Microbiome and metabolite analysis of Kombucha fermentation to valorize Kombucha as a non- to low-alcoholic fermented beverage

01 January 2019 → Ongoing
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Analysis of next-generation sequence data
    • Bacteriology
    • Microbiomes
  • Agricultural and food sciences
    • Food fermentation
    • Food microbiology
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.