Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium

• Autor(a) principal: Fabricio, Mariana Fensterseifer
• Data de Publicação: 2023
• Outros Autores: Vargas, Bruna Krieger, Tischer, Bruna, Wagner, Roger, Ribeiro, Stephanie Reis, Cordeiro, Nereida, Flôres, Simone Hickmann, Záchia Ayub, Marco Antônio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.13/5584
• topic: Fermentation; Tailor-made starter culture; Probiotic beverage; Microbial consortium; .; Faculdade de Ciências Exatas e da Engenharia

Revising the production of kombucha, this investigation focused on the utilization of a custom-designed starter culture, aiming to establish a consistent, probiotic-rich beverage. A diverse selection of three acetic acid bacteria and two yeast strains was examined to determine the optimal microbial combination. A meticulous examination of the fermentation timeline was undertaken, juxtaposing forced and natural carbonation techniques. A comprehensive analysis encompassing fermentation metabolites, sensory acceptance, volatile compound profiling, and shelf-life testing was executed to ensure the beverage’s superior quality and stability. The resultant probiotic kombucha was produced successfully after 48 h of fermentation with a symbiotic assembly of Koma gataeibacter saccharivorans, Brettanomyces anomala, and Kluyveromyces marxianus. Forced carbonated kombucha exhibited acceptance levels rivaling commercial brands, maintaining an alcohol content consistently beneath the 0.5% (v/v) regulatory standard for a 60-day storage period. Specific esters, namely ethyl 3-methyl butanoate, phenethyl acetate, ethyl hexanoate, and 2-methyl-1-propyl acetate, were identified as key determinants of kombucha flavor profiles. The 90-day shelf-life study indicated a consistent presence of viable probiotic K. marxianus cells in the kombucha. These findings contribute to understanding probiotic Kombucha fermentation and demonstrate the potential for producing a high-quality beverage with desirable sensory characteristics through a custom-designed microbial consortium.