Conserver un aliment vivant

Debailly, Renaud; Lavelle, Christophe; Schultz, Émilien

doi:10.4000/tc.8971

Cited by 3 publications

(1 citation statement)

References 5 publications

(4 reference statements)

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“…Fermented beverages such as kefir and kombucha led to changes in consumption behavior that now occur worldwide, which calls for modifications in regulatory frameworks [4]. This movement stemmed in recent decades from western countries and propagated worldwide thanks to globalized markets [5,6], trending values supporting well-being and self-appropriation of nutrition [7]. Moreover, an increasing amount of scientific evidence has highlighted the effective benefits of fermented food consumption, along with the unraveling of their mechanisms [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation

Daval,

Tran,

Verdier

et al. 2024

Foods

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The aim of this study was to assess the impact of production parameters on the reproducibility of kombucha fermentation over several production cycles based on backslopping. Six conditions with varying oxygen accessibility (specific interface surface) and initial acidity (through the inoculation rate) of the cultures were carried out and compared to an original kombucha consortium and a synthetic consortium assembled from yeasts and bacteria isolated from the original culture. Output parameters monitored were microbial populations, biofilm weight, key physico-chemical parameters and metabolites. Results highlighted the existence of phases in microbial dynamics as backslopping cycles progressed. The transitions between phases occurred faster for the synthetic consortium compared to the original kombucha. This led to microbial dynamics and fermentative kinetics that were reproducible over several cycles but that could also deviate and shift abruptly to different behaviors. These changes were mainly induced by an increase in the Saccharomyces cerevisiae population, associated with an intensification of sucrose hydrolysis, sugar consumption and an increase in ethanol content, without any significant acceleration in the rate of acidification. The study suggests that the reproducibility of kombucha fermentations relies on high biodiversity to slow down the modulations of microbial dynamics induced by the sustained rhythm of backslopping cycles.

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