Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Understanding Kombucha Tea Fermentation: A Review

Understanding Kombucha Tea Fermentation: A Review IntroductionFermentation is one of the most antique methods of food preservation. It is also a low‐cost energy conservation system, which is essential to ensure the life and safety of food. Many biochemical changes occur during fermentation and may affect the nutrient compounds and consequently the properties of the final product, like the bioactivity and digestibility. Recently, this bioprocess has been applied for the production and extraction of bioactive compounds from plants in food and beverage industries (Hur, Lee, Kim, Choi, & Kim, ).Kombucha tea is obtained from a symbiotic culture of acetic acid bacteria (AAB; Komagataeibacter, Gluconobacter, and Acetobacter species) (Roos & Vuyst, ), lactic acid bacteria (LAB; Lactobacillus, Lactococcus) (Marsh, Hill, Ross, & Cotter, ), and yeasts (Schizosaccharomyces pombe, Saccharomycodes ludwigii, Kloeckera apiculata, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Torulaspora delbrueckii, Brettanomyces bruxellensis) (Coton et al., ) in a sweet medium, generally black tea. Its fermentation process also leads to the formation of a floating biofilm on the surface of the growth medium due to the activity of certain strains of AAB (Watawana, Jayawardena, Gunawardhana, & Waisundara, ). The main acids present are acetic, gluconic, tartaric, malic, and in less proportion citric acid. All these acids are responsible for its characteristic http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Understanding Kombucha Tea Fermentation: A Review

Download PDF
9 pages

Loading next page...
 
/lp/wiley/understanding-kombucha-tea-fermentation-a-review-SXRj3xtu8V
Publisher
Wiley
Copyright
© 2018 Institute of Food Technologists®
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/1750-3841.14068
pmid
29508944
Publisher site
See Article on Publisher Site

Abstract

IntroductionFermentation is one of the most antique methods of food preservation. It is also a low‐cost energy conservation system, which is essential to ensure the life and safety of food. Many biochemical changes occur during fermentation and may affect the nutrient compounds and consequently the properties of the final product, like the bioactivity and digestibility. Recently, this bioprocess has been applied for the production and extraction of bioactive compounds from plants in food and beverage industries (Hur, Lee, Kim, Choi, & Kim, ).Kombucha tea is obtained from a symbiotic culture of acetic acid bacteria (AAB; Komagataeibacter, Gluconobacter, and Acetobacter species) (Roos & Vuyst, ), lactic acid bacteria (LAB; Lactobacillus, Lactococcus) (Marsh, Hill, Ross, & Cotter, ), and yeasts (Schizosaccharomyces pombe, Saccharomycodes ludwigii, Kloeckera apiculata, Saccharomyces cerevisiae, Zygosaccharomyces bailii, Torulaspora delbrueckii, Brettanomyces bruxellensis) (Coton et al., ) in a sweet medium, generally black tea. Its fermentation process also leads to the formation of a floating biofilm on the surface of the growth medium due to the activity of certain strains of AAB (Watawana, Jayawardena, Gunawardhana, & Waisundara, ). The main acids present are acetic, gluconic, tartaric, malic, and in less proportion citric acid. All these acids are responsible for its characteristic

Journal

Journal of Food Science – Wiley

Published: Jan 1, 2018

Keywords: ; ; ; ;

