Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis.

ABSTRACT: Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (Coffea arabica) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated

SUBMITTER: Kim H 

PROVIDER: S-EPMC11867273 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature