Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice

Author:

Andreson Maret12ORCID,Kazantseva Jekaterina1ORCID,Malv Esther1,Kuldjärv Rain1ORCID,Priidik Reimo1ORCID,Kütt Mary-Liis1

Affiliation:

1. Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia

2. Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate Tee 5, 19086 Tallinn, Estonia

Abstract

The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.

Funder

European Regional Development Fund

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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