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Wang B, Rutherfurd-Markwick K, Liu N, Zhang XX, Mutukumira AN. Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand. Curr Res Food Sci 2024; 8:100711. [PMID: 38524400 PMCID: PMC10958227 DOI: 10.1016/j.crfs.2024.100711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 03/26/2024] Open
Abstract
The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four different commercial kombucha samples sold in New Zealand. Fifteen representative isolates belonging to eight different species were evaluated for their growth under different conditions (temperature, low pH, concentrations of bile salts, and NaCl). Cell surface characteristics, functional and enzymatic activities of the selected strains were also studied in triplicate experiments. Results showed that six strains (Dekkera bruxellensis LBY1, Sachizosaccharomyces pombe LBY5, Hanseniaspora valbyensis DOY1, Brettanomyces anomalus DOY8, Pichia kudraivzevii GBY1, and Saccharomyces cerevisiae GBY2) were able to grow under low-acid conditions (at pH 2 and pH 3) and in the presence of bile salts. This suggests their potential to survive passage through the human gut. All 15 strains exhibited negative enzymatic activity reactions (haemolytic, gelatinase, phospholipase, and protease activities), and thus, they can be considered safe to consume. Notably, two of the fifteen strains (Pichia kudraivzevii GBY1 and Saccharomyces cerevisiae GBY2) exhibited desirable cell surface hydrophobicity (64.60-83.87%), auto-aggregation (>98%), co-aggregation, resistance to eight tested antibiotics (ampicillin, chloramphenicol, colistin sulphate, kanamycin, nalidixic acid, nitrofurantoin, streptomycin, and tetracycline), and high levels of antioxidant activities (>90%). Together, our data reveal the probiotic activities of two yeast strains GBY1 and GBY2 and their potential application in functional food production.
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Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | | | - Ninghui Liu
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland, 0745, New Zealand
| | - Anthony N. Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
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2
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Jakubczyk K, Nowak A, Muzykiewicz-Szymańska A, Kucharski Ł, Szymczykowska K, Janda-Milczarek K. Kombucha as a Potential Active Ingredient in Cosmetics-An Ex Vivo Skin Permeation Study. Molecules 2024; 29:1018. [PMID: 38474530 DOI: 10.3390/molecules29051018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on skin permeation and the accumulation of active ingredients showing such effects. Skin aging is largely dependent on oxidative stress, therefore in our study we assessed the ex vivo permeation of two types of kombucha (green and black tea) through porcine skin. The antioxidant activity (DPPH, ABTS, FRAP methods) and total polyphenol content of these extracts were determined before and after permeation testing. Moreover, the content of selected phenolic acids as well as caffeine was assessed. Skin permeation was determined using a Franz diffusion cell. The antioxidant activity of both Kombuchas was found to be high. In addition, gallic acid, chlorogenic acid, protocatechuic acid, coumaric acid, m-hydroxybenzoic acid, and caffeine were identified. A 24-h ex vivo study showed the permeation of some phenolic acids and caffeine and their accumulation in the skin. Our results confirm the importance of studying the skin permeation of what are still little known ingredients in cosmetic preparations. Evaluation of the accumulation of these ingredients can guarantee the efficacy of such preparations.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
| | - Anna Nowak
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Anna Muzykiewicz-Szymańska
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Łukasz Kucharski
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Kinga Szymczykowska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
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3
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Ohwofasa A, Dhami M, Winefield C, On SLW. Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses. Curr Res Food Sci 2024; 8:100694. [PMID: 38420346 PMCID: PMC10900771 DOI: 10.1016/j.crfs.2024.100694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/04/2024] [Accepted: 02/05/2024] [Indexed: 03/02/2024] Open
Abstract
Kombucha consumption has grown rapidly worldwide in the last decade, with production at both small- and large scales. The complex fermentation process involves both bacterial and yeast species, but little is known regarding the progression of microbial development during production. We explored the microbial diversity of multiple batches across two kombucha types, i. e commercial scale versus laboratory-made (hereafter "home") kombucha brew using metabarcoding to characterize both fungal and bacterial communities. We found the microbial community of the commercial kombucha brew to be more complex than that of the home brew. Furthermore, PERMANOVA uncovered significant compositional differences between the bacterial (F = 2.68, R2 = 0.23, p = 00.001) and fungal (F = 3.18, R2 = 0.26, p = 00.006) communities between batches. For the home brew, both alpha and beta diversity analyses revealed no significant differences between all batches and replicates. When the microbial diversity of the home and commercial kombucha types were directly compared, the former had higher proportions of Ammoniphilus and Komagataeibacter. The commercial kombucha on the other hand were high in Anoxybacillus, Methylobacterium and Sphingomonas. For the fungal communities, the most dominant fungal genera detected in both kombucha types were similar. Linear model revealed significant correlations between some microorganisms and the sugars and organic acids assayed in this study. For example, rising glucose levels correlated with an increase in the relative abundance of Komagataeibacter (F = 7.115, Adj. R2 = 0.44, p = 00.0003). We believe these results contribute towards achieving a better control of the kombucha fermentation process and may assist in targeted product diversification.
