Food Bioscience
·
2023
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IF 5.2
Shuo Wang,Chuanwei Li,Ying Wang,Shuai Wang,Yongping Zou,Ziang Sun,Lei Yuan
Kombucha is a traditional fermented beverage in China. In this study, six samples of kombucha from different regions of China were fermented, and the pH, total acidity, organic acid , carbohydrate and volatile flavor compounds at different fermentation time were determined. The results showed that the acidity of the samples increased as fermentation progressed, which was manifested as a decrease in pH and an increase in total acidity. During the fermentation period, the content of all organic acids showed an upward trend, and acetic acid was the most dominant organic acid in kombucha. The content of sucrose showed a downward trend, but remained stable in the middle and late stages. However, the contents of glucose and fructose were increasing throughout the fermentation. Twenty volatile compounds were identified by headspace solid-phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS), among which the contents of 2-phenylethanol, 2,5-dimethylbenzaldehyde, acetic acid, ethyl acetate, ethyl hexanoate, ethyl 2-phenylacetate, and 2-phenylethyl acetate were greatly increased, and could be used as markers of the flavor quality of kombucha. Principal component analysis and correlation analysis showed that unique quality characteristics of kombucha were formed during the fermentation, and fructose and glucose were related to the production of tartaric acid , malic acid , acetic acid, and other volatile compounds. This study provides a theoretical reference for the quality evaluation of kombucha, and is expected to help in developing kombucha products with high quality.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Xiaotong Wang,Dahong Wang,Hemin Wang,Shiyang Jiao,Jinpeng Wu,Yuxin Hou,Jianrui Sun,Jiangfeng Yuan
Kombucha tea is a traditional drink with a unique flavor, which was obtained by fermenting sugared green tea or black tea with “tea fungus” (Kombucha). This study aimed to produce pure cultured Kombucha and investigate the change of functional components and flavor substances. In the study, an acetic acid bacteria, Komagataeibacter oboediens SW-1, was obtained and used to ferment Kombucha tea with one lactic acid bacteria and two Yeasts. The results showed that the Kombucha tea was prepared with the pure cultured Kombucha. The contents of polyphenols and flavonoids were increased by 55.96% (0.097–0.471 mg/mL), and 88.89% (0.113–0.612 mg/mL) in black tea Kombucha (BTK). In green tea Kombucha (GTK), their contents were increased by 134.65% (0.137–0.535 mg/mL), and by 103.56% (0.219–0.743 mg/mL). The highest titratable acidity was 12.68 g/L in BTK and 15.02 g/L in GTK, and the contents of nine organic acids were 9.82 g/L in BTK and 9.26 g/L in BTK. Flavor analysis showed that 42 and 52 flavor compounds in GTK and BTK were detected, respectively. The correlation analysis of volatile flavor compounds showed that 14 substances had a significant contribution to the composition of typical Kombucha tea flavor.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Shiqi Li,Saiqun Wang,Leran Wang,Xiaoshuang Liu,Xingnan Wang,Rui Cai,Yahong Yuan,Tianli Yue,Zhouli Wang
Kombucha is a natural fermented beverage (mixed system). This study aimed to unravel the signatures of kombucha in China to achieve tailor-made microbial consortium. Here, biochemical parameters, microbiome, metabolite production and volatile profile were comprehensively compared and characterized across four regions (AH, HN, SD, SX), both commonalities and distinctions were highlighted. The findings revealed that yeast species yeast Starmerella , Zygosaccharomyces, Dekkera , Pichia and bacterium Komagataeibacter , Gluconobacter were the most common microbes. Additionally, the composition, distribution and stability of microbial composition in liquid phase were superior to those in biofilm. The species diversity, differences, marker and association were analyzed across four areas. Metabolite profiles revealed a total of 163 bioactive compounds (23 flavonoids, 13 phenols), and 68 differential metabolites were screened and identified. Moreover, the metabolic pathways of phenylpropanoids biosynthesis were closely linked with the highest number of metabolites, followed by flavonoid biosynthesis. Sixty-five volatile compounds (23 esters) were identified. Finally, the correlation analysis among the microbial composition and volatile and functional metabolites showed that Komagataeibacter , Gluconolactone , Zygosacchaaromycess , Starmerella and Dekkera seemed closely related to bioactive compounds, especially Komagataeibacter displayed positive correlations with 1-hexadecanol, 5-keto-D-gluconate, L-malic acid, 6-aminohexanoate, Starmerella contributed greatly to gluconolactone, thymidine, anabasine, 2-isopropylmalic acid. Additionally, Candida was related to β -damascenone and α -terpineol, and Arachnomyces and Butyricicoccus showed the consistency of associations with specific esters and alcohols. These findings provided crucial information for creating a stable synthetic microbial community structure, shedding light on fostering stable kombucha and related functional beverages.
