Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea

Abstract

Public interest and consumption of kombucha are expected to continue to increase. Nowadays, kombucha is not only made from tea leaves but can also be made from edible flowers, such as the Telang flower. Therefore, it is essential to explore the microbiological potential, safety aspects, and antioxidant potential of Telang kombucha. This research aims to observe the microbial ecology of SCOBY using metagenomic analysis, assess the safety aspects, and analyze the antioxidant compounds of Telang kombucha. Metagenomic analysis was conducted on SCOBY and Telang flower kombucha using the Illumina NGS Platform. The safety aspects observed include microbiological safety, organic acid content, heavy metal contamination, pH, and alcohol as hazards point for kombucha safety. Anthocyanin, phenol, polyphenol compound, and antioxidant activity were analyzed to determine antioxidant potential. The results are presented descriptively. No pathogenic bacteria or heavy metal contaminants were detected in Telang flower kombucha. The contents of acetic acid and lactic acid are within normal limits. The degree of acidity falls within the standard value range. Telang flower kombucha is halal, with an alcohol content of 0.16%. Metagenomic results indicate that acetic acid bacteria dominate over lactic acid bacteria, with Komagataeibacter and Dekkera bruxelensis being the most prevalent bacteria in SCOBY and yeast species in kombucha, respectively. The fermentation process in making kombucha increases the antioxidant compounds and antioxidant activity. Telang flower kombucha is safe to consume, offering various bacteria, yeast, and antioxidant potential, and can serve as an alternative functional beverage for health.