Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages

Kombucha is a fermented drink of Asian origin that has been attributed with multiple health benefits and functional properties. Traditionally, this beverage is made from sweetened black or green tea and a starter culture (SCOBY). This study aims to explore the microbial dynamics and physiochemical c...

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Detalles Bibliográficos
Autor principal:	Lopez G., Victoria A.
Otros Autores:	Luna, Ligia
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana 2024
Materias:	Contenido de polifenoles dinámicas microbianas kombucha sorgo
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/7744

id	ZAMORANO7744
record_format	dspace
spelling	ZAMORANO77442024-01-11T10:57:00Z Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages Lopez G., Victoria A. Luna, Ligia Trinetta, Valentina Contenido de polifenoles dinámicas microbianas kombucha sorgo Kombucha is a fermented drink of Asian origin that has been attributed with multiple health benefits and functional properties. Traditionally, this beverage is made from sweetened black or green tea and a starter culture (SCOBY). This study aims to explore the microbial dynamics and physiochemical changes during kombucha fermentation using three types of whole grain sorghum: White, Waxy, and Sumac. During fermentation, pH, °Brix, and polyphenol content were evaluated as well as the growth dynamics of lactic acid bacteria, acetic acid bacteria, and yeast. It was found that the tannin content of the sorghum varieties affected microbial growth, specifically acetic acid bacteria. In addition, there were significant differences in the polyphenol content between treatments, with Sumac sorghum kombucha exhibiting the highest polyphenol content on day seven. These findings suggest that the presence of tannins in sorghum may impact bacterial growth during Kombucha fermentation. Therefore, it is recommended to use sorghum high in tannins, such as Sumac Sorghum, for kombucha fermentation. However, further research is needed to identify the specific microbial interactions and determine the precise mechanism underlying the influence of sorghum tannins on bacterial growth. 2024-01-11T16:55:45Z 2024-01-11T16:55:45Z 2023 Thesis https://hdl.handle.net/11036/7744 eng Copyright Escuela Agrícola Panamericana, Zamorano https://creativecommons.org/licenses/by-nc-nd/3.0/es/ application/pdf Zamorano: Escuela Agrícola Panamericana
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Contenido de polifenoles dinámicas microbianas kombucha sorgo
spellingShingle	Contenido de polifenoles dinámicas microbianas kombucha sorgo Lopez G., Victoria A. Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages
description	Kombucha is a fermented drink of Asian origin that has been attributed with multiple health benefits and functional properties. Traditionally, this beverage is made from sweetened black or green tea and a starter culture (SCOBY). This study aims to explore the microbial dynamics and physiochemical changes during kombucha fermentation using three types of whole grain sorghum: White, Waxy, and Sumac. During fermentation, pH, °Brix, and polyphenol content were evaluated as well as the growth dynamics of lactic acid bacteria, acetic acid bacteria, and yeast. It was found that the tannin content of the sorghum varieties affected microbial growth, specifically acetic acid bacteria. In addition, there were significant differences in the polyphenol content between treatments, with Sumac sorghum kombucha exhibiting the highest polyphenol content on day seven. These findings suggest that the presence of tannins in sorghum may impact bacterial growth during Kombucha fermentation. Therefore, it is recommended to use sorghum high in tannins, such as Sumac Sorghum, for kombucha fermentation. However, further research is needed to identify the specific microbial interactions and determine the precise mechanism underlying the influence of sorghum tannins on bacterial growth.
author2	Luna, Ligia
author_facet	Luna, Ligia Lopez G., Victoria A.
format	Tesis
author	Lopez G., Victoria A.
author_sort	Lopez G., Victoria A.
title	Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages
title_short	Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages
title_full	Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages
title_fullStr	Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages
title_full_unstemmed	Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages
title_sort	analysis of microbial dynamics and physiochemical characteristics of novel sorghum fermented beverages
publisher	Zamorano: Escuela Agrícola Panamericana
publishDate	2024
url	https://bdigital.zamorano.edu/handle/11036/7744
work_keys_str_mv	AT lopezgvictoriaa analysisofmicrobialdynamicsandphysiochemicalcharacteristicsofnovelsorghumfermentedbeverages
_version_	1808118695378026496

Analysis of Microbial Dynamics and Physiochemical Characteristics of Novel Sorghum Fermented Beverages

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