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Affiliation(s)
- Aghogho Ohwofasa
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
- Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand
| | - Manpreet Dhami
- Manaaki Whenua - Landcare Research, Lincoln, New Zealand
| | - Christopher Winefield
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Stephen L W On
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
- Centre of Foods for Future Consumers, Lincoln University, Lincoln 7647, New Zealand
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4
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Jakubczyk K, Łopusiewicz Ł, Kika J, Janda-Milczarek K, Skonieczna-Żydecka K. Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition. Foods 2023; 13:50. [PMID: 38201078 PMCID: PMC10778390 DOI: 10.3390/foods13010050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP-4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2-) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (J.K.); (K.J.-M.)
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 35 K. Janickiego, 71-270 Szczecin, Poland;
| | - Joanna Kika
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (J.K.); (K.J.-M.)
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (J.K.); (K.J.-M.)
| | - Karolina Skonieczna-Żydecka
- Department of Biochemical Science, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland;
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Goksen G, Sugra Altaf Q, Farooq S, Bashir I, Capozzi V, Guruk M, Bavaro SL, Sarangi PK. A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits. Food Res Int 2023; 173:113344. [PMID: 37803694 DOI: 10.1016/j.foodres.2023.113344] [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: 02/10/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and clean-label products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.
| | - Qazi Sugra Altaf
- Department of Food Engineering, Cukurova University, Balcali 01380, Adana, Türkiye
| | - Salma Farooq
- Desh Bhagat University, Mandi Gobindgarh, Punjab 147203, India; Islamic University of Science and Technology Awantipora, Pulwama 192301, India
| | - Iqra Bashir
- Sher-e-Kashmir University of Agricultural Sciences and Technology, India
| | - Vittorio Capozzi
- National Research Council of Italy - Institute of Sciences of Food Production (ISPA), c/o CS-DAT, via Protano, 71121 Foggia, Italy
| | - Mumine Guruk
- Department of Food Engineering, Cukurova University, Balcali 01380, Adana, Türkiye
| | - Simona Lucia Bavaro
- National Research Council of Italy - Institute of Sciences of Food Production (ISPA), Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
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Tian M, Zhang Q, Zeng X, Rui X, Jiang M, Chen X. The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation. Foods 2023; 12:3465. [PMID: 37761174 PMCID: PMC10529661 DOI: 10.3390/foods12183465] [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: 08/29/2023] [Revised: 09/13/2023] [Accepted: 09/16/2023] [Indexed: 09/29/2023] Open
Abstract
Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS-PAGE profiles of the protein extracts, and immunoreactivity of the sediment and supernatant were measured in two fermentation systems (juices and pieces fermentation). Throughout the fermentation, the pH decreased from about 4.6 to about 3.6, and the dissolved oxygen reduced about 50% on average. However, the protein degradation and sensitization reduction of mangoes were different between the two fermentation systems. In juices fermentation, there was a drop in proteins and peptides but an increase in amino acids, due to the conversion of proteins and peptides into amino acids both in the supernatant and sediment. The allergenicity decreased both in the solid and liquid phases of juices fermentation. In pieces fermentation, proteins and peptides were decreased in the solid phase but increased in the liquid phase. This was due to the fact that proteins and peptides were partly transported into the culture liquid, resulting in a decrease of allergenicity in fruit pieces and an increase in culture liquid. The principal component analysis results showed that the fermentation type had significant effects on the protein degradation and sensitization reduction, while mango variety had no significant effect. These results demonstrate that kombucha fermentation can reduce the allergenicity of mangoes, and it is more effective in juices fermentation than in pieces fermentation. The present study provides a theoretical basis for developing hypoallergenic mango products.
