Health Benefits and Taste of Kombucha with Yam: A Detailed Study

Jim Crocker
16th August, 2024

Health Benefits and Taste of Kombucha with Yam: A Detailed Study

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at the Federal University of Lavras studied Kombucha fermented with green tea and different yam concentrations (0%, 10%, 20%)
  • Adding yam to Kombucha changed its acidity and microbiota, making the drink more fruity but less clear
  • The study found that yam-enhanced Kombucha has potential health benefits due to the presence of beneficial acids and bacteria
The increasing consumer demand for functional foods has led to the growing popularity of Kombucha, a fermented beverage known for its health benefits. Researchers at the Federal University of Lavras conducted a comprehensive study to evaluate the biochemical, microbiological, and sensory characteristics of Kombucha fermented with green tea (Camellia sinensis) and different concentrations of yam (0%, 10%, and 20% w/v)[1]. This study aimed to enhance the functional and sensory properties of Kombucha by incorporating yam, a nutrient-rich tuber. The study began with pre-tests to determine the optimal concentration of yam (10%, 20%, 30%, and 40%) and the ideal fermentation time (5, 7, and 14 days). Based on pH, °Brix (a measure of sugar content), and sensory analysis, the researchers selected 10% and 20% yam concentrations and a fermentation period of five days for further evaluation. During fermentation, a decrease in °Brix and pH was observed, indicating sugar consumption and acid production by the fermenting microorganisms. The presence of sucrose, glucose, fructose, citric, and succinic acids was noted at the beginning of fermentation, while lactic and acetic acids became more prominent towards the end, particularly in the 20% yam treatment. The fermentation process did not alter the color of the Kombucha. The study identified various volatile compounds, including fatty acids, phenols, terpenoids, and alcohols, which contribute to the beverage's aroma and flavor. The microbial analysis revealed the presence of two yeast genera (Brettanomyces bruxellensis and Pichia membranifaciens) and several bacterial genera (Acetobacter, Lactobacillus, Pantoea, Pseudomonas, Azospirillum, and Enterobacter). The control Kombucha, without yam, exhibited less turbidity and a clearer appearance. Sensory analysis showed that the fruity flavor was more pronounced in Kombucha with yam, although the apple descriptor decreased as yam concentration increased. The study concluded that yam extract alters the microbiota and sensory characteristics of Kombucha, particularly its appearance and acidity. This study builds on previous research that highlights the health-promoting properties of Kombucha, which are influenced by factors such as tea type, brewing parameters, and the composition of the symbiotic culture of bacteria and yeast (SCOBY)[2][3]. The inclusion of yam in the fermentation process aligns with earlier findings that different substrates can enhance the bioactive compound content and biological activities of Kombucha[2][3]. Additionally, the presence of lactic acid bacteria, which are known for their probiotic characteristics and ability to ferment various substrates[4], further supports the functional benefits of the Kombucha with yam. However, the study also underscores the need for technological improvements to address sensory attributes such as appearance and taste. This is consistent with previous calls for regulatory guidelines and consumer education to ensure the efficacy and safety of Kombucha products[5]. By incorporating yam, the researchers have demonstrated the potential for developing new Kombucha variants with enhanced functional properties, while also highlighting areas for further refinement. In summary, the study conducted by the Federal University of Lavras provides valuable insights into the use of yam in Kombucha fermentation, offering a viable approach to improving the beverage's functional and sensory qualities. This research contributes to the broader understanding of how different substrates can influence the health-promoting properties of Kombucha and paves the way for future innovations in functional food development.

NutritionHealthBiochem

References

Main Study

1) Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics.

Published 15th August, 2024

https://doi.org/10.1016/j.foodres.2024.114762

Related Studies

2) Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).

https://doi.org/10.3390/antiox10101541

3) Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions.

https://doi.org/10.1016/j.foodchem.2022.132719

4) Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains.

https://doi.org/10.1007/s42770-019-00059-5

5) Kombucha: Perceptions and Future Prospects.

https://doi.org/10.3390/foods11131977


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