Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits

The use of alternative ingredients in the production kombucha has seen a recent increase. Our research aimed to characterize chemical, nutritional, microbial, and aromatic profiles beverages prepared with strawberry tree (Arbutus unedo) fruits fermented three different SCOBYs for 21 days. analyses showed similar levels microbiological groups (aerobic mesophilic microorganisms, lactic acid bacteria, acetic yeasts)among used. studied displayed decrease pH value carbohydrate content, protein degradation was also observed as fermentation progressed. However, increase total phenolic compounds during first week proved be point interest. A 20 volatile organic were detected, giving sensory qualities beverages: higher ethanol, benzaldehyde-4-ethyl, or depending on SCOBY results obtained indicated that might an beverage notable nutritional properties, time composition being identified crucial factors.