Fermentation of native Brazilian fruits with kombucha: a novel opportunity for producing low-alcohol beverages

In this study, kombucha was used to ferment Brazilian native fruit pulps, and the resulting beverages were assessed for their physicochemical properties, substrate consumption, metabolite production, total phenolic content, antioxidant activity, and the microbial composition. Fermentation dynamics were monitored over 10 days, with sampling on days 0, 2, 5, 7, and 10. The predominant microorganisms identified inlcuded the yeasts Brettanomyces anomalus and Zygosaccharomyces sp., and the acetic acid bacteria Gluconobacter oxydans, Komagataeibacter rhaeticus, and K. saccharivorans. The results of shotgun sequencing are deposited here.