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Microbiology and antimicrobial effects of kombucha, a short overview

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dc.contributor.authorİÇEN, HAYRUNİSA
dc.contributor.authorOMURTAG KORKMAZ, BURCU İREM
dc.contributor.authorsİÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A.
dc.date.accessioned2023-11-06T12:21:58Z
dc.date.available2023-11-06T12:21:58Z
dc.date.issued2023-12-01
dc.description.abstractKombucha is a beverage usually prepared with black or green tea containing sucrose, and a synbiotic culture of bacteria and yeasts (SCOBY). This paper aims at offering an overview on kombucha microbiota, as well as on its nutritional composition, and antimicrobial effects. The microbiota of kombucha includes acetic acid bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter), lactic acid bacteria (Lactobacillus, Lactiplantibacillus, Lacticaseibacillus) and yeasts (Brettanomyces, Candida, Saccharomyces, Zygosaccharomyces), depending on raw materials, starter cultures, and fermentation temperature. The second topic of this review is the production path and kombucha composition, with a synopsis from a quali-quantitative point of view of the most important compounds. Finally, the review examines the antimicrobial potential, focusing on both Gram-positive and Gram-negative bacteria. An open question is on the probiotic status of kombucha; this review offers a contribution to this debate, suggesting for this beverage the status of post-biotic.
dc.identifier.citationİÇEN H., Corbo M. R., Sinigaglia M., OMURTAG KORKMAZ B. İ., Bevilacqua A., "Microbiology and antimicrobial effects of kombucha, a short overview", Food Bioscience, cilt.56, 2023
dc.identifier.doi10.1016/j.fbio.2023.103270
dc.identifier.issn2212-4292
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85175040019&origin=inward
dc.identifier.urihttps://hdl.handle.net/11424/294648
dc.identifier.volume56
dc.language.isoeng
dc.relation.ispartofFood Bioscience
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectYaşam Bilimleri
dc.subjectMoleküler Biyoloji ve Genetik
dc.subjectSitogenetik
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectAgricultural Sciences
dc.subjectAgriculture
dc.subjectFood Engineering
dc.subjectLife Sciences
dc.subjectMolecular Biology and Genetics
dc.subjectCytogenetic
dc.subjectNatural Sciences
dc.subjectEngineering and Technology
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectBİYOKİMYA VE MOLEKÜLER BİYOLOJİ
dc.subjectAgriculture & Environment Sciences (AGE)
dc.subjectLife Sciences (LIFE)
dc.subjectAGRICULTURAL SCIENCES
dc.subjectMOLECULAR BIOLOGY & GENETICS
dc.subjectFOOD SCIENCE & TECHNOLOGY
dc.subjectBIOCHEMISTRY & MOLECULAR BIOLOGY
dc.subjectYemek bilimi
dc.subjectBiyokimya
dc.subjectFood Science
dc.subjectBiochemistry
dc.subjectAntimicrobial effect
dc.subjectFermentation
dc.subjectMicrobiota
dc.subjectNutrition
dc.titleMicrobiology and antimicrobial effects of kombucha, a short overview
dc.typearticle
dspace.entity.typePublication
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local.indexed.atSCOPUS
relation.isAuthorOfPublication12d19faf-82a3-4d81-9e92-e562aedfbd54
relation.isAuthorOfPublication500cbab2-3163-4ff4-9002-d744f4926528
relation.isAuthorOfPublication.latestForDiscovery12d19faf-82a3-4d81-9e92-e562aedfbd54

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