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Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) ob...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340241/ https://www.ncbi.nlm.nih.gov/pubmed/37444320 http://dx.doi.org/10.3390/foods12132581 |
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author | Pihurov, Marina Păcularu-Burada, Bogdan Cotârleț, Mihaela Grigore-Gurgu, Leontina Borda, Daniela Stănciuc, Nicoleta Kluz, Maciej Bahrim, Gabriela Elena |
author_facet | Pihurov, Marina Păcularu-Burada, Bogdan Cotârleț, Mihaela Grigore-Gurgu, Leontina Borda, Daniela Stănciuc, Nicoleta Kluz, Maciej Bahrim, Gabriela Elena |
author_sort | Pihurov, Marina |
collection | PubMed |
description | Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) obtained by the microbiome’s contribution can be included in functional products due to their meta-biotics (pre-, pro-, post-, and paraprobiotics) as a result of complex and synergistic associations as well as due to the metabolic functionality. In this study, consortia of both SCOBY and WKG were involved in the co-fermentation of a newly formulated substrate that was further analysed, aiming at increasing the postbiotic composition of the FPs. Plackett–Burman (PBD) and Response Surface Methodology (RSM) techniques were employed for the experimental designs to select and optimise several parameters that have an influence on the lyophilised starter cultures of SCOBY and WKG activity as a multiple inoculum. Tea concentration (1–3%), sugar concentration (5–10%), raisins concentration (3–6%), SCOBY lyophilised culture concentration (0.2–0.5%), WKG lyophilised culture concentration (0.2–0.5%), and fermentation time (5–7 days) were considered the independent variables for mathematical analysis and fermentation conditions’ optimisation. Antimicrobial activity against Bacillus subtilis MIUG B1, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Aspergillus niger MIUG M5, antioxidant capacity (DPPH), pH and the total acidity (TA) were evaluated as responses. The rich postbiotic bioactive composition of the FP obtained in optimised biotechnological conditions highlighted the usefulness of the artisanal co-cultures, through their symbiotic metabolic interactions for the improvement of bioactive potential. |
format | Online Article Text |
id | pubmed-10340241 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103402412023-07-14 Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement Pihurov, Marina Păcularu-Burada, Bogdan Cotârleț, Mihaela Grigore-Gurgu, Leontina Borda, Daniela Stănciuc, Nicoleta Kluz, Maciej Bahrim, Gabriela Elena Foods Article Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) obtained by the microbiome’s contribution can be included in functional products due to their meta-biotics (pre-, pro-, post-, and paraprobiotics) as a result of complex and synergistic associations as well as due to the metabolic functionality. In this study, consortia of both SCOBY and WKG were involved in the co-fermentation of a newly formulated substrate that was further analysed, aiming at increasing the postbiotic composition of the FPs. Plackett–Burman (PBD) and Response Surface Methodology (RSM) techniques were employed for the experimental designs to select and optimise several parameters that have an influence on the lyophilised starter cultures of SCOBY and WKG activity as a multiple inoculum. Tea concentration (1–3%), sugar concentration (5–10%), raisins concentration (3–6%), SCOBY lyophilised culture concentration (0.2–0.5%), WKG lyophilised culture concentration (0.2–0.5%), and fermentation time (5–7 days) were considered the independent variables for mathematical analysis and fermentation conditions’ optimisation. Antimicrobial activity against Bacillus subtilis MIUG B1, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Aspergillus niger MIUG M5, antioxidant capacity (DPPH), pH and the total acidity (TA) were evaluated as responses. The rich postbiotic bioactive composition of the FP obtained in optimised biotechnological conditions highlighted the usefulness of the artisanal co-cultures, through their symbiotic metabolic interactions for the improvement of bioactive potential. MDPI 2023-07-02 /pmc/articles/PMC10340241/ /pubmed/37444320 http://dx.doi.org/10.3390/foods12132581 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pihurov, Marina Păcularu-Burada, Bogdan Cotârleț, Mihaela Grigore-Gurgu, Leontina Borda, Daniela Stănciuc, Nicoleta Kluz, Maciej Bahrim, Gabriela Elena Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement |
title | Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement |
title_full | Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement |
title_fullStr | Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement |
title_full_unstemmed | Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement |
title_short | Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement |
title_sort | kombucha and water kefir grains microbiomes’ symbiotic contribution to postbiotics enhancement |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340241/ https://www.ncbi.nlm.nih.gov/pubmed/37444320 http://dx.doi.org/10.3390/foods12132581 |
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