Next Article in Journal
Dietary Cadmium Intake and Sources in the US
Next Article in Special Issue
A Designer Synbiotic Attenuates Chronic-Binge Ethanol-Induced Gut-Liver Injury in Mice
Previous Article in Journal
Trajectories of Mediterranean Diet Adherence and Risk of Hypertension in China: Results from the CHNS Study, 1997–2011
Previous Article in Special Issue
Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread
Open AccessArticle

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

1
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy
2
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(1), 1; https://doi.org/10.3390/nu11010001
Received: 30 November 2018 / Revised: 14 December 2018 / Accepted: 18 December 2018 / Published: 20 December 2018
(This article belongs to the Special Issue Health Benefits of Fermentation)
Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits. View Full-Text
Keywords: kombucha; rooibos; fermentation; oxidative stress kombucha; rooibos; fermentation; oxidative stress
Show Figures

Figure 1

MDPI and ACS Style

Gaggìa, F.; Baffoni, L.; Galiano, M.; Nielsen, D.S.; Jakobsen, R.R.; Castro-Mejía, J.L.; Bosi, S.; Truzzi, F.; Musumeci, F.; Dinelli, G.; Di Gioia, D. Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity. Nutrients 2019, 11, 1. https://doi.org/10.3390/nu11010001

AMA Style

Gaggìa F, Baffoni L, Galiano M, Nielsen DS, Jakobsen RR, Castro-Mejía JL, Bosi S, Truzzi F, Musumeci F, Dinelli G, Di Gioia D. Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity. Nutrients. 2019; 11(1):1. https://doi.org/10.3390/nu11010001

Chicago/Turabian Style

Gaggìa, Francesca; Baffoni, Loredana; Galiano, Michele; Nielsen, Dennis S.; Jakobsen, Rasmus R.; Castro-Mejía, Josue L.; Bosi, Sara; Truzzi, Francesca; Musumeci, Federica; Dinelli, Giovanni; Di Gioia, Diana. 2019. "Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity" Nutrients 11, no. 1: 1. https://doi.org/10.3390/nu11010001

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop