Constructing synthetic microbial communities containing Komagataeibacter spp. for kombucha production: Impacts on bioactive compounds, functionality and sensory profiles

Key Points

• Kombucha production showed enhanced levels of bioactive compounds, contributing to its health benefits and flavor.
• Significantly improved sensory profiles were observed, enhancing the consumer experience and acceptance of kombucha.
• Observational analysis of synthetic microbial communities using komagataeibacter spp. was performed to assess their contributions to kombucha.
• Findings highlight the potential for modifying kombucha characteristics, warranting further exploration of microbial interactions.