Accelerated and standardised method for producing kombucha

Abstract

The present patent of invention describes an advanced method for producing kombucha, structured in distinct phases that separate the anaerobic and aerobic processes. In the first phase (anaerobic fermentation), sweetened tea and a symbiotic culture (SCOBY) are subjected to optimal conditions for yeast activity, generating an alcohol content of 1% to 8% within 2 to 8 days. The product is then transferred to an aerobic fermentation vessel, where the aerobic stage takes place, with continuous oxygenation and mechanical agitation. Temperature control and monitoring of pH and oxygen ensure a high conversion rate and stability of the bacterial culture after an initial adaptation period of 15 to 25 days. The final phase is characterized by a fed-batch regime every 18 to 24 hours, with harvesting of one-third of the volume and immediate replenishment, thereby enabling continuous and predictable fermentation and production. This set-up reduces the total processing time compared to traditional methods, providing a production time typical of laboratory scale for industrial use, whilst maintaining the product's sensory consistency and minimising the risk of contamination. The competitive advantages also include reduced production space requirements, lower operating costs, and greater large-scale production viability, resulting in a technically and commercially significant innovation in the fermented probiotic beverage sector.

Description

w Accelerated and Standardized Kombucha Production Method

[0001] This patent application, which falls within the technical field of biotechnologies applied to the fermentation of probiotic beverages, refers to a new method for producing kombucha that separates anaerobic and aerobic fermentation into distinct stages, ensuring greater efficiency, control, and predictability of the fermentation process, drastically reducing the total conversion time on an industrial scale, bringing it closer to the period typically observed in artisanal or small-scale laboratory processes. This approach allows the yeasts to act under strictly anaerobic conditions to form ethanol in 2 to 8 days and, subsequently, for the acetic bacteria to rapidly convert the alcohol into organic acids in an acetaminophen bioreactor, with controlled aeration and mechanical agitation, resulting in a high-speed, scalable, and standardizable overall process, intended for the production of kombucha with high sensory quality and high functional value. Description of the prior art:

[0002] Kombucha is traditionally defined as a fermented beverage made from sweetened tea and a symbiotic culture of yeast and bacteria, known by the acronym SCOBY (Symbiotic Culture of Bacteria and Yeasts). Its origin is usually associated with regions of the Far East, especially China, where there are historical records dating back approximately two thousand years. Over the centuries, the consumption of kombucha spread across diverse cultural and geographical contexts, achieving popularity in Europe and the Americas only in the mid-20th century and consolidating itself in recent years as a sought-after functional beverage. Consumers who value natural, artisanal products that are potentially beneficial to health. These benefits attributed to kombucha are associated with the combination of bioactive compounds in tea and substances produced by the microorganisms that participate in fermentation, giving it unique organoleptic properties, such as a mild acidic flavor, natural effervescence, and traces of residual sweetness.

[0003] Over the years, kombucha consumption has been strongly linked to home or local consumption, mainly through artisanal processes carried out in small quantities. This is because much of the traditional knowledge about preparing this beverage has been passed down through homemade methods and SCOBY colonies passed between families and communities, preserving rudimentary fermentation techniques. In its initial state, this process did not receive sophisticated monitoring of variables such as temperature, pH, or dissolved oxygen. Instead, the emphasis was on the natural symbiotic aspect, in which acetic bacteria and yeasts coexisted in the same container, transforming sugars into ethanol and organic acids, generating the beverage known for its slightly carbonated characteristics and moderate acidity.

