GLUCURONIC ACID CONTAINING FERMENTED FUNCTIONAL BEVERAGES PRODUCED BY NATURAL YEASTS AND BACTERIA ASSOCIATIONS
Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Artrs Patetko
Synthesis of glucuronic acid, well-known as significant detoxicant, by natural Kombucha associations, has been studied. The aim of this review is to overview the possibility of obtaining Kombucha-like healthy beverages with a high content of glucuronic acid by the integration of several optimal conditions of the fermentation system. The article demonstrates the obtaining of fermented beverages with a high content of glucuronic acid by applying natural associations of bacteria and yeasts, known as Kombucha, for the proof of the concept that synthesis of glucuronic acid is a characteristic property of Kombucha symbiosis. A direct relationship between the Kombucha fermentation process conditions, the composition of the fermentation medium, and the yield of glucuronic acid have been proved. The initial hypothesis of this review about glucuronic acid synthesis as a property of Kombucha, regardless of the origin and composition of the symbiosis used, has been confirmed. The experimental studies overviewed have confirmed the assumption that it is possible to increase the yield of glucuronic acid by changing fermentation medium and independent variable conditions of the process.
Keywords: glucuronic acid, kombucha symbiosis, review, toxicant
Citation: IJRRAS 14 (1) January
Study Mailing Address:
Institute of Microbiology and Biotechnology, University of Latvia, Kronvalda blvd. 4, LV-1586, Rga, Latvia
Date Updated: March 9, 2020