# Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
## 3 Results and Discussion
### Microbial Taxonomy  
This analysis was performed to characterize the consortium and allow reproducibility, considering that the SCOBY composition may differ worldwide. Although all SCOBY's contain mainly acetic acid bacteria and yeasts, the profile of minor components may change according to the food matrices, and microorganisms may contribute differently to the changes in the chemical composition and physiological effects of kombucha [24; 42]. The microbial community of the starter culture (BT K d14) and the final liquid and biofilm composition of both CCKs d9 were characterized (Figure 1). Data analysis of the 165 rRNA gene sequence revealed two bacterial phyla in all samples, Proteobacteria and Firmicutes. Proteobacteria was the most abundant phyla, especially in CCKs, with a percentage higher than 90%, in agreement with previous black tea kombuchas [43; 44; 45]. In all kombuchas, _Komagataeibacter_--an acetic acid bacteria and the most efficient bacterial cellulose producer [46]--was the most abundant genus observed in the liquid and biofilm, which is also in accordance with previous studies characterizing kombucha cultures [43]. In the starter culture, only the species _Komagataeibacter thaeticus_ was identified, with about 40% of the total number of bacteria. This is known to be one of the most abundant bacterial members among the kombucha fermenting agents [24; 47]. The _Komagateibacter_ genus has been positively correlated to the presence of ketones and aldehydes in a type of vinegar [48]. In wine, it was associated with cream, green grass, jams, and tropical fruit attributes [49]. \begin{table}
\begin{tabular}{c c c c c} \hline  & **Days of Fer-** & **Titrable Acidity** & **pH** & **Soluble Solids** & **Sucrose** \\  & **mentation** & **(mEq/L)** & & **(\({}^{\circ}\)Brix)** & **(g/100 mL)** \\ \hline CCN K & 0 & 0.04 \(\pm\) 0.00 \({}^{\text{a}}\) & 3.8 \(\pm\) 0.21 \({}^{\text{a}}\) & 11.6 \(\pm\) 0.14 \({}^{\text{a}}\) & 10.5 \(\pm\) 0.75 \({}^{\text{a}}\) \\  & 3 & 0.2 \(\pm\) 0.00 \({}^{\text{b}}\) & 3.6 \(\pm\) 0.07 \({}^{\text{a}}\) & 10.9 \(\pm\) 0.14 \({}^{\text{a}}\) & 9.0 \(\pm\) 0.75 \({}^{\text{b}}\) \\  & 6 & 0.2 \(\pm\) 0.05 \({}^{\text{b}}\) & 3.5 \(\pm\) 0.00 \({}^{\text{a}}\) & 10.6 \(\pm\) 0.49 \({}^{\text{a}}\) & 8.5 \(\pm\) 0.75 \({}^{\text{c}}\) \\  & 9 & 0.4 \(\pm\) 0.08 \({}^{\text{b}}\) & 3.5 \(\pm\) 0.00 \({}^{\text{a}}\) & 9.9 \(\pm\) 0.56 \({}^{\text{b}}\) & 8.1 \(\pm\) 0.75 \({}^{\text{d}}\) \\ \hline \end{tabular} Data are expressed as mean \(\pm\) standard deviation for triplicate analyses; different letters on the same column for the same beverage indicate significant difference (\(p\) < 0.05); CCB K: kombucha made with coffee cascara from Brazil; CCN K: kombucha made with coffee cascara from Nicaragua.  
\end{table} 
Table 1: _Cont._In CC Ks, _K. thaeticus_ comprised more than 80% and 60%, respectively, of CCB and CCN K microorganisms contained in the liquid and solid cultures. _K. thaeticus_, _K. europaeus_ (15-36%), _K. intermedius_ (0.2%), _K. europaeus_, and _K. intermedius_ have previously been identified in black tea kombucha [24; 50; 51]. _Gluconacetobacter entanii_ (0.5%) was identified in all CC Ks. The _Gluconacetobacter_ genus has been previously detected in BT Ks [24; 45], but it can also be isolated from other fermented food matrixes [52] including _G. entanii_ in rooibos tea kombucha [53]. Also, this genus has useful characteristics to be combined with yeast strains for glucuronic acid production [54]. In the present study, _Staphylococcus_ (24%), Enterobacteriaceaeae (18%), _Latilactobacillus_ (15%), and _Pediococcus_ (0.4%) were observed in BT K and not in CC K, showing that these microorganisms were in the BT leaves. The family Enterobacteriaceae comprises a very large group of morphologically and physiologically similar bacteria, such as _Escherichia coli_ and _Salmonella typhimurium_.