Microbiome and metabolite analysis of Kombucha fermentation to valorize Kombucha as a non- to low-alcoholic fermented beverage

Kombucha is a fermented, non- to low-alcoholic tea beverage. In order to develop Kombucha as an appealing and healthy beverage, we will make an inventory of the microbial diversity and metabolites in a large number of Kombucha broths, create a collection of Kombucha-derived bacteria and yeasts, and use the latter as starter cultures for laboratory-scale Kombucha fermentations.