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Recipes
Here below a list of evidence-based recipes for your health. These are recipes based on (for the time being a non-exhaustive sample of) scientific literature/studies where we try to use a systematic procedure to extract relevant information from the studies. Information such as the preparation, fermentation conditions, main analytical and health benefits are extracted across the referred studies.
Use the link on the first column (when available) to get more information about it, including the link to the original scientific study.
| Substrate | Microorganisms Involved | Fermentation Conditions | Main Results | References |
|---|---|---|---|---|
| Coffee kombucha | Lactobacillus rhamnosus, Lactobacillus casei (5% v/v) | 23°C for 8-15 days | Lactobacilli can survive simulated gastrointestinal transit | Bueno et al. (2021) |
| Milk herbal tea - sage, blackberry, and green tea (60:40 v/v) | Lactococcus spp., Lactobacillus spp. | 25°C for 21 days | The highest DPPH scavenging, TPC content, and glucuronic acid was found in the blended fermented beverage | Sarkaya et al. (2021) |
| Date syrup kombucha | Starter culture (Yeast + AAB) | 30°C for 15 days | By increasing the °brix from 6 to 10, titratable acidity, TPC, organic acid, and yield of microbial cellulose was improved | Khosravi et al. (2018) |
| Yogurt and milk-based beverage | Saccharomycodes ludwigii, Saccharomyces bisporus, Torulopsis sp., Zygosaccharomyces sp., Acetobacter | 29.5±1°C for 6 days | Milk-based beverages were prepared using substrates sweetened black and green tea, and topinambur | Korcz & Varga (2021) |
| Red grapes | Zygosaccharomyces and Saccharomyces, Gluconobacter oxydans and Lactobacillus plantarum | 30°C for 12 days | Prolonged fermentation helped juice acquire a distinct sour flavor | Ayed et al. (2017) |
| Snake fruit kombucha | Starter (1:10 w/w) | Room temperature for 14 days | Snake fruit kombucha from the Salak Suwaru cultivar was the most acceptable with color indices, TSS, % TA and sensory scores | Zubaidah et al. (2018) |
| Soy milk beverage | Pichia, Dekkera and Acetobacter, Lactobacillus | 28°C for 96 h and 37°C for 72 h | Raffinose and Stachyose were consumed during fermentation. Glucoside isoflavones were transformed into aglycone isoflavones by β-glucosidase hydrolysis | Xia et al. (2019) |
| Acerola byproduct | Komagataeibacter rhaeticus, Bacillus megaterium, Brettanomyces bruxellensis | 30°C for 10 days | Amount of acerola by-product affected beverage formation; highest productions of AA | Leonarski et al. (2021) |
| African mustard | SCOBY | 25°C for 14 days | EtOAc extract improved antioxidant and other physiochemical activity compared to aqueous | Rahmani et al. (2019) |
| Yarrow infusion and yarrow subcritical water extract | Saccharomycodes ludwigii, Saccharomyces bisporus, Torulopsis sp., Zygosaccharomyces sp., Acetobacter genus (10% v/v) | 25°C for 14 days | Yarrow infusion had better anticancer and antimicrobial properties while SWE had better antioxidant property | Vitas et al. (2018) |
| Zijuan tea | Kombucha culture (5% v/v) | 28°C for 14 days | Zijuan Tea kombucha was comparable to Black and Green Tea kombucha | Zou et al. (2021) |
| Papaya kombucha | Dekkera bruxellensis and Komagataeibacterrhaeticus (20% v/v in juice), 80:20 | 37◦ C for 4 days | The presence of 1.45–1.62% acetic acid with less than 0.5% ethanol was detected at the end of 4-days fermentation | Sharifudin et al. (2021) |
| Medicinal herbs (Cardamom, Cinnamon, Shirazi thyme) | Tea Fungus | 28°C for 16 days | Cinnamon tea fermented beverage exhibited higher antioxidant and antimicrobial property | Shahbazi et al. (2018) |
| Banana peel, Common nettle and black tea infusion | Acetobacter xylinum, Bacterium gluconicum; Schizosaccharomyces pombe, Saccharomycodes ludwigii and Candida stellate | Room temperature for 21 days | Due to the presence of high protein content in nettle and banana peel wastes the antioxidant and phenolic activity was high | Pure & Pure (2016) |
| Lemon balm kombucha | Saccharomycodes ludwigii, Zygosaccharomyces sp., Acetobacter genera (10% v/v) | 28°C till the acidity reaches 3.5-4.5g/L | Affected the cytotoxicity on akin cell lines and anti-ageing property | Ziemlewska et al. (2022) |
| Butterfly pea | SCOBY (10% b/v) | Room temperature for 21 days | Longer fermentation leads to higher titrable acidity and flavonoid content | Dwiputri et al. (2019) |
| Kombucha wheatgrass | Gluconacetobacter rhaeticus, Gluconobacter roseus, Dekkera bruxellensis (20% v/v) | 29 ± 1°C for 12 days | Increased oxygen scavenging as well as oxygen radical absorption capacities | Sun et al. (2015) |
| Goji berry (red and black) | Acetobacter aceti, Zygosaccharomyces bailii, Brettanomyces claussenii (10% v/v) | 28 ± 2°C for 14 days | The physiochemical properties were better for control as compared to black and red goji berry | Abuduaibifu & Tamer (2019) |
| Guava juice | Tea fungus | 25-30°C for 7 days | The drink showed significant antimicrobial studies against pathogenic fungi | Khaleil et al. (2020) |
| Laver kombucha | Acetobacter and Gluconobacter genera; Zygosaccharomyhces, Candida, Kloeckera, Torulaspora, Pichia, and Kluyve | 25°C for 14 days | Ultrasound-assisted extraction of laver beverage exhibited highest α-ketoglutaric acid and acetic acid with high titratable acidity and low pH | Aung & Eun (2021) |
| Mushroom kombucha | AA and A xylinum | 20-50°C for 14 days | Temperature range (20-50°C) was varied to check the depression in bacterial cellulose pellicle | Yapar et al. (2010) |
| Oak kombucha | Kombucha consortium | 25°C for 7 days | Studied the anti-inflammatory activity of kombucha analogue oak by investigating its modulation ability on macrophages | Vázquez-Cabral et al. (2017) |
| Wheatgrass beverage | Dekkera bruxellensis and Gluconacetobacter rhaeticus, Gluconobacter roseus (20% v/v) | 29±1°C for 12 days | Ratio of a 1:1 (v/v) black tea decoction with wheat grass juice resulted in the formation of highly nutritive beverage | Sun et al. (2015) |
| Berry leaf kombucha | Kombucha starter culture | 25°C for 10-20 days | Affected the cytotoxicity on akin cell lines and anti-ageing property | Ziemlewska et al. (2022) |
| Black carrot kombucha | SCOBY (Yeast, Gluconobacter and acetobacter) | 30°C for 12 days | Anthocyanin rich black carrot kombucha tea had good antioxidant activity | Yildiz et al. (2021) |
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