ADVANCEMENTS IN FERMENTED BEVERAGES: NUTRIENT ENHANCEMENT AND SENSORY QUALITY THROUGH MICROBIAL MANAGEMENT

The global fermented beverage market is expanding rapidly due to increased consumer demand for natural, nutritious products. Fermentation processes improve bioavailability of nutrients, produce bioactive compounds, and extend shelf life, enhancing both the sensory and functional properties of beverages. This study investigates microbial management in the production of kombucha, fermented blueberry juice (FBJ), and apple cider, with a focus on optimizing quality and consistency. For kombucha, a collection of 26 microbial strains was isolated from artisanal production, including Acetic Acid Bacteria (AAB), yeast, and Lactic Acid Bacteria (LAB). Species-specific fermentation trials revealed key roles of Novacetimonas hansenii in cellulose production, Brettanomyces bruxellensis in volatile acidity, and Zygosaccharomyces parabailii in aroma complexity. Reconstructed consortia replicated native sensory profiles, enabling standardized production. In FBJ, native Leuconostoc mesenteroides and probiotic Lactiplantibacillus plantarum strains enhanced phenolic content and antioxidant capacity. Ex vivo colon fermentation confirmed the viability of probiotics and demonstrated cytoprotective effects, supporting FBJ’s potential as a functional beverage. Unconventional yeasts, Schizosaccharomyces pombe and Schizosaccharomyces japonicus, were evaluated for cider fermentation, reducing malic acid levels and contributing unique aromatic profiles. The strains improved cider smoothness and added fruity and floral notes, offering novel approaches to flavor diversification. Additionally, ATR-FTIR microspectroscopy was used to analyze yeast cell wall composition, identifying differences in β-glucan and mannoprotein levels that influence mouthfeel and foam stability. This technique offers a rapid, non-invasive method for selecting yeast strains to optimize fermentation outcomes. Overall, this research highlights the pivotal role of microbial diversity in advancing the production of high-quality, plant-based beverages, combining sensory appeal with health-promoting properties. The findings provide valuable insights for commercial applications, addressing the growing demand for functional, sustainable products.