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Revamping kombucha production: achieving consistency and probiotic potential through a tailor-made microbial consortium
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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Fermentation Tailor-made starter culture Probiotic beverage Microbial consortium . Faculdade de Ciências Exatas e da Engenharia
Contexto Educativo
Citação
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.
Editora
Elsevier