“Probiotics Super Drink: Sparkling Yeast Kombucha” The 100% Natural Answer for Health Enthusiasts

Kombucha is a fermented tea beverage packed with beneficial microorganisms. Certain bacteria and yeasts found in the fermentation process belong to the Probiotics group, which helps balance the gut microbiome, reduce harmful bacteria, and enhance the intestines’ ability to absorb nutrients efficiently. Furthermore, through the biological fermentation process, sugar the primary food source for these microbes is converted into acetic acid, giving it a mildly fragrant and pleasant aroma. Fermented tea is also rich in antioxidants derived from the tea leaves, making it a top choice for health-conscious consumers.

Assoc. Prof. Dr. Nitnipa Soontorngun, a lecturer in the Biological Chemistry Program at the School of Bioresources and Technology and Head of the Yeast Innovation Laboratory at King Mongkut’s University of Technology Thonburi (KMUTT), stated that Kombucha consumption is surging globally, particularly in the US, Canada, Europe, Australia, and New Zealand. The global Kombucha market is projected to reach $13.41 billion by 2029, with a Compound Annual Growth Rate (CAGR) of 25%. While “Raw/Craft Kombucha” fermented with a Scoby (Symbiotic Culture of Bacteria and Yeast) is popular abroad for its live probiotics, it often carries a high price tag.

“What most consumers don’t realize is that bottled Kombucha registered in Thailand must undergo high-heat pasteurization. While this ensures safety by eliminating potential contaminants, it often destroys the very probiotics consumers are looking for. Heat-sensitive bacteria die off, and functional compounds like antioxidants are significantly depleted,” explained Assoc. Prof. Dr. Nitnipa.

The Breakthrough: “Super Yeast”

After 16 years of research at the KMUTT Yeast Innovation Laboratory, the team led by Assoc. Prof. Dr. Nitnipa has developed various “Super Yeast” strains for industrial and medical applications. This led to the creation of the “Probiotics Super Drink: Sparkling Yeast Kombucha,” ensuring consumers receive the full benefits of live, beneficial yeast without it being destroyed by heat.

“The yeast used in our prototype is a Super Yeast a probiotic strain that is exceptionally robust and can withstand harsh fermentation conditions. We developed this using biotechnology and specialized evolutionary techniques to ensure the yeast is highly acid-resistant, produces high acetic acid but low alcohol, and is heat-tolerant. This allows the probiotic yeast to survive even at higher temperatures,” said Assoc. Prof. Dr. Nitnipa.

Key Features of Yeast Kombucha:

• Natural Sparkle: Provides a refreshing, natural fizz from fermentation-derived $CO_2$, similar to cider.
• Anti-Aging Properties: Utilizes Aromatic Super Yeast that produces bioactive compounds and antioxidants like quercetin, known for slowing cellular aging.
• Unique Flavor Profile: Produces “Fruity Flora” aromatic compounds at levels 14 times higher than standard yeast, resulting in a unique, smooth aroma of mixed fruits and roses.
• Extended Shelf Life: Contains live probiotics that can be refrigerated for over 6 months without added preservatives.
• Superior Taste: Avoids the “plastic-like” or pungent smell often associated with pure lactic acid bacteria fermentation.

Commercial and Industrial Potential

The Yeast Innovation Lab has already received significant interest from the private sector to develop customized Kombucha formulas. The team’s expertise allows for the transfer of fermentation technology and the enhancement of post-fermentation bioactive compounds. Beyond tea, this “Super Yeast” innovation can be applied to various other agricultural raw materials to create new products for both premium and mass markets.

The Probiotic and Aromatic Super Yeasts are ready for use in the functional food and beverage industry. Interested entrepreneurs can contact the KMUTT Yeast Innovation Laboratory for further information or product development consultations at 02-470-7767 or via Email: nitnipa.soo@kmutt.ac.th.