Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
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 te...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2019-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.html |
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| author | Dragoljub Cvetković Aleksandra Ranitović Dragiša Savić Nataša Joković Ana Vidaković Lato Pezo Siniša Markov |
| author_facet | Dragoljub Cvetković Aleksandra Ranitović Dragiša Savić Nataša Joković Ana Vidaković Lato Pezo Siniša Markov |
| author_sort | Dragoljub Cvetković |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c7d2c689c7c64e50943ea1c9e8be1c2f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2019-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-c7d2c689c7c64e50943ea1c9e8be1c2f2025-02-02T01:42:14ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072019-11-0169440741510.31883/pjfns/112276112276Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of BeverageDragoljub Cvetković0Aleksandra Ranitović1Dragiša Savić2Nataša Joković3Ana Vidaković4Lato Pezo5Siniša Markov6Department of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology Novi Sad, SerbiaDepartment of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology Novi Sad, SerbiaDepartment of Biotechnology, University of Niš, Faculty of Technology, SerbiaDepartment of Molecular Biology and Phisiology, University of Niš, Faculty of Science and Mathematics, SerbiaDepartment of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology Novi Sad, SerbiaInstitute of Genereal and Physical Chemistry, University of Belgrade, SerbiaDepartment of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology Novi Sad, SerbiaKombucha 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.http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.htmlkombuchatea funguslactobacillilactic acidfermentation |
| spellingShingle | Dragoljub Cvetković Aleksandra Ranitović Dragiša Savić Nataša Joković Ana Vidaković Lato Pezo Siniša Markov Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage Polish Journal of Food and Nutrition Sciences kombucha tea fungus lactobacilli lactic acid fermentation |
| title | Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage |
| title_full | Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage |
| title_fullStr | Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage |
| title_full_unstemmed | Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage |
| title_short | Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage |
| title_sort | survival of wild strains of lactobacilli during kombucha fermentation and their contribution to functional characteristics of beverage |
| topic | kombucha tea fungus lactobacilli lactic acid fermentation |
| url | http://www.journalssystem.com/pjfns/Survival-of-wild-strains-of-lactobacilli-during-Kombucha-fermentation-and-their-contribution,112276,0,2.html |
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