4.7 Article

Microbial and Chemical Profiles of Commercial Kombucha Products

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis

Jinjin Xue et al.

Summary: Shaken black tea (SBT) is a new type of black tea that combines traditional processing methods with oolong tea shaking, resulting in changes in various compounds such as amino acids, theaflavins, and lipids. Fermentation was identified as the key driver of metabolite changes during SBT production, followed by drying and shaking processes. Through non-targeted metabolomics analysis, 93 differential compounds were identified, providing insights into the quality formation of SBT.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Biotechnology & Applied Microbiology

Survival of Salmonella and Shiga Toxin-Producing Escherichia coli and Changes in Indigenous Microbiota during Fermentation of Home-Brewed Kombucha

Sheridan S. Brewer et al.

Summary: The survival and growth of Salmonella and Shiga toxin-producing Escherichia coli in kombucha is dependent on inherent differences in commercially available kombucha kits. Inactivation of pathogens is influenced by the decrease in pH during fermentation. The behavior of indigenous microbiota, such as mesophilic aerobic microorganisms, yeasts, lactic acid bacteria, and acetic acid bacteria, varies depending on the brand of kombucha kit.

JOURNAL OF FOOD PROTECTION (2021)

Article Biology

Integrating taxonomic, functional, and strain-level profiling of diverse microbial communities with bioBakery 3

Francesco Beghini et al.

Summary: Culture-independent analyses of microbial communities have advanced significantly in the past decade, particularly due to the emergence of Shotgun Metagenomics. bioBakery 3, a newly developed toolset, enhances the accuracy and scope of taxonomic, functional, and phylogenetic profiling in microbial community studies by providing an expanding set of reference sequences.

ELIFE (2021)

Article Microbiology

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Keisha Harrison et al.

Summary: This study used high-throughput sequencing to investigate the microbial diversity of commonly used SCOBY in Kombucha production, revealing differences in microbial community structures among different SCOBY. K-means clustering identified four main SCOBY archetypes, with different microbial genera affecting compensatory taxa within the SCOBY. Phylogenic heat-tree analysis suggested a possible antagonistic relationship between certain fungal genera and acetic acid bacteria in the SCOBY. These findings lay the foundation for further research on how SCOBY archetype influences Kombucha fermentation and microbial community assembly dynamics in interphase environments.

MICROORGANISMS (2021)

Article Biochemistry & Molecular Biology

Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Chiara La Torre et al.

Summary: Kombucha, a fermented beverage, has become increasingly popular due to its perceived beneficial effects, but its antioxidant properties decline significantly after four months of storage.

MOLECULES (2021)

Review Food Science & Technology

Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review

Bruna Krieger Vargas et al.

Summary: Kombucha is a fermented beverage with various biological properties, but its production is not standardized leading to potential variations in composition. While some studies suggest health benefits, there is a lack of scientific evidence regarding its probiotic content and role in intestinal microbiota. Further research is needed to explore and potentially enhance the microbiome composition of kombucha.

FOOD BIOSCIENCE (2021)

Review Integrative & Complementary Medicine

Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine

Seyyed Mojtaba Mousavi et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2020)

Article Biochemistry & Molecular Biology

The UNITE database for molecular identification of fungi: handling dark taxa and parallel taxonomic classifications

Rolf Henrik Nilsson et al.

NUCLEIC ACIDS RESEARCH (2019)

Review Nutrition & Dietetics

Tea Polyphenols in Promotion of Human Health

Naghma Khan et al.

NUTRIENTS (2019)

Review Biochemical Research Methods

Acetic acid bacteria in fermented foods and beverages

Jonas De Roos et al.

CURRENT OPINION IN BIOTECHNOLOGY (2018)

Review Food Science & Technology

Understanding Kombucha Tea Fermentation: A Review

Silvia Alejandra Villarreal-Soto et al.

JOURNAL OF FOOD SCIENCE (2018)

Review Food Science & Technology

Potential Use of Bacillus coagulans in the Food Industry

Goezde Konuray et al.

FOODS (2018)

Article Microbiology

Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens

Debanjana Bhattacharya et al.

CURRENT MICROBIOLOGY (2016)

Article Food Science & Technology

Kombucha tea fermentation: Microbial and biochemical dynamics

Somnath Chakravorty et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Article Multidisciplinary Sciences

Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha

Nguyen Khoi Nguyen et al.

SPRINGERPLUS (2015)

Review Food Science & Technology

A Review on Kombucha TeaMicrobiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Rasu Jayabalan et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Review Chemistry, Medicinal

Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage

Ilmara Vina et al.

JOURNAL OF MEDICINAL FOOD (2014)

Article Geriatrics & Gerontology

CAFFEINE IN TEA CAMELLIA SINENSIS - CONTENT, ABSORPTION, BENEFITS AND RISKS OF CONSUMPTION

A. Gramza-Michalowska

JOURNAL OF NUTRITION HEALTH & AGING (2014)

Article Food Science & Technology

Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form

Susanne M. Henning et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2011)

Article Pharmacology & Pharmacy

Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis

Eric W. C. Chan et al.

PHARMACOGNOSY RESEARCH (2011)

Review Medicine, Research & Experimental

Tea polyphenols for health promotion

Naghma Khan et al.

LIFE SCIENCES (2007)

Article Biochemical Research Methods

Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions

Deng-Jye Yang et al.

JOURNAL OF CHROMATOGRAPHY A (2007)

Article Agriculture, Multidisciplinary

Factors affecting the levels of tea polyphenols and caffeine in tea leaves

YS Lin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Letter Nutrition & Dietetics

Antioxidant activity of black tea vs. green tea

KW Lee et al.

JOURNAL OF NUTRITION (2002)

Article Nutrition & Dietetics

Theaflavins in black tea and catechins in green tea are equally effective antioxidants

LK Leung et al.

JOURNAL OF NUTRITION (2001)

Article Agriculture, Multidisciplinary

Kombucha fermentation and its antimicrobial activity

G Sreeramulu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Review Food Science & Technology

Tea, Kombucha, and health: a review

C Dufresne et al.

FOOD RESEARCH INTERNATIONAL (2000)