References

  • Development of a beverage from red grape juice fermented with the Kombucha consortium
    Ayed, L.; Ben Abid, S.; Hamdi, M.
  • Antimicrobial effect of Kombucha analogues
    Battikh, H.; Bakhrouf, A.; Ammar, E.
  • Mineral and water soluble vitamin content in the Kombucha drink
    Bauer‐petrovska, B.; Petrushevska‐tozi, L.
  • Protective effect of Kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity
    Bellassoued, K.; Ghrab, F.; Makni‐Ayadi, F.; Pelt, J.; Elfeki, A.; Ammar, E.
  • Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats
    Bhattacharya, S.; Gachhui, R.; Sil, P. C.
  • Characterization of the tea fungus metabolites
    Blanc, P. J.
  • Progress in bacterial cellulose matrices for biotechnological applications
    Cacicedo, M. L.; Castro, M. C.; Servetas, I.; Bosnea, L.; Boura, K.; Tsafrakidou, P.; Castro, G. R.
  • Progress in bacterial cellulose matrices for biotechnological applications
    Cacicedo, M. L.; Castro, M. C.; Servetas, I.; Bosnea, L.; Boura, K.; Tsafrakidou, P.; Castro, G. R.
  • Factores para el escalado del proceso de producción de celulosa por fermentación estática
    Caicedo, L. A.; Da França, F. P.; Lopez, L.
  • Enhancement of the fermentation process and properties of bacterial cellulose: A review
    Campano, C.; Balea, A.; Blanco, A.; Negro, C.
  • Kombucha tea fermentation: Microbial and biochemical dynamics
    Chakravorty, S.; Bhattacharya, S.; Chatzinotas, A.; Chakraborty, W.; Bhattacharya, D.; Gachhui, R.
  • Microbial cellulose: Fermentative production and applications (Review)
    Chawla, P. R.; Bajaj, I. B.; Survase, S. A.; Singhal, R. S.
  • Changes in major components of tea fungus metabolites during prolonged fermentation
    Chen, C.; Liu, B. Y.
  • The production of ethanol and hydrogen from pineapple peel by Saccharomyces cerevisiae and Enterobacter aerogenes
    Choonut, A.; Saejong, M.; Sangkharak, K.
  • Effects of origins and fermentation time on the antioxidant activities of Kombucha
    Chu, S. C.; Chen, C.
  • Unraveling microbial ecology of industrial‐scale Kombucha fermentations by metabarcoding and culture‐based methods
    Coton, M.; Pawtowski, A.; Taminiau, B.; Burgaud, G.; Deniel, F.; Coulloumme‐Labarthe, L.; Coton, E.
  • Specific interfacial area as a key variable in scaling‐up Kombucha fermentation
    Cvetković, D.; Markov, S.; Djurić, M.; Savić, D.; Velićanski, A.
  • Microbial cellulose ‐ The natural power to heal wounds
    Czaja, W.; Krystynowicz, A.; Bielecki, S.; Brown, R. M.
  • Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii
    Dakal T, C.; Solieri, L.; Giudici, P.
  • Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: Quantification and characterization
    Domizio, P.; Liu, Y.; Bisson L, F.; Barile, D.
  • Overview of bacterial cellulose production and application
    Esa, F.; Tasirin, S. M.; Rahman, N. A.
  • Antioxidant activities of Kombucha prepared from three different substrates and changes in content of probiotics during storage
    Fu, C.; Yan, F.; Cao, Z.; Xie, F.; Lin, J.
  • Effect of Kombucha on some trace element levels in different organs of electromagnetic field exposed rats
    Gharib, O. A.
  • Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II.
    Goh, W. N.; Rosma, A.; Kaur, B.; Fazilah, A.; Karim, A. A.; Bhat, R.
  • Determination and Characterization of the Antimicrobial Activity of the Fermented Tea Kombucha
    Greenwalt, C. J.; Ledford, R. A.; Steinkraus, K.
  • Identification of yeast and acetic acid bacteria isolated from the fermentation and acidification of persimmon (Diospyros kaki)
    Hidalgo, C.; Mateo, E.; Mas, A.; Torija, M. J.
  • Kombucha “tea fungus” enhances the tea polyphenol contents, antioxidant activity and alpha‐amylase inhibitory activity of five commonly consumed teas
    Hoon, L. Y.; Choo, C.; Watawana, M. I.; Jayawardena, N.; Waisundara, V. Y.
  • Effect of fermentation on the antioxidant activity in plant‐based foods
