Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life

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dc.authorid0000-0003-0561-4653
dc.authorid0000-0001-8626-4012
dc.authorid0000-0003-2038-725X
dc.contributor.authorKilmanoglu, Hilal
dc.contributor.authorAkbas, Meryem
dc.contributor.authorCinar, Aycan Yigit
dc.contributor.authorDurak, Muhammed Zeki
dc.date.accessioned2026-02-08T15:15:18Z
dc.date.available2026-02-08T15:15:18Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractKombucha 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.
dc.identifier.doi10.1016/j.ijgfs.2024.100903
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85185777584
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2024.100903
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5693
dc.identifier.volume35
dc.identifier.wosWOS:001201863600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectAcetic acid bacteria
dc.subjectBread
dc.subjectKombucha
dc.subjectLyophilized
dc.subjectStarter culture
dc.titleKombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life
dc.typeArticle

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