Аннотация

Tea fungus (Medusomyces gisevii L.) is a natural symbiotic consortium of yeast-like fungi and bacteria. Scientific literature provides a lot of information about the consortium, but it is largely fragmentary. We aimed to review and systematize the information on the research topic. We studied scientific publications, conference proceedings, intellectual property, regulatory documents, and Internet resources on the M. gisevii consortium using Scopus, Web of Science, e.LIBRARY.RU, and Google Academy. The methods applied included registration, grouping, classification, comparative analysis, and generalization. We described the origin and composition of tea fungus, specifying the microorganisms that make up its symbiotic community depending on the place of origin. Then, we reviewed the stages of fermentation and cultivation conditions in various nutrient media and presented the composition of the culture liquid. Finally, we analyzed the antimicrobial effect of M. gisevii on a number of microorganisms and delineated some practical uses of the fungus. The data presented in this article can be used to analyze or develop new methods for the cultivation and application of M. gisevii. We specified some possibilities for using not only the culture liquid but also the fruit body of the fungus in various industries.

Ключевые слова

Kombucha, Medusomyces gisevii, composition, cultivation, application

СПИСОК ЛИТЕРАТУРЫ

1. Dutta H, Paul SK. Kombucha drink: Production, quality, and safety aspects. In: Grumezescu AM, Holban AM, editors. Production and management of beverages. Volume 1: The science of beverages. 2019. pp. 259–288. https://doi.org/10.1016/B978-0-12-815260-7.00008-0
2. Karomatov ID, Kahhorova SIK. Medical properties kombucha (literature review). Biology and Iintegrative Medicine. 2018;18(1):381–394 (In Russ.).
3. de Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez AGM, et al. Kombucha: A review of substrates, regulations,composition, and biological properties. Journal of Food Science. 2022;87(2):503–527. https://doi.org/10.1111/1750-3841.16029
4. Jakubczyk KJ, Piotrowska G, Janda K. Characteristics and biochemical composition of kombucha – fermented tea. Medycyna Ogólna i Nauki o Zdrowiu. 2020;26(2):94–96. https://doi.org/10.26444/monz/118887
5. Ali SA, Shivanna GB. Physico-chemical characteristics of russian tea fungus: Kombucha. International Journal of Pharmacy and Pharmaceutical Sciences. 2017;9(4):161–165. https://doi.org/10.22159/ijpps.2017v9i4.16753
6. Skripitsyna MA. Microorganism culture, method for obtainment of fermented base for kvasses production, tea fungus culture liquid obtainment method, tea fungus culture liquid, beverages obtainment method. Russia patent RU 2552485C2. 2015.
7. Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard J-P, Taillandier P. Understanding kombucha tea fermentation: A review. Journal of Food Science. 2018;83(3):580–588. https://doi.org/10.1111/1750-3841.14068
8. Soysal AU, Akman Z, Koroğlu AE, Yalman H, Koca D. An unexpected cause of cardiotoxicity: Kombucha tea. The Anatolian Journal of Cardiology. 2022;26(6):492–494.
9. Rogozhin VV, Rogozhin YuV. Medusomyces gisevii: structure, function, and use. Proceedings of Universities. Applied Chemistry and Biotechnology. 2017;7(4):24–35. (In Russ.). https://doi.org/10.21285/2227-2925-2017-7-4-24-35.
10. Rogozhin VV, Rogozhin YuV. Influence of low positive temperatures on the viability and productivity of Medusomyces gisevii. Bulletin of Altai State Agricultural University. 2018;160(2):59–65. (In Russ.).
11. Skiba EA, Gladysheva EK, Budaeva VV, Aleshina LA, Sakovich GV. Yield and quality of bacterial cellulose from agricultural waste. Cellulose. 2022;29(3):1543–1555. https://doi.org/10.1007/s10570-021-04372-x
12. Amarasinghe H, Weerakkody NS, Waisundara VY. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Food Science and Nutrition. 2018;6(3):659–665. https://doi.org/10.1002/fsn3.605
13. Savary O, Mounier J, Thierry A, Poirier E, Jourdren J, Maillard M-B, et al. Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation. Food Research International. 2021;147. https://doi.org/10.1016/j.foodres.2021.110549
14. Chekasina EV, Nikitina MB, Aften’ev PV. K-17 consortium of yeasts and bacteria – a producer of vitamin complex, organic acids, enzymes and cellulose and a method of preparing weakalcoholic drink using thereof. Russia Patent RU 2081911C1. 1997.
