Fabricio, Mariana FensterseiferVargas, Bruna KriegerTischer, BrunaWagner, RogerRibeiro, Stephanie ReisCordeiro, NereidaFlôres, Simone HickmannZáchia Ayub, Marco Antônio2024-02-272024-02-272023Fabricio, 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.http://hdl.handle.net/10400.13/5584Revising 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.engFermentationTailor-made starter cultureProbiotic beverageMicrobial consortium.Faculdade de Ciências Exatas e da Engenhariajournal article10.1016/j.ijgfs.2023.100844