[0004] The health benefits of kombucha are often associated with the presence of compounds generated by fermentation and the original constituents of tea. Among the biologically active substances are polyphenols, B vitamins, organic acids (acetic acid, gluconic acid, lactic acid), enzymes, and even the possibility of potentially probiotic live microorganisms. Proposed mechanisms for these benefits include modulation of the gut microbiome, an antioxidant effect from polyphenols and catechins, and a slight antimicrobial action due to its more acidic pH. Tea, especially green and black tea, adds phenolic compounds and... Pre-existing bioactive substances that, during fermentation, can be transformed or even enriched, resulting in a beverage with complex functional properties. It is a fact, however, that most of the evidence is based on laboratory analyses and consumer reports; there is still room for robust clinical studies that quantitatively assess the impact of kombucha consumption on different physiological parameters, such as blood glucose, lipid profile, and inflammatory markers. Nevertheless, the growing popularity of the beverage indicates that these perceived properties have gained considerable market acceptance, making kombucha an alternative to traditional soft drinks, industrialized teas, and other sugary beverages.

[0005] The transition from tea to kombucha occurs through a complex fermentation process, in which, initially, a tea sweetened with sucrose or another carbohydrate source is prepared. After the tea is cooled, the symbiotic culture, the SCOBY, is added, providing yeasts and acetic bacteria (as well as other beneficial bacteria) in varying proportions. The yeasts metabolize the sugar, releasing carbon dioxide and ethanol, while the bacteria oxidize this ethanol and other byproducts, producing organic acids and giving the beverage its characteristic acidity.

[0006] In traditional processes, this fermentation occurs in semi-closed, porous containers that allow for gas exchange, enabling the simultaneous occurrence of both aerobic and anaerobic pathways. In small volumes, this symbiotic dynamic is relatively stable and generates a product whose pH, total acidity, alcohol content, and residual sugar content vary according to the fermentation time and the composition of the SCOBY. Thus, the process can be empirically monitored by observing the taste, aroma, and the formation of a new gelatinous layer on top of the liquid, which translates into cell growth of the culture.

[0007] From a biochemical perspective, the chemical reactions promoted by microorganisms can be divided into anaerobic and aerobic stages. In the anaerobic phase, yeasts convert sugars into ethanol and carbon dioxide, a process analogous to that which occurs in alcoholic fermentations. At this stage, the bacteria are not in ideal conditions to completely oxidize the ethanol, although there is already some consumption of oxygen available on the surface of the container or dissolved in the liquid. Then, under "more aerobic" conditions, especially at the interface of the SCOB / with the air, acetic bacteria (Acetobacter and Gluconacetobacter, among others) act by converting ethanol into acetic acid and other organic acids. The aerobic pathway depends on the availability of oxygen and a pH conducive to bacterial metabolism.In homemade productions and traditional processes, variations in temperature and oxygen are common, causing the two stages to occur in an overlapping and imprecise manner, which explains why the beverage becomes progressively more acidic and less sweet over time. This interdependence of metabolic pathways usually works relatively successfully on a small scale, but presents significant difficulties when seeking to industrialize and standardize the product.

[0008] The advancement of fermentation techniques and the modernization of the kombucha production process stemmed from the market's need to meet a growing demand for functional fermented products while maintaining quality and safety standards. Initially, scalability was limited by a lack of technology to effectively manage the microbial consortium in large volumes. Since then, applications of bioreactors equipped with temperature control, automated aeration systems, and real-time pH monitoring have emerged. The introduction of dissolved oxygen sensors has helped to adjust appropriate aeration rates, as excess oxygen can render the yeast unviable, while a lack of it limits the activity of acetic bacteria. Standardized inoculation protocols were created, ensuring that the yeast-to-bacteria ratio remains within the desired range. However, in most of these cases, fermentation was still conceived under the paradigm of simultaneous symbiosis, without segregating the aerobic and anaerobic stages into separate containers, perpetuating problems of instability and yield variations. Furthermore, scaling up to tanks of thousands of liters implied a substantial increase in fermentation time, reaching more than 6 months in large industrial batches, partly due to the loss of gas exchange efficiency and the accumulation of inhibitors, such as organic acids in higher concentrations.

[0009] Observing the major difficulties faced by the industry, it is clear that the main obstacle is managing fermentation in a controlled and rapid manner on a large scale. This includes maintaining low contamination levels, ensuring sensory and compositional uniformity between different batches, and reducing the residence time in the tanks to enable greater production turnover. In traditional methods, the dependence on an indefinite symbiosis in a single vessel results in low predictability and vulnerability to small variations in temperature, pH, and cross-contamination. This lack of robustness increases production costs and discourages larger investments. Even with automated systems implemented, it is still challenging to maintain the population of yeasts and bacteria in balance throughout prolonged fermentation cycles. If the pH drops too quickly, the bacteria may lose viability, leading to a product that does not reach the desired final acidity.Conversely, if the oxygen concentration is suboptimal, ethanol oxidation does not reach the expected values, resulting in efficiency failures. In general, these difficulties... These techniques result in both high operating costs and long lead times for each production cycle.

[0010] In fact, until then, the solutions presented to accelerate or optimize kombucha production and ensure greater standardization included specific adjustments, such as pH control by adding acids, standardization of the initial inoculum, variation in the type of sugar, temperature automation, or even genetic selection of more robust microbial strains. However, none of these strategies was able to completely solve the chronic problems of prolonged fermentation time, inconsistent results, and high risk of contamination on industrial scales exceeding a few hundred liters.

[0011] In contrast, the present invention was conceived to overcome the aforementioned challenges and problems, through a process that eliminates the need for simultaneous symbiosis between bacteria and yeasts, segmenting the fermentation steps and integrating new equipment. Furthermore, up to the time of writing this report, no other approach reported in the literature or widely used in the market has managed to simultaneously overcome the challenges of large-scale production. This premise is supported by the following description of the most relevant patents found, which are:

[0012] CN106665922A, in its original formulation, describes an industrial kombucha production technology based on a specific culture medium containing 9% tea leaves, 5% glucose, and 5% sucrose, without the need for additional nitrogen sources. The process involves the initial inoculation of 4% SCOBY, maintaining the pH of the medium at approximately 5.5 and filling the fermentation vessel to 3 / 5 of its total volume. Cultivation takes place at 30°C, with periodic introduction of sterile air. Every two hours, for about five minutes, in order to supply oxygen at controlled intervals. After approximately 30 days of fermentation, a translucent liquid is obtained, which shows good microderma formation, has a distinctive flavor, high nutritional content, and acidity greater than 1%. The document emphasizes the stability of the process, as well as the efficiency of fermentation, highlighting that this industrial kombucha technology is capable of maintaining the sensory quality of the finished product.

[0013] US2020063079 describes a system for producing an alcoholic beverage based on kombucha. This technology includes a tea infusion vessel and a primary fermentation tank, configured to perform anaerobic fermentation of the tea into an alcoholic liquor. Next, there is a secondary tank that also operates under anaerobic conditions, allowing the liquor to reach alcohol levels of at least 7%. A separate aerobic fermenter receives tea mixed with sugar and inoculated with SCOBY, producing traditional kombucha. Finally, there is a mixing tank sized to combine the concentrated alcoholic liquor with the fermented kombucha of lower alcohol content. The resulting beverage is adjusted to an alcohol content range of approximately 3% to 7%.

[0014] US2024138444A1 refers to an industrial method for producing a beverage based on fermented liquid, in which microorganisms act in a closed fermentation tank with continuous recirculation of the liquid. Part of the fermented liquid is channeled out of the tank, mixed with air in an oxygenator, and then reintroduced through a jet head connected to the tank itself. The invention describes a device in which this recirculating flow outside the tank provides oxygen to the medium, returning to the interior via a jet, aiming to accelerate microbial conversion and maintain homogenization. The closed nature of the system, which also provides external aeration, is noteworthy. enabling more rigorous monitoring and control compared to traditional open or semi-closed fermentation processes.

