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.