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


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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 fermen-tation and demonstrate the potential for producing a high-quality beverage with desirable sensory characteristics through a custom-designed microbial consortium.
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Key words
Fermentation,Tailor-made starter culture,Probiotic beverage,Microbial consortium
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