[0015] When these descriptions are contrasted with the current kombucha production method, it becomes clear that none of the technologies mentioned above have fully resolved the problems of inconsistency, slow fermentation, and lack of scalability that kombucha typically presents in large volumes. In the case of CN106665922A, the process is efficient for sugar conversion and results in good microderma formation, but it takes 30 days to reach an acidity level above 1%. The approach remains focused on a single fermentation stage which, even with periodic aerators, maintains the simultaneous symbiosis of bacteria and yeasts, without a clear distinction between anaerobic and aerobic phases. This significantly extends the total production time and hinders precise control over acidity and alcoholic composition.

[0016] Regarding US2020063079A1, the text deals with an alcoholic beverage derived from kombucha, but the fermentation remains centered on two consecutive anaerobic tanks (primary and secondary), designed to increase the alcohol content to at least 7%. There is, indeed, a conventional aerobic fermenter for producing kombucha separately, but the main objective of this patent is to combine the higher-proof alcoholic liquor and kombucha in a mixing tank, defining the final alcohol content. There is no clear distinction between a short anaerobic fermentation aimed at ethanol formation and a subsequent intensive aerobic oxidation stage in a specialized bioreactor, as occurs in the new method. Instead, successive anaerobic fermentations are observed that increase the alcohol content, and subsequently, two streams are mixed to obtain a beverage with an intermediate ABV.This does not eliminate the slowness and complexity in the conversion of ethanol into organic acids, since kombucha, even when fermented aerobically, does not benefit from one. Specific design for separating the two fermentation phases in intensive conditions.

[0017] Regarding US2024138444A1, the proposal involves a closed tank with recirculation and external oxygenation, where fermentation occurs in a virtually unified regime. Although there is an air injection system designed to accelerate microbial conversion, this technology does not provide for distinct stages for the action of yeasts under more anaerobic conditions and bacteria under ideal aerobic conditions, nor does it organize the operation in periodic fed-batch cycles. Fermentation remains in a single enclosure, albeit monitored by recirculation, which offers greater control than open methods, but does not fully solve the problem of long duration and scalability difficulties. The oxygen recirculator adds complexity, but does not implement a separate tank arrangement or a structured migration from one fermentation stage to another. Brief description of the objectives

[0018] Based on the problems arising from the large-scale production of kombucha, the method proposed here aims to solve these challenges by providing rapid and consistent kombucha production on an industrial scale, drastically reducing fermentation time and ensuring greater predictability and efficiency. This is achieved through the separation of the anaerobic and aerobic phases and the integration of new equipment, preferably the Frings Acetator.

[0019] The use of the Acetator and the physical separation of the aerobic and anaerobic phases makes it possible to optimize biochemical reactions, thanks also to the precise control of aeration, mechanical agitation, and temperature and pH parameters, ensuring high throughput in short periods of time. This This approach promotes an unprecedented standardization of the sensory profile, minimizes the risk of contamination, and solves the typical problems of slowness and inconsistency present in traditional methods, characterizing an inventive technical solution for the kombucha industry. The details and functionalities of the invention can be better understood through the following detailed description in conjunction with the attached figures, where: Figure 1 refers to a graphical representation over time of the relationship between alcohol content and acidity commonly observed in the traditional kombucha production process, considering a traditional 1000 L fermenter and a 1000 L bioreactor. In the traditional process, the gradual and prolonged increase in acidity demonstrates a scenario in which the bacteria take months to completely convert the ethanol formed. The result is a long waiting period until the level of organic acids reaches the ideal level. The consequence of this is an excessive investment of time, storage space, and greater vulnerability to contamination. Figure 2 refers to a graphical representation over time of the relationship between alcohol content and acidity observed in the ACCELERATED AND STANDARDIZED KOMBUCHA PRODUCTION METHOD, also considering a traditional 1000 L fermenter and a 1000 L bioreactor. In this process, the alcohol curve initially increases, but is soon strongly oxidized into organic acids. Thus, the acidity reaches high levels in about 4 to 5 days, demonstrating the efficiency of the new method. This pattern indicates optimized control of aerobic conditions, microbial stability, and monitored parameters (oxygen, pH, temperature), resulting in the rapid transformation of ethanol and reaching the necessary acidity in a few days. The reduction in time reflects in greater productivity, lower risk of losses, and a more consistent product in a shorter interval. Detailed description of the invention:

