Search for Author, Title, Keyword
ORIGINAL ARTICLE
Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
 
More details
Hide details
1
Department of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology Novi Sad, Serbia
 
2
Department of Biotechnology, University of Niš, Faculty of Technology, Serbia
 
3
Department of Molecular Biology and Phisiology, University of Niš, Faculty of Science and Mathematics, Serbia
 
4
Institute of Genereal and Physical Chemistry, University of Belgrade, Serbia
 
 
Submission date: 2019-02-25
 
 
Final revision date: 2019-09-05
 
 
Acceptance date: 2019-09-11
 
 
Online publication date: 2019-10-02
 
 
Publication date: 2019-11-18
 
 
Corresponding author
Aleksandra Ranitović   

Department of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology Novi Sad, 1 Bulevar cara Lazara, 21000, Novi Sad, Serbia
 
 
Pol. J. Food Nutr. Sci. 2019;69(4):407-415
 
KEYWORDS
TOPICS
ABSTRACT
Kombucha is a fermented tea beverage, which is traditionally prepared by fermenting sweetened black tea with tea fungus, which is a consortium of yeasts and acetic acid bacteria. In this paper, viability of selected wild strains of lactobacilli during Kombucha fermentation, their interaction with tea fungus and their contribution in obtaining a beverage of increased functional characteristics were tested. Five wild strains which were isolated from traditionally fermented foods were separately added on the second day of Kombucha fermentation. Count of yeasts, acetic acid bacteria and lactobacilli, as well as pH, titratable acidity, and content of L- and D-lactic acid during Kombucha fermentation were determined. Wild strains of lactobacilli demonstrated a differentiated survivability and the counts in fermentation broth (i.e. Kombucha beverages) depending on the strain applied. The addition of wild Lactobacillus spp. during Kombucha fermentation had no effect on the physiological activity of tea fungus, but they contributed to a significant increase in lactic acid content in the beverage. The highest lactic acid content during Kombucha fermentation was produced by the strain of Lactobacillus plantarum isolated from 40-day-old cream, while the strain of Lactobacillus hilgardii (from sour dough) showed the highest viability.
FUNDING
The authors declare that the research was conducted without funding.
 
REFERENCES (39)
1.
Aloulou, A., Hamden, K., Elloumi, D., Ali, M.B., Hargafi, K., Jaouadi, B., Ayadi, F., Elfeki, A., Ammar, E. (2012). Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC Complementary and Alternative Medicine, 12(1), art. no. 63.
 
2.
Banerjee, D., Hassarajani, S.A., Maity, B., Narayan, G., Bandyopadhyay, S.K., Chattopadhyay, S. (2010). Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food & Function, 1(3), 284–293.
 
3.
Belloso-Morales, G., Hernández-Sánchez, H. (2003). Manufacture of a beverage from cheese whey using a "tea fungus" fermentation. Revista Latinoamericana de Microbiologia, 45(1-2), 5–11.
 
4.
Blanc, P.J. (1996). Characterization of tea fungus metabolites. Biotechnology Letters, 18(2), 139–142.
 
5.
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., Gachhui, R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220, 63–72.
 
6.
Chen, C., Liu, B.Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89(5), 834–839.
 
7.
Chu, S.-C., Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of Kombucha. Food Chemistry, 98(3), 502–507.
 
8.
Corsetti, A., Settanni, L. (2007). Lactobacilli in sourdough fermentation. Food Research International, 40(5), 539–558.
 
9.
Cvetković, D., Markov, S., Djurić, M., Savić, D., Velićanski, A. (2008). Specific Interfacial area as a key variable in scaling-up Kombucha fermentation. Journal of Food Engineering, 85(3), 387–392.
 
10.
Gao, M.G., Shimamura, T., Ishida, N., Takahashi, H. (2009). Fermentative lactic acid production with a metabolically engineered yeast immobilized in photo-crosslinkable resins. Biochemical Engineering Journal, 47(1-3), 66–70.
 
11.
Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A. (2000). Kombucha, the fermented tea: microbiology, composition, and claimed health effects. Journal of Food Protection, 63(7), 976–981.
 
12.
Hiremath, U., Vaidehi, M., Mushtari, B. (2002). Effect of fermented tea on the blood sugar levels of NIDDM subjects. The Indian Practitioner, 55(7), 423–425.
 
13.
Jacobson, J.L. (2006). Introduction to Wine Laboratory Practices and Procedures. Springer Science+Business Media, Inc, New York. pp. 275–277.
 
