Humboldt Journal of Microbiology
Abstract
Kombucha is a fermented tea beverage valued for its probiotic and antimicrobial properties that arise from complex molecular interactions between yeast, acetic acid bacteria (AAB), lactic acid bacteria (LAB), and metabolic byproducts of fermentation. With the rising demand for non-alcoholic versions of traditionally alcoholic kombucha beverages, ethanol reduction methods have become common, though their impact on probiotic viability and antimicrobial properties remains poorly understood. This study investigates the effects of ethanol removal on kombucha’s functional properties, including probiotic survival, antimicrobial activity, and organic acid composition (pH). We compared alcoholic and non-alcoholic versions of JuneShine kombucha across five flavors. Probiotic viability was assessed through colony-forming units (CFUs) of LAB, AAB, and yeasts on selective media plates. Antimicrobial activity against Escherichia coli and Staphylococcus aureus was measured through agar diffusion assays, and organic acid content was analyzed by pH meter readings. Contrary to our hypothesis, probiotic viability was reduced in alcoholic samples, while no significant changes were observed in antimicrobial efficacy or organic acid profiles between the alcoholic and non-alcoholic kombucha variants. These results suggest a need to reevaluate the health claims of alcoholic kombucha and emphasize the importance of scientific validation in functional beverages.
Recommended Citation
Cerrone I, Kraft C, Pirkle B, Vendrell G, Williamson D. Comparative analysis of probiotic viability in alcoholic and non-alcoholic kombucha. Humboldt Journal of Microbiology. 2025. Forthcoming.
Recommended Citation
Cerrone, Isabella N.; Pirkle, Brooke; Williamson, Danielle; Vendrell, Gianna; and Kraft, Chloe
(2025)
"Comparative Analysis of Probiotic Viability in Alcoholic and Non-Alcoholic Kombucha,"
Humboldt Journal of Microbiology: Vol. 24, Article 6.
Available at:
https://digitalcommons.humboldt.edu/hjm/vol24/iss1/6