[0020] The accelerated and standardized kombucha production method, as described, encompasses an advanced process for the rapid and consistent production of the probiotic beverage. This involves the physical separation of the anaerobic and aerobic fermentation stages, as well as the use of a specialized bioreactor capable of optimizing the operational and sensory conditions of the product. The result is a kombucha of consistent quality, whose alcohol content and final acidity can be controlled in real time. Furthermore, this new approach provides an unprecedented qualitative and quantitative leap compared to the conventional technique, in which the simultaneous action of microorganisms in semi-open fermentation demands long periods, ranging from a few weeks on a laboratory or pilot scale, and potentially exceeding 6 months in industrial tanks with a capacity of approximately 5000L.

[0021] In turn, the ACCELERATED AND STANDARDIZED KOMBUCHA PRODUCTION METHOD allows large-scale production to take the time required for a laboratory / artisanal scale, while maintaining the quality and standardization of the beverage's qualities. One of the critical points that allowed these results to be achieved is the integration of an acetaminophen, preferably the Frings acetaminophen, for the aerobic stage.

[0022] The Frings acetate was originally designed to optimize the conversion of ethanol to acetic acid in industrial settings. When applied to kombucha production, its configuration promotes a homogeneous dispersion of oxygen in the fermentation medium, favoring the high metabolic activity of the acetic bacteria that make up the SCOBY. Thanks to its carefully designed fluid engineering, the acetate creates optimized mass transport microenvironments, ensuring that the dissolved oxygen concentration is maintained at appropriate levels. Uniformity prevents local imbalances, where the bacterial count could fall below or exceed the optimal survival level, drastically reducing the chance of contamination and product inconsistency. Efficient gas exchange and mechanical agitation significantly accelerate the conversion rate of alcohol into organic acids, reducing the aerobic fermentation time. The technical basis of the new methodology can be better understood by analyzing the central stages of the process chronologically and in an integrated manner, as follows: i. Anaerobic Phase

[0023] In the anaerobic phase, the preparation of sweetened tea occurs in a medium capable of supplying the nutrients necessary for the proper maintenance and viability of the symbiotic culture, composed of yeasts and bacteria. This inoculation in closed fermentation tanks provides favorable conditions for the predominantly fermentative metabolism of the yeasts, since the concentration of available oxygen is quite limited. Sucrose, as well as other complex sugars present in the must, is broken down into glucose and fructose, generating between 1% and 8% alcohol after 2 to 8 days of fermentation. The time required to complete this stage depends directly on the composition and metabolic profile of the SCOBY, as well as the temperature maintained in the reactor. The absence of forced air or intensive mechanical agitation favors the action of the yeasts, creating a suitable environment for the formation of ethanol.After this anaerobic period, the resulting liquid contains alcohol, residual sugars, and byproducts of microbial activity, forming the ideal intermediate for the subsequent stage. ii) Aerobic Phase.

[0024] Next, the product of the anaerobic fermentation is transferred to the aerobic bioreactor (acetator). This bioreactor is designed taking into account... Considering principles of fluid dynamics, oxygen transfer, and mechanical agitation, but configured to meet the specificities of the kombucha microbial consortium, which differs substantially from pure colonies of acetic bacteria used in vinegar production. The bioreactor has a continuous aeration system capable of injecting a constant airflow between 1.2 and 1.5 volumes of air per volume of wort per minute (mva). This aeration range ensures saturation or near-saturation of dissolved oxygen in the medium, a critical factor for the oxidation of ethanol to acetic acid. Mechanical agitation promotes homogenization, dispersing air and preventing thermal or concentration stratification, which is common in static tanks and compromises conversion efficiency.The bioreactor integrates sensors for monitoring temperature, pH, alcohol content, total acidity, and microbial count, allowing for real-time adjustments if any variable deviates from the established operational limits. For culture maintenance, the acidity level is set at around 4%, and the total aerobic bacteria count should remain close to 3 x 10⁻⁵. 8 UFC, maintaining the stability of the microbial consortium even in the face of a high aeration rate.

