Characterisation of chemical, microbial and sensory profiles of commercial kombuchas.

Autor: Andreson M; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia. Electronic address: maret@tftak.eu., Kazantseva J; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia. Electronic address: jekaterina@tftak.eu., Kuldjärv R; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia. Electronic address: rain@tftak.eu., Malv E; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia. Electronic address: esther@tftak.eu., Vaikma H; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia; Department of Business Administration, School of Business and Governance, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia. Electronic address: helen@tftak.eu., Kaleda A; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia. Electronic address: aleksei@tftak.eu., Kütt ML; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia. Electronic address: maryliis@tftak.eu., Vilu R; Center of Food and Fermentation Technology, Akadeemia tee 15a, 12618 Tallinn, Estonia; Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia. Electronic address: raivo@tftak.eu.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2022 Jul 16; Vol. 373, pp. 109715. Date of Electronic Publication: 2022 May 07.
DOI: 10.1016/j.ijfoodmicro.2022.109715
Abstrakt: The kombucha market is a fast-growing segment in the functional beverage category. The selection of kombuchas on the market varies between the traditional and flavoured kombuchas. Our research aimed to characterise the chemical, microbial, and sensory profiles of the commercial kombuchas. We analysed 16 kombuchas from 6 producers. The dominant metabolites were acetate, lactate, and ethanol, the last of which might put some kombuchas into the alcoholic beverage section in some countries. The metagenomic analyses demonstrated that LAB dominates in green tea, and AAB in black tea kombuchas. The main bacterial species were Komagataeibacter rhaeticus and Lactobacillus ssp, and yeast species Dekkera anomala and Dekkera bruxellensis. The sweet and sour balance correlated with acid concentrations. The free sorting task showed that commercial kombuchas clustered into three main categories "fruity and artificial flavour", herbal and tea notes", and "classical notes". Our research results showed the necessity of the definition of kombucha.
(Copyright © 2022 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: