Microbial–physicochemical integrated analysis of kombucha fermentation

Cosme Damião Barbosa, Ana Paula Trovatti Uetanabaro, Wildon César Rodrigues Santos, Renata Gomes Caetano, Helena Albano, Rodrigo Kato, Gustavo Pereira Cosenza, Antonio Azeredo, Aristóteles Góes-Neto, Carlos Augusto Rosa, Paula Teixeira, Verônica Ortiz Alvarenga, Inayara Cristina Alves Lacerda*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

21 Citações (Scopus)

Resumo

Kombucha is a drink produced by spontaneous fermentation, and several studies have been conducted to unveil its microbiological and physicochemical aspects with numerous human health claims. The integration of these results is fundamental to understand and discuss the biological activities attributed to kombucha. In the present study, we isolated bacteria and yeasts involved in the fermentation of kombucha produced with green (GK) and black (BK) teas, as well as the amplicon metagenomic of the microbial communities (16S and ITS) during 0, 3, 5, 10, and 15 days of fermentation, at 28 °C. Microbial communities were linked to key biochemical parameters monitored during fermentation such as pH, total titratable acidity, total reducing sugars, polyphenols, acetic acid, and ethanol production. Moreover, ordination analysis (principal component analysis, PCA) revealed clear GK and BK separation groups during the fermentation process. Caffein, gallic acid, and chlorogenic acids majorly influenced the separation of GK and BK. Furthermore, the presence of Komagataeibacter spp. and catechins exerted selective pressure against microbial contamination. This study essentially contributes to the knowledge about the effects of integrated microbiota to the chemical results of the kombucha fermented in GK and BK teas.
Idioma originalEnglish
Número do artigo111788
Páginas (de-até)1-9
Número de páginas9
RevistaLWT - Food Science and Technology
Volume148
DOIs
Estado da publicaçãoPublicado - ago. 2021

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