Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations.

ABSTRACT: Kombucha, a fermented tea prepared with a symbiotic culture of bacteria and yeast (SCOBY), offers a unique and unpredictable home-brewed fermentation process. Therefore, the need for a controlled kombucha fermentation process has become evident, which requiring a thorough understanding of the microbial composition and its relationship with the metabolites produced. In this study, we investigated the dynamics of microbial communities and metabolites over a 12-day fermentation period of a conventional kombucha-making process. Our findings revealed similarities between the microbial communities in the early (0-2 days) and late (10-12 days) fermentation periods, supporting the principle of back-slopping fermentation. Untargeted metabolite analysis unveiled the presence of harmful biogenic amin

SUBMITTER: Liao T 

PROVIDER: S-EPMC11371673 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature