Bibliographic Details
| Title: |
Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics. |
| Authors: |
Nguyen, Nhu-Ngoc1 (AUTHOR), Nguyen, Quoc-Duy1 (AUTHOR) nqduy@ntt.edu.vn |
| Source: |
Food Biotechnology. 2024, Vol. 38 Issue 1, p86-117. 32p. |
| Subject Terms: |
*ACETOBACTER, *KOMBUCHA tea, *LACTIC acid bacteria, *KARENIA brevis, *LACTIC acid, *FERMENTATION, *GRAM-positive bacteria, *YEAST |
| Abstract: |
In this study, three microbial isolates from kombucha (Saccharomyces cerevisiae, Komagataeibacter saccharivorans, and Levilactobacillus brevis) were used as single- and mixed-inoculum to produce kombucha. During 18-day fermentation, phenolic content was shown to rise from 621.4–633.1 to 817.8–937.7 mg/L while DPPH radical scavenging and ferric reducing activities reached their peaks (1191.3–1343.3 and 742.9–837.9 mg/L, respectively) at day 2–8 and constantly declined throughout the remaining days. Higher sugar concentration and longer fermentation time also resulted in greater antibacterial activity, particularly against Gram-positive bacteria. Regarding bacterial cellulose productivity, 50 g/L glucose was proven to be the effective concentration regardless of microbial combinations with the maximum yield of 193.3–263.9 g/L. A close interaction was seen between S. cerevisiae and K. saccharivorans, while L. brevis exhibited limited interaction with others. Therefore, the application of single culture of K. saccharivorans, or its mixed-culture with S. cerevisiae is considered a feasible approach to control Kombucha quality. [ABSTRACT FROM AUTHOR] |
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