14.
Jayabalan, R., Chen, P.N., Hsieh, Y.S., Prabhakaran, K., Pitchai, P., Marimuthu, S., Thangaraj, P., Swaminathan, K., Yun, S.E. (2011). 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. Indian Journal of Biotechnology, 10(1), 75–82.
 
15.
Kandler, O., Weiss, N. (1984). Regular, Nonsporing Gram-Positive Rods. In Sneath, P.H.A., Mair, N.S., Sharpe, M.E., Holt, J.G. (Eds.), Bergey's Manual of Systematic Bacteriology, Williams and Wilkins, Baltimore, USA, pp. 1208–1235.
 
16.
Kaufman, K. (1995). Kombucha Rediscovered, A Guide to the Medicinal Benefits of an Ancient Healing Tea. Alive Books, Canada, pp. 45–46.
 
17.
Klijn, N., Weerkamp, A.H. de Vos, W.M. (1995). Detection and characterization of lactose-utilizing Lactococcus spp. in natural ecosystems. Applied and Environmental Microbiology, 61(2), 788–792.
 
18.
Kurtzman, C.P., Robnett, C.J., Basehoar-Powers, E. (2001). Zigosaccharomyces komb-uchaensis, a new ascosporogeneous yeast from 'Kombucha tea'. FEMS Yeast Research, 1(2), 133–138.
 
19.
Lee, K.W., Shim, J.M., Park, S.-K., Heo, H.-J., Kim, H.-J., Ham, K.-S., Kim, J.H. (2016). Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT – Food Science and Technology, 71, 130-137.
 
20.
Leroy, F., De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology, 15(2), 67–78.
 
21.
Lončar, E.S., Petrović, S.E., Malbaša, R.V., Verac, R.M. (2000). Biosynthesis of glucuronic acid by means of tea fungus. Food/Nahrung, 44(2), 138–139.
 
22.
Malbaša, R., Lončar, E., Kolarov, Lj. (2002). L-Lactic, L-ascorbic, total and volatile acids contents in dietetic kombucha beverage. Romanian Biotechnological Letters, 7(5), 889–894.
 
23.
Malbaša, R., Lončar, E., Djurić, M. (2008). Comparison of the products of Kombucha fermentation on sucrose and molasses. Food Chemistry, 106(3), 1039–1045.
 
24.
Marsh, A.J., O’Sullivan, O., Hill, C., Ross, R.P., Cotter, P.D. (2014). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiology, 38, 171–178.
 
25.
Markov, S.L., Malbaša, R.V., Hauk, M.J., Cvetković, D.D. (2001). Investigation of tea fungus microbe associations. I. The yeasts. Acta Periodica Technologica, 32, 133–138.
 
26.
Mathara, J.M., Schillinger, U., Guigas, C., Franz, C., Kutima, P.M., Mbugua, S.K., Shin, H.-K., Holzapfel, W.H. (2008). Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya. International Journal of Food Microbiology, 126(1-2), 57–64.
 
27.
Mayser, P., Fromme, S., Leitzmann, C., Gruender, K. (1995). The yeast spectrum of tea fungus kombucha. Mycoses, 38(7-8), 289–295.
 
28.
Nauth, K.R. (2006). Yogurt. In Hui, Y.H. (Ed.), Handbook of Food Science, Technology and Engineering, Taylor & Francis Group, Boca Raton, London, New York. pp. 152-1–152-15.
 
29.
Panesar, S.P., Kennedy, J.F., Gandhi, D.N., Bunko, K. (2007). Bioutilisation of whey for lactic acid production. Food Chemistry, 105(1), 1–14.
 
30.
Ram, M.S., Anju, B., Pauline, T., Prasad, D., Kain, A.K., Mongia, S.S., Sharma, S.K., Singh, B., Singh, R., Ilavazhagan, G., Kumar, D., Selvamurthy, W. (2000). Effect of kombucha tea on chromate(VI)-induced oxidative stress in albino rats. Journal of Ethnopharmacology, 71(1-2), 235–240.
 
31.
Reis, C.B., dos Santos, A.de O., Carvalho, B.F., Schwan, R.F., da Silva Ávila, C.L. (2018). Wild Lactobacillus hilgardii (CCMA 0170) strain modifies the fermentation profile and aerobic stability of corn silage. Journal of Applied Animal Research, 46(1), 632-638.
 
32.
Reiss, J. (1994). Influence of different sugars on the metabolism of the tea fungus. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 198(3), 258–261.
 
33.
Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., Teuber, M. (1995). Microbiology and fermentation balance in kombucha beverage obtained from a tea fungus fermentation. Systematic and Applied Microbiology, 18(4), 590–594.
 