研究领域:
食品科学
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微生物学
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代谢组学
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DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2022
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IF 8.022
Zhiyu Li,Wenxiu Hu,Jiajia Dong,Fidelis Azi,Xiao Xu,Chuanhai Tu,Sijie Tang,Mingsheng Dong
Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). The morphology, particle size, stability, rheological properties, and antioxidant activities of the curcumin-loaded Pickering emulsion were investigated. The fluorescence microscope and scanning electron microscopy images showed that the curcumin-loaded Pickering emulsion formed circular droplets with good encapsulation. The curcumin-load Pickering emulsion exhibited better stability under a wide range of temperatures, low pH, sunlight, and UV-365 nm than the free curcumin, indicating that the KBC after high-pressure homogenization improved the stability of the CPE. The encapsulated curcumin retained its antioxidant capacity and exhibited higher functional potential than the free curcumin. The study demonstrated that the KBC could be an excellent material for preparing a Pickering emulsion to improve curcumin stability and antioxidant activity.
研究领域:
食品科学
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材料科学
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药学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Chuanhai Tu,Tingfu Yu,Shaobiao Feng,Ning Xu,Aneth Massawe,Shanshan Shui,Bin Zhang
In this study, a novel kombucha-fermented Sargassum fusiforme beverage was prepared, and physicochemical properties, volatile flavor compounds, and microbial communities during the beverage fermentation were investigated. The results indicated that after fermentation, the pH decreased to 2.77 ± 0.05, titratable acid content increased to 4.42 ± 0.20 mg/mL, organic acids content increased and acetic acid became the main organic acid, values for total sugar content decreased and the reducing sugar content increased during fermentation. The clearance rates of DPPH radicals, hydroxyl radicals, superoxide anion radicals, and ABTS radicals increased after fermentation. In addition, the results of high-throughput sequencing showed that Zygosaccharomyces was the main fungi, and Komagataeibacter and Acetobacter were the main genera of bacteria in kombucha-fermented S. fusiforme beverage. Gas chromatography-ion migration spectrometry results showed that ethanol, acetic acid, acetone, and ethyl acetate were the main volatile flavor compounds. The correlation results between the dominant microbial community and the major volatile flavor compounds indicated that Pichia , Aspergillus , Zygosaccharomyces , Acetobacter, and Ralstonia had a positive effect on the flavor formation of beverages, which provided the direction for the later development and accurate screening of flavorous functional microorganisms.
研究领域:
食品科学
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微生物学
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化学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2023
·Vol. 60
·期 4
·1414-1424
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IF 3.1
Xu Wentian,Tong Yingjia,Tong Qunyi,Liu Yutong,Wang Zeqing
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.
