Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY Beverages Pub Date : 2023-07-11 DOI:10.3390/beverages9030059
Keisha Harrison, Roxana Navarro, Kristen Jensen, William F Cayler, Tom Nielsen, Chris Curtin
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Abstract

Kombucha is an acidic non-alcoholic fermented tea beverage that has surged in popularity over the past decade. A key driver of this popularity is the perception that kombucha contains microbes that contribute to gut health, a perception that is reinforced by package claims such as “live” and “probiotic”. We surveyed retail-available non-alcoholic (soft) and alcoholic (hard) kombucha and selected 39 products, of which 74.4% included at least one of these claims. Based upon Nuclear Magnetic Resonance (NMR) evaluation of the chemical composition, approximately one-third of soft kombucha products were re-categorized as “soft-aberrant” on the basis of their alcohol by volume (ABV) exceeding 0.5%. Across all three categories, the majority (82.1%) of products were “live”, containing culturable yeast and/or bacteria. However, there were no significant differences in median maximum colony-forming unit (CFU) counts between these categories, nor was there a difference according to package claims. Interestingly, only 6.3% of soft and 10% of soft-aberrant kombucha products exceeded 106 CFU/mL, the threshold that would deliver at least one billion cells in one package. None of the sampled hard kombucha exceeded this threshold. Metabarcoding analyses of microbial communities revealed differences in composition between categories and according to package claims. Notably, the subset of products with “probiotic” claims that listed Bacillus coagulans as an ingredient were enriched in read counts for Bacillus.
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活的,益生菌,还是两者都不?美国西北太平洋地区零售康普茶和“硬”康普茶的微生物组成
康普茶是一种酸性非酒精发酵茶饮料,在过去十年中大受欢迎。这种流行的一个关键驱动因素是人们认为康普茶含有有助于肠道健康的微生物,而“活的”和“益生菌”等包装声明强化了这种看法。我们调查了零售的非酒精(软)和酒精(硬)康普茶,选择了39种产品,其中74.4%的产品至少包含其中一种。根据核磁共振(NMR)对化学成分的评估,大约三分之一的软康普茶产品因其酒精含量(ABV)超过0.5%而被重新归类为“软异常”产品。在所有三类产品中,大多数(82.1%)产品是“活的”产品,含有可培养的酵母和/或细菌。然而,这些类别之间的中位最大菌落形成单位(CFU)计数没有显著差异,根据包装声明也没有差异。有趣的是,只有6.3%的软性和10%的软性异常康普茶产品超过了106CFU/mL,这一阈值将在一个包装中输送至少10亿个细胞。取样的硬康普茶都没有超过这个阈值。微生物群落的代谢编码分析揭示了不同类别和包装声明的组成差异。值得注意的是,声称将凝结芽孢杆菌列为成分的“益生菌”产品的子集在芽孢杆菌的读数中富集。
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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