Effect of brown algae and lichen extracts on the SCOBY microbiome and kombucha properties
- Author:
- Golovkina D.A., Zhurishkina E.V., Ayrapetyan O.N., Komissarov A.E., Krylova A.S., Vinogradova E.N., Toshchakov S.V., Ermilov F.K., Barsegyan A.M., Kulminskaya A.A. & Lapina I.M.
- Year:
- 2023
- Journal:
- Foods
- Pages:
- 12(1): 47 [15 p.]
- Url:
- https://doi.org/10.3390/foods12010047
Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with
the addition of Fucus vesiculosus algae extract, Cetraria islandica lichen extract and their mixture.
Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation,
in addition to the yeast Brettanomyces bruxellensis and the bacteria Komagataeibacter rhaeticus and
Komagataeibacter hansenii contained in all of the samples, the yeast Zygosaccharomyces bailii and bacteria
Komagataeibacter cocois were detected in the samples with the herbal extracts. In all of the kombucha
with herbal additives, the total fraction of yeast was decreased as compared to the control. The total
content of polyphenols and the antioxidant activity of the beverages with and without the addition
of herbal extracts were comparable. The kombucha made with the algae extract showed an increased
content of sucrose and organic acids, while the fructose and glucose content in the samples with
algae and the mixture of extracts were lower than in the other samples. The samples with the algae
extract had the highest organoleptic indicators “aroma”, “clarity” and “acidity”, while the control
samples had slightly higher indicators of “taste” and “aftertaste”. The results of this study indicate
the potential of algae and lichens as functional supplements for obtaining non-alcoholic fermented
beverages with additional nutraceutical value.
Keywords: kombucha; Fucus vesiculosus; Cetraria islandica; sugar content; antioxidant activity; metagenomic analysis; nutraceutical; synbiotics.
- Id:
- 34889
- Submitter:
- zdenek
- Post_time:
- Friday, 23 December 2022 00:29