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

Fabricio, Mariana Fensterseifer; Vargas, Bruna Krieger; Tischer, Bruna; Wagner, Roger; Ribeiro, Stephanie Reis; Cordeiro, Nereida; Flôres, Simone Hickmann; Záchia Ayub, Marco Antônio

http://hdl.handle.net/10400.13/5584

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Authors

Fabricio, Mariana Fensterseifer

Vargas, Bruna Krieger

Tischer, Bruna

Wagner, Roger

Ribeiro, Stephanie Reis

Cordeiro, Nereida

Flôres, Simone Hickmann

Záchia Ayub, Marco Antônio

Abstract(s)

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.

Keywords

Fermentation Tailor-made starter culture Probiotic beverage Microbial consortium . Faculdade de Ciências Exatas e da Engenharia

URI

http://hdl.handle.net/10400.13/5584

Citation

Fabricio, M. F., Vargas, B. K., Tischer, B., Wagner, R., Ribeiro, S. R., Cordeiro, N., ... & Ayub, M. A. Z. (2023). Revamping kombucha production: achieving consistency and probiotic potential through a tailor-made microbial consortium. International Journal of Gastronomy and Food Science, 34, 100844.