Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars
Maciej Ireneusz Kluz,
Karol Pietrzyk,
Miłosz Pastuszczak,
Miroslava Kacaniova,
Agnieszka Kita,
Ireneusz Kapusta,
Grzegorz Zaguła,
Edyta Zagrobelna,
Katarzyna Struś,
Katarzyna Marciniak-Lukasiak,
Jadwiga Stanek-Tarkowska,
Adrian Vasile Timar,
Czesław Puchalski
Affiliations
Maciej Ireneusz Kluz
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Karol Pietrzyk
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Miłosz Pastuszczak
Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow, Zelwerowicza 8B, 35-601 Rzeszów, Poland
Miroslava Kacaniova
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Agnieszka Kita
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Ireneusz Kapusta
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Grzegorz Zaguła
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Edyta Zagrobelna
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Katarzyna Struś
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Katarzyna Marciniak-Lukasiak
Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
Jadwiga Stanek-Tarkowska
Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow, Zelwerowicza 8B, 35-601 Rzeszów, Poland
Adrian Vasile Timar
Food Engineering Department, University of Oradea, General Magheru 26, 410048 Oradea, Romania
Czesław Puchalski
Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.
