A multi-product production process that generates no waste from the fermentation of kombucha (soy whey) liquid.

Abstract

The invention relates to a multi-product, non-waste-generating process for the fermentation of soy whey kombucha by static or dynamic fermentation methods, involving the active addition of a naturally occurring microbial community (SCOBYs), a specially designed microbial community, or a pure strain of acetic acid bacteria (alone or in combination). The process comprises five main steps: (a) Material preparation; (b) Fermentation; (c) Raw product recovery; (d) Product finishing; (e) Quality control and sensory evaluation of the product. The products include: bacterial cellulose, soy whey kombucha, soy whey jelly (nata de soya), carbonated soy whey kombucha, soy whey kombucha with added jelly (soy jelly, coconut jelly, etc.) of good quality, containing many beneficial bioactive compounds, meeting food safety requirements and having a high level of sensory acceptance.