Alcohol-free kombucha
Kombucha is a fermented beverage that is gaining popularity quickly. People enjoy it for its refreshing flavor and health advantages. Customers seek for kombucha for its beneficial probiotics, antioxidants, and vinegar content; however, they are not interested in the alcohol that is produced spontaneously by the fermentation of SCOBY, or symbiotic culture of bacteria and yeast. ABV (alcohol by volume) for commercially made kombucha must exceed 0.5% to avoid being classified as an alcoholic beverage.
For kombucha manufacturers, stopping the fermentation process might be difficult since it presents a bit of a catch-22. In order to reap the health advantages, consumers seek for beverages that include active (live) probiotic bacteria and yeast. However, for the kombucha maker, these probiotics pose a significant danger since they may ferment and create alcohol beyond the 0.5% ABV threshold.
The choices accessible to kombucha producers are restricted in their attempts to halt the manufacture of alcohol. This is commonly accomplished by pasteurization, which involves briefly exposing food to a high temperature in order to entirely destroy the probiotic microbes. The drawback of this is that the beverage no longer contains the beneficial probiotics that customers are looking for.
Mushroom extract ChiberTM can close this gap. White button mushrooms are the natural source of ChiberTM, a fiber that inhibits probiotic development without harming the microorganisms. Using ChiberTM will prevent the probiotic from overgrowing and reduce the generation of extra carbonation and alcohol.
Fermentation with alcohol
The popularity of 5% ABV kombucha is rising quickly among people seeking for healthier alcoholic beverages. Certain yeasts may thrive and persist in high-alcohol beverages, leading to overabundance of carbonation, unpleasant tastes, and higher-than-expected alcohol content.
The yeast that causes alcoholic kombucha to deteriorate may be effectively controlled and eliminated with ChiberTM mushroom fiber extract. ChiberTM effectively eliminated yeast strains that produce carbon dioxide and alcohol in antimicrobial challenge tests, including Brettanomyces, Zygosaccharomyces, and S. cerevisiae. Without pasteurization, ChiberTM worked well to maintain the alcoholic kombucha stable for a whole year.
Inspection
In an antimicrobial challenge test, which introduces spoilage-causing (alcohol-producing) microorganisms at a high concentration and tracks their population over time to assess the efficacy of the antimicrobial ingredient, Chinova Bioworks evaluated the antimicrobial activity of ChiberTM mushroom fiber extract in alcoholic kombucha.
Aptitude test methodology:
Measured out into sterile tubes, 10mL of kombucha was added. Individual spoilage bacteria were introduced to each sample at a starting concentration of 1000 CFU/mL, or Log 3 CFU/mL. The samples underwent testing over a 35-day period while being kept at room temperature. The findings are displayed in Log CFU/mL.
In summary
Because some yeast species cause spoiling, alcoholic kombucha can ferment even with a high alcohol content. The drink runs the danger of becoming too carbonated and very alcoholic due to the ongoing fermentation.
It has been demonstrated that adding natural ChiberTM mushroom fiber extract at a 0.2% concentration greatly extends the shelf life of beverages and offers much-needed protection against situations in which yeast fermentation persists. Compared to synthetic preservatives, ChiberTM has a clearer label and has no negative organoleptic effects.
You may also like:
Food security in emerging nations: issues and remedies
Are drinks the secret to increasing cannabis use among consumers?
Managing the lack of labour for mushroom picking
Concerning Chiber™
ChiberTM is an innovative, sustainable, and all-natural fabric made from the stems of white button mushrooms. ChiberTM improves the quality, freshness, and shelf life of a variety of items with its natural preservation qualities. In addition, it offers broad-spectrum defense against dangerous bacteria, mold, and yeast that cause spoiling, offering a safe and natural substitute for artificial additives. ChiberTM increases the shelf life of products without compromising their flavor, texture, or appearance since it is allergen-free and has no sensory impact. ChiberTM has been authorized for usage in 70 countries in addition to North America. It is also an ingredient that Whole Foods Market has accepted, and it is certified as vegan, Kosher, and Halal in addition to being organic and non-GMO. ChiberTM is a sustainable way to maintain the inherent quality of food and is a breakthrough in natural shelf-life extension.