Microbial-physicochemical integrated analysis of kombucha fermentation

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dc.creatorCosme Damião Barbosa
dc.creatorAna Paula Trovatti Uetanabaro
dc.creatorWildon César Rodrigues Santos
dc.creatorRenata Gomes Caetano
dc.creatorHelena Albano
dc.creatorRodrigo Kato
dc.creatorGustavo Pereira Cosenza
dc.creatorAntonio Azeredo
dc.creatorAristóteles Góes-Neto
dc.creatorCarlos Augusto Rosa
dc.creatorPaula Teixeira
dc.creatorVerônica Ortiz Alvarenga
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2023-04-04T22:24:28Z
dc.date.accessioned2025-09-08T23:18:04Z
dc.date.available2023-04-04T22:24:28Z
dc.date.issued2021-08
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2021.111788
dc.identifier.issn00236438
dc.identifier.urihttps://hdl.handle.net/1843/51598
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT
dc.rightsAcesso Aberto
dc.subjectKombucha
dc.subjectChás
dc.subjectCamellia sinensis
dc.subjectPlantas Medicinais
dc.subject.otherCamellia sinensis
dc.subject.otherZygosaccharomyces
dc.subject.otherKomagataeibacter
dc.subject.otherPhenolic compounds
dc.subject.otherTea
dc.titleMicrobial-physicochemical integrated analysis of kombucha fermentation
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume148
local.description.resumoKombucha 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICB - DEPARTAMENTO DE BOTÂNICA
local.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643821009415

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