https://m2.mtmt.hu/ hun 2026-05-26 05:57 JournalArticle 37065919 VALIDATED true 0 false 2026-05-19T23:25:47.959+0000 2026-05-19T23:24:18.500+0000 2026-04-08T11:31:59.093+0000 true 10033602 Hitka Géza /api/author/10033602 Author Hitka Géza (Szabályozott légterű hűtőtárolás fejlesztése) true 10033602 2026-05-19T23:24:17.427+0000 2026-05-19T23:24:17.614+0000 true 521 Szuper Admin /api/admin/521 Admin Szuper Admin (admin) true false false true 24 24 /api/publicationtype/24 PublicationType Folyóiratcikk 1 true 24 JournalArticle true 10000059 Article true 24 24 /api/publicationtype/24 PublicationType Folyóiratcikk 1 true 24 JournalArticle /api/subtype/10000059 Szakcikk SubType Szakcikk (Folyóiratcikk) 101 true 10000059 true 1 /api/category/1 Category Tudományos true 1 Budimac, Tara true true /api/journal/10046482 REVIEWED FOODS 2304-8158 true false 10046482 false 10046482 true 2304-8158 Journal FOREIGN 15 7 1258 1258 2026 Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, three Lactobacillus strains (Lacticaseibacillus rhamnosus ATCC 53103 (L. rhamnosus), Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 (L. plantarum) and Lentilactobacillus hilgardii (L. hilgardii) isolate) were encapsulated in whey protein using the lyophilization method and added individually at the start of kombucha fermentation. Lactic acid bacteria (LAB)–enriched kombucha samples were evaluated for chemical composition (polyphenols, flavonoids, vitamin C and organic acids) and functional properties (antimicrobial, antiproliferative, antioxidant and anti-inflammatory activities) and compared to a traditionally obtained control kombucha, primarily demonstrating in vitro and experimental assessment. Encapsulation maintained LAB viability above 6–7 log CFU/mL throughout fermentation, producing kombucha with enhanced microbial stability. LAB–enriched samples exhibited increased L-lactic acid and antimicrobial activity. L. rhamnosus and L. hilgardii–enriched samples exhibited increased antiproliferative and anti-inflammatory activities, which may be associated with strain-dependent production of organic acids, polyphenol modulation and LAB-derived bioactive metabolites. Antioxidant activity varied depending on assay, and L. rhamnosus–enriched kombucha showed higher anti-inflammatory activity. These findings demonstrate that whey protein encapsulation can preserve LAB during fermentation, enhance specific bioactive properties and provide a platform for developing functional kombucha beverages with potential applications in the food industry. true 2026 true true true false false GOLD 2026-05-20 false http://www.mdpi.com/journal/foods 0 0 0 0 0 0 0 0 0 0 0 0 2 2 D1 480755 false false false false 2026-07-07T11:32:05.850+0000 8 27 0 10 0 true Language 10002 /api/language/10002 Angol Angol English true 2 true PersonAuthorship 137027289 /api/authorship/137027289 Budimac, Tara 1 0.1 true false false Budimac Tara true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027290 /api/authorship/137027290 Ranitović, Aleksandra 2 0.1 false false false Ranitović Aleksandra true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027291 /api/authorship/137027291 Šovljanski, Olja 3 0.1 false false false Šovljanski Olja true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027292 /api/authorship/137027292 Vulić, Jelena 4 0.1 false false false Vulić Jelena true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027293 /api/authorship/137027293 Vitas, Jasmina 5 0.1 false false false Vitas Jasmina true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027294 /api/authorship/137027294 Gligorijević, Nevenka 6 0.1 false false false Gligorijević Nevenka true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027295 /api/authorship/137027295 Vučetić, Anja 7 0.1 false false false Vučetić Anja true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027296 /api/authorship/137027296 Tomić, Ana 8 0.1 false false false Tomić Ana true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027297 /api/authorship/137027297 Malbaša, Radomir 9 0.1 false false false Malbaša Radomir true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PersonAuthorship 137027298 /api/authorship/137027298 Cvetković, Dragoljub 10 0.1 false true false Cvetković Dragoljub true false false AuthorshipType 1 /api/authorshiptype/1 Szerző 0 true 0 true false true PublicationIdentifier 31805676 /api/publicationidentifier/31805676 DOI: 10.3390/foods15071258 PlainSource 6 /api/publicationsource/6 DOI PublicationSourceType 10001 /api/publicationsourcetype/10001 DOI true true true DOI DOI https://doi.org/@@@ true true 6 true IDENTICAL 10.3390/foods15071258 https://doi.org/10.3390/foods15071258 false true PublicationIdentifier 32246383 /api/publicationidentifier/32246383 WoS: 001738840600001 PlainSource 1 /api/publicationsource/1 WoS PublicationSourceType 10003 /api/publicationsourcetype/10003 Indexelő adatbázis false true true WoS WoS https://www.webofscience.com/wos/woscc/full-record/@@@ true true 1 true IDENTICAL 001738840600001 https://www.webofscience.com/wos/woscc/full-record/001738840600001 false true PublicationIdentifier 31805677 /api/publicationidentifier/31805677 Egyéb URL: https://www.mdpi.com/2304-8158/15/7/1258 PlainSource 40 /api/publicationsource/40 Egyéb URL PublicationSourceType 10006 /api/publicationsourcetype/10006 Link true true true Egyéb URL Other URL @@@ true true 40 true https://www.mdpi.com/2304-8158/15/7/1258 https://www.mdpi.com/2304-8158/15/7/1258 false true PredatorRating 11744011 /api/predatorrating/11744011 Norvég listás folyóirat:480755 FOODS 2304-8158 RatingType 10033 /api/ratingtype/10033 Norvég listás folyóirat norveg true true 480755 true true SjrRating 11735122 /api/sjrrating/11735122 sjr:D1 (2026) Scopus - Health Professions (miscellaneous) FOODS 2304-8158 6 0.1 journal RatingType 10002 /api/ratingtype/10002 sjr sjr true true ClassificationExternal 3601 /api/classificationexternal/3601 Scopus - Health Professions (miscellaneous) true 3601 true D1 FROM_LAST_YEAR true true Reference 74342408 /api/reference/74342408 1. 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Modulation of Kombucha Functionality by Whey Protein-Encapsulated Lactobacillus: Effects on Bioactive Properties. (2026) FOODS 2304-8158 15 7 p. 1258<div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Budimac Tara </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Ranitović Aleksandra </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Šovljanski Olja </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Vulić Jelena </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Vitas Jasmina </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Gligorijević Nevenka </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Vučetić Anja </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Tomić Ana </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Malbaša Radomir </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Cvetković Dragoljub </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;37065919" target="_blank">Modulation of Kombucha Functionality by Whey Protein-Encapsulated Lactobacillus: Effects on Bioactive Properties</a></div> <div> <span class="journal-title">FOODS</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2304-8158">2304-8158</a>)</span>: <span class="journal-volume">15</span> <span class="journal-issue">7</span> <span class="page"> p. 1258. </span> <span class="year">(2026)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/foods15071258" target="_blank" href="https://doi.org/10.3390/foods15071258"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="001738840600001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/001738840600001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="https://www.mdpi.com/2304-8158/15/7/1258" target="_blank" href="https://www.mdpi.com/2304-8158/15/7/1258"> Egyéb URL </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;37065919&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 2 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 37065919</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2026.05.20. 01:24 Szuper Admin (admin) </div> </div></div>