15. Bayramaliyeva EO, Sidyakin AI, Reshetnik GV. Study of morphological-cultural and cytological features of the strains of yeast of kombucha (Мedusomyces gisevii Lindau). Scientific Notes of V.I. Vernadsky Crimean Federal University. Biology. Chemistry. 2019;5(71):11–22. (In Russ.).
16. Revin VV, Liyas’kina EV, Sapunova NB, Bogatyreva AO. Isolation and characterization of the strains producing bacterial cellulose. Microbiology. 2020;89(1):88–98. (In Russ.). https://doi.org/10.31857/S0026365620010139
17. Ivanov AV, Nizamov RN, Konjukhov GV, Ivanov AA, Sharifullina DT, Tukhfatullov MZ, et al. Feed additive for poultry husbandry and method of poultry breeding. Russia Patent RU 2574691C1. 2016.
18. Rimareva LV, Serba EM, Overchenko МB, Shelekhova NV, Ignatova NI, Pavlova AA. Enzyme complexes for activating yeast generation and ethanol fermentation. Foods and Raw Materials. 2022;10(1):127–136. https://doi.org/10.21603/2308-4057-2022-1-127-136
19. Gaggia F, Baffoni L, Galiano M, Sandris Nielsen D, Riemer Jakobsen R, Castro-Mejia JL, et al. Kombucha beverage from green, black and rooibos teas: A comparative study looking at microbiology, chemistry and antioxidant activity. Nutrients. 2019;11(1). https://doi.org/10.3390/nu11010001
20. Bortolomedi BM, Paglarini CS, Brod FCA. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chemistry. 2022;385. https://doi.org/10.1016/j.foodchem.2022.132719
21. Jayabalan R, Malbasa RV, Sathishkumar M. Kombucha tea: Metabolites. In: Mérillon J-M, Ramawat KG, editors. Fungal Metabolites. Cham: Springer; 2017. pp. 965–978. https://doi.org/10.1007/978-3-319-25001-4_12
22. Leonarski E, Guimarães AC, Cesca K, Poletto P. Production process and characteristics of kombucha fermented from alternative raw materials. Food Bioscience. 2022;49. https://doi.org/10.1016/j.fbio.2022.101841
23. Aleshina LA, Gladysheva EK, Budaeva VV, Skiba EA, Arkharova NA, Sakovich GV. X-ray diffraction study of bacterial nanocellulose produced by the Medusomyces gisevii Sa-12 culture in enzymatic hydrolysates of oat hulls. Crystallography Reports. 2018;63(6):955–960. https://doi.org/10.1134/S1063774518050024
24. Zubaidah E, Dea EC, Sujuti H. Physicochemical and microbiological characteristics of kombucha based on various concentration of Javanese turmeric (Curcuma xanthorrhiza). Biocatalysis and Agricultural Biotechnology. 2022;44. https://doi.org/10.1016/j.bcab.2022.102467
25. Herwin F, Siska N. Production of kombucha from Muntingia calabura L. leaves and evaluation of its antibacterial activity and total flavonoid content. Journal of Applied Pharmaceutical Science. 2022;12(8):187–192. https://doi.org/10.7324/JAPS.2022.120819
26. Coelho RMD, de Almeida AL, do Amaral RQG, da Mota RN, de Sousa PHM. Kombucha: Review. International Journal of Gastronomy and Food Science. 2020;22. https://doi.org/10.1016/j.ijgfs.2020.100272
27. Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot-Marechal R. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Comprehensive Reviews in Food Science and Food Safety. 2020;19(4):2050–2070. https://doi.org/10.1111/1541-4337.12574
28. Muhialdin BJ, Osman FA, Muhamad R, Che Wan Sapawi CWNS, Anzian A, Voon WWY, et al. Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage. International Food Research Journal. 2019;26(2):481–487.
