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<p>This study evaluates the flavor-enhancing effects of <i>kombucha</i>-inoculated fermentation on <i>Coffea arabica L</i>. and uncovers regulatory mechanisms across microbial succession, physicochemical shifts, amino acid remodeling, and volatile formation. Controlled fermentations using <i>kombucha</i> symbiotic consortium for 144 h was comparedwith spontaneous fermentation. At endpoint, bacterial richness in the KT group was 34% higher compared to the CK group. The KT group exhibited a significantly lower pH (4.21) than the CK group (4.95). <i>Komagataeibacter</i> and <i>Zygosaccharomyces</i> were enriched 2–6 fold, while <i>Enterobacter</i> and <i>Aspergillus</i> were suppressed. <i>Kombucha</i> coffee showed lower <i>pH</i>, titratable acidity increased by 64%, and reducing sugars decreased by 43%. Sweet-taste FAAs increased and bitter FAAs decreased, correlating with floral–fruity esters (<i>r</i> ≥ 0.74). Volatiles such as <i>phenylethyl alcohol</i> (42%), <i>phenethyl acetate</i> (200%), and <i>ethyl isovalerate</i> (89%), while off-flavor acids and smoky phenols decreased. Sensory scores improved in floral, fruity, and sweet attributes. Multi-omics linked dominant taxa to upregulated pathways (<i>ester biosynthesis, aromatic amino acid degradation, Maillard products</i>) and key functional genes. These results establish <i>kombucha</i> Inoculated Fermentation as a reproducible, mechanism-based strategy for targeted flavor optimization in speciality coffee and other high-value agricultural products.</p><p></p>

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Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月17日

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  • Shengjie Duan,
  • Jinya Dong,
  • Yuanfeng Chen,
  • Lihui Yu,
  • Shan Liu,
  • Rongxian Yu,
  • Zezhu Du,
  • Yan Shen,
  • Xiuli Lu,
  • Jianyang Fu,
  • Ruijuan Yang,
  • Chongye Fang

摘要

This study evaluates the flavor-enhancing effects of kombucha-inoculated fermentation on Coffea arabica L. and uncovers regulatory mechanisms across microbial succession, physicochemical shifts, amino acid remodeling, and volatile formation. Controlled fermentations using kombucha symbiotic consortium for 144 h was comparedwith spontaneous fermentation. At endpoint, bacterial richness in the KT group was 34% higher compared to the CK group. The KT group exhibited a significantly lower pH (4.21) than the CK group (4.95). Komagataeibacter and Zygosaccharomyces were enriched 2–6 fold, while Enterobacter and Aspergillus were suppressed. Kombucha coffee showed lower pH, titratable acidity increased by 64%, and reducing sugars decreased by 43%. Sweet-taste FAAs increased and bitter FAAs decreased, correlating with floral–fruity esters (r ≥ 0.74). Volatiles such as phenylethyl alcohol (42%), phenethyl acetate (200%), and ethyl isovalerate (89%), while off-flavor acids and smoky phenols decreased. Sensory scores improved in floral, fruity, and sweet attributes. Multi-omics linked dominant taxa to upregulated pathways (ester biosynthesis, aromatic amino acid degradation, Maillard products) and key functional genes. These results establish kombucha Inoculated Fermentation as a reproducible, mechanism-based strategy for targeted flavor optimization in speciality coffee and other high-value agricultural products.