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Affiliation(s)
- Mengtian Tian
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Qiuqin Zhang
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Xianming Zeng
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Xin Rui
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Mei Jiang
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Xiaohong Chen
- Sanya Institute of Nanjing Agricultural University, Nanjing Agriculture University, Sanya 572024, China; (M.T.); (X.Z.); (X.R.); (M.J.); (X.C.)
- College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
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7
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Cohen G, Sela DA, Nolden AA. Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha. Foods 2023; 12:3116. [PMID: 37628115 PMCID: PMC10453479 DOI: 10.3390/foods12163116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/09/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023] Open
Abstract
Kombucha is a fermented tea beverage consumed for its probiotics and functional properties. It has a unique sensory profile driven by the properties of tea polyphenols and fermentation products, including organic acids. Fermentation temperature and sucrose content affect the fermentation process and the production of organic acids; yet less is known about their impacts on the sensory profile and consumer acceptance. Thus, we aimed to examine the impact of sucrose concentration and fermentation temperature on sensory attributes and liking. For this study, kombucha tea was fermented at three different concentrations of sucrose and fermented at two temperatures for 11 days. Fermentation was monitored by pH, brix, and titratable acidity, and consumers (n = 111) evaluated the kombucha for sensory attributes and overall liking. The fermentation temperature resulted in significant differences in titratable acidity, with higher temperatures producing more organic acids, resulting in higher astringency, and suppressed sweetness. The lower fermentation was reported as significantly more liked, with no difference in liking between the 7.5% and 10% sucrose kombucha samples. Fermentation temperature had the greatest impact on the sensory profile rather than sucrose concentration, which had a greater effect on the fermentation rate and production organic acids.
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Affiliation(s)
- Gil Cohen
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - David A. Sela
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Nutrition, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Microbiology and Physiological Systems, University of Massachusetts Medical School, Worcester, MA 01655, USA
| | - Alissa A. Nolden
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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8
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Netrusov AI, Liyaskina EV, Kurgaeva IV, Liyaskina AU, Yang G, Revin VV. Exopolysaccharides Producing Bacteria: A Review. Microorganisms 2023; 11:1541. [PMID: 37375041 DOI: 10.3390/microorganisms11061541] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/31/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
Bacterial exopolysaccharides (EPS) are essential natural biopolymers used in different areas including biomedicine, food, cosmetic, petroleum, and pharmaceuticals and also in environmental remediation. The interest in them is primarily due to their unique structure and properties such as biocompatibility, biodegradability, higher purity, hydrophilic nature, anti-inflammatory, antioxidant, anti-cancer, antibacterial, and immune-modulating and prebiotic activities. The present review summarizes the current research progress on bacterial EPSs including their properties, biological functions, and promising applications in the various fields of science, industry, medicine, and technology, as well as characteristics and the isolation sources of EPSs-producing bacterial strains. This review provides an overview of the latest advances in the study of such important industrial exopolysaccharides as xanthan, bacterial cellulose, and levan. Finally, current study limitations and future directions are discussed.
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Affiliation(s)
- Alexander I Netrusov
- Department of Microbiology, Faculty of Biology, M.V. Lomonosov Moscow State University, 119234 Moscow, Russia
- Faculty of Biology and Biotechnology, High School of Economics, 119991 Moscow, Russia
| | - Elena V Liyaskina
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia
| | - Irina V Kurgaeva
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia
| | - Alexandra U Liyaskina
- Institute of the World Ocean, Far Eastern Federal University, 690922 Vladivostok, Russia
| | - Guang Yang
- Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Viktor V Revin
- Department of Biotechnology, Biochemistry and Bioengineering, National Research Ogarev Mordovia State University, 430005 Saransk, Russia
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Wang B, Rutherfurd-Markwick K, Naren N, Zhang XX, Mutukumira AN. Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture. Foods 2023; 12:2314. [PMID: 37372525 DOI: 10.3390/foods12122314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/29/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for kombucha continues to increase worldwide, mainly due to its perceived health benefits and appealing sensory properties. This study isolated and characterised the dominant AAB and yeast from a starter culture and kombucha broth after 0, 1, 3, 5, 7, 9, 11, and 14 days of fermentation at ambient temperature (22 °C). Yeast and AAB were isolated from the Kombucha samples using glucose yeast extract mannitol ethanol acetic acid (GYMEA) and yeast extract glucose chloramphenicol (YGC) media, respectively. The phenotypic and taxonomic identification of AAB and yeast were determined by morphological and biochemical characterisation, followed by a sequence analysis of the ribosomal RNA gene (16S rRNA for AAB and ITS for yeast). The changes in the microbial composition were associated with variations in the physico-chemical characteristics of kombucha tea, such as pH, titratable acidity, and total soluble solids (TSS). During fermentation, the acidity increased and the TSS decreased. The yield, moisture content, and water activity of the cellulosic pellicles which had developed at the end of fermentation were attributed to the presence of AAB. The dominant AAB species in the cellulosic pellicles and kombucha broth were identified as Komagataeibacter rhaeticus. The yeast isolates belonged to Debaryomyces prosopidis and Zygosaccharomyces lentus.
