Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea
Kombucha tea has been claimed to have several health benefits. Many factors influence the properties of kombucha tea produced. This study focused on the effects of starter cultures (kombucha liquid broth (KLB) and cellulosic pellicle (KCP)) and sweetener (white sugar (S), honey (H) and jaggery (J))...
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| Language: | en |
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Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/21024/1/SBL%2016.pdf http://journalarticle.ukm.my/21024/ http://www.ukm.my/jsm/index.html |
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| author | Ahmad Azfaralariff, Batul Vohra, Shazrul Fazry, Law, Douglas Fareed Sairi, Babul Airianah Othman, |
| author_facet | Ahmad Azfaralariff, Batul Vohra, Shazrul Fazry, Law, Douglas Fareed Sairi, Babul Airianah Othman, |
| author_sort | Ahmad Azfaralariff, |
| building | Tun Sri Lanang Library |
| collection | Institutional Repository |
| content_provider | Universiti Kebangsaan Malaysia |
| content_source | UKM Journal Article Repository |
| continent | Asia |
| country | Malaysia |
| description | Kombucha tea has been claimed to have several health benefits. Many factors influence the properties of kombucha tea produced. This study focused on the effects of starter cultures (kombucha liquid broth (KLB) and cellulosic pellicle (KCP)) and sweetener (white sugar (S), honey (H) and jaggery (J)) used in the production of kombucha tea. The results showed that all kombucha teas prepared using KLB had a lower pH and a higher concentration of acetic acid during fermentation. The ethanol content for samples prepared using KLB increased (0.7 ± 0.26 mg/L to 1.73 ± 0.58 mg/L) during the fermentation period, compared to KCP which was the maximum after 72 h fermentation, and continued to decrease (2.97 ± 1.24 mg/L to 0.90 ± 0.44 mg/L). Although not too much differences in pH and ethanol content were observed when different sweetener sources were used, they did have significant differences in antioxidant properties and antimicrobial activity. Samples prepared using jaggery had the lowest antioxidant activity while kombucha tea prepared using KLB and white sugar (KLB-S) had the highest antioxidant and antibacterial activity and was mostly colonized by Acetobacteracea and Aspergillus fumigatus. Fermentation significantly increases the number of active compounds present in KLB-S from 11 to 25 compounds. New compounds such as docosanedioic acid, muramic acid and thiolactomycin were formed. Thiolactomycin, a natural antibiotic is suggested to contribute to the high antimicrobial activity of KLB-S. In conclusion, KLB and white sugar are better suited in preparing kombucha tea as more benefits and consistent results were observed. |
| format | Article |
| id | my-ukm.journal.21024 |
| institution | Universiti Kebangsaan Malaysia |
| language | en |
| publishDate | 2022 |
| publisher | Universiti Kebangsaan Malaysia |
| record_format | eprints |
| spelling | my-ukm.journal.210242023-02-01T07:44:20Z http://journalarticle.ukm.my/21024/ Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea Ahmad Azfaralariff, Batul Vohra, Shazrul Fazry, Law, Douglas Fareed Sairi, Babul Airianah Othman, Kombucha tea has been claimed to have several health benefits. Many factors influence the properties of kombucha tea produced. This study focused on the effects of starter cultures (kombucha liquid broth (KLB) and cellulosic pellicle (KCP)) and sweetener (white sugar (S), honey (H) and jaggery (J)) used in the production of kombucha tea. The results showed that all kombucha teas prepared using KLB had a lower pH and a higher concentration of acetic acid during fermentation. The ethanol content for samples prepared using KLB increased (0.7 ± 0.26 mg/L to 1.73 ± 0.58 mg/L) during the fermentation period, compared to KCP which was the maximum after 72 h fermentation, and continued to decrease (2.97 ± 1.24 mg/L to 0.90 ± 0.44 mg/L). Although not too much differences in pH and ethanol content were observed when different sweetener sources were used, they did have significant differences in antioxidant properties and antimicrobial activity. Samples prepared using jaggery had the lowest antioxidant activity while kombucha tea prepared using KLB and white sugar (KLB-S) had the highest antioxidant and antibacterial activity and was mostly colonized by Acetobacteracea and Aspergillus fumigatus. Fermentation significantly increases the number of active compounds present in KLB-S from 11 to 25 compounds. New compounds such as docosanedioic acid, muramic acid and thiolactomycin were formed. Thiolactomycin, a natural antibiotic is suggested to contribute to the high antimicrobial activity of KLB-S. In conclusion, KLB and white sugar are better suited in preparing kombucha tea as more benefits and consistent results were observed. Universiti Kebangsaan Malaysia 2022 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/21024/1/SBL%2016.pdf Ahmad Azfaralariff, and Batul Vohra, and Shazrul Fazry, and Law, Douglas and Fareed Sairi, and Babul Airianah Othman, (2022) Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea. Sains Malaysiana, 51 (11). pp. 3715-3729. ISSN 0126-6039 http://www.ukm.my/jsm/index.html |
| spellingShingle | Ahmad Azfaralariff, Batul Vohra, Shazrul Fazry, Law, Douglas Fareed Sairi, Babul Airianah Othman, Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| title | Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| title_full | Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| title_fullStr | Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| title_full_unstemmed | Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| title_short | Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| title_sort | effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea |
| url | http://journalarticle.ukm.my/21024/1/SBL%2016.pdf http://journalarticle.ukm.my/21024/ http://www.ukm.my/jsm/index.html |
| url_provider | http://journalarticle.ukm.my/ |