ArticleFrontiers in nutrition2025
Reconstitution of dominant kombucha strains to enhance functional properties and product quality.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates.Foods (Basel, Switzerland) · 2026Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Oak (Foods (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
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Abstract
Introduction: Previous studies have shown that yeasts, acetic acid bacteria, and lactic acid bacteria (LAB) dominate the fermentation of kombucha. However, the functional contributions of defined microbial combinations remain insufficiently characterized. This study aimed to isolate dominant kombucha microorganisms and construct synthetic consortia to evaluate their effects on fermentation performance and product quality. Methods: Six dominant strains- Results: All synthetic consortia significantly increased phenolic content, antioxidant activity, and organic acid accumulation, while reducing free amino acids and caffeine levels. Among them, Consortium B (JQ-1 + JQ-2 + CQF1 + CQF2) achieved the highest sensory acceptability due to its balanced acidity and flavor profile. Microbial safety assessments confirmed the absence of pathogenic microorganisms. Discussion: These results demonstrate that rationally designed microbial consortia can effectively improve the functional quality, sensory properties, and safety of kombucha. The study provides a scientific basis for developing standardized and optimized industrial fermentation strategies.
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