AUTHOR=Tran Thierry , Billet Kevin , Torres-Cobos Berta , Vichi Stefania , Verdier François , Martin Antoine , Alexandre Hervé , Grandvalet Cosette , Tourdot-Maréchal Raphaëlle 

TITLE=Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor

JOURNAL=Frontiers in Microbiology

VOLUME=13

YEAR=2022

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.836617

DOI=10.3389/fmicb.2022.836617

ISSN=1664-302X

ABSTRACT=<p>Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts (<italic>Brettanomyces bruxellensis</italic> and <italic>Hanseniaspora valbyensis</italic>) and an acetic acid bacterium (<italic>Acetobacter indonesiensis</italic>), interaction effects were investigated during the two phases of production. 32 volatile compounds identified and quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) were classified according to their origin from tea or microorganisms. Many esters were associated to <italic>H. valbyensis</italic>, while alcohols were associated to both yeasts, acetic acid to <italic>A. indonesiensis</italic>, and saturated fatty acids to all microorganisms. Concentration of metabolites were dependent on microbial activity, yeast composition, and phase of production. Sensory analysis showed that tea type influenced the olfactive perception, although microbial composition remained the strongest factor. Association of <italic>B. bruxellensis</italic> and <italic>A. indonesiensis</italic> induced characteristic apple juice aroma.</p>