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"kombucha"
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Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis
Kombucha is a fermented tea made from a Symbiotic Culture of Bacteria and Yeast (SCOBY) with a long history of use as a health tonic. It is likely that most health benefits come from the tea and fermentation metabolites from specific microbial communities. Despite its growing importance as a functional health drink, the microbial ecosystem present in kombucha has not been fully documented. To characterize the microbial composition and biochemical properties of ‘The Good Brew’ original base kombucha, we used metagenomics amplicon (16S rRNA and ITS) sequencing to identify the microbial communities at the taxonomic level. We identified 34 genera with 200 microbial species yet described in kombucha. The dominance of organic acid producing microorganisms Acetobacter, Komagataeibacter and Starmerella are healthy for the human gut and their glucose metabolising activities have a putative role in preventing conditions such as diabetes and obesity. Kombucha contains high protein (3.31 µg/mL), high phenolic content (290.4 mg/100 mL) and low sugars (glucose: 1.87 g/L; sucrose 1.11 g/L; fructose: 0.05 g/L) as compared to green tea. The broad microbial diversity with proven health benefits for the human gut suggests kombucha is a powerful probiotic. These findings are important to improve the commercial value of kombucha and uncover the immense prospects for health benefits.
Journal Article
Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological and sensory properties of Kombucha tea beverages was evaluated with emphasis placed on determining sugars and organic acids content, including pro-health glucuronic acid. Fermentation process was conducted for 10 days at 20°C, 25°C and 30°C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25°C and a period of 10 days which allowed to retrieve a product with good physicochemical, microbiological and sensory quality. The content of glucuronic acid increased during fermentation at all temperatures reaching the highest, on the 10th day of fermentation at 25°C. It was observed that all beverages were a good overall quality, whereas Kombucha fermented at 25°C was assessed as the highest.
Journal Article
Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea
The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea. Kombucha exhibits a range of health-promoting properties, including antioxidant or detoxifying effects. This fermented beverage is traditionally brewed with black tea, but other types of tea are used increasingly, which may have significant implications in terms of chemical composition and health-promoting effects. In this preliminary study, we investigated the content of micronutrients (manganese (Mn), copper (Cu), iron (Fe), chromium (Cr) and zinc (Zn)) by the ICP-OES method in Kombucha prepared with black, red, green and white tea at different time points of fermentation (1, 7, 14 days). It should be noted that the composition of separate ingredients such as tea, leaven or sugar has not been studied. Kombucha had the highest content of zinc—0.36 mg/L to 2.08 mg/L, which accounts for between 3% and 26% of the RDA (Recommended Dietary Allowance) for adults, and the smallest amounts of chromium (0.03 mg/L to 0.09 mg/L), which however represents as much as between 75% and 232% of the RDA. It has been demonstrated that the type of tea as well as the day of fermentation have a significant effect on the concentrations of selected minerals. Kombucha can therefore supplement micronutrients in the human diet.
Journal Article
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.
Journal Article
Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research
Kombucha is a fermented functional beverage that started as a homemade beverage and grew into a commercial product in the U.S. by the turn of this century. The number of companies producing kombucha, as well as the variety of kombucha products, is increasing rapidly. The scientific research on kombucha also got active along with the growth in the market. The topics of kombucha research can be grouped into the substrate used in fermentation, the microbial composition of the cultures, processing methods, chemical composition, the health benefits and health risks associated with consumption, the utilization of symbiotic cultures of bacteria and yeasts (SCOBYs), etc. There are several already published in-depth scientific reviews covering these topics. Even with the sensory characteristics of kombucha being a critical aspect of the beverage, there are not many publications covering the sensory and consumer research on this beverage. This review paper aims to provide the current market status of kombucha and to show a need for scientific sensory and consumer research studies to help the kombucha researchers and industry working on this fast-growing beverage.
Journal Article
Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea
Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds—polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha.
Journal Article
Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds, antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography–mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the antimicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB). Staphylococcus aureus ATCC6538 (S. aureus) and Escherichia coli ATCC11229 (E. coli) were the organisms most susceptible to the antimicrobial activity of kombucha beverage preparations. Finally, the KFB preparation showed remarkable inhibitory activity against S. aureus and E. coli bacteria in a brain heart infusion broth and in some Egyptian fruit juices (apple, guava, strawberry, and tomato). These data reveal that kombucha is not only a prophylactic agent, but also appears to be promising as a safe alternative biopreservative, offering protection against pathogenic bacteria and fungi.
Journal Article
Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
Journal Article
Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans
Hard kombucha is an alcoholic beverage produced by the fermentation of a 40% (v/v) kombucha solution with selected yeast strains and sugar. Among 35 yeast strains examined,
Lachancea thermotolerans
, known for its high ethanol production, was selected to prepare hard kombucha using tap and deep ocean water. After 21 days of fermentation, the pH of the filtered tap water hard kombucha (TWHK) and deep ocean water hard kombucha (DOWHK) decreased to 2.6–2.69. In contrast, their titratable acidity (TA) increased to 93.68 g acetic acid/L and 107.73 g acetic acid/L, respectively. The ethanol content reached 3.87% alcohol by volume (ABV) in TWHK and 3.92% in DOWHK. DOWHK produced higher levels of organic acids compared with TWHK. Analysis of volatile compounds revealed a shift toward fruity and sweet flavors, with no noticeable off-flavors. Additionally, sensory analysis using an electronic tongue sensor system revealed that DOWHK exhibited greater sourness, astringency, umami, and saltiness than TWHK. Both beverages showed similar antimicrobial activities against
Staphylococcus aureus
,
Escherichia coli
,
Helicobacter pylori
, and
Salmonella
spp. However, DOWHK suppressed α-glucosidase activity 1.63 times more effectively than TWHK. This study supports the use of deep ocean water in the development of functional fermented beverages for industrial applications.
Journal Article