Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits

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dc.bibliographicCitation.endpage14es_ES
dc.bibliographicCitation.issue326es_ES
dc.bibliographicCitation.stpage1es_ES
dc.bibliographicCitation.titleFermentationen
dc.bibliographicCitation.volume9es_ES
dc.contributor.authorTejedor Calvo, Evaes_ES
dc.contributor.authorMorales, Diegoes_ES
dc.coverage.spatialCiencia Vegetales_ES
dc.date.accessioned2023-11-02T11:07:46Z
dc.date.available2023-11-02T11:07:46Z
dc.date.issued2023es_ES
dc.date.updated2023-03-30T09:15:37Z
dc.description.abstractThe use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (Arbutus unedo) fruits fermented with three different SCOBYs for 21 days. The analyses showed similar levels of microbiological groups (aerobic mesophilic microorganisms, lactic acid bacteria, acetic acid bacteria, and yeasts)among the SCOBYs used. The beverages studied displayed a decrease in pH value and carbohydrate content, and protein degradation was also observed as fermentation progressed. However, the increase in total phenolic compounds during the first week proved to be a point of interest. A total of 20 volatile organic compounds were detected, giving different sensory qualities to the beverages: higher ethanol, benzaldehyde-4-ethyl, or acetic acid depending on the SCOBY used. The results obtained indicated that strawberry tree kombucha might be an alternative beverage with notable nutritional and aromatic properties, with fermentation time and SCOBY composition being identified as crucial factors.en
dc.description.otherkombuchaen
dc.description.otherstrawberry treeen
dc.description.otherArbutus unedoen
dc.description.otherphenolic compoundsen
dc.description.otherfermentationen
dc.description.otheraromaen
dc.description.othervolatile compoundsen
dc.description.othernutritionalen
dc.description.othercarbohydratesen
dc.description.otherSCOBYen
dc.description.statusPublishedes_ES
dc.identifier.citationFermentation, 2023, 9, 326
dc.identifier.issn23115637
dc.identifier.urihttp://hdl.handle.net/10532/6682
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.3390/fermentation9040326es_ES
dc.relation.urihttps://doi.org/10.3390/fermentation9040326es_ES
dc.relation.urittp://creativecommons.org/licenses/by-nc-nd/3.0/es/es
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes
dc.subject.agrovocFermentaciónes
dc.subject.agrovocMadronoes
dc.subject.agrovocArbutuses
dc.subject.agrovocKombuchaes
dc.subject.agrovocAlimentos fermentadoses
dc.subject.agrovocCompuestos orgánicoses
dc.titleChemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruitsen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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