Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation

Savary, Océane; Mounier, Jérôme; Thierry, Anne; Poirier, Elisabeth; Jourdren, Julie; Maillard, Marie-Bernadette; Penland, Marine; Decamps, Christophe; Coton, Emmanuel; Coton, Monika

doi:10.1016/j.foodres.2021.110549

Cited by 47 publications

(36 citation statements)

References 71 publications

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“…Although amino acids can be synthetized de novo from ammonium ( Ljungdahl and Daignan-Fornier, 2012 ), the initial amount of free amino nitrogen in tea infusion (63 μg L –1 in our previous study: Tran et al, 2020b ) is insufficient to produce the amount of volatile metabolites quantified in the present study. Moreover, no volatile metabolite absolutely dependent on the Ehrlich pathways were detected in the present study, nor in recent studies ( Savary et al, 2021 ; Zhang et al, 2021 ). In these studies, the detection of ethyl esters of caprylic and caproic acids tends to corroborate this hypothesis.…”

Section: Resultscontrasting

confidence: 80%

“…The analysis of the samples by HS-SPME-GC-/MS allowed the identification and quantification of 32 volatile metabolites belonging to different molecular families: alcohols, aldehydes, ketones, esters, phenol, and saturated fatty acids (including acetic acid; Table 2 ). Many metabolites such as phenylethyl ethanol, acetic acid, valeric and isovaleric acids were previously quantified in kombucha ( Savary et al, 2021 ; Zhang et al, 2021 ). ANOVA was performed for the monocultures (BBd7, HVd7, AId7, BBd12, HVd12, and AId12) and SBT to determine if some metabolites were significantly more concentrated in one of those conditions ( Supplementary Material 5 ).…”

Section: Resultsmentioning

confidence: 99%

“…Some studies helped to understand the management of the main non-volatile parameters related to taste (meaning residual sugar and acidity) ( Chen and Liu, 2000 ; Chakravorty et al, 2016 ; Tran et al, 2020a ), but few studies have attempted to analyze kombucha’s volatile composition ( Savary et al, 2021 ; Zhang et al, 2021 ) by providing first insights into the type and quantity of volatile compounds (aldehyde, ketones, alcohols, fatty acids and esters mainly). In the study of Zhang et al (2021) , Gas Chromatography/Mass Spectrometry (GC/MS) was performed on 6-day kombuchas and led to the detection of 22 volatile compounds (including ethyl octanoate, ethyl guaiacol and phenylethyl ethanol) common to all samples.…”

Section: Introductionmentioning

confidence: 99%

“…Variations in composition between kombuchas made from different tea types appeared to involve only tea compounds and no metabolites produced by microorganisms. In the study of Savary et al (2021) , evolution of volatile composition of black tea kombucha was followed during 27 days of production. Clustering analysis showed an evolution of volatile profile with an increase in diversity from day 7 and peaking between day 11 and day 14.…”

Section: Introductionmentioning

confidence: 99%

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Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

et al. 2022

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Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and an acetic acid bacterium (Acetobacter indonesiensis), interaction effects were investigated during the two phases of production. 32 volatile compounds identified and quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) were classified according to their origin from tea or microorganisms. Many esters were associated to H. valbyensis, while alcohols were associated to both yeasts, acetic acid to A. indonesiensis, and saturated fatty acids to all microorganisms. Concentration of metabolites were dependent on microbial activity, yeast composition, and phase of production. Sensory analysis showed that tea type influenced the olfactive perception, although microbial composition remained the strongest factor. Association of B. bruxellensis and A. indonesiensis induced characteristic apple juice aroma.

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Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

et al. 2022

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“…The establishment of links between chemical composition and antioxidant, anti-inflammatory and antiproliferative activities was also attempted. A similar approach was employed in the study of Savary et al (2021) [12], with the coupling of Quadrupole Time of Flight Liquid Chromatography/Mass Spectrometry (LC-Q-TOF/MS), enzymatic kits and GC/MS with metagenomics to follow changes in metabolites throughout a 27-day kombucha production process in open vessel. Microbial dynamics could then be linked to microbial activities in terms of kinetics of production of organic acids and volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

et al. 2022

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Kombucha is a traditional fermented beverage obtained from the transformation of sugared black tea by a community of yeasts and bacteria. Kombucha production recently became industrialized, but its quality standards remain poorly defined. Metabolomic analyses were applied using FT-ICR-MS to characterize the impacts of production phases and the type of tea on the non-volatile chemical composition of kombucha. Independently from tea type, the first phase of acidification in open vessel was characterized by the release of gluconate and gallate from acetic acid bacteria metabolism and probably from polymeric polyphenols, respectively. The second phase of carbonation in closed vessel induced a consumption or transformation of oleic acid that could be consecutive of oxygen limitation. The first phase had the most impact on molecular diversity, but tea type mainly influenced the global composition in polyphenol profile. Black tea polyphenols were more impacted by microbial activity compared to green tea polyphenols.

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Efficiency of freeze‐ and spray‐dried microbial preparation as active dried starter culture in kombucha fermentation

Phan Van,

Nguyen,

Nguyen

et al. 2024

J Sci Food Agric

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BACKGROUNDKombucha is a widely consumed fermented beverage produced by fermenting sweet tea with a symbiotic culture of bacteria and yeast (SCOBY). The dynamic nature of microbial communities in SCOBY may pose challenges to production scale‐up due to unpredictable variations in microbial composition. Using identified starter strains is a novel strategy to control microorganism composition, thereby ensuring uniform fermentation quality across diverse batches. However, challenges persist in the cultivation and maintenance of these microbial strains. This study examined the potential of microencapsulated kombucha fermentation starter cultures, specifically Komagataeibacter saccharivorans, Levilactobacillus brevis and Saccharomyces cerevisiae, through spray‐drying and freeze‐drying.RESULTSMaltodextrin and gum arabic–maltodextrin were employed as carrier agents. Our results revealed that both spray‐dried and freeze‐dried samples adhered to physicochemical criteria, with low moisture content (2.18–7.75%) and relatively high solubility (65.75–87.03%) which are appropriate for food application. Freeze‐drying demonstrated greater effectiveness in preserving bacterial strain viability (88.30–90.21%) compared to spray drying (74.92–78.66%). Additionally, the freeze‐dried starter strains demonstrated similar efficacy in facilitating kombucha fermentation, compared to the SCOBY group. The observations included pH reduction, acetic acid production, α‐amylase inhibition and elevated total polyphenol and flavonoid content. Moreover, the biological activity, including antioxidant potential and in vitro tyrosinase inhibition activity, was enhanced in the same pattern. The freeze‐dried strains exhibited consistent kombucha fermentation capabilities over a three‐month preservation, regardless of storage temperature at 30 or 4 °C.CONCLUSIONThese findings highlight the suitability of freeze‐dried starter cultures for kombucha production, enable microbial composition control, mitigate contamination risks and ensure consistent product quality. © 2024 Society of Chemical Industry.

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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation

Cited by 47 publications

References 71 publications

Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

Non-Targeted Metabolomic Analysis of the Kombucha Production Process

Efficiency of freeze‐ and spray‐dried microbial preparation as active dried starter culture in kombucha fermentation

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