{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T00:51:32Z","timestamp":1790038292944,"version":"4.0.1"},"reference-count":115,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,5,30]],"date-time":"2024-05-30T00:00:00Z","timestamp":1717027200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Kombucha fermentation yields a diverse range of beneficial macro and micronutrients. In our study, we examined the metabolites, antioxidant activity, organoleptic characteristics, and nutritional attributes of traditionally prepared kombucha tea, using black tea and sugar (control) as substrates, and compared them with tea made from tea dust and blackstrap molasses (test). Kombucha tea crafted from functional raw materials exhibited enhanced sensory qualities and improved health-promoting properties. The levels of tannins, flavonoids, and phenols play a crucial role in determining the antioxidant activity of kombucha tea. Using the DPPH and FRAP methods, we investigated the antioxidant activity throughout the fermentation period, ranging from day 0 to day 12, under optimized conditions. The results consistently demonstrated an initial increase in antioxidant activity from day 0 to 6, followed by a decline from day 6 to 12. Notably, statistical analysis revealed that the antioxidant activity of the test sample was significantly better (<jats:italic>p<\/jats:italic> &amp;gt;\u20090.001) compared to the control sample. The nutritional content of the kombucha from day 6 of the test sample is higher than the control sample provided sugars (fructose 0.4\u2009\u00b1\u20090.1, glucose 0.7\u2009\u00b1\u20090.1, sucrose 1.4\u2009\u00b1\u20090.1) g\/100\u2009mL, minerals (calcium, 19.4\u2009\u00b1\u20090.15, iron 23.1\u2009\u00b1\u20090.25, and potassium 28.3\u2009\u00b1\u20090.25) mg\/100\u2009mL, vitamins (B1 0.58\u2009\u00b1\u20090.01, B2 0.30\u2009\u00b1\u20090.02, B3 0.33\u2009\u00b1\u20090.02, B6 0.75\u2009\u00b1\u20090.02, B9 0.19\u2009\u00b1\u20090.03, B12 0.9\u2009\u00b1\u20090.03, and C 1.38\u2009\u00b1\u20090.06) mg\/100\u2009mL, sodium 4.35\u2009\u00b1\u20090.25\u2009mg\/100\u2009mL, calories 14.85\u2009\u00b1\u20090.25\u2009mg\/100\u2009mL, carbohydrates 3.135\u2009\u00b1\u20090.12, and acids (acetic acid 4.20\u2009\u00b1\u20090.02, glucuronic acid 1.78\u2009\u00b1\u20090.02) mg\/100\u2009mL on day 12. The predominant microbial species identified in both control and test samples included <jats:italic>Komagataeibacter rhaeticus, Gluconobacter oxydans, Brettanomyces bruxellensis<\/jats:italic>, and <jats:italic>Zygosaccharomyces bailli<\/jats:italic>, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of kombucha. Sensory evaluations of the control and test samples were analyzed, and the overall preference was 88% for the test sample with tea dust and molasses. The sensory characteristics of the test sample included a fruity smell (41%), fizzy texture (66%), bright color (47%), and a fruity taste (67%), with overall acceptability (56%) rating it as excellent. Our research contributes to a deeper understanding of the interplay between raw materials, microbial composition, and the resulting composition of bioactive compounds.<\/jats:p>","DOI":"10.3389\/fmicb.2024.1367697","type":"journal-article","created":{"date-parts":[[2024,5,30]],"date-time":"2024-05-30T08:18:52Z","timestamp":1717057132000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":20,"title":["Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates"],"prefix":"10.3389","volume":"15","author":[{"given":"Suriyapriya","family":"Selvaraj","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kalaichelvan","family":"Gurumurthy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,5,30]]},"reference":[{"key":"ref9001","doi-asserted-by":"publisher","first-page":"4467","DOI":"10.3390\/foods12244467","article-title":"Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea","volume":"12","author":"Aaqil","year":"2023","journal-title":"Foods"},{"key":"ref1","doi-asserted-by":"publisher","first-page":"30299","DOI":"10.3390\/healthcare11030299","article-title":"Isolation and identification of coliform Bacteria and multidrug-resistant Escherichia coli from water intended for drug compounding in community pharmacies in Jordan","volume":"11","author":"Abu-Sini","year":"2023","journal-title":"Healthcare (Switzerland)"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"1749","DOI":"10.2298\/bah1104749a","article-title":"The effect of feeding fermented kombucha tea on HLD, LDL, and total cholestrol levels in the duck bloods","volume":"27","author":"Adriani","year":"2011","journal-title":"Biotechnol Animal Husbandr"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"108778","DOI":"10.1016\/j.ijfoodmicro.2020.108778","article-title":"Metabolome-microbiome signatures in the fermented beverage","volume":"333","author":"Alejandra Villarreal-Soto","year":"2020","journal-title":"Kombucha"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"e63","DOI":"10.1186\/1472-6882-12-63","article-title":"Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats","volume":"12","author":"Aloulou","year":"2012","journal-title":"BMC Complement. 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