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    Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community
    (Elsevier, 2024) Kilmanoglu, Hilal; Cinar, Aycan Yigit; Durak, Muhammed Zeki
    Kombucha is a traditional beverage produced by a living culture known as SCOBY or symbiotic culture of bacteria and yeast. Culture-dependent production is essential for stable kombucha fermentation. The aim of this study was to design a microbial community and to determine the effect of that community on the flavor and chemical properties of kombucha. The fermentations were carried out using combinations of selected species including Pichia kudriavzevii, Brettanomyces bruxellensis, Dekkera bruxellensis, Komagataeibacter saccharivorans, Komagataeibacter xylinus, and Acetobacter papayae, which were previously isolated from kombucha. The effects of monocultures and cocultures on fermentation were investigated. The highest acetic acid producer was A. papayae, which has strong antioxidant properties. In the monoculture and coculture fermentations, aldehydes, acids, and esters were generally observed at the end of fermentation. This study confirms that microbiota reconstruction is a viable approach for achieving the production of kombucha with increased bioactive constituents and consumer acceptance.
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    Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life
    (Elsevier, 2024) Kilmanoglu, Hilal; Akbas, Meryem; Cinar, Aycan Yigit; Durak, Muhammed Zeki
    Kombucha is traditionally a functional beverage fermented by SCOBY (symbiotic culture of bacteria and yeasts) of sweet black tea. Kombucha has attracted consumers' attention recently thanks to its health benefits. The main objective of this study is to use kombucha microbiota as an alternative to baker's yeast to produce sourdough bread. Sourdough breads prepared with different amounts of kombucha and traditional sourdough bread were compared in terms of physical, chemical, microbiological, textural and sensory characteristics. A decrease in pH and an increase in total acidity occurred at the end of kombucha sourdough fermentations. The hardness and moisture content of lyophilized kombucha sourdough breads decreased compared to lyophilized sourdough breads, and accordingly, their specific volumes increased. The lyophilization process increased the overall acceptability of kombucha breads by 9%-13%. Adding kombucha to bread indicated a positive effect on preventing mold and the shelf life. Consequently, kombucha as a driver in sourdough fermentation can be an alternative to bring novel texture and flavor to the bakery industry.