Screening and Identification of Komagataeibacter saccharivorans and Its Application in Honey-based Kombucha

QIAN Xingyu; WANG Wenxia; QIAO Jiangtao; TUO Xinyu; ZHANG Hui; ZHANG Hongcheng; LIU Liqiang

doi:10.13982/j.mfst.1673-9078.2025.10.0924

Abstract：Alterations in the major chemical constituents of pure-strain fermented honey-based kombucha during the fermentation process were extensively evaluated,with the objective of developing a novel kombucha beverage.The dominant acetic acid-producing bacteria were screened using the dilution plate method and 16S rDNA technology.Variations in pH value,carbohydrate content,and volatile components within the honey-and sucrose-based kombucha fermentation broths at specific time points(0,2,4,7,9,11,and 14 days)were determined using a pH meter,liquid chromatography-mass spectrometry,and gas chromatography-mass spectrometry,respectively.Sensory evaluations were also performed.A specific strain of Komagataeibacter saccharivorans,identified as 3-3,was selectively isolated and utilized in the study.Over a 14-day period,the pH values of honey-and sucrose-based kombuchas decreased from 5.16 to 2.97(P＜0.05)and from 5.41 to 4.02(P＜0.05),respectively.The glucose content decreased from 21.76 to 4.64 g/L(P＜0.05)in honey-based kombucha and increased from 0.83 to 5.08 g/L(P＜0.05)in sucrose-based kombucha.Similarly,the fructose content decreased from 20.96 to 1.63 g/L(P＜0.05)in honey-based kombucha and increased from 0.27 to 4.45 g/L(P＜0.05)in sucrose-based kombucha.The sucrose content decreased from 2.89 to 1.12 g/L(P＜0.05)in honey-based kombucha and from 58.03 to 29.04 g/L(P＜0.05)in sucrose-based kombucha.Sixty-two major volatile compounds were detected in honey-based kombucha,whereas 49 were identified in sucrose-based kombucha.Sensory evaluation yielded a total score of 25 for pure-strain honey-based kombucha and 20 for pure-strain sucrose-based kombucha,indicating greater sensory acceptance and product quality for the honey-based variant.The pure-strain honey-based kombucha beverage has good sensory acceptance and high product quality,thus providing a foundation for developing new types of kombucha beverages.