Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation

Sievers, Martin; Lanini, Cristina; Weber, Adrien; Schuler-Schmid, Ursula; Teuber, Michael

doi:10.1016/s0723-2020(11)80420-0

Cited by 131 publications

(99 citation statements)

References 5 publications

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“…The yeasts ferment glucose and fructose to ethanol, which is then oxidized by acetic acid bacteria to acetic acid. This is the main metabolic path of kombucha fermentation, and acetic acid, ethanol and gluconic acid are the main SCOBY products (1,6). Other components present in kombucha beverage are sugars, ethyl gluconate, oxalic, saccharic, lactic, keto-gluconic and amino acids, water-soluble vitamins, tea components (catehins, theafl avins, fl avonols, etc.)…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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Section: Introductionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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“…At the beginning of the kombucha fermentation stage, acetic acid bacteria can not use sucrose directly or do so at a very low rate. The yeast, however, will degrade sucrose into glucose and fructose, then ferment further to produce ethanol (Sievers et al, 1996). Acetic acid bacteria in the glucose and fructose abundant culture medium start to grow and reproduce.…”

mentioning

confidence: 99%

Research on the eﬀect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value

Gramza‐Michałowska

Kulczyński

Xin-di

et al. 2016

Acta Sci Pol Technol Aliment

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Background. Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be benefi cial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. Material and methods. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. Results. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not diff er within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Conclusions. Research indicates that the fermentation process of tea brews with kombucha microbiota does not aff ect signifi cantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

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“…La amplia investigación sobre el té negro/verde y sus efectos en la salud es una buena referencia para comprender los mecanismos complejos que intervienen en la actividad fisiológica del té y la Kombucha (Dufresne & Farnworth, 2000). Las células de levadura hidrolizan la sacarosa en glucosa y fructosa produciendo etanol como metabolito (Figura 1) (Reiss, 1994;Sievers, Lanini, Weber, Schuler-Schmid, & Teuber, 1995). Mientras que las bacterias del ácido acético convierten la glucosa en ácido glucónico y la fructosa en ácido acético, existen otros metabolitos producidos tales como el ácido láctico, ácido glucurónico y glicerol.…”

Section: El Encino Como Infusión De Hierbas Para La Producción De Té unclassified

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Vázquez-Cabral¹,

Moreno‐Jiménez²,

Rocha‐Guzmán³

et al. 2015

Rev Cha Se Cie For y del Amb

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O aks (Quercus spp.) are some of the world's most important and abundant trees in nearly all temperate forests of the northern hemisphere. There are two diversity centers for this genus: one is in Southeast Asia, and the other is in Mexico. Studies on the use of oak have mainly highlighted its timber applications. However, its non-timber value is still unappreciated. Ethnobotanical tradition shows infusions from Quercus leaves, alone or in combination with other plants, which have anticarcinogenic effects in gastric cancer patients. Sensorial studies on oak herbal infusions have shown that a higher phenolic content decreases their acceptability. Therefore, a significant alternative for encouraging use of herbal teas is fermentation with the Kombucha culture (black tea fungus). Kombucha drink is reported as a potential health promoter. It is a slightly acidic beverage from fermentation of sweetened black tea with Kombucha consortium, which consists mainly of acetic acid bacteria and yeasts. The phenolic composition and content gradually changes over fermentation time, producing a beverage rich in antioxidants. Metabolic conversion of polyphenols may be due to glucuronidation of original flavonoid compounds. This process enhances the bioavailability of phytochemicals, which include a wide range of bioactive ellagitannins and flavonoids, in oaks. ResumenL os encinos (Quercus spp.) son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha) es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.

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Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation

Cited by 131 publications

References 5 publications

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Research on the eﬀect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

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Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation

Cited by 131 publications

References 5 publications

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Research on the e&#64256;ect of culture time on the kombucha tea beverage&#8217;s antiradical capacity and sensory value

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

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Research on the eﬀect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value