    Hur, S. J.; Lee, S. Y.; Kim, Y.‐C.; Choi, I.; Kim, G.‐B.
  • Changes in content of organic acids and tea polyphenols during Kombucha tea fermentation
    Jayabalan, R.; Marimuthu, S.; Swaminathan, K.
  • Preservation of Kombucha tea ‐ effect of temperature on tea components and free radical scavenging properties
    Jayabalan, R.; Marimuthu, S.; Thangaraj, P.; Sathishkumar, M.; Binupriya, A. R.; Swaminathan, K.; Sei, E. Y.
  • Effect of solvent fractions of Kombucha tea on viability and invasiveness of cancer cells‐characterization of dimethyl 2‐(2‐hydroxy‐2‐methoxypropylidine) malonate and vitexin
    Jayabalan, R.; Chen, P. N.; Hsieh, Y. S.; Prabhakaran, K.; Pitchai, P.; Marimuthu, S.; Yun, S. E.
  • A review on Kombucha tea‐microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus
    Jayabalan, R.; Malbaša, R. V.; Lončar, E. S.; Vitas, J. S.; Sathishkumar, M.
  • Scale‐up methodologies for Escherichia coli and yeast fermentation processes
    Junker, B. H.
  • Determination of anionic minerals in black and Kombucha tea using ion chromatography
    Kumar, S. D.; Narayan, G.; Hassarajani, S.
  • Kombucha: Technology, microbiology, production, composition and therapeutic value
    Kumar, V.; Joshi, V. K.
  • Utilization of acetate buffer to improve bacterial cellulose production by Gluconacetobacter xylinus
    Kuo, C.‐H.; Chen, J.‐H.; Liou, B.‐K.; Lee, C.‐K.
  • Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from “Kombucha tea
    Kurtzman, C. P.; Robnett, C. J.; Basehoar‐Powers, E.
  • Cellulose produced by Gluconacetobacter xylinus strains ATCC 53524 and ATCC 23768: Pellicle formation, post‐synthesis aggregation and fiber density
    Lee, C. M.; Gu, J.; Kafle, K.; Catchmark, J.; Kim, S. H.
  • Influence of working conditions upon Kombucha conducted fermentation of black tea
    Lončar, E.; Djurić, M.; Malbaša, R.; Kolarov, L. J.; Klašnja, M.
  • Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation
    Lopez, C. L. F.; Beaufort, S.; Brandam, C.; Taillandier, P.
  • Scale‐up of black tea batch fermentation by Kombucha
    Malbaša, R.; Lončar, E.; Djurić, M.; Klašnja, M.; Kolarov, L. J.; Markov, S.
  • Influence of starter cultures on the antioxidant activity of Kombucha beverage
    Malbaša, R. V.; Lončar, E. S.; Vitas, J. S.; Čanadanović‐Brunet, J. M.
  • Kombucha ‐ functional beverage: Composition, characteristics and process of biotransformation
    Markov, S.; Jerinic, V.; Cvetkovic, D.; Loncar, E.; Malbasa, R.
  • Fermented beverages with health‐promoting potential: Past and future perspectives
    Marsh, A. J.; Hill, C.; Ross, R. P.; Cotter, P. D.
  • Sequence‐based analysis of the bacterial and fungal compositions of multiple Kombucha (tea fungus) samples
    Marsh, A. J.; O'Sullivan, O.; Hill, C.; Ross, R. P.; Cotter, P. D.
  • The yeast spectrum of the “tea fungus Kornbucha” Das Hefespektrum des “Teepilzes Kombucha.”
    Mayser, P.; Fromme, S.; Leitzmann, C.; Gründer, K.
  • Detailed analysis of the microbial population in malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota
    Meersman, E.; Steensels, J.; Mathawan, M.; Wittocx, P. J.; Saels, V.; Struyf, N.; Verstrepen, K. J.
  • A novel biomaterial: Bacterial cellulose and its new era applications
    Mohite, B. V.; Patil, S. V.
  • Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains
    Nehme, N.; Mathieu, F.; Taillandier, P.
  • Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional Kombucha for high‐level production of glucuronic acid
    Nguyen, N. K.; Nguyen, P. B.; Nguyen, H. T.; Le, P. H.
  • Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha
    Nguyen, V. T.; Flanagan, B.; Gidley, M. J.; Dykes, G. a.
  • Kombucha brewing under the food and drug administration model food code: Risk analysis and processing guidance abstract
    Nummer, B. A.
  • The first space‐related study of a Kombucha multimicrobial cellulose‐forming community: Preparatory laboratory experiments
