RT Journal Article
T1 Chemical and aromatic changes during fermentation of kombucha beverages produced using strawberry tree (Arbutus unedo) fruits
A1 Tejedor-Calvo, Eva
A1 Morales Hernández, Diego
AB The use of alternative ingredients in the production of kombucha has seen a recent increase. Our research aimed to characterize the chemical, nutritional, microbial, and aromatic profiles of kombucha beverages prepared with strawberry tree (Arbutus unedo) fruits fermented with three different SCOBYs for 21 days. The analyses showed similar levels of microbiological groups (aerobic mesophilic microorganisms, lactic acid bacteria, acetic acid bacteria, and yeasts)among the SCOBYs used. The beverages studied displayed a decrease in pH value and carbohydrate content, and protein degradation was also observed as fermentation progressed. However, the increase in total phenolic compounds during the first week proved to be a point of interest. A total of 20 volatile organic compounds were detected, giving different sensory qualities to the beverages: higher ethanol, benzaldehyde-4-ethyl, or acetic acid depending on the SCOBY used. The results obtained indicated that strawberry tree kombucha might be an alternative beverage with notable nutritional and aromatic properties, with fermentation time and SCOBY composition being identified as crucial factors.
PB MDPI
SN 2311-5637
YR 2023
FD 2023
LK https://hdl.handle.net/20.500.14352/109782
UL https://hdl.handle.net/20.500.14352/109782
LA eng
NO Fermentation 2023, 9(4), 326; https://doi.org/10.3390/fermentation9040326
NO Ministerio de Ciencia e Innovación (España)
NO FJC020-044585-I
DS Docta Complutense
RD 21 abr 2025