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Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation
Food Microbiology ( IF 5.3 ) Pub Date : 2021-08-23 , DOI: 10.1016/j.fm.2021.103889
Mariana Fensterseifer Fabricio 1 , Michele Bertoni Mann 2 , Caroline Isabel Kothe 3 , Jeverson Frazzon 1 , Bruna Tischer 1 , Simone Hickmann Flôres 1 , Marco Antônio Záchia Ayub 1
Affiliation  

Kombucha is a traditional fermented beverage gaining popularity around the world. So far, few studies have investigated its microbiome using next-generation DNA sequencing, whereas the correlation between the microbial community and metabolites evolution along fermentation is still unclear. In this study, we explore this correlation in a traditionally produced kombucha by evaluating its microbial community and the main metabolites produced. We also investigated the effects of starter cultures processed in three different ways (control, starter culture without liquid suspension (CSC), and a freeze-dried starter culture (FDSC)) to evaluate changes in kombucha composition, such as antioxidant activity and sensory analysis. We identified seven genera of bacteria, including Komagataeibacter, Gluconacetobacter, Gluconobacter, Acetobacter, Liquorilactobacillus, Ligilactobacillus, and Zymomonas, and three genera of yeasts, Dekkera/Brettanomyces, Hanseniaspora, and Saccharomyces. Although there were no statistically significant differences in the acceptance test in sensory analysis, different starter cultures resulted in products showing different microbial and biochemical compositions. FDSC decreased Zymomonas and Acetobacter populations, allowing for Gluconobacter predominance, whereas in the control and CSC kombuchas the first two were the predominant genera. Results suggest that the freeze-drying cultures could be implemented to standardize the process and, despite it changes the microbial community, a lower alcohol content could be obtained.



中文翻译:

冻干康普茶培养物对发酵过程中微生物组成和代谢动力学评估的影响

康普茶是一种传统的发酵饮料,在世界范围内越来越受欢迎。到目前为止,很少有研究使用下一代 DNA 测序来研究其微生物组,而微生物群落与发酵过程中代谢物进化之间的相关性尚不清楚。在这项研究中,我们通过评估传统生产的康普茶的微生物群落和产生的主要代谢物来探索这种相关性。我们还研究了以三种不同方式处理的发酵剂培养物(对照、无悬浮液 (CSC) 的发酵剂培养物和冻干发酵剂培养物 (FDSC))的影响,以评估康普茶成分的变化,例如抗氧化活性和感官分析. 我们鉴定了 7 个细菌属,包括Komagataeibacter葡糖杆菌,醋杆菌LiquorilactobacillusLigilactobacillus,和发酵单胞菌属,和三个属酵母,德克/酒香酵母属汉逊,和酿酒。尽管感官分析的验收测试没有统计学上的显着差异,但不同的发酵剂培养物导致产品显示出不同的微生物和生化成分。FDSC 减少了发酵单胞菌醋杆菌的数量,从而允许葡糖杆菌优势,而在对照和 CSC 康普茶中,前两个是优势属。结果表明,可以实施冷冻干燥培养物来标准化该过程,尽管它改变了微生物群落,但可以获得较低的酒精含量。

更新日期:2021-08-26
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