    Podolich, O.; Zaets, I.; Kukharenko, O.; Orlovska, I.; Reva, O.; Khirunenko, L.; Kozyrovska, N.
  • Influence of different sugars on the metabolism of the tea fungus
    Reiss, J.
  • Metabarcoding of the Kombucha microbial community grown in different microenvironments
    Reva, O. N.; Zaets, I. E.; Ovcharenko, L. P.; Kukharenko, O. E.; Shpylova, S. P.; Podolich, O. V.; Kozyrovska, N. O.
  • Acetic acid bacteria in fermented foods and beverages
    Roos, J. D.; Vuyst, L. D.
  • Fermentation of black tea broth (Kombucha): I . Effects of sucrose concentration and fermentation time on the yield of microbial cellulose
    Rosma, A.; Karim, A. A.; Bhat, R.
  • Altering the growth conditions of Gluconacetobacter xylinus to maximize the yield of bacterial cellulose
    Ruka, D. R.; Simon, G. P.; Dean, K. M.
  • Antioxidant and antibacterial activity of the beverage obtained by fermentation of sweetened lemon balm (Melissa officinalis L.) Tea with Symbiotic consortium of bacteria and yeasts
    Šaponjac, V. T. T.; Vulić, J. J.
  • Kombucha fermentation and its antimicrobial activity
    Sreeramulu, G.; Zhu, Y.; Knol, W.
  • Antihyperglycaemic efficacy of Kombucha in streptozotocin‐induced rats
    Srihari, T.; Karthikesan, K.; Ashokkumar, N.; Satyanarayana, U.
  • Probable gastrointestinal toxicity of Kombucha tea: Is this beverage healthy or harmful
    Srinivasan, R.; Smolinske, S.; Greenbaum, D.
  • Principles of fermentation technology
    Stanbury, P. F.; Whitaker, A.; Hall, S. J.
  • Brettanomyces yeasts ‐ from spoilage organisms to valuable contributors to industrial fermentations
    Steensels, J.; Daenen, L.; Malcorps, P.; Derdelinckx, G.; Verachtert, H.; Verstrepen, K. J.
  • Bacterial cellulose as a material for wound treatment: Properties and modifications: A review
    Sulaeva, I.; Henniges, U.; Rosenau, T.; Potthast, A.
  • Selected non‐Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines
    Sun, S. Y.; Gong, H. S.; Jiang, X. M.; Zhao, Y. P.
  • Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
    Torino, M. I.; Limón, R. I.; Martínez‐Villaluenga, C.; Mäkinen, S.; Pihlanto, A.; Vidal‐Valverde, C.; Frias, J.
  • Oak Kombucha protects against oxidative stress and inflammatory processes
    Vázquez‐Cabral, B. D.; Larrosa‐Pérez, M. M.; Gallegos‐Infante, J. A.; Moreno‐Jiménez, M. R.; González‐Laredo, R. F.; Rutiaga‐Quiñones, J. G.; Rocha‐Guzmán, N. E.
  • Characteristics of Kombucha fermentation on medicinal herbs from lamiaceae family
    Velićanski, A.; Cvetković, D.; Markov, S.
  • Subacute (90 days) oral toxicity studies of Kombucha tea
    Vijayaraghavan, R.; Singh, M.; Rao, P. V.; Bhattacharya, R.; Kumar, P.; Sugendran, K.; Singh, R.
  • The antioxidant activity of Kombucha fermented milk products with stinging nettle and winter savory
    Vitas, J.; Malbasa, R.; Grahovac, J.; Loncar, E.
  • Health, wellness, and safety aspects of the consumption of Kombucha
    Watawana, M. I.; Jayawardena, N.; Gunawardhana, C. B.; Waisundara, V. Y.
  • Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with Kombucha “tea fungus
    Watawana, M. I.; Jayawardena, N.; Gunawardhana, C. B.; Waisundara, V. Y.
  • Enhancement of the functional properties of coffee through fermentation by “tea fungus” (Kombucha)
    Watawana, M. I.; Jayawardena, N.; Waisundara, V. Y.
  • Evaluation of the Effect of Different Sweetening Agents on the Polyphenol Contents and Antioxidant and Starch Hydrolase Inhibitory Properties of Kombucha
    Watawana, M. I.; Jayawardena, N.; Ranasinghe, S. J.; Waisundara, V. Y.
  • Fermented foods as experimentally tractable microbial ecosystems
    Wolfe, B. E.; Dutton, R. J.
  • Description of Komagataeibacter gen. nov., with proposals of new combinations (Acetobacteraceae)
    Yamada, Y.; Yukphan, P.; Lan Vu, H. T.; Muramatsu, Y.; Ochaikul, D.; Tanasupawat, S.; Nakagawa, Y.