Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
Ruyi Li, Yong‐Quan Xu, Mantang Chen, Fang Wang, Chun Zou, Jun‐Feng Yin
Abstract
In this study, a synthetic microbial community (SMC) was used to enhance the proportion of gluconic acid in order to improve the taste quality of Kombucha. The sensory properties of gluconic acid were analyzed for the first time. The proportions of gluconic acid (r = 0.986, p < 0.05) and acetic acid (r = −0.986, p < 0.05) were significantly correlated with the taste score of Kombucha, which was confirmed by the analysis of the sensory properties of organic acid monomers. Starmerella davenportii with the highest yield of ethanol and Gluconacetobacter intermedius with the highest yield of acetic acid were screened and used for microbial community reconstruction to obtain Kombucha with the highest proportion of gluconic acid (74%). In addition, the sensory quality and concentrations of the main functional metabolites in Kombucha fermented by SMC were significantly increased compared with the traditional Kombucha. The microbial community reconstruction method effectively improved the taste quality of Kombucha.