研究领域:
食品科学
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饮料技术
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发酵科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
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IF 6.6
Yingjia Tong,Kexin Qi,Linyuan Zhou,Weiming Liu,Ying Zhang,Jin Wang,Yuting Zhang,Qunyi Tong
Kombucha is a traditional fermented beverage derived from sweetened black tea using a symbiotic culture of bacteria and yeast (SCOBY), which faces consumption restrictions due to the small amount of ethanol produced during the fermentation process. This study proposes an innovative method to produce non-alcoholic kombucha beverages (NAKB) by re-fermenting sterilized kombucha with Acetobacter sp. GDMCC 1.152 (AB) and Lactiplantibacillus plantarum GDMCC 1.191 (LP). Results showed that both AB alone and AB+LP combined fermentation could reduce the ethanol content (from 0.66% to 0%), mainly because AB oxidizes ethanol into acetic acid via the tricarboxylic acid (TCA) cycle. Sensory evaluation showed that NAKB produced by AB + LP had the best flavor and overall acceptability. Compared to the acetic acid produced by AB, the lactic acid produced by LP has a milder acidity and a higher taste threshold. Additionally, co-refermentation significantly enhanced bioactive compounds, with total polyphenol content increased from 215.32 mg GAE/L to 336.33 mg GAE/L, and total flavonoid content increased from 163.38 mg CE/L to 196.35 mg CE/L, alongside elevated antioxidant activity. These findings highlight the efficacy of bacterial re-fermentation in producing NAKB with improved sensory and functional properties, offering a viable strategy to meet diverse consumer demands.
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2025
·
IF 3.3
Yao Xiujun,Xie Guofang,Zhou Junxi,Tan Shuming
Cili fruit is rich in nutrients, but its sourness is difficult to accept. Kombucha is a fermentation-derived functional beverage with widespread consumer acceptance due to its balanced flavor profile. In this study, the fermentation of Cili juice with SCOBY to improve its flavor, the effect of fermentation conditions on the quality of Cili kombucha beverages was explored. Results showed that the TSS of Cili kombucha beverages decreases during fermentation, while the total and organic acids increase. The fermentation conditions of Cili soft beverage (CSB) and Cili alcoholic beverage (CAB) optimized by orthogonal experiment are as follows: the Cili juice, sucrose, kombucha fermentation broth, and fermentation temperature were 15%, 16%, 15%, 24℃ and 5%, 16%, 25%, 28℃. The total flavonoid content, SOD activity, and antioxidant capacity in CSB and CAB all increased during fermentation. The content of Vc and total phenolic in CSB increases during fermentation, while CAB decreases. The correlation analysis shows that the content of Vc and total flavonoids is the main contributing compound for the antioxidant capacity in CSB and CAB. In conclusion, fermented Cili juice with kombucha not only improves the taste of Cili juice but also increases the bioactive compounds and antioxidant capacity of kombucha beverages.
研究领域:
食品科学
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生物技术
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营养学
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饮料工艺
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微生物学
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Shengyang Shi,Yanjun Wei,Xinping Lin,Huipeng Liang,Sufang Zhang,Yingxi Chen,Liang Dong,Chaofan Ji
Kombucha is a kind of traditional fermented sugared tea rich in polyphenols. Although the health effects of tea polyphenols (TPPs) have been extensively studied, the biotransformation of the TPPs during kombucha fermentation was not fully elucidated. In this study, the polyphenol transformation capacity of microbial strains and the synthetic microbial communities during the tea broth fermentation were investigated. Firstly, six microbial species demonstrated different polyphenol transformation abilities: Acetobacter pasteurianus , Zygosaccharomyces bailii and Debaryomyce hansenii could increase the contents of epigallocatechin gallate (EGCG), the most abundant components of TPPs. Z. bailii and Acetobacter xylinum could enhance the concentration of TPPs with low molecular weight. Then, four synthetic microbial communities (SMC) consisting of different species were constructed to ferment the black tea broth. When different strains coexisted, their interaction could further enhance kombucha's phenols transformation and antioxidant activity . Specifically, the SMC, constructed by Z. bailii , L. plantarum and D. hansenii , could enhance the EGCG content significantly in tea broth and the total phenols and flavonoid contents. Meanwhile, the antioxidant activities of kombucha fermented by this SMC were found to be relatively high among different fermented tea broth groups. Besides, it is demonstrated that A. pasteurianus was a strong competitor in the tea broth environment. This bacterium could decrease the number of viable yeast cells by producing more acid. This study demonstrated that the construction of suitable synthetic microbial communities would help reveal the phenolic metabolic characteristics of complex microbial communities and obtain customizable phenolic combinations for kombucha products.
研究领域:
食品科学
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微生物学
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生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）