Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans
Abstract Hard kombucha is an alcoholic beverage produced by the fermentation of a 40% (v/v) kombucha solution with selected yeast strains and sugar. Among 35 yeast strains examined, Lachancea thermotolerans, known for its high ethanol production, was selected to prepare hard kombucha using tap and d...
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Nature Portfolio
2025-07-01
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| Online Access: | https://doi.org/10.1038/s41598-025-12171-8 |
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| author | Hayeong Kim Kibeom Jin Ji Yeon Lee Tae-hui Yang Sejin Oh Soochul Park Gia-Buu Tran Huong Thuy Le Kunal Pal Ghahyun Jeffrey Kim Doman Kim |
| author_facet | Hayeong Kim Kibeom Jin Ji Yeon Lee Tae-hui Yang Sejin Oh Soochul Park Gia-Buu Tran Huong Thuy Le Kunal Pal Ghahyun Jeffrey Kim Doman Kim |
| author_sort | Hayeong Kim |
| collection | DOAJ |
| description | Abstract Hard kombucha is an alcoholic beverage produced by the fermentation of a 40% (v/v) kombucha solution with selected yeast strains and sugar. Among 35 yeast strains examined, Lachancea thermotolerans, known for its high ethanol production, was selected to prepare hard kombucha using tap and deep ocean water. After 21 days of fermentation, the pH of the filtered tap water hard kombucha (TWHK) and deep ocean water hard kombucha (DOWHK) decreased to 2.6–2.69. In contrast, their titratable acidity (TA) increased to 93.68 g acetic acid/L and 107.73 g acetic acid/L, respectively. The ethanol content reached 3.87% alcohol by volume (ABV) in TWHK and 3.92% in DOWHK. DOWHK produced higher levels of organic acids compared with TWHK. Analysis of volatile compounds revealed a shift toward fruity and sweet flavors, with no noticeable off-flavors. Additionally, sensory analysis using an electronic tongue sensor system revealed that DOWHK exhibited greater sourness, astringency, umami, and saltiness than TWHK. Both beverages showed similar antimicrobial activities against Staphylococcus aureus, Escherichia coli, Helicobacter pylori, and Salmonella spp. However, DOWHK suppressed α-glucosidase activity 1.63 times more effectively than TWHK. This study supports the use of deep ocean water in the development of functional fermented beverages for industrial applications. |
| format | Article |
| id | doaj-art-711e7f033ecd4c1580fedbda402de9e9 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-711e7f033ecd4c1580fedbda402de9e92025-08-20T04:03:01ZengNature PortfolioScientific Reports2045-23222025-07-0115111510.1038/s41598-025-12171-8Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotoleransHayeong Kim0Kibeom Jin1Ji Yeon Lee2Tae-hui Yang3Sejin Oh4Soochul Park5Gia-Buu Tran6Huong Thuy Le7Kunal Pal8Ghahyun Jeffrey Kim9Doman Kim10Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National UniversityGraduate School of International Agricultural Technology, Seoul National UniversityCollege of Agriculture and Life Sciences, Seoul National UniversityGoseong Deep Sea Water Industry FoundationGoseong Deep Sea Water Industry FoundationInstitute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National UniversityResearch Group in Pharmaceutical and Biomedical Sciences, Faculty of Pharmacy, Ton Duc Thang UniversityResearch Group in Pharmaceutical and Biomedical Sciences, Faculty of Pharmacy, Ton Duc Thang UniversityFalculty Department of Biotechnology and Medical Engineering, National Institute of Technology RourkelaDepartment of Clinical Pharmacy Practice, School of Pharmacy & Pharmaceutical Sciences, UC IrvineInstitute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National UniversityAbstract Hard kombucha is an alcoholic beverage produced by the fermentation of a 40% (v/v) kombucha solution with selected yeast strains and sugar. Among 35 yeast strains examined, Lachancea thermotolerans, known for its high ethanol production, was selected to prepare hard kombucha using tap and deep ocean water. After 21 days of fermentation, the pH of the filtered tap water hard kombucha (TWHK) and deep ocean water hard kombucha (DOWHK) decreased to 2.6–2.69. In contrast, their titratable acidity (TA) increased to 93.68 g acetic acid/L and 107.73 g acetic acid/L, respectively. The ethanol content reached 3.87% alcohol by volume (ABV) in TWHK and 3.92% in DOWHK. DOWHK produced higher levels of organic acids compared with TWHK. Analysis of volatile compounds revealed a shift toward fruity and sweet flavors, with no noticeable off-flavors. Additionally, sensory analysis using an electronic tongue sensor system revealed that DOWHK exhibited greater sourness, astringency, umami, and saltiness than TWHK. Both beverages showed similar antimicrobial activities against Staphylococcus aureus, Escherichia coli, Helicobacter pylori, and Salmonella spp. However, DOWHK suppressed α-glucosidase activity 1.63 times more effectively than TWHK. This study supports the use of deep ocean water in the development of functional fermented beverages for industrial applications.https://doi.org/10.1038/s41598-025-12171-8FermentationDeep ocean waterHard kombuchaΑ-glucosidaseAntimicrobialLachancea thermotolerans |
| spellingShingle | Hayeong Kim Kibeom Jin Ji Yeon Lee Tae-hui Yang Sejin Oh Soochul Park Gia-Buu Tran Huong Thuy Le Kunal Pal Ghahyun Jeffrey Kim Doman Kim Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans Scientific Reports Fermentation Deep ocean water Hard kombucha Α-glucosidase Antimicrobial Lachancea thermotolerans |
| title | Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans |
| title_full | Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans |
| title_fullStr | Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans |
| title_full_unstemmed | Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans |
| title_short | Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans |
| title_sort | functional properties of hard kombucha brewed with deep ocean water using lachancea thermotolerans |
| topic | Fermentation Deep ocean water Hard kombucha Α-glucosidase Antimicrobial Lachancea thermotolerans |
| url | https://doi.org/10.1038/s41598-025-12171-8 |
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