Kombucha Tea Fermentation: A Review

Laureys, David; Britton, Scott J.; Clippeleer, Jessika De

doi:10.1080/03610470.2020.1734150

Cited by 67 publications

(71 citation statements)

References 92 publications

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“…Oenococcus oeni, which is rarely observed and is resistant to acid in kombucha (Figure 1), is known to be the most well-known LAB species in wine and apple cider (Breniaux et al, 2018). Although rarely detected in other environments, it has recently been reported in kombucha (Coton et al, 2017). Sporolactobacillus shorea was found in some fermenting materials such as the tree bark in Thailand with spore-forming LAB, but it was first found in kombucha.…”

Section: Resultsmentioning

confidence: 99%

“…Kombucha is a healthy carbonated beverage made by fermenting sugar with SCOBY (symbiotic culture of bacteria and yeast) in extracts such as green/black tea (Amarasekara et al, 2020). SCOBY is a culture product of bacteria and yeast used in the manufacturing of various foods and beverages such as kombucha, vinegar, sourdough, and kefir (Gallegos et al, 2016;Laureys et al, 2020). Kombucha is a beverage produced by Saccharomyces and Brettanomyces, which are yeasts that use sugar to produce alcohol, and Acetobacter that use alcohol to produce various organic acids including acetic acid and gluconic acid.…”

Section: Introductionmentioning

confidence: 99%

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Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Lee

Soo

et al. 2022

Food Sci. Technol

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Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, and changes in components during kombucha fermentation were analyzed using commercial kombucha pellicle and culture broth as starter. The major phylum-level strains of commercial kom-1 and kom-2 showed differences in proteobacteria of 35.60% and 78.1%, and Firmicutes of 64.06% and 15.57%, respectively. During fermentation with pellicle (Kom-P) and broth (Kom-F), the level of reducing sugar during fermentation tended to decrease rapidly. The production of acetic acid and D-saccharic acid-1,4-lactone (DSL) in Kom-P and -F tended to increase with increasing fermentation time. In Kom-P, lactic acid and glucuronic acid production increased until 7 days of fermentation and then decreased, whereas in Kom-F, it continued to increase with fermentation time. ABTS radical scavenging activity tended to decrease with increasing fermentation time. However, DPPH radical scavenging activity increased within 7 days of fermentation and then decreased slightly (Kom-P) or remained constant (Kom-F). It has been found that the use of culture broth rather than the use of pellicle as a starter is advantageous to increase the active compound content and DPPH radical scavenging ability.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Lee

Soo

et al. 2022

Food Sci. Technol

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“…Kombucha, genellikle sakaroz ile tatlandırılmış siyah, yeşil veya Oolong çayının, birkaç kez yeniden kullanılabilen maya ve bakterilerin bir biyofilm içerisindeki simbiyotik ilişkisi ile statik ve aerobik fermantasyonu yoluyla üretilen geleneksel fermente bir içecek olarak bilinmektedir. Kombucha biyofilminde genel olarak asetik asit bakterileri ve mayalar baskın olmakla birlikte LAB'nin de bulunduğu bildirilmiştir [49,50,51]. Çeşitli araştırmacılar tarafından kombucha biyofilmi ile üzüm, enginar ve hint inciri gibi farklı substratların kullanıldığı kombucha benzeri içecek üretiminin yapıldığı çalışmalar bulunmaktadır [52,53,54].…”

Section: Doğal Fermantasyon Ile üRetilen İçeceklerunclassified

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Şengün

Yahşi

2021

Akademik Gıda

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Günümüzde bilimsel ve teknolojik alanlarda meydana gelen gelişmeler sayesinde tüketicilerin gıda tercihleri besleyici, sağlıklı ve hastalıkları önlemede etkili olan fonksiyonel gıdalara yönelmiştir. Fonksiyonel gıdaların büyük kısmını süt bazlı probiyotik ürünler oluşturmaktadır. Bununla birlikte, vejetaryen, süt proteinlerine alerjisi olan ve laktoz intoleransına sahip kişilerin laktoz içermeyen, besin değeri yüksek ve kolesterol oranı düşük ürünlere yönelik talepleri artmış ve bu nedenle probiyotik gelişimini destekleyen yeni gıda matrisleri güncel araştırma konusu haline gelmiştir. Bu kapsamda meyve ve sebzeler, inülin, galaktooligosakkarit ve fruktooligosakkarit gibi probiyotik gelişimini destekleyen prebiyotiklerin yanı sıra vitamin, mineral ve fenolik bileşikler gibi sağlığa faydalı bileşenler açısından zengin olmaları sebebiyle alternatif gıda matrisleri arasında yer almaktadırlar. Probiyotik taşıyıcıları olarak meyve ve sebzelerin kullanılması ile fonksiyonel özellikleri arttırılmış daha sağlıklı ürünler elde edilebilmektedir. Farklı tekniklerle üretilen meyve ve sebze bazlı probiyotik içeceklerin geliştirilmesi amacıyla hammadde olarak sıklıkla elma, portakal, ananas, havuç ve pancar, probiyotik kültür olarak ise genellikle Lactobacillus acidophilus, L. casei, L. plantarum, L. rhamnosus, Leuconostoc mesenteroides ve Bifidobacterium lactis kullanılmaktadır. Bununla birlikte, probiyotiklerin çeşitli hammaddelerde canlılığını sürdürebilmesi; kullanılan probiyotik suş ve doz, ortamın pH değeri, antimikrobiyel bileşiklerin varlığı, kullanılan katkı maddeleri, oksijen düzeyi ve uygulanan teknolojik işlemler gibi faktörlere bağlı olarak değişebilmektedir. Probiyotik canlılığının korunması amacıyla en sık kullanılan teknikler arasında mikroenkapsülasyon, immobilizasyon ve prebiyotik kullanımı yer almaktadır. Bu çalışmada, probiyotik meyve ve sebze bazlı içeceklerin geliştirildiği güncel çalışmalar derlenmiştir.

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“…One of the most important reservoirs in which it is possible to detect strains belonging to the Komagataeibacter genus is Kombucha tea, a fermented beverage traditionally produced in the Asia continent, probably originated from the northeast of China [6]. Kombucha tea is characterized by a microbial community in which different microbial groups, mainly yeasts and bacteria, live in a symbiotic lifestyle [7]. Among bacteria groups, acetic acid bacteria are the main functional organisms, although also lactic acid bacteria are found; moreover, among yeasts, strains of the genera Saccharomyces and Zygosaccharomyces are described [8].…”

Section: Introductionmentioning

confidence: 99%

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity Among Komagataeibacter Isolates

China¹,

Vero²,

Anguluri³

et al. 2021

Preprint

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Bacterial cellulose (BC) is receiving great attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of high cost and low productivity. In this light, the isolation of new BC producing bacteria and selection of high productive strains became a promising issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly by strains belonging to the genus Komagataeibacter. In this study Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability in producing BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30 used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods, which are the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using two different approaches revealed the suitability of the fingerprints techniques, showing a discrimination power, calculated as D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model from the two genotyping experiments was performed, allowing to discriminate among strains.

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Kombucha Tea Fermentation: A Review

Cited by 67 publications

References 92 publications

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity Among Komagataeibacter Isolates

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