[0025] The acetic bacteria in the SCOBY, which were present in lower activity during the anaerobic stage, find ideal conditions in this second stage to develop their oxidative metabolism. In contact with dissolved oxygen at an adequate level, they convert the alcohol present in the medium into organic acids, especially acetic acid, and promote the transformation of glucose into gluconic acid. This rapid metabolism reduces the alcohol content and increases the acidity of the medium, giving kombucha its typical organoleptic properties.

[0026] During this aerobic period, the bioreactor maintains a controlled temperature between 26°C and 34°C, a range that favors bacterial growth and the activity of their oxidative enzymes. For these microorganisms to reach... At full productivity, there is an initial adaptation phase (between 15 and 25 days) after the reactor starts up, during which the bacterial population establishes itself in the face of higher oxygen levels, pH varying according to the accumulation of acids, and other critical factors monitored in real time. Once this adaptation phase is overcome, the process becomes stable and ready to operate in fed-batch mode. iii) Fed-Batch Process

[0027] The major limitation of this aerobic phase in traditional processes is the difficulty in maintaining high conversion rates without compromising bacterial viability, as the excessive accumulation of organic acids tends to significantly reduce the pH, making microbial growth unviable. The proposed bioreactor (Acetator) was designed to address this limitation, as the fed-batch process with partial removal of 1 / 3 of the volume at regular intervals of 18 to 24 hours and replacement with the product of the anaerobic stage prevents extreme acidification. This continuous cycle removes part of the already highly acidified medium, replacing it with fresh wort, with a more moderate pH and alcohol content, which restores ideal conditions for the bacteria. These harvesting and refeeding operations are performed in approximately 15 minutes, minimizing operational downtime and maintaining a dynamic equilibrium that sustains conversion at optimal levels.Thus, in addition to improving productivity, the method promotes greater longevity and stability of the microbial consortium, which is essential for a robust process over time. Characteristics of the Acetator and the beverage produced

[0028] Maintaining the temperature between 26°C and 34°C during the aerobic phase ensures that both the acetic bacteria and any remaining yeasts retain their metabolism, without enzymatic denaturation or excessive growth of unwanted microorganisms. In order to... Maintaining this range, the bioreactor features automated heating and cooling systems, activated by temperature sensors in a feedback control loop. This regulation is crucial, especially during bioreactor startup, when bacteria can take 15 to 25 days to adapt to the established operating conditions, including high dissolved oxygen levels, alcohol conversion demands, and the accumulation of organic acids. This initial adaptation phase is essential for successful continuous operation, as it is during this phase that the bacteria undergo a process of natural selection and specialize in these particular conditions. Once the adaptation phase is overcome, the system becomes resilient and can operate indefinitely in daily harvesting and feeding cycles, with high productivity and a product with a stable sensory profile.

[0029] Another essential control parameter is the total acidity level, which should be around 4%. This value is calculated in acetic acid and is correlated with the final pH of the beverage, which, although usually not as low as that of vinegar, is within an acidity range capable of inhibiting the growth of contaminants. Relevant legislation, such as Normative Instruction No. 5Brazilian Ministry of Agriculture, Livestock and Supply (MAPA) Ordinance 41 / 2019 establishes acidity ranges for kombucha that must be observed in order to characterize the product. Continuous, real-time monitoring of these values ​​ensures compliance with sanitary standards and keeps the beverage within the desired specifications for palatability and food safety. Upon reaching the established parameter, the product collected from each batch may be subjected to additional filtration or standardization processes, if necessary to standardize acid levels. Based on sensory and compositional tests, the resulting kombucha may receive Flavors, additional sweeteners, or supplementary carbonation processes are not added before it is bottled and sold.

