Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha

Abstract

This study explores the impact of innovative food processing on food-derived bioactive components through integrating lactic acid bacteria (LAB) in kombucha fermentation. The study showcased how this technique, involving four LAB strains, drastically transformed the beverage’s chemical composition, favoring its flavor properties and microbial diversity. LAB integration significantly lessened total and acetic acid content, enhancing kombucha’s flavor, especially with the effective strain Lactiplantibacillus plantarum. LAB’s presence fostered the production of alcohols and esters further enhancing the kombucha’s flavor. Post-72-hour quality shifts detected through Principal Component Analysis were potentially attributed to the LAB’s role in generating volatile compounds. High-throughput sequencing denoted Zygosaccharomyces, Pichia, Komagataeibacter, and Gluconacetobacter as leading microbial genera, with Pichia correlating strongly with flavor compounds. The study also unveiled six key volatile compounds and their metabolic pathways. Thus, this pilot investigation presents essential insights for future strategies to enhance kombucha flavor, also shedding light on the health-promoting foods sector.