Abstract
The effects of different re-fermentation methods on the quality characteristics of kombucha beverages were investigated. The quality characteristics of kombucha beverages included the basic physicochemical indicators (pH, total acidity, reducing sugar, total sugar, organic acids, total phenolic compound, total flavonoid compound), antioxidant activity, volatile flavor substance and sensory evaluation of the beverages. The results showed the re-fermentation methods including the mixed fermentation and the step-by-step fermentation significantly decreased total acidity and various organic acids (P < 0.05) than traditional kombucha with no re-fermentation. In addition, the contents of total phenol compounds and total flavonoid compounds for the step-by-step fermentation were 184.70 and 338.33 mg/L respectively, and were higher compared with mixed fermentation and traditional kombucha with no re-fermentation. The antioxidant activity in the step-by-step fermentation was much stronger than that of mixed fermentation and traditional kombucha with no re-fermentation. Moreover, there were 53 kinds of volatile flavor compounds produced in the step-by-step fermentation, 14 of them were unique with good sensory quality. In conclusion, the re-fermentation methods for traditional kombucha (the step-by-step fermentation and mixed fermentation) had more active ingredients and better sensory quality, and the step-by-step fermentation was better than mixed fermentation.
Similar content being viewed by others
Availability of data and material
The datasets used and/or analysed during the current study are available from the corresponding author on request.
References
Bolling BW, Taheri R, Pei R, Kranz S, Yu M, Durocher SN, Brand MH (2015) Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability. Food Chem. https://doi.org/10.1016/j.foodchem.2015.04.106
Cássio F, Leáo C (1991) Low-and high-affinity transport systems for citric acid in the yeast Candida utilis. Appl Environ Microbiol. https://doi.org/10.1128/AEM.57.12.3623-3628.1991
Degirmencioglu N, Yildiz E, Sahan Y, Guldas M, Gurbuz O (2021) Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha. J Food Sci Technol 58(6):2304–2312. https://doi.org/10.1007/s13197-020-04741-7
Drozdz I, Makarewicz MA, Tuszynski T (2013) Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards. Polish J Microbiol 62(3):331
Jayabalan R, Malbasa RV, Loncar ES, Vitas JS, Sathishkumar M (2014) A Review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comp Rev Food Sci Food Saf 13(4):538–550. https://doi.org/10.1111/1541-4337.12073
Kainama H, Fatmawati S, Santoso M, Papilaya PM, Ersam T (2020) The relationship of free radical scavenging and total phenolic and flavonoid contents of Garcinia lasoar PAM. Pharm Chem J 53(12):1151–1157. https://doi.org/10.1007/s11094-020-02139-5
Kieliszek M, Kot AM, Bzducha-Wrobel A, Blazejak S, Gientka I, Kurcz A (2017) Biotechnological use of Candida yeasts in the food industry: a review. Fungal Biol Rev 31(4):185–198. https://doi.org/10.1016/j.fbr.2017.06.001
Laureys D, Britton SJ, De Clippeleer J (2020) Kombucha tea fermentation: a review. J Am Soc Brewing Chem. https://doi.org/10.1080/03610470.2020.1734150
Pang L, Lu G, Cheng J, Lu X, Ma D, Li Q, Li Z, Zheng J, Zhang C, Pan S (2021) Physiological and biochemical characteristics of sweet potato (Ipomoea batatas (L) Lam) roots treated by a high voltage alternating electric field during cold storage. Postharvest Biol Technol. https://doi.org/10.1016/J.POSTHARVBIO.2021.111619
Redzepovic S, Orlic S, Majdak A, Kozina B, Volschenk H, Viljoen-Bloom M (2003) Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation. Int J Food Microbiol 83(1):49–61. https://doi.org/10.1016/s0168-1605(02)00320-3
Rio DD, Crozier A, Bruni R, Dall’Asta C, Galaverna G, García-Viguera C, Calani L, Mena P (2012) Rapid and comprehensive evaluation of (Poly)phenolic Compounds in pomegranate (Punica granatum L.) Juice by UHPLC-MSn. Molecules. https://doi.org/10.3390/molecules171214821
