Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to black and green tea.

Autor: Xu C; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: 2082503219@qq.com., Zhou S; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: 240374606@qq.com., Zhang J; Institute of Feed Research, Xinjiang Academy of Animal Science, Urumqi 830000, Xinjiang, China. Electronic address: 363180001@qq.com., Bu D; College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: budengpan@caas.cn., Zang C; College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, Xinjiang, China. Electronic address: zcj780@126.com., Fan R; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: fanrongbo@qau.edu.cn., Wang J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: faithmate@gmail.com., Guo T; Institute of Feed Research, Xinjiang Academy of Animal Science, Urumqi 830000, Xinjiang, China. Electronic address: guotaoxj@126.com., Han R; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: qauhan@qau.edu.cn., Yang Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address: yangyx1216@126.com.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115233. Date of Electronic Publication: 2024 Oct 21.
DOI: 10.1016/j.foodres.2024.115233
Abstrakt: The dynamic changes in physicochemical properties, microbial communities, and volatile compounds in kombucha made from Flos sophorae (FLSK) and Elm fruit (EFK) were compared to those of black tea (BTK) and green tea (GTK) over a 12-day fermentation period. The results revealed that overall flavonoid and polyphenol content, as well as antioxidant activity, increased initially and then decreased, accompanied by a steady reduction in pH within the fermentation broths investigated. Notably, the GTK exhibited stronger antioxidant activity than the other fermentation broths. Furthermore, 16S rRNA gene sequencing revealed that Komagataeibacter rhaeticus, Komagataeibacter saccharivorans, and Acidovorax wautersii were the dominating microbial species in the fermentation broths under this study. Komagataeibacter rhaeticus initially reduced and then increased throughout the FLSK fermentation, whereas Komagataeibacter saccharivorans increased from day 0 to day 6, and remain stable by day 12 during the EFK fermentation. Comparative analysis revealed that Komagataeibacter rhaeticus was more abundant in the FLSK and GTK than in the EFK and BTK, whereas Komagataeibacter saccharivorans showed a higher abundance in the EFK relative to the other fermentation broths. Gas chromatography-mass spectrometry identified acetic acid, linalool, ethanol, and ethyl acetate as the major volatile chemicals that rose significantly in fermentation mixtures of the examined substrates. The FLSK had a much higher linalool concentration than the other fermentation broths, although the EFK and GTK had higher ethanol content. Correlation study found that Komagataeibacter rhaeticus was negatively related with alcohol compounds, but Komagataeibacter saccharivorans was positively associated with a diverse spectrum of acids, alcohols, and esters. The study found changes in bioactive chemicals as well as interactions between bacterial populations and volatile compounds throughout fermentation in the substrates investigated.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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