Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-03-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.836617/full |
| _version_ | 1818775122761220096 |
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| author | Thierry Tran Kevin Billet Berta Torres-Cobos Stefania Vichi François Verdier Antoine Martin Hervé Alexandre Cosette Grandvalet Raphaëlle Tourdot-Maréchal |
| author_facet | Thierry Tran Kevin Billet Berta Torres-Cobos Stefania Vichi François Verdier Antoine Martin Hervé Alexandre Cosette Grandvalet Raphaëlle Tourdot-Maréchal |
| author_sort | Thierry Tran |
| collection | DOAJ |
| description | Microbiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and an acetic acid bacterium (Acetobacter indonesiensis), interaction effects were investigated during the two phases of production. 32 volatile compounds identified and quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) were classified according to their origin from tea or microorganisms. Many esters were associated to H. valbyensis, while alcohols were associated to both yeasts, acetic acid to A. indonesiensis, and saturated fatty acids to all microorganisms. Concentration of metabolites were dependent on microbial activity, yeast composition, and phase of production. Sensory analysis showed that tea type influenced the olfactive perception, although microbial composition remained the strongest factor. Association of B. bruxellensis and A. indonesiensis induced characteristic apple juice aroma. |
| first_indexed | 2024-12-18T10:52:01Z |
| format | Article |
| id | doaj.art-7c23e04e990648e2b59ccf523bf16b13 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-18T10:52:01Z |
| publishDate | 2022-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-7c23e04e990648e2b59ccf523bf16b132022-12-21T21:10:26ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-03-011310.3389/fmicb.2022.836617836617Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha FlavorThierry Tran0Kevin Billet1Berta Torres-Cobos2Stefania Vichi3François Verdier4Antoine Martin5Hervé Alexandre6Cosette Grandvalet7Raphaëlle Tourdot-Maréchal8UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Equipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Université de Bourgogne Franche-Comté, Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Equipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Université de Bourgogne Franche-Comté, Dijon, FranceDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Institut de Recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona, Barcelona, SpainDepartament de Nutrició, Ciències de l’Alimentació i Gastronomia, Institut de Recerca en Nutrició i Seguretat Alimentària (INSA), Universitat de Barcelona, Barcelona, SpainBiomère, Paris, FranceBiomère, Paris, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Equipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Université de Bourgogne Franche-Comté, Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Equipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Université de Bourgogne Franche-Comté, Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Equipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Université de Bourgogne Franche-Comté, Dijon, FranceMicrobiological, chemical, and sensory analyses were coupled to understand the origins of kombucha organoleptic compounds and their implication in the flavor of the kombucha beverage. By isolating microorganisms from an original kombucha and comparing it to monocultures and cocultures of two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and an acetic acid bacterium (Acetobacter indonesiensis), interaction effects were investigated during the two phases of production. 32 volatile compounds identified and quantified by Headspace-Solid Phase-MicroExtraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) were classified according to their origin from tea or microorganisms. Many esters were associated to H. valbyensis, while alcohols were associated to both yeasts, acetic acid to A. indonesiensis, and saturated fatty acids to all microorganisms. Concentration of metabolites were dependent on microbial activity, yeast composition, and phase of production. Sensory analysis showed that tea type influenced the olfactive perception, although microbial composition remained the strongest factor. Association of B. bruxellensis and A. indonesiensis induced characteristic apple juice aroma.https://www.frontiersin.org/articles/10.3389/fmicb.2022.836617/fullkombuchainteractionmetabolitessensoryvolatile compoundsflavor |
| spellingShingle | Thierry Tran Kevin Billet Berta Torres-Cobos Stefania Vichi François Verdier Antoine Martin Hervé Alexandre Cosette Grandvalet Raphaëlle Tourdot-Maréchal Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor Frontiers in Microbiology kombucha interaction metabolites sensory volatile compounds flavor |
| title | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor |
| title_full | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor |
| title_fullStr | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor |
| title_full_unstemmed | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor |
| title_short | Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor |
| title_sort | use of a minimal microbial consortium to determine the origin of kombucha flavor |
| topic | kombucha interaction metabolites sensory volatile compounds flavor |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.836617/full |
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