Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life

Abstract

Kombucha is traditionally a functional beverage fermented by SCOBY (symbiotic culture of bacteria and yeasts) of sweet black tea. Kombucha has attracted consumers' attention recently thanks to its health benefits. The main objective of this study is to use kombucha microbiota as an alternative to baker's yeast to produce sourdough bread. Sourdough breads prepared with different amounts of kombucha and traditional sourdough bread were compared in terms of physical, chemical, microbiological, textural and sensory characteristics. A decrease in pH and an increase in total acidity occurred at the end of kombucha sourdough fermentations. The hardness and moisture content of lyophilized kombucha sourdough breads decreased compared to lyophilized sourdough breads, and accordingly, their specific volumes increased. The lyophilization process increased the overall acceptability of kombucha breads by 9%–13%. Adding kombucha to bread indicated a positive effect on preventing mold and the shelf life. Consequently, kombucha as a driver in sourdough fermentation can be an alternative to bring novel texture and flavor to the bakery industry.