Rita R-D, Zanda K, Daina K, Dalija S (2011) Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration. Proc Food Sci. https://doi.org/10.1016/j.profoo.2011.09.252
Saayman M, van Vuuren HJ, van Zyl WH, Viljoen-Bloom M (2000) Differential uptake of fumarate by Candida utilis and Schizosaccharomyces pombe. Appl Microbiol Biotechnol 54(6):792–798
Saayman M, van Zyl WH, Viljoen-Bloom M (2006) Cloning, characterisation, and heterologous expression of the Candida utilis malic enzyme gene. Curr Genetics 49(4):248–258
Salamatullah AM, Uslu N, Özcan MM, Alkaltham MS, Hayat K (2020) The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red-skinned onion slices. J Food Process Preserv. https://doi.org/10.1111/JFPP.15173
Shi H, Zhang M, Wang WQ, Devahastin S (2020) Solid-state fermentation with probiotics and mixed yeast on properties of okara. Food Biosci 36(4):100610. https://doi.org/10.1016/j.fbio.2020.100610
Singh-Ackbarali D, Maharaj R (2014) Sensory evaluation as a tool in determining acceptability of innovative products developed by undergraduate students in food science and technology at the University of Trinidad and Tobago. J Curric Teach. https://doi.org/10.5430/jct.v3n1p10
Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28(1):49–55
Sun W, Chao Z, Wang C, Wu X, Tan Z (2012) Difference of volatile constituents contained in female and male flowers of Trichosanthes kirilowii by HS-SPME-GC-MS. Zhongguo Zhong yao za zhi Zhongguo zhongyao zazhi China J Chin Mater Med 37(11):1570–1574
Tian S, Zhou X, Gong H, Ma X, Zhang F (2011) Orthogonal test design for optimization of the extraction of polysaccharide from Paeonia sinjiangensis K.Y. Pan. Pharmacog Mag 7(25):4
Wang B, Rutherfurd-Markwick K, Zhang XX, Mutukumira AN (2022) Kombucha: production and microbiological research †. Foods. https://doi.org/10.3390/FOODS11213456
Wei M, Wang S, Gu P, Ouyang X, Liu S, Li Y, Zhang B, Zhu B (2018) Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. J Food Sci Technol. https://doi.org/10.1007/s13197-018-3141-y
Wojdyło A, Figiel A, Legua P, Lech K, Carbonell-Barrachina ÁA, Hernández F (2016) Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chem. https://doi.org/10.1016/j.foodchem.2016.03.099
Wu JJ, Ma YK, Zhang FF, Chen FS (2012) Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of Shanxi aged vinegar, a traditional Chinese vinegar. Food Microbiol 30(1):289–297. https://doi.org/10.1016/j.fm.2011.08.010
Zhang XY, Duan WY, Zou JX, Zhou HB, Liu CW, Yang HL (2019) Flavor and antioxidant activity improvement of carrot juice by fermentation with lactobacillus plantarum WZ-01. J Food Meas Charact 13(4):3366–3375. https://doi.org/10.1007/s11694-019-00260-y
Zhang J, Van Mullem J, Dias DR, Schwan RF (2021) The chemistry and sensory characteristics of new herbal tea-based kombuchas. J Food Sci. https://doi.org/10.1111/1750-3841.15613
Acknowledgements
The authors are grateful to Collaborative innovation center of food safety and quality control in Jiangsu Province for providing the research facility.
Funding
No additional funding was provided for this study.
Author information
Authors and Affiliations
Contributions
WX: Conceptualization, Writing-original draft. YT: Conceptualization, Writing-review & editing. QT: Writing-review & editing, Resources, Supervision, Project administration, Funding acquisition. YL: Writing-review & editing. ZW: Writing-review & editing.
Corresponding author
Ethics declarations
Conflict of interest
The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.
Consent publication
All authors have agreed to publication of the manuscript in this Journal. Written informed consent for publication was obtained from all authors.
Ethics approval
This study does not involve any human or animal testing, so this is not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Xu, W., Tong, Y., Tong, Q. et al. Effects of different re-fermentation methods on the quality characteristics of kombucha beverages. J Food Sci Technol 60, 1414–1424 (2023). https://doi.org/10.1007/s13197-023-05688-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-023-05688-1