Investigation of different aeration strategies for the production of kombucha with defined co-cultures

Authors

  • Marie Ludszuweit Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology https://orcid.org/0000-0001-5982-3501
  • Leon Bender Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology; Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin
  • Gayatri Mehta Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology
  • Martin Hageböck Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology in Berlin (VLB) e.V.
  • Brian Gibson Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin https://orcid.org/0000-0002-1270-6532
  • Martin Senz Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Coordination https://orcid.org/0000-0002-3997-5011

DOI:

https://doi.org/10.23763/BrSc25-18ludszuweit

Keywords:

kombucha, tea fermentation, aeration, co-culture, yeast, acetic acid bacteria

Abstract

Kombucha fermentation is a complex process infl uenced by many diff erent process parameters and the dynamics of the microorganisms present. Since no universally established standards exist for large-scale production of kombucha, manufacturers still need to acquire the knowledge to establish controllable and reproducible processes. The aim of this study was to investigate the extent to which the kombucha fermentation process can be infl uenced by varying the oxygenation regime and the initial pH value. For this purpose, co-culture fermentations with the yeast Zygosaccharomyces bailii and the acetic acid bacterium Komagataeibacter hansenii were carried out under defi ned conditions, varying the type and intensity of aeration using various fixed aeration rates and controlled oxygen saturations. The pH values were varied in ranges between 4.1 and 7.5. The fermentations were comprehensively characterized via online and offl ine analytics, so that both the processes and the products could be chemically, microbiologically, and sensorially evaluated over time. By splitting the process into a suffi ciently long anaerobic phase of 4 days followed by an active aeration phase at 0.1 vvm for three to four days, a suffi cient oxygen supply was achieved under the given conditions to adequately convert the ethanol produced by the yeast into acetic acid by the bacteria. Sensory properties of the products were not negatively aff ected by oxidation reactions. Compared to reference processes conducted under traditional, static fermentation conditions, a process acceleration was achieved with equivalent sensory quality but significantly reduced alcohol concentrations (<0.08 %vol vs. 0.47 – 0.50 %vol. after 7 days). This study provides an example of how to produce a kombucha product under defi ned and accelerated conditions that includes an aerobic phase, and which can be used as basis for further production process developments.

Author Biographies

  • Marie Ludszuweit, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology

    Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology, Berlin, Germany

    Research Associate

  • Leon Bender, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology; Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin

    Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology, Berlin, Germany;

    Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany;

    Master student

  • Gayatri Mehta, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology

    Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology, Berlin, Germany

    Research Associate

  • Martin Hageböck, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology in Berlin (VLB) e.V.

    Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Institute for Biotechnology and Water, Department Bioprocess Engineering and Applied Microbiology, Berlin, Germany

    Head of Research Institute 

  • Brian Gibson, Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin

    Chair of Brewing and Beverage Technology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany

    Professor

  • Martin Senz, Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Coordination

    Versuchs- und Lehranstalt für Brauerei in Berlin (VLB) e.V., Research Coordination, Berlin, Germany

    Head of Scientific Business Development

     

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Published

2026-02-27

Issue

Vol. 79 No. 1/2 (2026): BrewingScience

Section

Articles

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Copyright (c) 2026 BrewingScience

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How to Cite

Ludszuweit, M., Bender, L., Mehta, G. ., Hageböck, M., Gibson, B. ., & Senz, M. (2026). Investigation of different aeration strategies for the production of kombucha with defined co-cultures. BrewingScience, 79(1/2), 1-12. https://doi.org/10.23763/BrSc25-18ludszuweit