Code
01D00618
Duration
01 January 2019 → 31 December 2022
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
Research disciplines
-
Natural sciences
- Food chemistry
- Analysis of next-generation sequence data
- Bacteriology
- Microbiomes
- Microbiology not elsewhere classified
- Metabolomics
-
Medical and health sciences
- Clinical microbiology
- Microbiome
- Clinical microbiology
- Public health nutrition
- Clinical microbiology
- Bacteriology
-
Agricultural and food sciences
- Agricultural animal production not elsewhere classified
- Food fermentation
- Food microbiology
Keywords
Kombucha
microbiome
metabolite
beverage
Project description
Kombucha is a fermented, non- to low-alcoholic tea beverage. In order to develop Kombucha as an appealing and healthy beverage, we will make an inventory of the microbial diversity and metabolites in a large number of Kombucha broths, create a collection of Kombucha-derived bacteria and yeasts, and use the latter as starter cultures for laboratory-scale Kombucha fermentations.