ArticleJournal of the science of food and agriculture2026
Enhancing the antioxidant and phenolic profiles of fermented mulberry leaf (Morus alba L.) tea using symbiotic culture of bacteria and yeast.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThe present study aimed to investigate the fermentation temperature for mulberry leaf bioferment (MLB) using a symbiotic culture of bacteria and yeast (SCOBY) and characterize its physicochemical, microbiological and antioxidant composition. MLB was prepared at 25, 30, 37 and 45 ± 2 °C, respectively, for 7 days. Fourier transform infrared (FTIR) spectroscopy was employed for functional group identification. Antioxidant activities were evaluated based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and total phenolic content (TPC). The phenolic profile was characterized chromatographically, and microbial loads were determined.
resultsAll of the MLB showed low alcohol concentration (<0.5%). The changes of functional groups revealed the broken down of carbohydrates and transformation of phenolic compounds after the fermentation. MLB at 30-37 °C supported high microbial activity, with 30 ± 2 °C showing the highest culturable counts for acetic acid bacteria and lactic acid bacteria, and 37 ± 2 °C producing the lowest pH (3.48) and highest volatile acidity, indicating distinct community dynamics across temperatures. Antioxidant capacity (DPPH and ABTS) and TPC increased up to two-fold at 37-45 ± 2 °C compared with unfermented controls. Ultra-HPLC quantification indicated a 131.4% increase in total quantified phenolics 37 ± 2 °C, with catechin being the most abundant identified phenolic (2.59 mg L
conclusionThe findings show that fermentation temperature regulates microbial activity and phenolic biotransformation in SCOBY-fermented mulberry leaves. Fermentation at 37 ± 2 °C most effectively enhances phenolic content and antioxidant potential, supporting the potential of MLB as a functional nutraceutical ingredient. © 2026 Society of Chemical Industry.
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