Microbial-physicochemical integrated analysis of kombucha fermentation
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | http://hdl.handle.net/1843/51598 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
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2023-04-04T22:24:28Z2023-04-04T22:24:28Z2021-081481910.1016/j.lwt.2021.11178800236438http://hdl.handle.net/1843/51598CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorKombucha is a drink produced by spontaneous fermentation, and several studies have been conducted to unveil its microbiological and physicochemical aspects with numerous human health claims. The integration of these results is fundamental to understand and discuss the biological activities attributed to kombucha. In the present study, we isolated bacteria and yeasts involved in the fermentation of kombucha produced with green (GK) and black (BK) teas, as well as the amplicon metagenomic of the microbial communities (16S and ITS) during 0, 3, 5, 10, and 15 days of fermentation, at 28 °C. Microbial communities were linked to key biochemical parameters monitored during fermentation such as pH, total titratable acidity, total reducing sugars, polyphenols, acetic acid, and ethanol production. Moreover, ordination analysis (principal component analysis, PCA) revealed clear GK and BK separation groups during the fermentation process. Caffein, gallic acid, and chlorogenic acids majorly influenced the separation of GK and BK. Furthermore, the presence of Komagataeibacter spp. and catechins exerted selective pressure against microbial contamination. This study essentially contributes to the knowledge about the effects of integrated microbiota to the chemical results of the kombucha fermented in GK and BK teas.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIALWTKombuchaChásCamellia sinensisPlantas MedicinaisCamellia sinensisZygosaccharomycesKomagataeibacterPhenolic compoundsTeaMicrobial-physicochemical integrated analysis of kombucha fermentationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643821009415Cosme Damião BarbosaAna Paula Trovatti UetanabaroWildon César Rodrigues SantosRenata Gomes CaetanoHelena AlbanoRodrigo KatoGustavo Pereira CosenzaAntonio AzeredoAristóteles Góes-NetoCarlos Augusto RosaPaula TeixeiraVerônica Ortiz AlvarengaInayara Cristina Alves Lacerdaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/51598/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALMicrobial–physicochemical integrated analysis of kombucha fermentation.pdfMicrobial–physicochemical integrated analysis of kombucha fermentation.pdfapplication/pdf3054136https://repositorio.ufmg.br/bitstream/1843/51598/2/Microbial%e2%80%93physicochemical%20integrated%20analysis%20of%20kombucha%20fermentation.pdf9cc8901bbe40ebcfa182cd43c8e54ecdMD521843/515982023-04-04 20:34:41.106oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-04-04T23:34:41Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| title |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| spellingShingle |
Microbial-physicochemical integrated analysis of kombucha fermentation Cosme Damião Barbosa Camellia sinensis Zygosaccharomyces Komagataeibacter Phenolic compounds Tea Kombucha Chás Camellia sinensis Plantas Medicinais |
| title_short |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| title_full |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| title_fullStr |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| title_full_unstemmed |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| title_sort |
Microbial-physicochemical integrated analysis of kombucha fermentation |
| author |
Cosme Damião Barbosa |
| author_facet |
Cosme Damião Barbosa Ana Paula Trovatti Uetanabaro Wildon César Rodrigues Santos Renata Gomes Caetano Helena Albano Rodrigo Kato Gustavo Pereira Cosenza Antonio Azeredo Aristóteles Góes-Neto Carlos Augusto Rosa Paula Teixeira Verônica Ortiz Alvarenga Inayara Cristina Alves Lacerda |
| author_role |
author |
| author2 |
Ana Paula Trovatti Uetanabaro Wildon César Rodrigues Santos Renata Gomes Caetano Helena Albano Rodrigo Kato Gustavo Pereira Cosenza Antonio Azeredo Aristóteles Góes-Neto Carlos Augusto Rosa Paula Teixeira Verônica Ortiz Alvarenga Inayara Cristina Alves Lacerda |
| author2_role |
author author author author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Cosme Damião Barbosa Ana Paula Trovatti Uetanabaro Wildon César Rodrigues Santos Renata Gomes Caetano Helena Albano Rodrigo Kato Gustavo Pereira Cosenza Antonio Azeredo Aristóteles Góes-Neto Carlos Augusto Rosa Paula Teixeira Verônica Ortiz Alvarenga Inayara Cristina Alves Lacerda |
| dc.subject.por.fl_str_mv |
Camellia sinensis Zygosaccharomyces Komagataeibacter Phenolic compounds Tea |
| topic |
Camellia sinensis Zygosaccharomyces Komagataeibacter Phenolic compounds Tea Kombucha Chás Camellia sinensis Plantas Medicinais |
| dc.subject.other.pt_BR.fl_str_mv |
Kombucha Chás Camellia sinensis Plantas Medicinais |
| description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| publishDate |
2021 |
| dc.date.issued.fl_str_mv |
2021-08 |
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2023-04-04T22:24:28Z |
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2023-04-04T22:24:28Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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http://hdl.handle.net/1843/51598 |
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10.1016/j.lwt.2021.111788 |
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00236438 |
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10.1016/j.lwt.2021.111788 00236438 |
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http://hdl.handle.net/1843/51598 |
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eng |
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LWT |
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openAccess |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
| dc.publisher.department.fl_str_mv |
FAR - DEPARTAMENTO DE ALIMENTOS ICB - DEPARTAMENTO DE BOTÂNICA ICB - DEPARTAMENTO DE MICROBIOLOGIA |
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Universidade Federal de Minas Gerais |
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