Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium

This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial species, five organic acids, and six phenolic compounds were identified in Common Buckwheat Kombucha (CBK). The fermentation process enriched CBK with bioactive compounds that enhanced its functional properties, including antioxidant activity and antibacterial efficacy, inhibiting pathogenic bacteria by over 81.1 %. Further research is encouraged to explore similar applications with other cereal crops.