{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T20:19:16Z","timestamp":1792268356363,"version":"4.4.0"},"reference-count":42,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2023,9,14]],"date-time":"2023-09-14T00:00:00Z","timestamp":1694649600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100013058","name":"Jiangsu Provincial Key Research and Development Program","doi-asserted-by":"publisher","award":["BE2021691"],"award-info":[{"award-number":["BE2021691"]}],"id":[{"id":"10.13039\/501100013058","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Kombucha is a popular fermented drink with therapeutic benefits. The present study aimed to examine the fermentation of turmeric\u2010infused kombucha and evaluate its biological activities and functional properties.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The study of pH dynamics during fermentation found that turmeric kombucha has a lower pH decrease than standard kombucha, with the lowest pH of 3.1 being observed in 0.1% turmeric kombucha and the maximum pH of 3.8 found in 1% turmeric kombucha. The research shows that the symbiotic consortia of bacteria and yeast alters during the fermentation process with turmeric. Gas chromatogrphy\u2010mass spectrometry analysis revealed that turmeric kombucha is abundant in terpenes, ketones, alcohols, aldehydes, phenols and fatty acids, with higher levels of active ingredients than regular kombucha. The kombucha with 0.6% turmeric had the highest overall acceptance score (9.0) in sensory evaluation. The total phenolic content after fermentation was in the range 0.2\u20130.8\u2009mg gallic acid equivalents\u2009mL<jats:sup>\u22121<\/jats:sup>. Increasing turmeric concentrations increased the antioxidant, cytotoxic and antibacterial activity of kombucha analogs, with the highest antioxidant activity (89%) observed at 0.8% turmeric, and the maximum cytotoxicity (74%) and antibacterial activity (zones of inhibition of 17.7 and 15.9\u2009mm against <jats:italic>Staphylococcus aureus<\/jats:italic> and <jats:italic>Escherichia coli<\/jats:italic>, respectively) observed at 1% turmeric.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The fermentation of kombucha infused with turmeric enhanced its biological activities, making it a healthier alternative to traditional kombucha and presenting new opportunities in the field of functional foods. Further investigations into the mechanisms underlying these effects and <jats:italic>in vivo<\/jats:italic> studies are warranted to fully comprehend the impact of turmeric kombucha consumption on human health. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12962","type":"journal-article","created":{"date-parts":[[2023,9,2]],"date-time":"2023-09-02T04:03:26Z","timestamp":1693627406000},"page":"759-768","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Fermentation, functional analysis, and biological activities of turmeric kombucha"],"prefix":"10.1002","volume":"104","author":[{"given":"Mahammed Ilyas","family":"Khazi","sequence":"first","affiliation":[{"name":"Biofuels Institute, School of Emergency Management, School of the Environment and Safety Engineering Jiangsu University  Zhenjiang 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