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<p>The major contributor to the functionality of pear peel fermented beverages during time-dependent fermentation remains ambiguous. To identify which effect dominates, this study elucidated the kinetics of microbial growth, metabolite evolution, and functional development over 5 days of fermentation. Time-course analysis revealed that the consortium exhibited rapid growth, with a maximum specific growth rate of 0.048&#xa0;h⁻¹, leading to efficient acid production, particularly acetic acid, which reached 5112.14&#xa0;µg/mL. Acetic acid accumulation reduced pH (5.84 ~ 3.03) and elevated total acidity (1020 ~ 8080&#xa0;µg/mL). Reducing sugars decreased initially due to microbial consumption but later increased due to enzymatic hydrolysis of peel polysaccharides. Phenolics initially decreased (314.69 ~ 297.33&#xa0;µg/mL at Day 4) but recovered by Day 5 (306.38&#xa0;µg/mL), suggesting acid-mediated hydrolysis of bound phenolics. Volatile profiling (80 compounds) revealed key flavour contributors such as sourness (acetic acid), fruitiness (ethyl 2-methylbutyrate), and mellowness (2-methyl-1-propanol). Functionally, antibacterial activity against foodborne pathogens significantly increased, strongly correlated with organic acid accumulation (<i>p</i> &lt; 0.05). The antioxidant reducing power also increased, which was linked to microbial acids rather than native phenolics. This study provides kinetic insights into the organic acids—rather than phenolics—dominate the functionality of pear peel beverage.</p>

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From waste to function: kinetic insights of bioactive transformation in Bartlett pear peel fermented by a defined kombucha consortium

  • 期刊论文

  • 发表日期：

    2026年3月30日

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  • Xinran Yin,
  • Ruibin Wang,
  • Xiaoyuan Li,
  • Jianlou Mu,
  • Xueying Tian,
  • Zhizhou Chen

摘要

The major contributor to the functionality of pear peel fermented beverages during time-dependent fermentation remains ambiguous. To identify which effect dominates, this study elucidated the kinetics of microbial growth, metabolite evolution, and functional development over 5 days of fermentation. Time-course analysis revealed that the consortium exhibited rapid growth, with a maximum specific growth rate of 0.048 h⁻¹, leading to efficient acid production, particularly acetic acid, which reached 5112.14 µg/mL. Acetic acid accumulation reduced pH (5.84 ~ 3.03) and elevated total acidity (1020 ~ 8080 µg/mL). Reducing sugars decreased initially due to microbial consumption but later increased due to enzymatic hydrolysis of peel polysaccharides. Phenolics initially decreased (314.69 ~ 297.33 µg/mL at Day 4) but recovered by Day 5 (306.38 µg/mL), suggesting acid-mediated hydrolysis of bound phenolics. Volatile profiling (80 compounds) revealed key flavour contributors such as sourness (acetic acid), fruitiness (ethyl 2-methylbutyrate), and mellowness (2-methyl-1-propanol). Functionally, antibacterial activity against foodborne pathogens significantly increased, strongly correlated with organic acid accumulation (p < 0.05). The antioxidant reducing power also increased, which was linked to microbial acids rather than native phenolics. This study provides kinetic insights into the organic acids—rather than phenolics—dominate the functionality of pear peel beverage.