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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...

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Autores principales: Pihurov, Marina, Păcularu-Burada, Bogdan, Cotârleț, Mihaela, Grigore-Gurgu, Leontina, Borda, Daniela, Stănciuc, Nicoleta, Kluz, Maciej, Bahrim, Gabriela Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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.
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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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