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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Modulation of Kombucha Functionality by Whey Protein-Encapsulated Lactobacillus: Effects on Bioactive Properties.

Tara Budimac¹, Aleksandra Ranitović¹, Olja Šovljanski¹

¹Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.

Foods (Basel, Switzerland)

|April 14, 2026

Summary

Whey protein encapsulation preserves lactic acid bacteria (LAB) in kombucha, enhancing microbial stability and boosting functional properties like antimicrobial and anti-inflammatory activities for improved functional beverages.

Keywords:

antimicrobial activity antiproliferative activity enriched kombucha fermentation fermentation microbiology in vitro bioactivity lactic acid bacteria (LAB)organic acids probiotic viability whey protein encapsulation

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Area of Science:

Food Science and Technology
Microbiology
Biochemistry

Background:

Kombucha, a fermented tea, is popular for purported health benefits.
Probiotic viability in kombucha is often inconsistent due to fermentation challenges.
Need for methods to stabilize and enhance the functional properties of kombucha.

Purpose of the Study:

To investigate the efficacy of whey protein encapsulation for preserving lactic acid bacteria (LAB) during kombucha fermentation.
To evaluate the impact of LAB-enriched kombucha on chemical composition and functional properties.
To explore the potential for developing enhanced functional kombucha beverages.

Main Methods:

Three specific Lactobacillus strains (L. rhamnosus, L. plantarum, L. hilgardii) were encapsulated in whey protein via lyophilization.
Encapsulated LAB were added to kombucha fermentation; samples were analyzed for chemical composition and functional activities (antimicrobial, antiproliferative, antioxidant, anti-inflammatory).
Comparison of LAB-enriched kombucha with a control (traditional kombucha).

Main Results:

Encapsulation successfully maintained LAB viability (>6-7 log CFU/mL) throughout fermentation, ensuring enhanced microbial stability.
LAB-enriched kombucha showed increased L-lactic acid content and enhanced antimicrobial activity.
Specific strains (L. rhamnosus, L. hilgardii) boosted antiproliferative and anti-inflammatory activities, linked to organic acids, polyphenol modulation, and bioactive metabolites.

Conclusions:

Whey protein encapsulation is an effective strategy for preserving LAB viability during kombucha fermentation.
This method enhances the microbial stability and specific bioactive properties of kombucha.
Encapsulation offers a viable platform for creating functional kombucha with potential food industry applications.