In Vitro Biological Activities of Kombucha Drink and Evaluation of Microbiota for Bioethanol Production

Kombucha is regarded as a functional food due to its potential to deliver various health benefits whenincorporated into a balanced diet and consumed consistently.This study explores the potential of kombuchamicrobiota for sustainable bioethanol production.With its growing popularity, kombucha is extensively soldas a health-enhancing drink, claimed to provide multiple benefits to those who consume it. Organolepticcharacterization revealed varying sensory properties, while pH analysis indicated an acidic nature. Antiinflammatory properties were confirmed through protein denaturation assays. Four microbiota isolates (W2,Y1, Y2, Yellow) were characterized, with W2 and Y2 showing highest bioethanol production. BLASTanalysis identified W2 as Bacillus subtilis and Y2 as Saccharomycopsis fibuligera. This researchdemonstrates the promise of kombucha microbiota for bioethanol production and highlights thecharacteristics of promising isolates for future research