The kombucha ingestion benefits on the intestinal microbiota

Soares, Iraíldo Francisco; Lima, Michele Alves de; Lucarini, Massimo; Durazzo, Alessandra; Arcanjo, Daniel Dias Rufino; Lima, Simone Kelly Rodrigues; Silva, Robson Alves da

doi:10.1007/s12210-023-01178-w

Cited by 1 publication

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…87,88 Moreover, acetic acid was the most abundant of the highest organic acids after fermentation of kombucha, followed by citric acid, butyric acid, lactic acid, and formic acid. 40,89 Low pH of kombucha is primarily due to the generation of high concentrations of acetic acid that prevents the growth of pathogenic bacteria such as Helicobacter pylori, E. coli, and Salmonella typhimurium. 88 Citric acid is not only used as an acidifier to add sharp acidity in tea but also prevents the growth of various bacteria.…”

Section: Hepatoprotective Functionmentioning

confidence: 99%

See 1 more Smart Citation

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

Huang

2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Kombucha is a naturally fermented beverage with a rich history of development and popularity among consumers. The microbial ecology and complex microbial communities during the fermentation process are key factors that drive fermentation and shape the quality characteristics of kombucha. Kombucha features a symbiotic culture of bacteria and yeast that exists in two distinct phases within the drink: the liquid portion and the biofilm, which floats on the surface. Most investigations focused on describing the microbial community, biochemical properties, and association networks of the beverage independently. Recently, a mechanistic understanding of assembly of microbiomes in kombucha has emerged. This review aims to explore the evolutionary patterns of the complex microbiota in kombucha fermentation, the central metabolic pathways, the influence of environmental factors on community structure, and its regulation effects on the final flavor of kombucha. Furthermore, this review summarizes the impact of microbiota on the physicochemical properties (e.g., pH, ethanol, oxygen and sugar levels) and biochemical parameters (e.g., organic acids, polyphenolic compounds, and volatiles) of kombucha in a systematic manner. The potential health benefits and potential risks are evaluated associated with consuming kombucha or its bioactive compounds. On this basis, this review discussed the future development potential of kombucha and the limitations of related studies, aiming to provide valuable insights into the prospective scientific research and industrialization of kombucha.

show abstract

Section: Hepatoprotective Functionmentioning

confidence: 99%

“…It has been reported that butyric acid, which is a metabolite of the fermentation process of kombucha, has anti-inflammatory, hypoglycemic, and intestinal microbiota modulating effects (Table ). Butyric acid has been characterized in previous studies contributing to the effects of kombucha on the gut microbiota. − …”

Section: Biological Activitiesmentioning

confidence: 99%

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

Huang

2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

The kombucha ingestion benefits on the intestinal microbiota

Cited by 1 publication

References 28 publications

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks

Contact Info

Product

Resources

About