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Updated: Aug 5, 2026
07:51
A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
Published on: June 3, 2020
Microbial Consortia-Dependent Evolution of Physicochemical, Compositional and Functional Properties in Kombucha
Izaskun Martín-Cabrejas Pina1, Sofía Montoro-Espada1, Diego Morales1
1Departmental Section of Galenic Pharmacy and Food Technology, Veterinary Faculty, Complutense University of Madrid, Av. Puerta del Hierro, s/n, 28040 Madrid, Spain.
Foods (Basel, Switzerland)
|July 28, 2026
Summary
The composition of symbiotic culture of bacteria and yeasts (SCOBY) significantly impacts kombucha
Area of Science:
- Food Science
- Microbiology
- Fermentation Technology
Background:
- Kombucha, a fermented tea, is increasingly popular.
- The role of symbiotic culture of bacteria and yeasts (SCOBY) in kombucha's properties is not well understood.
Purpose of the Study:
- To investigate how different SCOBY compositions affect green tea kombucha.
- To determine optimal bottling times based on key chemical and microbial parameters.
Main Methods:
- Fermentation of green tea with four distinct SCOBYs over 21 days.
- Monitoring of physicochemical (pH), biochemical (TSS, ethanol, proteins, phenolics), and microbiological (yeasts, bacteria) parameters.
- Assessment of antioxidant capacity (DPPH, ABTS) and antimicrobial activity against Escherichia coli.
Main Results:
- Optimal bottling times varied by SCOBY (7-10 days).
- SCOBY influenced pH, TSS, ethanol, protein, and phenolic compound levels.
- Kombuchas showed significant antioxidant and antimicrobial properties at bottling.
Conclusions:
- SCOBY composition is a critical factor in tailoring kombucha characteristics.
- Further research into advanced phenolic and microbiological profiling is warranted.
- This study provides a foundation for optimizing kombucha production based on SCOBY diversity.
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