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Abstract
Kombucha is a fermented, acidic beverage with a rapidly expanding market in the U.S. Four different kombucha home-fermentation starter kits were evaluated. Aerobic plate counts (APC), yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) were enumerated over 45 d. Survival of Salmonella enterica and Shiga toxin-producing Escherichia coli in kombucha were assessed over 14 d. Populations were enumerated (log CFU/mL) with surface plating techniques on selective media. All microbiota groups surmounted a significant population increase (1 – 1.5 log) by 2 d and did not significantly fluctuate throughout 3 – 14 days of fermentation. A 5-log reduction of Salmonella was observed by 5 – 10 d with an endpoint pH of 3.13 – 3.71. A 5-log reduction of STEC was observed by 7 – 14 d with an endpoint pH of 2.66 – 3.39. Variations may be attributed to differences in microbiota of starter cultures and types of base tea used for fermentation.