{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T09:02:16Z","timestamp":1785402136290,"version":"3.56.0"},"reference-count":62,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T00:00:00Z","timestamp":1775692800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Science and Technology Council","award":["NSTC114-2221-E-038-004"],"award-info":[{"award-number":["NSTC114-2221-E-038-004"]}]},{"award":["NSTC114-2221-E-038-004"],"award-info":[{"award-number":["NSTC114-2221-E-038-004"]}],"id":[{"id":"https:\/\/ror.org\/00wnb9798","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004700","name":"Taipei Medical University","doi-asserted-by":"crossref","award":["USTP-NTOU-TMU-115-02"],"award-info":[{"award-number":["USTP-NTOU-TMU-115-02"]}],"id":[{"id":"10.13039\/501100004700","id-type":"DOI","asserted-by":"crossref"}]},{"award":["USTP-NTOU-TMU-115-02"],"award-info":[{"award-number":["USTP-NTOU-TMU-115-02"]}],"id":[{"id":"https:\/\/ror.org\/05031qk94","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Male jelly fig (Ficus pumila L. var. awkeotsang) syconia are an underutilized by-product in Taiwan. This study evaluated male fig powder (0\u20132%, w\/v) as a substrate for producing male fig-altered kombucha (FK) using a defined co-culture of Komagataeibacter xylinus and Saccharomyces cerevisiae. Fermentation markedly reshaped FK metabolites. Glucuronic acid increased in a dose-associated manner, reaching 6.63 g\/L in 2% FK, whereas vitamin C declined during fermentation but remained highest in 2% FK. Gallic acid increased and peaked at 0.5% FK (320.75 mg\/L), while acetic and succinic acids showed formulation-dependent patterns; conversely, caffeine decreased in all male fig-containing groups. FK also exhibited concentration-dependent color divergence from the control at day 9 (\u0394E* up to 17.81 at 2% FK). Numerical increases in DPPH and TPC were observed; however, no significant differences were detected among the treatments. Importantly, male fig supplementation substantially enhanced kombucha bacterial cellulose (KBC) yield (0.56 to 7.28 g\/L from 0 to 2% FK) without compromising high water content (~96\u201399%) or swelling (~90\u201394%). FTIR confirmed retention of the cellulose backbone, SEM showed formulation-dependent fibril diameters, and TGA indicated higher early-stage thermal stability with dose-dependent shifts in main degradation behavior. Collectively, male figs can be valorized to produce FK with altered metabolite profiles and improved KBC productivity.<\/jats:p>","DOI":"10.3390\/foods15081290","type":"journal-article","created":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T08:56:07Z","timestamp":1775724967000},"page":"1290","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancing Glucuronic Acid and Bacterial Cellulose Yield in Kombucha via Valorization of Male Jelly Fig (Ficus pumila L. var. awkeotsang)"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-7634-2189","authenticated-orcid":false,"given":"Yu-Chieh","family":"Chou","sequence":"first","affiliation":[{"name":"Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei-Lun","family":"Ku","sequence":"additional","affiliation":[{"name":"School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0387-7804","authenticated-orcid":false,"given":"Kuan-Chen","family":"Cheng","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan"},{"name":"Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan"},{"name":"Department of Optometry, Asia University, Taichung 41354, Taiwan"},{"name":"Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan"},{"name":"Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 40402, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chen-Che","family":"Hsieh","sequence":"additional","affiliation":[{"name":"Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shella Permatasari","family":"Santoso","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia"},{"name":"Chemical Engineering Master Program, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia"},{"name":"Collaborative Research Center for Zero Waste and Sustainability, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yung-Kai","family":"Lin","sequence":"additional","affiliation":[{"name":"Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung City 20224, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1932-3112","authenticated-orcid":false,"given":"Wei-Lun","family":"Hung","sequence":"additional","affiliation":[{"name":"School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3018-1864","authenticated-orcid":false,"given":"Shin-Ping","family":"Lin","sequence":"additional","affiliation":[{"name":"Ph.D. Program in Drug Discovery and Development Industry, College of Pharmacy, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan"},{"name":"School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan"},{"name":"Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104081","DOI":"10.1016\/j.fbio.2024.104081","article-title":"Historical overview and current perspectives on kombucha and SCOBY: A literature review and bibliometrics","volume":"59","author":"Soares","year":"2024","journal-title":"Food Biosci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Chou, Y.-C., Lin, H.-W., Wang, C.-Y., Hsieh, C.-C., Santoso, S.P., Lin, S.-P., and Cheng, K.-C. 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