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The aim is to characterize yeast strains in kombucha for their potential probiotic benefits and functional properties.

August 1, 2026Journal of FungiOpen Access

Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations

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The aim is to characterize yeast strains in kombucha for their potential probiotic benefits and functional properties.
Identified 52 distinct yeast isolates from kombucha microbiota, focusing on Brettanomyces anomalus as dominant.
Screened yeasts for probiotic traits like survival in simulated gastric conditions, hydrophobicity, and auto-aggregation.
Evaluated selected strains in probiotic and yeast formulation pools for sensory profiles.
Identified probiotic candidates T. delbrueckii and Z. bailii with over 80% survival rates under gastrointestinal conditions.
Probiotic strains demonstrated broad antioxidant activity and robust antimicrobial effects against E. coli and S. aureus.
Specialized kombucha yeasts enhanced the sensory profiles of plant-based probiotic beverages.

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Randomized trial investigates kombucha yeasts’ probiotic properties, indicating their potential in plant-based beverages.

Canonico et al. (2026) studied this question.

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