Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

Nguyen, Nguyen K.; Nguyen, Phuong Bang; Nguyen, Huong Thi Thu; Le, Phu Hong

doi:10.1016/j.lwt.2015.07.018

Cited by 94 publications

(67 citation statements)

References 19 publications

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“…Detailed knowledge of the composition and properties of Kombucha tea is crucial for better understanding its kinetics. However, the composition and metabolite concentration are dependent on the inoculum source (Nguyen, Nguyen, Nguyen, & Le, ), the sugar and tea concentration (Fu, Yan, Cao, Xie, & Lin, ; Watawana and others ), the fermentation time (Chen & Liu, ), and the temperature used (Jayabalan et al., ; Lončar, Djurić, Malbaša, Kolarov, & Klašnja, ). Any change in the fermentation conditions might affect the final product.…”

Section: Kombucha Tea: a Complex Fermented Beveragementioning

confidence: 99%

Understanding Kombucha Tea Fermentation: A Review

Villarreal-Soto

Beaufort

Bouajila

et al. 2018

Journal of Food Science

382

278

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Abstract:Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative.

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Section: Kombucha Tea: a Complex Fermented Beveragementioning

confidence: 99%

Understanding Kombucha Tea Fermentation: A Review

Villarreal-Soto

Beaufort

Bouajila

et al. 2018

Journal of Food Science

382

278

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“…Some of those acids were proved to have in vitro antimicrobial activity and improve sleep (Greenwalt, Steinkraus, & Ledford, 2000;Sreeramulu, Zhu, & Knol, 2000). Kombucha is a high source of glucuronic acid, which has a detoxifying effect against drug, bilirubin, and chemicals, as well as pollutants and excess of steroid hormones (Nguyen, Nguyen, Nguyen, & Le, 2015). Knowing that glucuronic acid has specific benefits some of its specific properties are described below.…”

Section: Acetic Acidmentioning

confidence: 99%

A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

216

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Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolitos de la kombucha RESUMEN La kombucha es una bebida hecha de té endulzado y fermentado utilizando un cultivo simbiótico de bacterias y levaduras. El consumo del kombucha se ha asociado con algunos efectos benéficos para la salud, entre ellos la reducción de los niveles de colesterol y la presión arterial, la disminución de la propagación del cáncer y el mejoramiento de las funciones hepática, inmunológica y gastrointestinal. Estos efectos benéficos han sido atribuidos a la presencia de compuestos bioactivos en la kombucha, los cuales actúan sinérgicamente. Las bacterias contenidas en esta bebida pertenecen a los géneros Acetobacter y Gluconobacter; a su vez, las levaduras del género Saccharomyces contribuyen, junto con el ácido glucurónico, a la protección de la salud. La presente revisión discute varios hallazgos recientes en torno a los efectos benéficos del kombucha, y examina sus compuestos químicos y los metabolitos que se producen durante el proceso de fermentación. Finalmente, se revisan algunas contraindicaciones relativas al consumo de kombucha. ARTICLE HISTORY

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“…which are grown in sugared tea, statically at ambient temperatures for more than 2 weeks (Sun, Li, & Chen, 2015). The functional properties of kombucha tea such as its antioxidant and antimicrobial activities are attributed to its polyphenols (i.e., epicatechin, epicatechin‐3‐gallate, epigallocatechin, and epigallocatechin‐3‐gallate), gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics, and a combination of micronutrients produced during fermentation (Nguyen, Nguyen, Nguyen, & Le, 2015; Vijayaraghavan et al., 2000). Natural antioxidants are commonly found in the kombucha tea and may potentially provide extremely useful functions, such as antitumor properties, anticarcinogenic, and inhibitory mutagenic reactions—applications that are clinically valuable.…”

Section: Introductionmentioning

confidence: 99%

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Shahbazi

Gahruie

Golmakani

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effects of adding various medicinal plants to kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC 50 value, total phenolic content, total flavonoid content, minimum inhibitory concentration, pH, organic acids, and sensorial properties of kombucha that contained cinnamon, cardamom, or Shirazi thyme. Results showed that kombucha samples containing cinnamon exhibited higher antioxidant and antimicrobial activities, more organic acids, and better sensorial scores. In the second part, properties of kombucha containing 25%–100% concentrations of cinnamon were evaluated. The result showed that by increasing the cinnamon concentration, certain increases were observed in the amounts of organic acids and in the magnitudes of antioxidants and antimicrobial activities. In conclusion, antioxidant and antimicrobial activities of kombucha can be increased by adding medicinal plants, especially at higher concentrations.

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Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

Cited by 94 publications

References 19 publications

Understanding Kombucha Tea Fermentation: A Review

Understanding Kombucha Tea Fermentation: A Review

A review on health benefits of kombucha nutritional compounds and metabolites

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

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