Microbial and Chemical Profiles of Commercial Kombucha Products
In this study, we compared the major chemicals (tea polyphenols, caffeine), antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays.
Microbiology and antimicrobial effects of kombucha, a short …
2023年12月1日 · Kombucha is a beverage usually prepared with black or green tea containing sucrose, and a synbiotic culture of bacteria and yeasts (SCOBY). This paper aims at offering an overview on kombucha microbiota, as well as on its nutritional composition, and …
Kombucha: Biochemical and microbiological impacts on the …
2022年10月1日 · Kombucha is a traditionally fermented tea beverage primarily made using black (or other tea basis, such as green or oolong tea also known as blue) fermented tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY) (Greenwalt et al., 2000) entrapped in a natural floating cellulosic biofilm called a pellicle, generally for 7–20 days ...
Chemical Constitution and Antimicrobial Activity of Kombucha …
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, ...
Kombucha tea fermentation: Microbial and biochemical dynamics
2016年3月2日 · Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. …
Kombucha Tea—A Double Power of Bioactive Compounds from …
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).
Kombucha is a sugared tea fermented with flat, pancake like culture of yeast and acetic acid bacteria (AAB), which is consumed worldwide for its refreshing and beneficial effects. In this study Kombucha culture from a fermented tea was screened for the presence of AAB and yeast using selective media.
Microbial Composition, Bioactive Compounds, Potential Benefits …
2023年5月13日 · Kombucha contains a symbiotic culture of bacteria and yeast (SCOBY), which actively ferments sugar. Kombucha microbial compositions vary due to environmental conditions and the starter culture.
Kombucha: Production and Microbiological Research - MDPI
2022年10月31日 · Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and fermented at ambient temperature for several days using a cellulose pellicle also called tea fungus that is comprised of acetic acid bacteria and yeast. Consumption of Kombucha has been reported as early as 220 B.C. with various reported potential health ...
Kombucha - Wikipedia
The bacterial component of kombucha comprises several species, almost always including the acetic acid bacteria Komagataeibacter xylinus (formerly Gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content.