addition of diatom frustules introduced into the SCOBY culture media results in bionanocomposite materials with enhanced tensile strength and increased ultraviolet (UV) blockage properties. In situ functionalization of bacterial cellulose with AgNPs tunes plasmonic and chemiluminescent properties, revealing the biosensing potential of the material. Modified bacterial cellulose shows antimicrobial activity in experiments with gram‐positive and gram‐negative bacteria. Dual functionalization of bacterial cellulose with PEDOT:PSS and AgNPs results in improved electrical conductivity of the bionanocomposite. Overall, bottom‐up physical functionalization approaches and the resulting bionanocomposite materials will open up new opportunities for the low‐cost production of green materials and contribute to the development of a sustainable economy.

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Influence of Fermentation and Germination on Food Bioactives

Ansari

Pourjafar

2022

Food Bioactive Ingredients

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Kombucha: Review

Cited by 106 publications

References 59 publications

Antimicrobial potential of kombucha against foodborne pathogens

Antimicrobial potential of kombucha against foodborne pathogens

Physical Modifications of Kombucha‐Derived Bacterial Nanocellulose: Toward a Functional Bionanocomposite Platform

Influence of Fermentation and Germination on Food Bioactives

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