Non-alcoholic kombucha

Rapidly growing in popularity, kombucha is a fermented beverage widely loved for its refreshing taste and health benefits. While consumers look for kombucha for its healthy probiotics, antioxidants, and vinegar content, they don’t want the alcohol that comes naturally from the fermentation of the symbiotic yeast and bacteria SCOBY (Symbiotic Culture Of Bacteria and Yeast). Commercially produced kombucha must not contain more than 0.5% ABV (Alcohol By Volume), or else it can be considered an alcoholic beverage.

Preventing the production of alcohol is a challenge for kombucha producers, as it's a bit of a catch-22 situation. Consumers look for active (live) probiotic yeast and bacteria in the beverage to obtain the health benefits, but for the kombucha producer, these probiotics can be a huge risk as they can potentially continue to ferment and produce alcohol beyond the 0.5% ABV limit.

In order to stop the production of alcohol kombucha producers have limited options available. Pasteurization (exposure to high temperature for a short amount of time) is frequently used to do this, as it kills off the probiotic microorganisms completely. The downside of this is that the healthy probiotics consumers look for are no longer active in the beverage. 

Chiber™ mushroom extract can fill this gap. Chiber™ is a natural fiber from white button mushrooms that will stop the growth of the probiotics without killing them. With the use of Chiber™ the probiotic will be kept from growing out of control and stop the production of alcohol and excess carbonation.

Alcoholic Kombucha

Kombucha containing 5% ABV is rapidly growing in popularity for consumers looking for a healthier alcoholic beverage. Even though it contains a high amount of alcohol, certain yeasts can still survive and grow in the beverage, causing excess carbonation, off flavors, and higher-than-expected alcohol content.

Chiber™ mushroom fiber extract is very effective at controlling and eliminating the spoilage-causing yeast that causes the issues alcoholic kombucha faces. In antimicrobial challenge tests, Chiber™ was effective at eliminating the alcohol and carbon-dioxide-producing strains of yeast such as S. cerevisiae, Zygosaccharomyces, and Brettanomyces. Chiber™ was effective at keeping the alcoholic kombucha stable for 12 months without the use of pasteurization. 

Testing

Chinova Bioworks tested the antimicrobial activity of Chiber™ mushroom fiber extract in alcoholic kombucha in an antimicrobial challenge test, where spoilage causing (alcohol producing) microorganisms are introduced at a high concentration and their population is measured over time to determine how well the antimicrobial ingredient is performing.

Product tested: Alcoholic kombucha (5% ABV)

Chiber™ dosage tested: 2mL of Chiber™ per 1 L of beverage (0.2% v/v)

Challenge spoilage microorganisms:

• Saccharomyces cerevisiae
• Zygosaccharomyces rouxii
• Brettanomyces bruxellensis

Challenge test method:

10mL of kombucha was measured into sterile tubes. Spoilage microorganisms were added individually to the samples at a starting concentration of Log 3 CFU/mL (1000 CFU/mL). The samples were stored at ambient temperature, and tested over a 35 day period. The results are shown in Log CFU/mL. 

Source: ©Chinova Bioworks/Chinova Bioworks

Source: ©Chinova Bioworks/Chinova Bioworks

Conclusion

Despite the amount of alcohol present, alcoholic kombucha can continue to ferment due to spoilage causing yeast species. The continued fermentation puts the beverage at risk of over carbonation and excess alcohol content.

The use of the natural Chiber™ mushroom fiber extract at 0.2% concentration has been shown to significantly increase the shelf life of beverages, and provides much needed security from cases of continued fermentation due to yeast. Chiber™ provides a cleaner label than synthetic preservatives with no organoleptic impacts.

Chiber™ mushroom fiber extract is a great solution for alcoholic kombucha producers seeking a long stable shelf life and a healthy, clean label beverage. 

About Chiber™

Chiber™ is a sustainable and groundbreaking, all-natural fiber upcycled from white button mushroom stems. With its natural preservation properties, Chiber™ enhances various products' quality, freshness, and shelf-life. It also provides broad-spectrum protection against commonly caused spoilage microorganisms such as yeast, mold, and harmful bacteria, providing a natural and healthy alternative to synthetic additives. Being allergen-free and with no sensory impact, Chiber™ extends the shelf-life of products without affecting their taste, texture, or appearance. Chiber™ is approved for use in North America and 70 other countries, is an approved ingredient for Whole Foods Market, certified as vegan, Kosher, and Halal, and is organic and non-GMO compliant. Chiber™ represents a breakthrough in natural shelf-life extension and provides a sustainable solution to preserve the natural goodness of food and beverage products.