Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties
Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of <i>Fucus vesiculosus</i> algae extract, <i>Cetraria islandica</i> lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| author | Darya A. Golovkina Elena V. Zhurishkina Olga N. Ayrapetyan Artem E. Komissarov Anastasiya S. Krylova Elizaveta N. Vinogradova Stepan V. Toshchakov Filipp K. Ermilov Artak M. Barsegyan Anna A. Kulminskaya Irina M. Lapina |
| author_facet | Darya A. Golovkina Elena V. Zhurishkina Olga N. Ayrapetyan Artem E. Komissarov Anastasiya S. Krylova Elizaveta N. Vinogradova Stepan V. Toshchakov Filipp K. Ermilov Artak M. Barsegyan Anna A. Kulminskaya Irina M. Lapina |
| author_sort | Darya A. Golovkina |
| collection | DOAJ |
| description | Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of <i>Fucus vesiculosus</i> algae extract, <i>Cetraria islandica</i> lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to the yeast <i>Brettanomyces bruxellensis</i> and the bacteria <i>Komagataeibacter rhaeticus</i> and <i>Komagataeibacter hansenii</i> contained in all of the samples, the yeast <i>Zygosaccharomyces bailii</i> and bacteria <i>Komagataeibacter cocois</i> were detected in the samples with the herbal extracts. In all of the kombucha with herbal additives, the total fraction of yeast was decreased as compared to the control. The total content of polyphenols and the antioxidant activity of the beverages with and without the addition of herbal extracts were comparable. The kombucha made with the algae extract showed an increased content of sucrose and organic acids, while the fructose and glucose content in the samples with algae and the mixture of extracts were lower than in the other samples. The samples with the algae extract had the highest organoleptic indicators “aroma”, “clarity” and “acidity”, while the control samples had slightly higher indicators of “taste” and “aftertaste”. The results of this study indicate the potential of algae and lichens as functional supplements for obtaining non-alcoholic fermented beverages with additional nutraceutical value. |
| first_indexed | 2024-03-11T10:02:20Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:02:20Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-cd79cf93cca94f75aeafe1c50e406afe2023-11-16T15:21:39ZengMDPI AGFoods2304-81582022-12-011214710.3390/foods12010047Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha PropertiesDarya A. Golovkina0Elena V. Zhurishkina1Olga N. Ayrapetyan2Artem E. Komissarov3Anastasiya S. Krylova4Elizaveta N. Vinogradova5Stepan V. Toshchakov6Filipp K. Ermilov7Artak M. Barsegyan8Anna A. Kulminskaya9Irina M. Lapina10Petersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaCenter for Genome Research NRC “Kurchatov Institute”, Kurchatov Sq. 1, 123098 Moscow, RussiaCenter for Genome Research NRC “Kurchatov Institute”, Kurchatov Sq. 1, 123098 Moscow, RussiaCenter for Genome Research NRC “Kurchatov Institute”, Kurchatov Sq. 1, 123098 Moscow, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaPetersburg Nuclear Physics Institute Named by B.P. Konstantinov of National Research Center “Kurchatov Institute”, Mkr. Orlova Roshcha, 1, 188300 Gatchina, RussiaKombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of <i>Fucus vesiculosus</i> algae extract, <i>Cetraria islandica</i> lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to the yeast <i>Brettanomyces bruxellensis</i> and the bacteria <i>Komagataeibacter rhaeticus</i> and <i>Komagataeibacter hansenii</i> contained in all of the samples, the yeast <i>Zygosaccharomyces bailii</i> and bacteria <i>Komagataeibacter cocois</i> were detected in the samples with the herbal extracts. In all of the kombucha with herbal additives, the total fraction of yeast was decreased as compared to the control. The total content of polyphenols and the antioxidant activity of the beverages with and without the addition of herbal extracts were comparable. The kombucha made with the algae extract showed an increased content of sucrose and organic acids, while the fructose and glucose content in the samples with algae and the mixture of extracts were lower than in the other samples. The samples with the algae extract had the highest organoleptic indicators “aroma”, “clarity” and “acidity”, while the control samples had slightly higher indicators of “taste” and “aftertaste”. The results of this study indicate the potential of algae and lichens as functional supplements for obtaining non-alcoholic fermented beverages with additional nutraceutical value.https://www.mdpi.com/2304-8158/12/1/47kombucha<i>Fucus vesiculosus</i><i>Cetraria islandica</i>sugar contentantioxidant activitymetagenomic analysis |
| spellingShingle | Darya A. Golovkina Elena V. Zhurishkina Olga N. Ayrapetyan Artem E. Komissarov Anastasiya S. Krylova Elizaveta N. Vinogradova Stepan V. Toshchakov Filipp K. Ermilov Artak M. Barsegyan Anna A. Kulminskaya Irina M. Lapina Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties Foods kombucha <i>Fucus vesiculosus</i> <i>Cetraria islandica</i> sugar content antioxidant activity metagenomic analysis |
| title | Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties |
| title_full | Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties |
| title_fullStr | Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties |
| title_full_unstemmed | Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties |
| title_short | Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties |
| title_sort | effect of brown algae and lichen extracts on the scoby microbiome and kombucha properties |
| topic | kombucha <i>Fucus vesiculosus</i> <i>Cetraria islandica</i> sugar content antioxidant activity metagenomic analysis |
| url | https://www.mdpi.com/2304-8158/12/1/47 |
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