29. Dobrynya YuM, Bondareva NI, Avanesyan SS, Timchenko LD, Simecheova EI, Rzhepakovskiy IV. The influence of ozonization on ethyl alcohol content in the culture broth Medusomyces gisevii (tea fungus) at different temperature conditions of cultivation. Fundamental Research. 2015;(7–3):454–457. (In Russ.).
30. Lu H, Jia Q, Chen L, Zhang L. Effect of organic acids on bacterial cellulose produced by Acetobacter xylinum. Research and Reviews: Journal of Microbiology and Biotechnology. 2016;5(2).
31. Skiba EА, Gladysheva EK, Golubev DS, Budaeva VV, Aleshina LА, Sakovich GV. Self-standardization of quality of bacterial cellulose produced by Medusomyces gisevii in nutrient media derived from Miscanthus biomass. Carbohydrate Polymers. 2021;252. https://doi.org/10.1016/j.carbpol.2020.117178
32. Gladysheva EK, Golubev DS, Skiba EА. Investigation of bacterial nanocellulose biosynthesis by Medusomyces gisevii Sa-12 from enzymatic hydrolyzate obtained by alkaline delignification of miscanthus. Proceedings of Universities. Applied Chemistry and Biotechnology. 2019;9(2):260–269. (In Russ.). https://doi.org/10.21285/2227-2925-2019-9-2-260-269
33. Skiba EA, Baibakova OV, Gladysheva EK, Budaeva VV. Study of the influence of Medusomyces gisevii Sa-12 inoculum dosage on bacterial cellulose yield and degree of polymerization. Proceedings of Universities. Applied Chemistry and Biotechnology. 2019;9(3):420–429. https://doi.org/10.21285/2227-2925-2019-9-3-420-429
34. Pribilsky VL, Ustimenko PI. A method of producing a soft drink fermentation. Patent UA 22805. 2002.
35. Ogarkov BN, Ogarkova GR, Samusenok LN, Alekseeva TN, Oreshchenko AV. Non-alcoholic bevarage “Melissoviy”. Russia Patent RU 2210952C2. 2003.
36. Khachatrjan VKh, Isaeva VS, Ivanova TV. Drink, method of producing culture liquid of tea fungus and method of drink production. Russia Patent RU 2153816C1. 2000.
37. Zajtsev DA. Bioactivive composition (variants), method for production thereof and method for production of tea fungus zooglea. Russia Patent RU 2280394C1. 2006.
38. Zajtsev DA. Method of manufacturing biologically acive beverage and beverage manufactured by method. Russia Patent RU 2337592C2. 2008.
39. Rogozhin VV, Rogozhin YuV. The influence of subfreezing temperature on viability and productivity of Medusomyces gisevii. Bulletin of Altai State Agricultural University. 2018;159(1):97–104. (In Russ.).
40. Jayabalan R, Marimuthu S, Thangaraj P, Sathishkumar M, Binupriya AR, Swaminathan K, et al. Preservation of kombucha tea – effect of temperature on tea components and free radical scavenging properties. Journal of Agricultural and Food Chemistry. 2008;56(19):9064–9071. https://doi.org/10.1021/jf8020893
41. Marchenko VV, Sotnikov VA. “Tea fungus” culture production method and fermentation beverage production method using “Tea fungus” culture. Russia Patent RU 2480519C2. 2013.
42. Ivanov AV, Nizamov RN, Konjukhov GV, Ivanov AA, Tukhfatullov MZ, Sychev KV, et al. Tea fungus infusion production method. Russia Patent RU 2556121C1. 2015.
43. Gasilo YuA, Strezhekurov EE, Kotousova AM, Kotousov NG. Vitaminized non-alcoholic beverage “Peknavit-1”. Patent SU 1477364A1. 1989.
