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Published on: June 3, 2020
Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation
Nguyen Tri Yen Chi1, Nhat Anh Duong1,2, Tran Tuan Kiet Nguyen1
1Department of Biotechnology, Faculty of Biochemistry and Food Technology Vinh Long University of Technology Education Long Chau Vinh Long Vietnam.
Food Science & Nutrition
|August 12, 2026
Summary
Researchers developed standardized microbial starter cultures for functional beverages in Vietnam. A specific yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB) ratio enhanced fermentation and antioxidant properties in herbal drinks.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Growing consumer demand for kombucha in Vietnam requires standardized microbial starter cultures.
- Functional beverages benefit from optimized fermentation processes and microbial consortia.
Purpose of the Study:
- To isolate and evaluate microbial consortia from commercial kombucha for use as starter cultures.
- To determine optimal fermentation conditions for herbal beverages using selected microbial strains.
Main Methods:
- Isolation of acetic acid bacteria (AAB), lactic acid bacteria (LAB), and yeasts using selective media (YPGD, MRS, YPDA).
- Identification of isolates using morphological, biochemical, and sequence analyses (targeting *Komagataeibacter saccharivorans*, *Levilactobacillus brevis*, *Wickerhamomyces anomalus*).
- Fermentation trials with perilla extract to assess kinetics and bioactivity at varying sugar concentrations and inoculation ratios (yeast:AAB:LAB).
Main Results:
- Successfully isolated 22 AAB, 6 LAB, and 9 yeast strains, with key species identified.
- Optimal fermentation achieved with 15% sugar and a 2:2:1 yeast:AAB:LAB ratio.
- Enhanced total flavonoid content (5-10% retention), total anthocyanin content (300-400% increase), and DPPH antioxidant capacity (2.49 mg AAE/mL at Day 6).
Conclusions:
- Isolated microbial strains demonstrate potential as effective starter cultures for herbal beverage fermentation.
- Optimized fermentation conditions significantly improve the bioactivity and quality of functional beverages.
- Further research into metabolic profiles, sensory attributes, and scalability is recommended for industrial application.
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