34.
Sreeramulu, G., Zhu, Y., Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6) 2589–2594.
 
35.
Teoh, A.L., Heard, G., Cox, J. (2004). Yeast ecology of kombucha fermentation. International Journal of Food Microbiology, 95(2), 119–126.
 
36.
Tripathi, M.K., Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 225–241.
 
37.
Velićanski, A. (2012). Characterization of functional lemon balm (Melissa officinalis L.) beverage obtained by physiological activity of tea fungus. PhD Thesis, Faculty of Technology, University of Novi Sad, Serbia, [http://nardus.mpn.gov.rs/bitst...], pp. 75-108.
 
38.
Yamada, Y., Hoshino, K., Ishikawa, T. (1997). The phylogeny of acetic acid bacteria based on the partial sequences of 16S ribosomal RNA: the elevation of the subgenus Gluconoacetobacter to the generic level. Bioscience Biotechnology and Biochemistry, 61(8), 1244–1251.
 
39.
Yang, Z.W., Ji, B.P., Zhou, F., Li, B., Luo, Y.C., Yang, L., Li, T. (2009). Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice. Journal of the Science of Food and Agriculture, 89(1), 150–156.
 
 
CITATIONS (14):
1.
Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine
Seyyed Mousavi, Seyyed Hashemi, Maryam Zarei, Ahmad Gholami, Chin Lai, Wei Chiang, Navid Omidifar, Sonia Bahrani, Sargol Mazraedoost, Jihang Chen
Evidence-Based Complementary and Alternative Medicine
 
2.
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Natalia Drabińska, Anna Ogrodowczyk
Polish Journal of Food and Nutrition Sciences
 
3.
To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support
Natalia Kozyrovska, Oleg Reva, Olga Podolich, Olga Kukharenko, Iryna Orlovska, Vitalia Terzova, Ganna Zubova, Uetanabaro Trovatti, Aristóteles Góes-Neto, Vasco Azevedo, Debmalya Barh, Cyprien Verseux, Daniela Billi, Agata Kołodziejczyk, Bernard Foing, René Demets, Jean-Pierre Vera
Frontiers in Astronomy and Space Sciences
 
4.
Certain production variables and antimicrobial activity of novel winery effluent based kombucha
Stefan Vukmanović, Jasmina Vitas, Aleksandra Ranitović, Dragoljub Cvetković, Ana Tomić, Radomir Malbaša
LWT
 
5.
Dehydrogenases of acetic acid bacteria
Zhijie Qin, Shiqin Yu, Jian Chen, Jingwen Zhou
Biotechnology Advances
 
6.
An overview of antimicrobial properties of kombucha
Ke‐Ying Nyiew, Phek Kwong, Yoon‐Yen Yow
Comprehensive Reviews in Food Science and Food Safety
 
7.
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production
Iñaki Diez-Ozaeta, Oihana Astiazaran
International Journal of Food Microbiology
 
8.
Modulation effects of microorganisms on tea in fermentation
Ting Hu, Shuoshuo Shi, Qin Ma
Frontiers in Nutrition
 
9.
Physicochemical and microbiological characteristics of kombucha based on various concentration of Javanese turmeric (Curcuma xanthorrhiza)
Elok Zubaidah, Eirene Dea, Hidayat Sujuti
Biocatalysis and Agricultural Biotechnology
 
10.
Lactobacillus - A Multifunctional Genus [Working Title]
Nagina Rafique, Turfa Mamoona, Saiqa Bashir, Imtiaz Hussain, Imran Hayat
 
11.
An artificial neural network as a tool for kombucha fermentation improvement
Dragoljub Cvetkovic, Olja Sovljanski, Aleksandra Ranitovic, Ana Tomic, Sinisa Markov, Dragisa Savic, Bojana Danilovic, Lato Pezo
Chemical Industry and Chemical Engineering Quarterly
 
12.
Microbiome composition of kombucha tea from Türkiye using high-throughput sequencing
Özge Kahraman-Ilıkkan
Journal of Food Science and Technology
 
13.
Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
Ly Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, Nongluck Boonchot, Sudarat Thanonkeo, Patcharaporn Tippayawat, Preekamol Klanrit, Mamoru Yamada, Pornthap Thanonkeo
Scientific Reports
 
14.
Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics
Gislane Mendonça, Rodrigo Pinto, Érika Praxedes, Virgínia Abreu, Richard Dutra, Alexsandra Pereira, Tatiana Lemos, Reis dos, Ana Pereira
International Journal of Gastronomy and Food Science
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top