Publication
Revamping kombucha production: achieving consistency and probiotic potential through a tailor-made microbial consortium
| dc.contributor.author | Fabricio, Mariana Fensterseifer | |
| dc.contributor.author | Vargas, Bruna Krieger | |
| dc.contributor.author | Tischer, Bruna | |
| dc.contributor.author | Wagner, Roger | |
| dc.contributor.author | Ribeiro, Stephanie Reis | |
| dc.contributor.author | Cordeiro, Nereida | |
| dc.contributor.author | Flôres, Simone Hickmann | |
| dc.contributor.author | Záchia Ayub, Marco Antônio | |
| dc.date.accessioned | 2024-02-27T11:19:09Z | |
| dc.date.available | 2024-02-27T11:19:09Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.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. | pt_PT |
| dc.identifier.doi | 10.1016/j.ijgfs.2023.100844 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.13/5584 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Elsevier | pt_PT |
| dc.relation | Interdisciplinary Centre of Marine and Environmental Research | |
| dc.relation | Interdisciplinary Centre of Marine and Environmental Research | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Fermentation | pt_PT |
| dc.subject | Tailor-made starter culture | pt_PT |
| dc.subject | Probiotic beverage | pt_PT |
| dc.subject | Microbial consortium | pt_PT |
| dc.subject | . | pt_PT |
| dc.subject | Faculdade de Ciências Exatas e da Engenharia | pt_PT |
| dc.title | Revamping kombucha production: achieving consistency and probiotic potential through a tailor-made microbial consortium | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Interdisciplinary Centre of Marine and Environmental Research | |
| oaire.awardTitle | Interdisciplinary Centre of Marine and Environmental Research | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04423%2F2020/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04423%2F2020/PT | |
| oaire.citation.startPage | 100844 | pt_PT |
| oaire.citation.title | International Journal of Gastronomy and Food Science | pt_PT |
| oaire.citation.volume | 34 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | cordeiro | |
| person.givenName | nereida | |
| person.identifier | 1612636 | |
| person.identifier.ciencia-id | 521A-0F62-EA39 | |
| person.identifier.orcid | 0000-0001-6006-3415 | |
| person.identifier.rid | O-2253-2019 | |
| person.identifier.scopus-author-id | 7004319456 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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