Symbiotic Culture Of Bacteria And Yeast Research Articles

Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis

Kombucha is produced with a symbiotic culture of bacteria and yeast (SCOBY). Sugared coffee has potential as a fermentation substrate for kombucha production. Objectives of this study were to: (1) produce coffee kombucha (CK) with Lactobacillus rhamnosus (LG) and Lactobacillus casei (LC) and characterize its microbial diversity, (2) evaluate the physicochemical properties and determine viability of CK inoculums under simulated gastric and intestinal conditions during refrigerated storage. Coffee was fermented for 8 days at 23 °C. LG and LC were inoculated into CK (5% v/v) and stored for 15 days at 4 °C. Acetobacteraceae were predominant for the control and Lactobacillaceae for both treatments after 15 days. CK with LG or LC stored for 15 days had 7.44 and 8.77 log CFU/mL, respectively, after exposure to simulated gastric and intestinal conditions. The DNA sequencing analysis revealed that the addition of LG and LC to the CK shifted the proportion of microbial families from Acetobacteraceae to Lactobacillaceae. This study suggests that added Lactobacilli can subsist in CK for 15 days and survived simulated gastrointestinal transit.

Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks.

For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

Developing “Off the Shelf” Pancreases for Diabetic Patients Using Bacterial and Kombucha Tea Waste

The advent of tissue and organ engineering provides long-term treatment for conditions previously considered chronic and untreatable. Through advances in the field of tissue engineering, patients have the potential to receive synthetic replacements of damaged tissues and cellular grafts. Scaffolds, based in either synthetic or natural polymers, are fundamental to tissue engineering approaches because they provide a structure that mimics the native environment which facilitates cellular differentiation, organization, and functionality. However, current protocols for creating scaffolds remain complex and difficult to translate to the clinic. Our investigation aimed to provide potential solutions to fundamental issues associated with islet cell transplantation, a possible cure for type 1 diabetes. In this study, we used bacterial cellulose as the polymer to create scaffolds. We modulated the structural characteristics of the bacterial cellulose to aid cellular infiltration. After processing, scanning electron micrographs of the scaffolds showed that a favorable blood vessel morphology was maintained and an open pore geometry was obtained. We effectively manipulated the porosity of the scaffold by altering agarose concentrations. The 0.5% agarose-cellulose composite group had an average pore area of 20,000 µm2, which permitted the establishment of regionalized cells islands. Notably, the popular fermented tea drink, kombucha, produces bacterial cellulose as a waste product. Kombucha is made using a symbiotic culture of bacteria and yeast (SCOBY). Normally, SCOBYs are simply discarded after the fermentation process is complete, but could have untapped potential as a platform for tissue engineering and transplantation procedures. To verify that bacterial cellulose can be used as a biomimetic platform, INS-1 cells (an insulin-secreting beta cell-derived line) were seeded in the bacterial cellulose scaffold. We observed morphological changes, such as cytoplasmic extensions and clustering, suggesting reestablishment of functional cell islands. Hence, the results of our experiments suggested that bacterial cellulose is a cost-effective scaffolding platform that can be used to house islet cells as a promising tool in islet cell transplantation, a possible cure for diabetes.

Fermented jackfruit leaf beverage offers new affordable and effective diabetes therapy

Diabetes mellitus is complicated multifactorial disorders characterised by hyperglycemia or glucose intolerance. Globally, the number of people suffering from diabetes has increased steadily. Jackfruit leaf, a rich source of phytochemicals offers the opportunity for the development of value-added products. A fermented jackfruit leaf beverage product was developed using symbiotic culture of bacteria and yeast (SCOBY) as cost-effective beneficial treatment for mankind in the management of diabetes. The effectiveness of this fermented jackfruit leaf beverage as an anti-diabetic therapy agent was evaluated using Streptozotocin-induced Sprague Dawley rats model for 4 weeks. The findings depict that, there was a remarkable reduction of blood glucose level in fermented jackfruit leaf-treated diabetic rats as opposed to non-treated diabetic rats, comparable with metformin-treated diabetic rats. The body weight and various relative organ weights of diabetic rats treated with fermented jackfruit leaf beverage showed a healthy recovery sign from diabetes symptoms. The blood haematology profile, liver and kidney function analysis revealed no toxic effect of prolong fermented jackfruit leaf beverage consumption. These results indicated that fermented jackfruit leaf beverage has similar anti-diabetic properties with commercial anti-diabetic drugs with no adverse side effect. Promisingly, it offers a cheaper source to alleviate the diabetes epidemic in a natural way.

Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha.

Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 106 CFU/ml before the storage to 104 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.

Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea

Kombucha dates back thousands of years and is reported to have originated in East Asia. It is produced by fermenting tea with added sugar using SCOBY (symbiotic culture of bacteria and yeast). Its health benefits can be attributed to the metabolites produced during the fermentation process. Valuable ingredients of this fermented tea beverage include acetic acid, glucuronic acid, vitamins, enzymes, sugars and polyphenols. Tea, and consequently kombucha, contains numerous minerals, and one of them is fluoride. Under physiological conditions, fluoride plays a significant role in hard tissue mineralisation processes. However, even at low concentrations with long-term exposure, fluorides may accumulate in the body and cause a range of detrimental effects. Kombucha is traditionally brewed with black tea, but these days it is becoming increasingly popular to use other types of tea to make it, which may significantly affect its composition and health-promoting effects. The aim of the study was to evaluate the fluoride content in kombucha beverages derived from black, green, white and red tea. Fluoride content was measured at different time points during fermentation. The potentiometric method was used to determine the content of fluoride ions. It was demonstrated that kombucha is a major dietary source of fluoride (0.42–0.93 mg/L) and that the type of tea used has a significant effect on its chemical composition. Therefore, it recommended to make the beverage with white or red tea, due to the lowest fluoride content and ensure food safety.Graphical

Safety assessment of fermented jackfruit (Artocarpus heterophyllus) pulp and leaves in Sprague-Dawley rats.

Fermented jackfruit (Artocarpus heterophyllus) extracts were produced using pure symbiotic culture of bacteria and yeast (SCOBY) under controlled fermentation process. Both female and male Sprague‐Dawley rats were orally administrated with 4,000 mg/kg of fermented jackfruit pulp and leaves extracts for 28 consecutive days. Body weight of rats was recorded at 1‐week interval until necropsy day. There was no mortality reported along the experiment with no significant differences (p > .05) record among organ histopathology and blood biochemical parameters in treated groups when compared to control group. Interestingly, there were significant differences (p < .05) in the lower body weight gained of treated rats groups as opposed to control group, indicating the potential anti‐obesity effect of fermented jackfruit extracts. In conclusion, no toxicity symptoms were observed in 28 days oral administration toxicity study of fermented jackfruit pulp and leaves extracts in Sprague‐Dawley rats for both sexes.

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

SummaryTo mass‐produce nutritional kombucha with quality consistency, it is necessary to design synthetic microbial community (SMC) starters with clear bacterial compositions. In this study, a three‐species SMC, including Acetobacter pasteurianus, Gluconacetobacter xylinus and Zygosaccharomyces bailii, was designed. Acetic acid bacteria (AAB) in SMC produced a higher concentration of organic acids synergistically compared to each strain inoculated alone. Gluconic acid was the most abundant organic acid in kombucha fermented by SMC, which contributed to the pleasant sour taste of the beverage. AAB could also oxidise the alcohol produced by Z. bailii, making kombucha a soft beverage. Total phenol and flavonoid concentrations increased during fermentation, which enhanced the health benefits of kombucha. The sensory evaluation demonstrated tsshat sensory attributes of SMC fermented kombucha were quite similar to those fermented by the symbiotic culture of bacteria and yeast (SCOBY). Therefore, SMC could be utilised in the industrial mass production of kombucha for better quality control and product consistency.

