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Sariñana-Núñez PH, Rivas-Arreola MJ, Rocha-Guzmán NE, Moreno-Jiménez MR, González-Herrera SM, Álvarez SA, Rutiaga-Quiñones JG, Velázquez-Quiñones SE. Techno-functional aspects of kombucha analogs formulated from mulberry coproducts. Food Chem 2024; 451:139439. [PMID: 38692239 DOI: 10.1016/j.foodchem.2024.139439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/14/2024] [Accepted: 04/20/2024] [Indexed: 05/03/2024]
Abstract
This study investigated the techno-functional conditions for producing fermented beverages using the kombucha artisanal consortium (kAC) while implementing sustainable strategies. According to the circular economy principles, the study focused on mulberry coproducts (MC) generated as agro-industrial waste during mulberry fruit production. The presence of target microorganisms in the beverage and biofilm was recorded to determine the MC content necessary for establishing kAC. Additionally, the physicochemical characteristics, carbohydrate and polyphenol profiles were analyzed to understand their impact on antioxidant activity and sensory responses in the soft drink. Notably, a concentration of 0.25% MC was found to yield fermented soft drinks rich in probiotic populations and displaying nutraceutical qualities that enhance antioxidant activity and sensory acceptability. This study offers valuable technical guidance for repurposing mulberry pruning coproducts in the creation of novel products.
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Affiliation(s)
- Pedro Hassiel Sariñana-Núñez
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México
| | - María José Rivas-Arreola
- Universidad Iberoamericana de Puebla. Blvd del Niño Poblano 2901, Reserva Territorial Atlixcáyotl, Centro Comercial Puebla, C.P. 72810, San Andrés Cholula, Pue., México
| | - Nuria Elizabeth Rocha-Guzmán
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México.
| | - Martha Rocío Moreno-Jiménez
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México.
| | - Silvia Marina González-Herrera
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México
| | - Saúl Alberto Álvarez
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México
| | - José Guadalupe Rutiaga-Quiñones
- Facultad de Ingeniería en Tecnología de la Madera, Edificio D, Ciudad Universitaria, Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, C.P. 58040, Morelia, Mich., México
| | - Sahian Enitze Velázquez-Quiñones
- Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos (LaNAEPBi), Unidad de Servicio Tecnológico Nacional de México/ I.T. de Durango, Blvd. Felipe Pescador 1830 Ote., C.P. 34080, Durango, Dgo., México
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Michielsen S, Vercelli GT, Cordero OX, Bachmann H. Spatially structured microbial consortia and their role in food fermentations. Curr Opin Biotechnol 2024; 87:103102. [PMID: 38461750 DOI: 10.1016/j.copbio.2024.103102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/14/2024] [Accepted: 02/14/2024] [Indexed: 03/12/2024]
Abstract
Microbial consortia are important for the fermentation of foods. They bring combined functionalities to the fermented product, but stability and product consistency of fermentations with complex consortia can be hard to control. Some of these consortia, such as water- and milk-kefir and kombucha, grow as multispecies aggregates or biofilms, in which micro-organisms taking part in a fermentation cascade are spatially organized. The spatial organization of micro-organisms in these aggregates can impact what metabolic interactions are realized in the consortia, ultimately affecting the growth dynamics and evolution of microbes. A better understanding of such spatially structured communities is of interest from the perspective of microbial ecology and biotechnology, as multispecies aggregates can be used to valorize energy-rich substrates, such as plant-based substrates or side streams from the food industry.
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Affiliation(s)
- Sabine Michielsen
- Systems Biology Lab, A-LIFE/AIMMS, Vrije Universiteit Amsterdam, De Boelelaan 1085, 1081HV Amsterdam, the Netherlands
| | - Gabriel T Vercelli
- Department of Civil and Environmental Engineering, 15 Vassar St, Cambridge, MA 02139, USA
| | - Otto X Cordero
- Department of Civil and Environmental Engineering, 15 Vassar St, Cambridge, MA 02139, USA
| | - Herwig Bachmann
- Systems Biology Lab, A-LIFE/AIMMS, Vrije Universiteit Amsterdam, De Boelelaan 1085, 1081HV Amsterdam, the Netherlands; Microbiology Department, NIZO Food Research, Ede, the Netherlands.
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Daval C, Tran T, Verdier F, Martin A, Alexandre H, Grandvalet C, Tourdot-Maréchal R. Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation. Foods 2024; 13:1181. [PMID: 38672854 PMCID: PMC11049054 DOI: 10.3390/foods13081181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/27/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) and initial acidity (through the inoculation rate) of the cultures were carried out and compared to an original kombucha consortium and a synthetic consortium assembled from yeasts and bacteria isolated from the original culture. Output parameters monitored were microbial populations, biofilm weight, key physico-chemical parameters and metabolites. Results highlighted the existence of phases in microbial dynamics as backslopping cycles progressed. The transitions between phases occurred faster for the synthetic consortium compared to the original kombucha. This led to microbial dynamics and fermentative kinetics that were reproducible over several cycles but that could also deviate and shift abruptly to different behaviors. These changes were mainly induced by an increase in the Saccharomyces cerevisiae population, associated with an intensification of sucrose hydrolysis, sugar consumption and an increase in ethanol content, without any significant acceleration in the rate of acidification. The study suggests that the reproducibility of kombucha fermentations relies on high biodiversity to slow down the modulations of microbial dynamics induced by the sustained rhythm of backslopping cycles.
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Affiliation(s)
- Claire Daval
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | - Thierry Tran
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | | | - Antoine Martin
- Biomère, 10B Rue du Nouveau Bêle, 44470 Carquefou, France
| | - Hervé Alexandre
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | - Cosette Grandvalet
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
| | - Raphaëlle Tourdot-Maréchal
- Institut Agro, Université Bourgogne Franche-Comté, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France (H.A.); (C.G.); (R.T.-M.)
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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods 2022; 11:foods11193045. [PMID: 36230121 PMCID: PMC9563716 DOI: 10.3390/foods11193045] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellulosic matrix located at the liquid–air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, and Zygosaccharomyces parabailii T7SS-4W1, were used in mono- and co-culture fermentations. The monocultures highlighted important species-specific differences in the metabolism of sugars and organic acids, while binary co-cultures demonstrated the roles played by bacteria and yeasts in the production of cellulose and typical volatile acidity. Aroma complexity and sensory perception were comparable between reconstructed (with the three strains) and native microbial consortia. This study provided a broad picture of the strains’ metabolic signatures, facilitating the standardization of kombucha production in order to obtain a product with desired characteristics by modulating strains presence or abundance.
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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that have not been fully remedied today, such as “wort-like”/”potato-like” flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose—the foremost sugar in the wort—is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
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