44. Bunyatyan ND, Samylina IA, Luneva NM, Glazova NV, Zainkova NV, Serkova AN, et al. Acid proteases released from the native solution Medusomyces gisevii Lindau. Russian Journal of Biopharmaceuticals. 2018;10(2):28–32. (In Russ.).
45. Sreeramulu G, Zhu Y, Knol W. Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry. 2000;48(6):2589–2594. https://doi.org/10.1021/jf991333m
46. Vukmanović S, Vitas J, Ranitović A, Cvetković D, Tomić A, Malbaša R. Certain production variables and antimicrobial activity of novel winery effluent based kombucha. LWT. 2022;154. https://doi.org/10.1016/j.lwt.2021.112726
47. Cvetkoviс DD, Markov SL, Veliсanski A. Antimicrobial activity of kombucha made from Rtanj tea. Hemijska Industrija. 2005;59(9–10):248–253. https://doi.org/10.2298/HEMIND0510248C
48. Abaci N, Senol Deniz FS, Orhan IE. Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review. Food Chemistry: X. 2022;14. https://doi.org/10.1016/j.fochx.2022.100302
49. Talawat S, Ahantharik P, Laohawiwattanakul S, Premsuk A, Ratanapo S. Considerations on the in-vitro inhibitor effect of kombucha on pseudomonas aeruginosa isolates from female urethral and periurethral area. Journal of Natural Sciences. 2006;40(4):925–933.
50. Nyiew K-Y, Kwong PJ, Yow Y-Y. An overview of antimicrobial properties of kombucha. Comprehensive Reviews in Food Science and Food Safety. 2022;21(2):1024–1053. https://doi.org/10.1111/1541-4337.12892
51. Danielyan LT. Kombucha and its biological features. Moscow: Meditsina; 2005. 174 p. (In Russ.).
52. Mohsin AZ, Mat Nor NA, Muhialdin BJ, Mohd Roby BH, Abadl MM, Marzlan AA, et al. The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea). Food Hydrocolloids for Health. 2022;2. https://doi.org/10.1016/j.fhfh.2022.100072
53. Cardoso RR, Neto RO, dos Santos D'Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, et al. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International. 2020;128. https://doi.org/10.1016/j.foodres.2019.108782
54. Dobrynya YuM. Morphological characteristic of the liver under the influence of the substance from Medusomyces gisevii (tea mushroom) in the conditions of the intestine disbacteriosis. Veterinary Pathology. 2018;65(3):34–39. (In Russ.). https://doi.org/10.25690/VETPAT.2018.65.20142
55. Leal JM, Suarez LV, Jayabalan R, Oros JH, Escalante-Aburto A. A review on health benefits of kombucha nutritional compounds and metabolites. CYTA – Journal of Food. 2018;16(1):390–399. https://doi.org/10.1080/19476337.2017.1410499
56. Bondareva NI, Timchenko LD, Alieva EV, Dobrynja YuM, Gandraburova NI, Piskov SI, et al. Microbiocenosis of the large intestine of rats after oral application of zoogloeas Medusomyces gysevii (Kombucha). Medical News of North Caucasus. 2017;12(1):87–90. https://doi.org/10.14300/mnnc.2017.12024 (In Russ.).
57. Chakravorty S, Bhattacharya S, Bhattacharya D, Sarkar S, Gachhui R. Kombucha: A promising functional beverage prepared from tea. In: Grumezescu AM, Holban AM, editors. Non-alcoholic beverages. Volume 6: The science of beverages. Woodhead Publishing; 2019. pp. 285–327. https://doi.org/10.1016/B978-0-12-815270-6.00010-4
58. Alves GD, Beverari SF, Florentino LC, Guerrero AS, Silva MAD. Biosynthesis and characterization of bacterial cellulose from the kombucha tea. Periodico Tche Quimica. 2019;16(32):395–405. (In Portug.).
59. Dobrynya YuM, Timchenko LD, Bondareva NI, Piskov SI. Influence of a biologically active substance from Medusomyces gisevii (tea fungus) on the phagocytic activity of blood neutrophils of white rats. Agrarian Bulletin of the Urals. 2018;168(1):8–11. (In Russ.).
