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<p>During the kombucha fermentation process, acetic acid bacteria in the SCOBY play a crucial role in the quality characteristics of this functional beverage. The selection and application of highly active acetic acid strains is a groundbreaking solution to upgrade kombucha products in the beverage industry. The study successfully screened the acetic acid bacteria strain, <i>Novacetimonas cocois</i> Kbb706, which has potential probiotic properties. Furthermore, single-culture kombucha fermented by the Kbb706 strain had high-quality properties and high-level sensory acceptance. The Kbb706 survived high temperatures and adverse conditions of the digestive system (pH 2.0 and bile salt 1.5%) with the growth index reaching 120.32 ± 24.33% and 103.57 ± 0.59%, respectively. This strain revealed excellent surface characteristics with a high percentage of hydrophobicity, auto-aggregation, and co-aggregation. The Kbb706 strain also produced the antioxidant compounds and extracellular enzymes (protease and lipase) effectively. Simultaneously, the Kbb706 strain was found to be safe in vitro, showing no hemolytic, phospholipase, or gelatinase activities. The green tea and oolong tea kombucha, which was fermented using <i>N. cocois</i> Kbb706, had high-quality characteristics and high sensory scores. Among them, oolong tea kombucha had the best global sensory acceptance index, reaching 74.80%. The significant results have suggested that the Kbb706 strain is a new potential probiotic bacterium suitable for the commercial fermentation of functional kombucha beverages.</p> Graphical abstract <p></p>

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The qualities and sensory properties of kombucha tea fermented with Novacetimonas cocois Kbb706: a novel probiotic acetic acid bacterium isolated from traditional kombucha

  • 期刊论文

  • 发表日期：

    2025年11月6日

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  • Tam Tran-Thi,
  • Anh-Truc Nong-Thi,
  • Loan Le-Thi,
  • Kim-Anh Le-Thi,
  • Nha-Hoa Phan,
  • Kim-Diep Tran

摘要

During the kombucha fermentation process, acetic acid bacteria in the SCOBY play a crucial role in the quality characteristics of this functional beverage. The selection and application of highly active acetic acid strains is a groundbreaking solution to upgrade kombucha products in the beverage industry. The study successfully screened the acetic acid bacteria strain, Novacetimonas cocois Kbb706, which has potential probiotic properties. Furthermore, single-culture kombucha fermented by the Kbb706 strain had high-quality properties and high-level sensory acceptance. The Kbb706 survived high temperatures and adverse conditions of the digestive system (pH 2.0 and bile salt 1.5%) with the growth index reaching 120.32 ± 24.33% and 103.57 ± 0.59%, respectively. This strain revealed excellent surface characteristics with a high percentage of hydrophobicity, auto-aggregation, and co-aggregation. The Kbb706 strain also produced the antioxidant compounds and extracellular enzymes (protease and lipase) effectively. Simultaneously, the Kbb706 strain was found to be safe in vitro, showing no hemolytic, phospholipase, or gelatinase activities. The green tea and oolong tea kombucha, which was fermented using N. cocois Kbb706, had high-quality characteristics and high sensory scores. Among them, oolong tea kombucha had the best global sensory acceptance index, reaching 74.80%. The significant results have suggested that the Kbb706 strain is a new potential probiotic bacterium suitable for the commercial fermentation of functional kombucha beverages.

Graphical abstract