Abstract
Kombucha has become a flavored tea drink fermented with a symbiotic community of fungi, yeast, and bacteria. Kombucha has been reported to show functional medicinal importance attributed to the presence of some critical metabolites and bioactive compounds. We developed kombucha on three different substrates like black tea, green tea, and Psidium guajava (guava) juice extract. Kombucha enriched with guava extract showed maximal growth in terms of weight (fresh and dry) and moisture percentage. Further, the total phenol, total flavonoid, and characterization of different phenolic compounds like gallic acid, catechin, guaiacol and coumaric acid with guava juice extract fermented kombucha exhibiting maximal production. Also, the high DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity over the control. The kombucha tea fermented on guava extract showed significant antimicrobial activity against eleven human pathogenic bacterial strains and four pathogenic fungi. From the current study, we conclude that the preparation of kombucha tea using guava juice extract might be used as a supplementary food product due to its high nutritional value.
Highlights
Non-alcoholic tea beverage fermented by a symbiotic community of osmophilic yeast and acetic acid bacteria (Acetobacteraceae) as symbiotic microbial consortium that is involved in the fermentation of green and black teas (De Filippis et al, 2018)
Kombucha fermented on guava juice substrate showed a higher fresh and dry weight, followed by black tea and the kombucha fermented on green tea substrate are the lowest in its fresh and dry weight
Due to its presence as a functional food, kombucha is mainly intensified by polyphenols and other secondary metabolites produced during fermentation, imparting therapeutic effects (Watawana et al, 2015) In the present study, we observed that the guava juice kombucha fermentation showed the presence of higher number and the greater content of polyphenols and secondary metabolites as revealed by the HPLC profiles (Figure 6A-D) and may directly contribute to its increased medicinal importance
Summary
Non-alcoholic tea beverage fermented by a symbiotic community of osmophilic yeast and acetic acid bacteria (Acetobacteraceae) as symbiotic microbial consortium that is involved in the fermentation of green and black teas (De Filippis et al, 2018). Tea was brought to Europe in the early 20th century as a result of commercial expansion, especially in Russia (as Kambucha) and Germany (as Kombuchashwamm) (Alexandru et al, 2019). This traditional fermented beverage is known for its nutraceutical properties and health benefits (Dufresne and Farnworth, 2000; Jayabalan et al, 2014). Kombucha tea fermentation is considered by a range of bacteria and yeast as a product of microbial action. Kombucha tea is a symbiotic culture of acetic acid bacteria like
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