60. Salafzoon S, Mahmoodzadeh Hosseini H, Halabian R Evaluation of the antioxidant impact of ginger-based kombucha on the murine breast cancer model. Journal of Complementary and Integrative Medicine. 2017;15(1). https://doi.org/10.1515/jcim-2017-0071
61. Matei B, Salzat J, Diguță CF, Cornea CP, Luță G, Utoiu ER, et al. Lactic acid bacteria strains isolated from Kombucha with potential probiotic effect. Romanian Biotechnological Letters. 2018;23(3):13592–13598.
62. Timchenko LD, Rzhepakovskij IV, Bondareva NI, Avanesyan SS, Dobrynya YuM, Sizonenko MN, et al. Method of obtaining biologically active substance with prebiotic effect based on Medusomyces gysevii. Russia Patent RU 2630457C1. 2017.
63. Areshidze DA, Kozlova MA, Semin IA, Kuznetsova YaA. Wound-healing, anti-inflammatory ointment on the basis of tea fungus (Medusomyces gisevii Lindau). Russia Patent RU 2647458C1. 2018.
64. Diez-Ozaeta I, Astiazaranc OJ. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. International Journal of Food Microbiology. 2022;377. https://doi.org/10.1016/j.ijfoodmicro.2022.109783
65. Najafpour A, Khorrami AR, Azara PA, Tehrani MS. Study of heavy metals biosorption by tea fungus in Kombucha drink using Central Composite Design. Journal of Food Composition and Analysis. 2020;86. https://doi.org/10.1016/j.jfca.2019.103359
66. Rana A, Sindhu M, Kumar A, Dhaka RK, Chahar M, Singh S, et al. Restoration of heavy metal-contaminated soil and water through biosorbents: A review of current understanding and future challenges. Physiologia Plantarum. 2021;173(1):394–417. https://doi.org/10.1111/ppl.13397
67. Gubanova EhB, Kudryavtseva TA, Arsenyeva TP, Zabodalova LA, Leonova EV. Method of preparing sour for cultured milk products with curative properties. Russia Patent RU 2165711C2. 2001.
68. Baslak C, Demirel S, Kocyigit A, Alatli H, Yildirim M. Supercapacitor behaviors of carbon quantum dots by green synthesis method from tea fermented with kombucha. Materials Science in Semiconductor Processing. 2022;147. https://doi.org/10.1016/j.mssp.2022.106738
69. Volova TG, Prudnikova SV, Kiselev EG, Nemtsev IV, Vasiliev AD, Kuzmin AP, et al. Bacterial cellulose (BC) and BC composites: Production and properties. Nanomaterials. 2022;12(2). https://doi.org/10.3390/nano12020192
70. Skiba EA, Budaeva VV, Ovchinnikova EV, Gladysheva EK, Kashcheyeva EI, Pavlova IN, et al. A technology for pilot production of bacterial cellulose from oat hulls. Chemical Engineering Journal. 2020;383. https://doi.org/10.1016/j.cej.2019.123128
71. Permatasari HK, Firani NK, Prijadi B, Irnandi DF, Riawan W, Yusuf M, et al. Kombucha drink enriched with sea grapes (Caulerpa racemosa) as potential functional beverage to contrast obesity: An in vivo and in vitro approach. Clinical Nutrition ESPEN. 2022;49:232–240. https://doi.org/10.1016/j.clnesp.2022.04.015
72. Roby BHM, Muhialdin BJ, Abadl MMT, Nor NAM, Marzlan AA, Lim SAH, et al. Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture. Journal of Food Science. 2020;85(8):2286–2295. https://doi.org/10.1111/1750-3841.15302
73. Kaya Z, Asir Y. Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea. International Journal of Gastronomy and Food Science. 2022;29. https://doi.org/10.1016/j.ijgfs.2022.100562
74. Subbiahdoss G, Osmen S, Reimhult E. Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces. Biofilm. 2022;4. https://doi.org/10.1016/j.bioflm.2022.100071