ArticleFoods (Basel, Switzerland)2023
Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution to Postbiotics Enhancement.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Optimization of Fermentation Condition to Enhance Postbiotic Yield and Bio-Functional Efficacy from Lactobacillus-Bifidobacterium Strains Co-Fermentation.Probiotics and antimicrobial proteins · 2026Article
- Cellulose-Silver and Cellulose-Gold Bioactive Nanocomposites Obtained Using SCOBY Purified Membranes.ACS applied bio materials · 2025Article
- Pangenome reconstruction ofmSystems · 2024Article
- Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge.Heliyon · 2024Review
- Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation.Frontiers in molecular biosciences · 2023Article
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8 authors.
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Abstract
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) obtained by the microbiome's contribution can be included in functional products due to their meta-biotics (pre-, pro-, post-, and paraprobiotics) as a result of complex and synergistic associations as well as due to the metabolic functionality. In this study, consortia of both SCOBY and WKG were involved in the co-fermentation of a newly formulated substrate that was further analysed, aiming at increasing the postbiotic composition of the FPs. Plackett-Burman (PBD) and Response Surface Methodology (RSM) techniques were employed for the experimental designs to select and optimise several parameters that have an influence on the lyophilised starter cultures of SCOBY and WKG activity as a multiple inoculum. Tea concentration (1-3%), sugar concentration (5-10%), raisins concentration (3-6%), SCOBY lyophilised culture concentration (0.2-0.5%), WKG lyophilised culture concentration (0.2-0.5%), and fermentation time (5-7 days) were considered the independent variables for mathematical analysis and fermentation conditions' optimisation. Antimicrobial activity against
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