Next Article in Journal
Motivations Associated with Food Choices among Adults from Urban Setting
Next Article in Special Issue
The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
Previous Article in Journal
Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation
Previous Article in Special Issue
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 12
Issue 19
10.3390/foods12193545
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice

by
Maret Andreson
1,2,
Jekaterina Kazantseva
1,*,
Esther Malv
1,
Rain Kuldjärv
1,
Reimo Priidik
1 and
Mary-Liis Kütt
1
1
Center of Food and Fermentation Technologies, Mäealuse 2/4, 12618 Tallinn, Estonia
2
Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Ehitajate Tee 5, 19086 Tallinn, Estonia
*
Author to whom correspondence should be addressed.
Foods 2023, 12(19), 3545; https://doi.org/10.3390/foods12193545
Submission received: 23 August 2023 / Revised: 14 September 2023 / Accepted: 18 September 2023 / Published: 24 September 2023
(This article belongs to the Special Issue Process Optimization and Quality Improvement of Fermented Foods and Beverages)
Browse Figures
Review Reports Versions Notes

Abstract

The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.
Keywords: kombucha; backslopping; lactic acid bacteria; metagenomic analysis; fermented beverage; coffee; orange juice kombucha; backslopping; lactic acid bacteria; metagenomic analysis; fermented beverage; coffee; orange juice

Share and Cite

MDPI and ACS Style

Andreson, M.; Kazantseva, J.; Malv, E.; Kuldjärv, R.; Priidik, R.; Kütt, M.-L. Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice. Foods 2023, 12, 3545. https://doi.org/10.3390/foods12193545

AMA Style

Andreson M, Kazantseva J, Malv E, Kuldjärv R, Priidik R, Kütt M-L. Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice. Foods. 2023; 12(19):3545. https://doi.org/10.3390/foods12193545

Chicago/Turabian Style

Andreson, Maret, Jekaterina Kazantseva, Esther Malv, Rain Kuldjärv, Reimo Priidik, and Mary-Liis Kütt. 2023. "Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice" Foods 12, no. 19: 3545. https://doi.org/10.3390/foods12193545

APA Style

Andreson, M., Kazantseva, J., Malv, E., Kuldjärv, R., Priidik, R., & Kütt, M.-L. (2023). Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice. Foods, 12(19), 3545. https://doi.org/10.3390/foods12193545

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop