Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community


Kilmanoglu H., Yigit Cinar A., DURAK M. Z.

Food Chemistry: X, vol.22, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 22
  • Publication Date: 2024
  • Doi Number: 10.1016/j.fochx.2024.101469
  • Journal Name: Food Chemistry: X
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Acetic acid bacteria, Bioactive compounds, Functional beverage, Interaction, Microbial dynamic, Osmophilic yeasts
  • Yıldız Technical University Affiliated: Yes

Abstract

Kombucha is a traditional beverage produced by a living culture known as SCOBY or “symbiotic culture of bacteria and yeast”. Culture-dependent production is essential for stable kombucha fermentation. The aim of this study was to design a microbial community and to determine the effect of that community on the flavor and chemical properties of kombucha. The fermentations were carried out using combinations of selected species including Pichia kudriavzevii, Brettanomyces bruxellensis, Dekkera bruxellensis, Komagataeibacter saccharivorans, Komagataeibacter xylinus, and Acetobacter papayae, which were previously isolated from kombucha. The effects of monocultures and cocultures on fermentation were investigated. The highest acetic acid producer was A. papayae, which has strong antioxidant properties. In the monoculture and coculture fermentations, aldehydes, acids, and esters were generally observed at the end of fermentation. This study confirms that microbiota reconstruction is a viable approach for achieving the production of kombucha with increased bioactive constituents and consumer acceptance.