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Affiliation(s)
- Boying Wang
- School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand
| | | | - Naran Naren
- School of Natural Sciences, Massey University, Auckland 0745, New Zealand
| | - Xue-Xian Zhang
- School of Natural Sciences, Massey University, Auckland 0745, New Zealand
| | - Anthony N Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand
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10
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Phung LT, Kitwetcharoen H, Chamnipa N, Boonchot N, Thanonkeo S, Tippayawat P, Klanrit P, Yamada M, Thanonkeo P. Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores. Sci Rep 2023; 13:7859. [PMID: 37188725 DOI: 10.1038/s41598-023-34954-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/10/2023] [Indexed: 05/17/2023] Open
Abstract
Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.
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Affiliation(s)
- Ly Tu Phung
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Haruthairat Kitwetcharoen
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nuttaporn Chamnipa
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Nongluck Boonchot
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Sudarat Thanonkeo
- Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham, 44150, Thailand
| | | | - Preekamol Klanrit
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Mamoru Yamada
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8315, Japan
- Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8315, Japan
| | - Pornthap Thanonkeo
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Khon Kaen University, Khon Kaen, 40002, Thailand.
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Xu W, Tong Y, Tong Q, Liu Y, Wang Z. Effects of different re-fermentation methods on the quality characteristics of kombucha beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1414-1424. [PMID: 36936122 PMCID: PMC10020398 DOI: 10.1007/s13197-023-05688-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023]
Abstract
The effects of different re-fermentation methods on the quality characteristics of kombucha beverages were investigated. The quality characteristics of kombucha beverages included the basic physicochemical indicators (pH, total acidity, reducing sugar, total sugar, organic acids, total phenolic compound, total flavonoid compound), antioxidant activity, volatile flavor substance and sensory evaluation of the beverages. The results showed the re-fermentation methods including the mixed fermentation and the step-by-step fermentation significantly decreased total acidity and various organic acids (P < 0.05) than traditional kombucha with no re-fermentation. In addition, the contents of total phenol compounds and total flavonoid compounds for the step-by-step fermentation were 184.70 and 338.33 mg/L respectively, and were higher compared with mixed fermentation and traditional kombucha with no re-fermentation. The antioxidant activity in the step-by-step fermentation was much stronger than that of mixed fermentation and traditional kombucha with no re-fermentation. Moreover, there were 53 kinds of volatile flavor compounds produced in the step-by-step fermentation, 14 of them were unique with good sensory quality. In conclusion, the re-fermentation methods for traditional kombucha (the step-by-step fermentation and mixed fermentation) had more active ingredients and better sensory quality, and the step-by-step fermentation was better than mixed fermentation.
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Affiliation(s)
- Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
- Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yingjia Tong
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
- Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Zeqing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
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Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Abstract
Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a substrate to enhance the chemical properties of kombucha. In this study, traditional kombucha made from green tea was compared to kombucha made from green tea blended with various forms of Indian gooseberry, including whole fruit, dried fruit and juice. The fermentation was performed for 21 days and samples were collected every 3 days to enumerate the total number of yeast and bacteria. Physical and chemical properties, including total soluble solids, alcohol content, pH, acetic acid content, total phenolic and flavonoid content, antioxidant activity and organic acids, were analyzed. The results revealed that the dried Indian gooseberry kombucha (DIGK) demonstrated significantly high total phenolic content and total flavonoid content. In addition, DIGK had the highest D-Saccharic acid-1,4 lactone (DSL) on the 9th day of fermentation. This discovery suggests that dried Indian gooseberry can be used as an alternative substrate for kombucha fermentation to create a new type of kombucha beverage with enhanced chemical properties.
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