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Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars
Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengtheni...
Autores principales: | , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141729/ https://www.ncbi.nlm.nih.gov/pubmed/35627093 http://dx.doi.org/10.3390/foods11101523 |
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author | Kluz, Maciej Ireneusz Pietrzyk, Karol Pastuszczak, Miłosz Kacaniova, Miroslava Kita, Agnieszka Kapusta, Ireneusz Zaguła, Grzegorz Zagrobelna, Edyta Struś, Katarzyna Marciniak-Lukasiak, Katarzyna Stanek-Tarkowska, Jadwiga Timar, Adrian Vasile Puchalski, Czesław |
author_facet | Kluz, Maciej Ireneusz Pietrzyk, Karol Pastuszczak, Miłosz Kacaniova, Miroslava Kita, Agnieszka Kapusta, Ireneusz Zaguła, Grzegorz Zagrobelna, Edyta Struś, Katarzyna Marciniak-Lukasiak, Katarzyna Stanek-Tarkowska, Jadwiga Timar, Adrian Vasile Puchalski, Czesław |
author_sort | Kluz, Maciej Ireneusz |
collection | PubMed |
description | Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur. |
format | Online Article Text |
id | pubmed-9141729 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91417292022-05-28 Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars Kluz, Maciej Ireneusz Pietrzyk, Karol Pastuszczak, Miłosz Kacaniova, Miroslava Kita, Agnieszka Kapusta, Ireneusz Zaguła, Grzegorz Zagrobelna, Edyta Struś, Katarzyna Marciniak-Lukasiak, Katarzyna Stanek-Tarkowska, Jadwiga Timar, Adrian Vasile Puchalski, Czesław Foods Article Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur. MDPI 2022-05-23 /pmc/articles/PMC9141729/ /pubmed/35627093 http://dx.doi.org/10.3390/foods11101523 Text en © 2022 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 Kluz, Maciej Ireneusz Pietrzyk, Karol Pastuszczak, Miłosz Kacaniova, Miroslava Kita, Agnieszka Kapusta, Ireneusz Zaguła, Grzegorz Zagrobelna, Edyta Struś, Katarzyna Marciniak-Lukasiak, Katarzyna Stanek-Tarkowska, Jadwiga Timar, Adrian Vasile Puchalski, Czesław Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars |
title | Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars |
title_full | Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars |
title_fullStr | Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars |
title_full_unstemmed | Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars |
title_short | Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars |
title_sort | microbiological and physicochemical composition of various types of homemade kombucha beverages using alternative kinds of sugars |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141729/ https://www.ncbi.nlm.nih.gov/pubmed/35627093 http://dx.doi.org/10.3390/foods11101523 |
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