L2M NSERC - Kombucha fermentation steps and resources to generate reliable low-ethanol kombucha drinks

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Kombucha is a popular drink that is naturally fermented. The kombucha market is large and actively growing, with tremendous interest in both homemade and commercial options. It is appreciated by a variety of consumers worldwide because it is fizzy, contains probiotic microorganisms, and is considered to be non-alcoholic. Kombucha has been ascribed with a variety of beneficial health effects because of these probiotic microorganisms. These include yeast and bacteria, which work together to develop flavours and nutrients within the drink.However, commercially manufactured kombucha may contain over 1% ethanol, with some ranging as high as 5%. This places it in an unacceptable risk category for those who cannot consume ethanol for medical or other reasons. This may include pregnant women, religious groups, or children. The greater risk is that many are unaware of the potential ethanol content in kombucha. Kombucha is not tested for ethanol concentration frequently or reliably. There is high variation in the procedures and batch development to assure consumers of low-alcohol levels. Our work recognizes this clear need for low-ethanol and ethanol-regulated kombucha materials and manufacturing. Alcoholic fermentation is caused by two factors: 1) the specific yeast/bacteria used to ferment; 2) the fermentation process. Our work standardizes the methods, and provides fermentable microbes that reliably generate low-ethanol kombucha. This I2I market assessment will help to determine our initial product, as well as the decision of offering. We are defining and generating fission yeast strains that have low-acid tolerance for fermentation, which will lead to low-ethanol drink. We are also developing methods that promote better aeration and alcohol conversion to carbonic acid through synthetic biology and microbial methods.