AGROALNEXT MUNKOM Project: Optimization of the current Kombucha fermentation process
- Type Project
- Scope Autonómico
- Autonomous community Navarra, Comunidad Foral de
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
Development of an optimized fermentation process that improves production efficiency, guarantees a low alcohol content and enriches the nutritional properties of Kombucha, while maintaining the quality and authenticity of the product.
Contextual description
Kombucha producers currently face significant limitations stemming from the use of SCOBYs (microbial co-cultures) as the fermentation agent. These limitations result in operational inefficiencies, batch losses, and ethanol levels exceeding legal limits for non-alcoholic beverages. The aim is to develop a fermentation process that allows for greater standardization and operational simplification, leveraging existing facilities without compromising the sensory properties of traditional kombucha.
Results
-Microbiological and chemical characterization of the company's current fermentation process. -Evolution of alcohol production in Kombucha during its shelf life (140 days). -Proposal for the production of a low-alcohol, gluconic acid-rich kombucha without SCOBY (using starters).
Contact information
- Coordinator/Entity Name: Raquel Virto|Paula Corral
- Mailing address: Not available
- Email coordinator/entity: rvirto@cnta.es|pcorral@cnta.es
- Phone: Not available
Coordinators
- CNTA
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