Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY. Kombucha can be made from different types of tea, such as black, green, white, red, and oolong teas, yielding various health benefits and properties. Several species of bacteria and yeasts are involved in the fermentation process, which generates many beneficial compounds, such as polyphenols, organic acids, amino acids, vitamins, minerals, organic nitrogens, and hydrolytic enzymes, which have significant health effects and therapeutic properties, such as antioxidant, anti-inflammatory, anticancer, and antimicrobial properties. This review describes recent research on kombucha fermentation, the microbial community in SCOBY, the chemical composition of kombucha, and its health benefits. The adverse effects and prospects of kombucha production were also discussed.

The optimum fermentation conditions for ethanol production from sweet sorghum juice (SSJ) by the thermotolerant yeast Saccharomyces cerevisiae DBKKUY-53 were determined using a statistical experimental design. Based on the Plackett–Burman design (PBD), yeast cell concentration, sugar concentration, and yeast extract were the significant independent fermentation factors affecting the ethanol production from SSJ at 37 °C by S. cerevisiae DBKKUY-53. These significant factors were optimized using response surface methodology (RSM) based on a central composite design (CCD). The result revealed that the optimum conditions for ethanol fermentation were 7.85 × 10⁷ cells/mL yeast cell concentration, 247 g/L sugar concentration, and 9.99 g/L yeast extract. Verification of the ethanol production using the optimum conditions revealed that the maximum ethanol concentration of 99.75 g/L and the productivity of 2.77 g/L/h were achieved. When the ethanol production was carried out in a 2 L fermentor under optimum conditions, the ethanol concentration was 101.81 g/L and the productivity was 2.83 g/L/h. This finding suggested that the thermotolerant yeast S. cerevisiae DBKKUY-53 has excellent potential for commercial ethanol production at high temperatures.

This study describes the in vitro propagation and ex vitro acclimatization of Philodendron erubescens pink princess, one of the most popular ornamental variegated foliage plants. For shoot proliferation, the protocorm-like bodies of the Philodendron pink princess were cultured on solid Murashige and Skoog (MS) media supplemented with 6-benzylaminopurine (BAP) and 1-naphthaleneacetic acid (NAA) at different concentrations. The results revealed that supplementation with BAP alone at a concentration of 1.0 mg/L yielded the maximum number of shoots and leaves. Furthermore, the application of BAP at 1.0 mg/L significantly enhanced the shoot proliferation of Philodendron pink princess when grown in liquid MS medium, yielding 11.2 shoots/explant and 4.7 leaves/explant. When the established microshoots were subjected to root induction using solid MS media supplemented with different kinds and concentrations of auxins, indole-3-butyric acid (IBA) at 3 mg/L resulted in the highest number of roots (3.2 roots/explant) and longest root length (1.9 cm). Three supporting materials, i.e., peat moss, vermiculite, and perlite, were used as planting media for the ex vitro acclimatization of the Philodendron pink princess plantlets. The results demonstrated that the in vitro plantlets acclimatized and exhibited a relatively high survival frequency in all planting media without morphological abnormalities. Peat moss outperformed all other types of planting media in terms of sustaining the vegetative growth of the plantlets. In the future, the approach established in this study could be employed for the extensive production of Philodendron pink princess.

The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products. Chemical composition analysis revealed that IGH contains high amounts of polyphenols (627.4 mg GAE/L or 129.51 mg GAE/g dry weight), flavonoids (98.0 mg QE/L or 9.11 mg QE/g dry weight), and vitamins, specifically ascorbic acid (465.72 mg/100 g fresh weight). It also contains several amino acids, fatty acids, and trace elements. Supplementing or blending black tea kombucha with IGH in the range of 10 %–50 % (v/v) increased the total phenolic content (TPC), total flavonoid content (TFC), and total acidity of the fermented beverages. Several volatile organic compounds associated with the flavor, aroma, and health benefits of kombucha were also detected in black tea and IGH fusion kombucha products. Moreover, the black tea and IGH fusion kombucha products also displayed greater antioxidant and antimicrobial activities than the traditional black tea kombucha. Among the different combinations of black tea and IGH, supplementing black tea kombucha with 20 % IGH was the best combination for producing alternative and unique functional kombucha products with notable nutritional and health benefits.

Conventional in vitro propagation using semisolid Murashige and Skoog (MS) culture systems is costly, labor-intensive, and requires substantial space for large-scale plant production. This study investigated the application of a temporary immersion bioreactor (TIB) system for the micropropagation of the banana cultivar Kluai Numwa Pakchong 50, as a promising platform for economical commercial production. The cultivation parameters affecting plantlet multiplication, including plant growth regulator (PGR) use, explant density, and immersion frequency, were examined. Additionally, the ex vitro acclimatization of well-developed in vitro plantlets was also evaluated. Using liquid MS medium supplemented with 7.5 mg/L 6-benzylaminopurine (BAP) in the TIB system yielded significantly better results than the conventional semisolid MS control system, producing more shoots (5.60 shoots/explant) and leaves (2.80 leaves/explant) with longer shoot length (2.19 cm). Optimal conditions in the TIB system included an inoculum density of five explants per culture vessel and an immersion frequency of once every 6 or 8 h for 2 min. For root induction, 0.5 mg/L indole-3-butyric acid (IBA) proved more effective than 1-naphthaleneacetic acid (NAA). After 30 days of ex vitro acclimatization, plantlets regenerated from the TIB system demonstrated high survival rates, vegetative growth performance, and root formation efficiency comparable to those from the semisolid culture system. These findings establish the TIB system as a promising platform for the mass propagation of the Kluai Numwa Pakchong 50 banana. The protocol developed in this study could potentially be adapted for large-scale production of other banana varieties.

The prevalence of synthetic colorants in commercial products has raised concerns regarding potential risks, including allergic reactions and carcinogenesis, associated with their use or consumption. Natural plant extracts have gained attention as potential alternatives. This research focuses on callus induction and the establishment of cell suspension cultures from Celosia argentea var. plumosa. Friable callus was successfully induced using hypocotyl explants cultured on semi-solid Murashige and Skoog (MS) medium supplemented with 1 mg/L 2,4-dichlorophenoxyacetic acid (2,4-D) and 0.1 mg/L 6-benzylaminopurine (BAP). The friable callus cell line was used to establish a suspension culture. The effects of sucrose, BAP, and tyrosine concentrations on betalain production were investigated using response surface methodology (RSM) based on central composite design (CCD). Optimal conditions (43.88 g/L sucrose, 0.15 mg/L tyrosine, and 0.77 mg/L BAP) yielded 43.87 mg/L total betalain content after 21 days, representing a threefold increase compared to the control. BAP had a significant positive impact on betalain production, and increasing BAP and sucrose concentrations generally led to higher betalain production. However, tyrosine was not a significant factor for betalain production in cell suspension cultures. Additionally, antioxidant assays showed that suspension-cultured cells (SCCs) under optimized conditions exhibited free radical scavenging activity comparable to that observed in C. argentea var. plumosa flower extract. This study indicates the potential for further research on betalain production using C. argentea var. plumosa cell cultures, which may have commercial applications.