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Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea

Jiayi Zhang1, Shengyang Shi1, Yingxi Chen1

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Summary

Optimizing kombucha quality involves matching tea types with specific microbial communities. This study reveals how substrate-microbiota interactions influence phenolic compounds, antioxidant activity, and sensory appeal for better fermentation outcomes.

Keywords:
antioxidant activitydefined microbial communitieskombuchaphenolic transformationsensory qualitytea substrates

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Area of Science:

  • Food Science
  • Microbiology
  • Fermentation Technology

Background:

  • Kombucha quality is influenced by polyphenol changes during fermentation.
  • The interplay between tea substrate composition and microbial communities in phenolic transformation is not fully understood.

Purpose of the Study:

  • To investigate how different tea substrates and microbial communities affect kombucha's carbon metabolism, phenolic profiles, antioxidant capacity, and sensory attributes.
  • To elucidate the role of substrate-microbiota interactions in determining kombucha quality.

Main Methods:

  • Fermentation of six tea types (white, green, yellow, black, oolong, mint) using three defined microbial communities (SMC1-SMC3) and a SCOBY.
  • Analysis of carbon metabolism, phenolic compounds, antioxidant activity, and sensory quality after 10 days.
  • Comparison of microbial community performance based on acidification, ethanol content, and phenolic transformation.

Main Results:

  • Defined microbial communities (SMC2, SMC3) with acetic acid bacteria enhanced acidification and reduced ethanol compared to SMC1.
  • Phenolic transformation varied by tea type; green tea saw decreases, white tea saw increases, and oolong/black teas showed flavonoid increases.
  • Gallic acid accumulation in yellow, black, and oolong teas correlated positively with antioxidant activity. SMC3 generally yielded higher sensory acceptability, except for SCOBY on mint tea.

Conclusions:

  • Substrate-microbiota interactions are critical for phenolic transformation and quality attributes in kombucha.
  • Strategic pairing of tea substrates with defined microbial communities can optimize antioxidant activity, ethanol levels, and sensory characteristics.
  • This research provides a basis for rationally designing kombucha fermentation for enhanced quality.