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Kombucha Fermentation

The document discusses the microbial community involved in kombucha fermentation. Acetic acid bacteria, yeast, and lactic acid bacteria work symbiotically within the SCOBY to transform sweetened tea into kombucha, producing organic acids, carbon dioxide, and beneficial compounds. These microbial interactions contribute to kombucha's taste and potential health properties. However, further understanding of intrinsic and extrinsic factors is needed to minimize spoilage and extend kombucha's shelf-life.

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Rhynchielyne
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12 views2 pages

Kombucha Fermentation

The document discusses the microbial community involved in kombucha fermentation. Acetic acid bacteria, yeast, and lactic acid bacteria work symbiotically within the SCOBY to transform sweetened tea into kombucha, producing organic acids, carbon dioxide, and beneficial compounds. These microbial interactions contribute to kombucha's taste and potential health properties. However, further understanding of intrinsic and extrinsic factors is needed to minimize spoilage and extend kombucha's shelf-life.

Uploaded by

Rhynchielyne
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Introduction

Kombucha, a fermented tea drink from Asia, is gaining popularity for its potential health
benefits. According to Esatbeyoglu et al., (2022), kombucha possesses antimicrobial,
antioxidant, antidiabetic, and anti-carcinogenic properties. These properties and chemistry are
attributed to the SCOBY (Symbiotic Culture Of Bacteria and Yeast), which are the ones
responsible for transforming the sweetened solution into kombucha with the process of breaking
down sugars to produce organic acids such as acetic acid as well as creating the beneficial
compounds innate of kombucha (Dartora et al., 2023; Nyhan et al., 2022). The microbial
community within SCOBY stems from the symbiotic culture of beneficial microorganisms,
however, further studies are needed to fully understand the mechanisms by which these
microbial products contribute to human health. In this review, the microbial community, intrinsic
& extrinsic factors, spoilage, health risk, microbial control, and the microbiological and chemical
analysis underlying kombucha are further discussed and explored.

Microbial Community in Kombucha Fermentation


Acetic acid bacteria like Acetobacter are responsible for the characteristic sour taste and
contribute to preservation by lowering the pH of Kombucha (Greenwalt et al. 1998). Yeast, such
as Saccharomyces, ferment sugars into trace amounts of alcohol, further contributing to the
beverage's antimicrobial properties (Teoh et al., 2004). Also, yeast fermentation generates carbon
dioxide that adds effervescence and enhances the senses in kombucha (Villarreal-Soto et al.,
2018). Furthermore, the presence of gluconic acid in kombucha, produced by the oxidation of
glucose by acetic acid bacteria such as Gluconobacter, contributes to the mild acidic taste and
has potential health benefits, including improving mineral absorption (Malbasa et al. 2008).
Lactic acid bacteria (LAB) like Lactobacillus enhance the kombucha’s acidity and probiotic
content, thus promoting gut health (Battikh et al., 2013). These organic acids, along with flavor
compounds like esters, ketones, and aldehydes from microbial interactions, contribute to
kombucha’s unique taste profile (Chen & Liu, 2000). Moreover, there is an increase in phenols
during fermentation, which also increases the antioxidant activity of the beverage (Srihari &
Satyanarayana 2012). The presence of antioxidants from tea and B vitamins synthesized by the
SCOBY are essential for energy metabolism and attributes to the metabolic activities of the yeast
and bacteria present in the SCOBY (Srihari & Satyanarayana, 2012). However, despite the
antimicrobial properties produced during fermentation, spoilage can still occur in kombucha
under certain conditions. Understanding intrinsic and extrinsic factors is crucial to extend
kombucha’s shelf-life to minimize spoilage.

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