Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community

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dc.authorid0000-0003-0561-4653
dc.contributor.authorKilmanoglu, Hilal
dc.contributor.authorCinar, Aycan Yigit
dc.contributor.authorDurak, Muhammed Zeki
dc.date.accessioned2026-02-08T15:15:13Z
dc.date.available2026-02-08T15:15:13Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractKombucha 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.
dc.description.sponsorshipScientific and Technological Council of Turkiye (TUBITAK) [221O211]; Turkish Council of Higher Education [100/2000]
dc.description.sponsorshipThis study was supported by The Scientific and Technological Council of Tuerkiye (TUBITAK, Ankara, Tuerkiye; Project No. 221O211) . Hilal Kilmanoglu was supported by The Turkish Council of Higher Education 100/2000 programmes as a PhD scholar.
dc.identifier.doi10.1016/j.fochx.2024.101469
dc.identifier.issn2590-1575
dc.identifier.pmid38808165
dc.identifier.scopus2-s2.0-85193528135
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101469
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5673
dc.identifier.volume22
dc.identifier.wosWOS:001264202400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectAcetic acid bacteria
dc.subjectBioactive compounds
dc.subjectFunctional beverage
dc.subjectInteraction
dc.subjectMicrobial dynamic
dc.subjectOsmophilic yeasts
dc.titleEvaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community
dc.typeArticle

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