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Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.

Claire Daval1, Thierry Tran1, François Verdier2

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Kombucha fermentation reproducibility depends on microbial biodiversity. High biodiversity in kombucha slows microbial shifts during repeated backslopping, ensuring stable fermentation over time.

Keywords:
acetic acid bacteriakombuchamicrobial ecologyreproducibilityyeasts

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Area of Science:

  • Food Science
  • Microbiology
  • Fermentation Technology

Background:

  • Kombucha fermentation is a complex symbiotic culture of bacteria and yeasts.
  • Reproducibility of kombucha fermentation is crucial for consistent product quality.
  • Backslopping, the process of using a portion of the previous batch to inoculate the next, is a common method for sustaining kombucha cultures.

Purpose of the Study:

  • To investigate how production parameters affect the reproducibility of kombucha fermentation over multiple cycles.
  • To compare the microbial dynamics and fermentation kinetics of an original kombucha consortium versus a synthetic one.
  • To identify factors influencing shifts in microbial populations and fermentation behavior.

Main Methods:

  • Six experimental conditions varied oxygen accessibility and initial acidity.
  • Kombucha fermentation was performed over several backslopping cycles.
  • Microbial populations, biofilm weight, physico-chemical parameters, and metabolites were monitored.

Main Results:

  • Microbial dynamics exhibited distinct phases throughout the backslopping cycles.
  • The synthetic consortium showed faster transitions between microbial phases compared to the original.
  • Changes in Saccharomyces cerevisiae population correlated with increased sugar consumption and ethanol production.

Conclusions:

  • Kombucha fermentation reproducibility is linked to microbial biodiversity.
  • High biodiversity helps stabilize microbial dynamics against the pressures of repeated backslopping.
  • Maintaining a diverse microbial community is essential for consistent kombucha fermentation outcomes.