Potere nutraceutico del kombucha e potenziale applicazione come starter microbico nei prodotti da forno

Kombucha is a tea beverage fermented by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, interest in using it beyond its traditional use has increased. Nowadays, its application as a functional ingredient is increasing due to its health benefits, high probiotic content and antioxidant potential. Sourdough is a fermented dough produced through the action of lactic acid bacteria and yeasts. This study aims to evaluate the use of kombucha as an alternative starter for sourdough fermentation. Kombucha was the source of the fermentative culture. Considering the differences between the kombucha and flour microbial floras, their impact was examined. Sourdough was prepared using different kombucha:water ratios and compared to traditional sourdough in terms of microbial counts, followed by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay to evaluate the antioxidant capacity. Finally, total phenolic content was studied using the Folin-Ciocalteu method. The findings showed that kombucha supported beneficial microbial growth and improved the antioxidant properties of sourdough, demonstrating the potential benefits of using kombucha as a functional starter for sourdough fermentation.