[0030] The industrial relevance of this approach is reinforced by the various benefits that result from it, mainly the drastic reduction in total production time. Once the aerobic stage is complete, the resulting kombucha exhibits a total acidity that can vary from 0.18% to 0.88%, according to MAPA IN 41 / 2019, although the method allows for higher acidity levels when desired, such as around 4% if the goal is a more acidic product or one with a longer shelf life. This acidity level acts as a barrier against pathogenic microorganisms, contributing to the stability and food safety of the product. After filtration and the possible addition of natural or artificial flavors, the kombucha can be carbonated by in-line carbon dioxide injection or packaged in pressure-resistant bottles. Technical and Operational Advantages

[0031] The main advantage of this method is the substantial reduction in production time compared to traditional kombucha processes, which can take weeks or even months to complete large-scale fermentation. By isolating the anaerobic and aerobic phases and employing a bioreactor specialized in oxidizing ethanol into organic acids, it becomes feasible to rigorously control critical variables such as pH, dissolved oxygen, and alcohol content, culminating in high product consistency in a production time similar to artisanal production. Furthermore, the increased precision allows for greater predictability in industrial production planning (PPC), while drastically shortening the fermentation interval, improving resource utilization and ensuring sensory stability in each batch produced. This reliability opens the way for more compact layouts. Optimized and with lower operating costs, boosting the competitiveness of kombucha production in growing markets.

[0032] Optimizing the fermentation steps also results in lower costs per liter, as intensifying the process reduces not only the necessary production area but also waste, which decreases as substrate conversion becomes more efficient. With a standardized and consistent beverage, there is greater consumer acceptance, reinforcing the value proposition of the method. Reducing the risk of contamination or abrupt variations in fermentation parameters ensures a beverage with a stable flavor and acidity profile, strengthening manufacturers' confidence and allowing kombucha produced through this method to achieve a qualitative advantage over traditional homemade or semi-industrial practices.

[0033] Finally, the descriptive account in this document should not be considered limiting, but rather illustrative, and variations in methodology may exist for those skilled in the art, which are equivalent without, however, departing from the scope of protection of the present invention.

Claims

CLAIMS 1. ACCELERATED AND STANDARDIZED KOMBUCHA PRODUCTION METHOD, characterized by encompassing the physical separation of the anaerobic and aerobic fermentation stages and the use of a bioreactor-acetator to optimize the operational and sensory conditions of the product, reducing the production time on a large scale (>500 Liters / batch) from months to days, comprising the following production stages: • Preparation and inoculation of sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY) in closed tanks, capable of maintaining anaerobic conditions suitable for the priority action of yeasts, generating an alcohol content between 1% and 8% after 2 to 8 days; • Transfer of the product resulting from the anaerobic stage to an acetaminophen-type bioreactor, equipped with mechanical agitation and continuous air injection, maintaining controlled oxygenation in the range of 1.5 mva, a constant temperature between 26°C and 34°C, and an alcohol content range between 0.2% and 2% during operation, preferably. • Withdrawal and collection of one third of the total volume, preferably every 18 to 24 hours, feeding the bioreactor with an equivalent volume from the anaerobic stage, thus maintaining continuous oxygenation and microbial stability; the alcohol level of the withdrawn portion should preferably be less than 0.5% at harvest.

2. ACCELERATED AND STANDARDIZED KOMBUCHA PRODUCTION METHOD, according to claim 1, characterized by the aerobic stage occurring in a bioreactor-acetator, preferably a Frings acetator, with continuous monitoring of temperature, pH and dissolved oxygen concentration, with automatic adjustments to maintain pre-established optimal production conditions.

3. ACCELERATED AND STANDARDIZED KOMBUCHA PRODUCTION METHOD, according to claims 1 and 2, characterized by the acetator maintaining: a temperature between 26°C and 34°C, with automated heating and cooling systems; an acidity level of approximately 4% and a total number of aerobic bacteria of at least 3 x 10⁻⁶. 8 UFC.

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