ArticleFoods (Basel, Switzerland)2022
Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Improved Anti-Oxidant and Anti-Bacterial Capacities of Skim Milk Fermented byMolecules (Basel, Switzerland) · 2024Article
- Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution to Postbiotics Enhancement.Foods (Basel, Switzerland) · 2023Article
- New Developments in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
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Abstract
Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties. Their fermentative potential provides a wide range of derivate metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) with valuable in vitro and in vivo benefits. This study targeted the evaluation of the functionality of a co-culture of SCOBY-based membranes and milk kefir grains, used as freeze-dried starter cultures, for the fermentation of a newly formulated medium based on black tea infusion, supplemented with bovine colostrum and sugar, in order to produce bioactive compounds with functional properties. The design and optimization of the biotechnological process were achieved by using the Plackett-Burman experimental design (six factorial points, three center points) and the response surface methodology and central composite design (three factorial points, six axial points and two center points in axial) tools. The statistical analysis and the mathematical modelling of the responses such as the pH, titratable acidity, antioxidant activity and antimicrobial activity (against
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