Probiotic Potential of Kombucha


Şengün İ. , Kırmızıgül A.

10 th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health, Rome, İtalya, 8 - 10 Eylül 2019, ss.135

  • Basıldığı Şehir: Rome
  • Basıldığı Ülke: İtalya
  • Sayfa Sayıları: ss.135

Özet

Kombucha tea, which has recently become popular among many traditional fermented foods, is a beverage of Manchurian origin, generally prepared from black tea with various bacteria and yeast involved in fermentation. Kombucha, a popular beverage in the World, stands out with its positive effects on health as well as its easy preparation and flavored taste. Acetic acid bacteria (AAB; Komagataeibacter spp., Acetobacter spp., Gluconobacter spp.), lactic acid bacteria (LAB; Lactococcus spp., Lactobacillus spp.) and yeasts (Schizosaccharomyces pombe, Kloeckera apiculata, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Zygosaccharomyces bailii, Torulaspora delbrueckii, Brettanomyces bruxellensis) involved in Kombucha fermentation. Kombucha is considered as a probiotic drink not only for the presence of the diversity of naturally occurring symbiotic microorganisms instead of single strain probiotics in Kombucha, but also providing short chain fatty acids (SCFAs) and other metabolites which improve immunity. At the end of the fermentation, Kombucha is rich in acetic, gluconic, glucuronic, tartaric, malic and less citric acids and limited amount of ethanol and CO2. The resulting acids decrease the pH value of Kombucha tea and contribute to the formation of its characteristic sour taste. In the studies, it was determined that the mixed culture involved in the Kombucha fermentation has a strong symbiosis that inhibit the growth of pathogenic bacteria and has antiviral, antibacterial and antifungal effects. In this paper, the studies evaluating the probiotic potential of Kombucha were examined.