Andmebaasi logo

Effect of simultaneous inoculation of commercial yeast starter cultures on Kombucha fermentation




Kättesaadav alates


Abel, Maarja
Andreson, Helena

Ajakirja pealkiri

Ajakirja ISSN

Köite pealkiri



Kombucha – a spontaneously fermented tea beverage, produced by SCOBY (a symbiont of bacteria and yeasts), has become popular in recent years. Its functional properties and features for industrial production and treatment remain largely unknown, however. Our aim of using additional yeast cultures during the primary fermentation was to modify and ultimately improve the sensory properties of the kombucha beverage. During five fermentation experiments the total viable count (TVC) of microbes was determined both in Kombucha and SCOBY samples. The first four fermentation experiments were conducted to stabilize the growth of SCOBYs that were initially of different origin. The last (5th) fermentation contained the simultaneous inoculation of three different active S. cerevisiae cultures into the sweetened black tea together with the SCOBY and was followed by a sensory analysis. Two samples remained as control samples without additional yeast starter culture. The yeast starter cultures affected the microbial counts of Kombucha, but the effect on the microbial count of SCOBY was not statistically significant (p >0.05). The Kombucha containing wine yeast culture had the lowest sensory quality, while Kombucha containing brewer's yeast had the most pleasant flavour and aroma. In conclusion, the simultaneous fermentation with commercial yeast cultures had a minor effect on the microbial counts in SCOBY when compared to the fermentation time, but all added cultures clearly modified the taste and aroma properties of the Kombucha drinks.



kombucha, SCOBY, tea, simultaneous fermentation, Saccharomyces cerevisiae, articles