Antioxidant activity optimisation of young Robusta coffee leaf kombucha by modifying fermentation time and withering pre-treatment

Kombucha is a fermented drink made from liquid tea. The fermentation is involving bacteria and yeast called Symbiotic Culture of Bacteria and Yeast (SCOBY) The current study aims to investigate the possibility of young Robusta coffee leaf tea as a raw material for kombucha, by optimizing its antioxidant activity and applying withering pre-treatment. The Response Surface Methodology (RSM) was applied to design the observation up to 21 days. Within the duration of fermentation, the optimum IC50 was observed on the third days of fermentation. The results showed that withering treatment significantly affect the pH values, total sugar, total phenolic content, and IC50 of young coffee leaf kombucha. The sensory quality also shows that 5 out of 19 attributes, including brown color, sour taste, bitter taste, alcoholic aroma, sour aroma were also affected by the treatment (p-value<0.05). Regardless the chemical and sensory qualities, the kombucha was still significantly accepted (p-value<0.05) by the respondents.

Sustainable Living Filtration Membranes.

As demand for clean water increases, there is a growing need for effective sustainable water treatment systems. We used the symbiotic culture of bacteria and yeast (SCOBY) that forms while brewing kombucha tea as a living water filtration membrane (LFM). The LFMs function as ultrafiltration membranes with a permeability of 135 ± 25 L m–2 h–1 bar–1 and a 90% rejection of 30 nm nanoparticles. Because they contain living microorganisms that produce cellulose fibers, the surface of an LFM heals after a puncture or incision. Following punctures or incisions, membrane permeability, after a rapid increase postpuncture, returns to 110–250% of the original flux after 10 days in a growth solution. Additionally, LFMs may be manufactured using readily available materials, increasing membrane production accessibility.

Inovasi Limbah Cair Singkong Menjadi Nata de Cassava Sebagai Bisnis Kuliner

Cellulose bacterial is cellulose formed by bacteria sugar content in waste. Cassava-based industrial liquid waste contains sugar (5-7)%, so it has the potential as a substrate because it meets the minimum glucose requirements of (6-7)% to form cellulose bacterial. The waste was obtained from liquid waste from home industry cassava rengginang in Nyamok Village. However, liquid waste smells bad because it is directly streamed into the environment. Therefore, the purpose of this activity is to give solutions for overcome environmental pollution and increase the income of cassava rengginang craftsmen in Nyamok Village. The methods are lectures, demonstrations, production training, assistance, and socialization. Liquid waste made from cassava chips was used as raw material for making nata de cassava. It was fermented with Symbiotic Culture of Bacteria and Yeast (SCOBY) bacteria for 10-14 days. Training activities were successful as 86% people participated in the training. The participants were around 40 years old and elementary school graduates. The characteristics of the participants influence their interest and ability to absorb new information. It is proved by 89% of the participants are able to make Nata de cassava and their understanding of the counseling material was above the target of 80%.Keywords: cassava rengginang; nata de cassava; production training; SCOBY.

Cytotoxic Activity Assay of N-Hexane Extract of Solanum nigrum L. Fruits Fermented by Kombucha against MCF-7 Breast Cancer Cell Line

Background: Breast cancer is the second leading cause of cancer-related deaths among women worldwide. Anticancer drugs therapy cause unwanted side effects problems that occur when treatment affects healthy tissues or organs. It is quite essential to find potential herbal as alternative cancer treatments. Glycoalkaloid (β2-solanin), solamargin, solasodine, dan solasonin of Solanum nigrum L. are potentially inhibit proliferation of leukemia and tumor cell: hepatic, intestinal, breast and cervic. On the other hand, kombucha as symbiotic culture of bacteria and yeast (SCOBY) has ability to increase activity of substrate by fermentation process. Objective: To determine cytotoxicity activity of n-hexane fruits extract of Solanum nigrum L. against MCF-7 breast cancer cell line after fermented by kombucha. Method: n-hexane fruits extract of Solanum nigrum L. was fermented for eight days at 25 ºC with 20% of combucha and addition of 20% of sucrose. Citotoxic activity was performed by using MTT(3-(4,5-dimethyltiazole-2-yl)-2,5-diphenyltetrazolium bromide) assay. Phytochemical of n-hexane extract was analyzed by GC-MS. Total acid and total phenol were characterized quantitatively. Results: IC50 of n-hexane fruits extract and fermentation product were 544,30 ppm and 1386,39 ppm, respectively. Flavonoids and steroids were identified from the extract and GC-MS shown seven compounds have been extracted from n-hexane fraction. Conclusion: condition of kombucha fermentation required optimization to improve cytotoxic activity of n-hexane fruits extract of Solanum nigrum L. against MCF-7 breast cancer cell line.

Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage

Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea (Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, the changes in the physicochemical, bioactive components, microbial quality and sensory properties of black tea kombucha and different proportions of purple basil (Ocimum basilicum L.) kombucha after fermentation were evaluated. While the pH values decreased during storage, the total acidity value increased. Purple basil had higher total phenolic content at all storage times than the other samples. At the end of the study, it was concluded that the total amount of phenolic compounds and flavonoids in purple basil was highly conserved compared to the other samples. Antioxidant values on the 30th day determined highest DPPH (radical scavenging activity) (64.19%) and CUPCAC (cupric reducing antioxidant capacity) (41.48%) in the purple basil kombucha beverage. When the color values were examined, it was found that there were statistically significant differences in the overall storage process in all samples. There was no significant change inconsistency, smell, taste and general acceptance with the storage process. As a result, 30-day storage period was found to be more successful and favorable for 100% purple basil kombucha tea.

Changes in chemichal characteristics of kombucha from various cultivars of snake fruit during fermentation

Kombucha snake fruit is a beverage of sugared snake fruit juice with a kombucha consortium called SCOBY (Symbiotic Culture of Bacteria and Yeast). This research was aimed to know the changes of chemical characteristics of kombucha from various cultivars of snake fruit during fermentation. This research used Randomized Block Design with 1 factor (salak Suwaru, salak Madura, salak Pondoh and salak Bali) and three replication. The data obtained were statistically evaluated by ANOVA test (Analysis of Variance) and continued by Fisher test to determine level of significant difference. The Effectiveness Index Test was used to select the best treatment. The results demonstrated that there were changes in the chemical characteristics of a decrease in pH, total sugar, and total soluble solids, as well as an increase in total acidity, total phenol and antioxidant activity significantly during fermentation. The best treatment was obtained on kombuchaof salak Suwaru cultivars with total acidity 1.64%, pH 3.22, total sugar 7.76%, total soluble solids 12.88 °Brix, total phenol 535.59 mg/L GAE and antioxidant activity 88.18%.

Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples

Kombucha is a fermented tea beverage with the addition of kombucha starter also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data was analyzed with ANOVA (Analysis of Variance). The best treatment was selected using Multiple Attribute method. Data of hedonic test was analysed using Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 μg/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5)

Bacterial Nanocellulose from Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties.

We focused on preparing cellulose nanofibrils by purification, separation, and mechanical treatment of Kombucha membranes (KM) resulted as secondary product from beverage production by fermentation of tea broth with symbiotic culture of bacteria and yeast (SCOBY). We purified KM using two alkaline solutions, 1 and 4 M NaOH, which afterwards were subjected to various mechanical treatments. Transmission electron microscopy (TEM), scanning electron microscopy (SEM), dynamic light scattering (DLS), X-ray diffraction (XRD), X-ray fluorescence (XRF), Fourier-transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA) were employed to evaluate the purification degree, the size and aspect of cellulose fibrils after each treatment step, the physical-chemical properties of intermediary and final product, and for comparison with micro-crystalline cellulose from wooden sources. We determined that 1 M NaOH solution leads to approx. 85% purification, while a higher concentration assures almost 97% impurities removal. XRD analysis evidenced an increase in crystallinity from 37% to 87% after purification, the characteristic diffractograms of Iα and Iβ cellulose allomorphs, and a further decrease in crystallinity to 46% after microfluidization, fact correlated with a drastically decrease in fibrils’ size. FTIR analysis evidenced the appearance of new chain ends by specific transmission bands at 2941 and 2843 cm−1.

Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis

Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed using acid–base titration and high-performance liquid chromatography (HPLC). Kombucha is made via the fermentation of sweetened black tea with a symbiotic culture of bacteria and yeast (SCOBY), which produces acetic acid in addition to a variety of other organic acids and vitamins. The aim of this study was to analyze the acid content of kombucha over a 21-day fermentation period in order to characterize the fermentation kinetics. Titrimetric analysis revealed that the total acidity increased linearly with fermentation time at a rate of 1.5 mM/day. The acetic acid content was also quantified by HPLC at 7-day intervals by standard addition and compared to the total acidity determined by titration. A paired Student’s t test was used to validate the methods. In an extension of the lab, HPLC was also used to identify and quantify the caffeine content of kombucha. The experiments utilized in this study provide a means to characterize beverages and fermentation as well as teach important quantitative and statistical skills. This study was implemented as a three-week teaching lab in a quantitative analysis course for undergraduate chemistry majors.

Characterization of the Role of Phenolic Compounds in the Inhibition of α‐Amylase by Kombucha Tea

Kombucha is a tea blend that is fermented by a symbiotic culture of bacteria and yeast (SCOBY), and is of high interest in the United States for its health benefits. Research indicates that Kombucha can improve resistance against cancer, prevent cardiovascular disease, promote digestive functions, reduce inflammatory problems, and lower blood glucose levels. The hypoglycemic activity is the primary focus of this study. Kombucha brewed in black tea contains phenolics and this class of molecules has previously demonstrated inhibitory effects on α‐amylase. Previous research indicated that unfermented black tea is not appreciably inhibitory and thus it was hypothesized that the black tea phenolics undergo biotransformation during fermentation. In order to discriminate the specific inhibitory molecules found in Kombucha, Mock Tea (MT) replicates were made containing no tea polyphenols and compared to fermented Black Tea (BT) replicates. After fermentation, the replicates were treated to remove glycosides and separated over C18 resin. Three fractions were collected and measured for α‐amylase inhibition and polyphenolic content. Prior to evaluation of the data, the pH of the tea was neutralized to negate the effect of inhibition due to acidity. The results demonstrate an acid‐independent inhibition of α‐amylase by BT but not MT (−30% activity at 2.5% (v/v) analyte in most inhibitory fractions). This does not correlate to black tea phenolic content, as the phenolic content of the BT was or lower than that of the MT in most inhibitory fractions (BT=4.7ug/mL vs. MT= 37.6 ug/mL). However, this may be correlated to oxidative biotransformation of the black tea phenolics as polar fractions resulted in BT dependent inhibition and increased phenolic content (−50% activity at 2.5% (v/v) analyte with phenolic concentrations of BT= 106.3 ug/mL vs. MT= 62.8 ug/mL). While this indicates that the mechanism of α‐amylase inhibition is indeed dependent on black tea components, it is likely there are multiple inhibitory molecules with diverse chemical properties. Furthermore, it appears that the SCOBY synthesizes hydrophobic phenolic compounds, but the molecules are not inhibitors of α‐amylase.

Kombucha microbiome as a probiotic: a view from the perspective of post-genomics and synthetic ecology

Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic application of potentially beneficial probiotic microorganisms for a treatment of functional disorders. Traditionally, probiotics are associated with dairy products, however, novel formulations are needed, first of all, originated from naturally occurring symbiotic microbial communities as the most robust assemblages. Especially, safe and robust probiotics are needed for longterm expeditions, outposts, extraterrestrial permanently-manned bases, where humans are exposed to adverse environmental factors. Kombucha beverage is Symbiotic Culture of Bacteria and Yeast (SCOBY) and associated with health-promoting effects. Kombucha tea/mat is being in use in human livings within millennia as a probiotic drink for healing and health prophylaxis effects, however, new research opportunities promise its «renaissance», going to be used pharmacologically.