Co-fermentation of probiotic and aromatic yeasts enriched antimicrobial acid and antioxidant content of Rosé Yeast Kombucha
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Author list: Samakkarn, W.; Wai, H.P.; Pichaiyotinkul, P.; Paemanee, A.; Soontorngun, N.
Publisher: Elsevier
Publication year: 2025
Volume number: 73
Start page: 107575
ISSN: 2212-4292
eISSN: 2212-4306
Languages: English-Great Britain (EN-GB)
Abstract
In kombucha making, unique community of fermenting microbials provides signature flavor and health benefits. This study aimed to leverage the beneficial properties of microorganisms, potentially enhancing the kombucha's health benefits beyond its usual probiotic and antioxidant effects. First, we examined responsible microbes in the symbiotic culture of bacteria and yeast (SCOBY) that converts raw material tea and sugars to nutritional components. Co-fermentation of the probiotic and wine yeast strains created notable shifts in microbial populations, with corresponding changes in metabolic profiles, compared to non-yeast addition. The biochemical analysis of metabolomic profiles in yeast kombucha indicated high levels of quercetin (34.85-fold), luteolin (58.65-fold), and gallic acid (6.30-fold), compared to the control non-yeast addition. SCOBY of new yeasts was formed and established; as a result, they utilized raw substrates and sugar in kombucha broth to produce increased levels of valuable bioactive compounds, including acetic, gallic, gluconic, and ascorbic acids (vitamin C), and thiamine (vitamin B1) while lowering the glucose (7.97 %) and caffeine content (13.60 %), compared to non-yeast addition. The total phenolic and flavonoid content was increased with enhanced antioxidant capacity following the new yeast fermentation. The anti-bacterial activity was also tested by inhibiting growth of E. coli by 20 % using kombucha. Thus, new yeasts could be valuable in fermented tea crafting to create an innovative functional drink as the delightful Rosé Yeast Kombucha. © 2025 Elsevier Ltd
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