Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage

Grassi, Arianna; Cristani, Caterina; Palla, Michela; Giorgi, Rosita Di; Giovannetti, Manuela; Agnolucci, Monica

doi:10.1016/j.ijfoodmicro.2022.109934

Cited by 16 publications

(8 citation statements)

References 74 publications

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“…The growth rate of microorganisms increased after two days, and the growth rate of yeast cells increased. The growth rate of yeast cells increased due to the availability of substrate and the pH of kombucha tea, which was suitable for the growth of yeast cells in converting glucose into alcohol and organic acids, likewise, with the activity of acetic acid bacteria, where after day 2, the substrate conditions are suitable for the growth of acetic acid bacterial cells [30] . Acetic acid bacteria convert glucose to gluconic acid and ethanol to produce acetic acid.…”

Section: Resultsmentioning

confidence: 99%

Effect of Long Fermentation to Titrated Acid Total (TAT) in Lemongrass Kombucha Tea (Cymbopogon citratus (DC.) Stapf.)

Purwaningtyas,

Cahyaningtyas

2024

Int J Health Sci Res

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The lemongrass plant is one of the plants that is usually used as an additional kitchen spice to strengthen the taste. However, as time passes, lemongrass is widely used as an ingredient in drinks and medicines that benefit the body. To further increase the benefits of kitchen lemongrass, lemongrass kombucha tea is made. Currently, people need to learn more about lemongrass tea. Therefore, innovations have been made to make fermented drinks that utilize kombucha culture using a SCOBY (Symbiotic Culture of Bacteria and Yeast) starter. The lemongrass kombucha product is an innovation as a fermented beverage product which is expected to be able to compete in the processed beverage product industry in Indonesia. This research aims to determine the effect of fermentation time on titrated acid total (TAT) in lemongrass kombucha tea. This research used different fermentation time treatments, namely 4 days, 8 days, 12 days and 16 days of fermentation with 4 repetitions each. Titrated acid total (TAT) testing is carried out when harvesting kombucha per fermentation treatment. TAT and pH testing were carried out using a linear regression test, which has a solid relationship; the longer the fermentation time for lemongrass kombucha tea causes a decrease in the pH value and an increase in the total amount of titrated acid (TAT), the most significant total amount of titrated acid is the product with a fermentation time of 16 days, namely 2.16%. Key words: Kombucha, Lemongrass (Cymbopogon citratus), Titrated acid total (TAT), pH

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Section: Resultsmentioning

confidence: 99%

Effect of Long Fermentation to Titrated Acid Total (TAT) in Lemongrass Kombucha Tea (Cymbopogon citratus (DC.) Stapf.)

Purwaningtyas,

Cahyaningtyas

2024

Int J Health Sci Res

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“…Titrable acidity, which was initially 0.01%, exceeded 1% in yeast fermentations, while it remained statistically significantly lower in bacterial fermentations, except for Ap. The genus Dekkera/Brettanomyces are known to be well adapted to the nutrient-poor environment ( Grassi et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community

Kilmanoglu,

Yigit Cinar,

Durak

2024

Food Chemistry: X

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“…• Rami Rahman et al, 75 investigated the effect of Brassica tournefortii leaves in Kombucha when it was fractionated with solvents like ethyl acetate and butane and analyzed on fermented and unfermented tea extract which concluded leaves of B. tournefortii showed a reduction in cytotoxicity and xanthine oxidase inhibitory effect. • Grassi et al, 76 studied temperature effect and storage time on the microbial community, they isolated microbial community (yeast and acetic acid bacteria) from Kombucha as Kombucha was fermented with various herbs at room temperature and 4ºC storage for 90 days using a culturedependent and independent approach. The above findings and facts are encouraging but further research on human beings is required.…”

Section: Recent Researchmentioning

confidence: 99%

Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review

Gupta,

Malhotra,

Choudhary

2024

JNR

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Kombucha is a traditional carbonated tea obtained by fermentation with Symbiotic Culture of Bacteria and Yeast(SCOBY). The SCOBY consumes sugar in tea and produces enzymes and organic acids. The process typically takes one or two weeks and changes tea into a fizzy, slightly sour fermented (generally non-alcoholic) beverage. Kombucha contains chemical and biologically active compounds such as polyphenols, antioxidants, and a source of probiotics (Lactobacillus) that show health-promoting properties. Kombucha has potential health benefits, but not all have been proven in studies with humans. It is being commercialized in India and can be prepared at home easily with precautions. It can be prepared by fermenting sweetened green or black tea using a Symbiotic Culture of Bacteria and Yeast (SCOBY). As the fermentation proceeds, the yeast in the SCOBY breaks down the sugar present in the tea and releases friendly probiotic bacteria. In this paper, we highlighted various factors affecting fermentation, where the pH shows a significant impact on the tea quality. Herein, we have also discussed the health benefits and toxicity of Kombucha tea along with the recent literature.

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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage

Cited by 16 publications

References 74 publications

Effect of Long Fermentation to Titrated Acid Total (TAT) in Lemongrass Kombucha Tea (Cymbopogon citratus (DC.) Stapf.)

Effect of Long Fermentation to Titrated Acid Total (TAT) in Lemongrass Kombucha Tea (Cymbopogon citratus (DC.) Stapf.)

Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community

Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review

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