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<p>This study investigates the microbial diversity and functional potential of fermented beverages prepared from black tea (BTBFB), green tea (GTBFB), and rice (RCBFB) using “Bakhar” as the starter. After 12&#xa0;days of fermentation, GTBFB showed the highest total phenolic content (1065.33 ± 9.26&#xa0;μg&#xa0;GAE/ml) and reducing sugars (0.25 ± 0.00&#xa0;mg/ml), while RCBFB exhibited the greatest acidity (0.19 ± 0.01%) and ethanol content (14.07 ± 0.08%). Sensory profiling indicated bolder, tangier notes in the tea-based beverages and stronger astringent-alcoholic attributes in RCBFB. Multivariate analyses of physicochemical, biochemical, and sensory parameters showed significant differences (<i>p</i> &lt; 0.05) among the beverages, with RCBFB forming a separate cluster. 16S rRNA sequencing and PICRUSt2 analyses revealed distinct microbial communities: BTBFB was rich in <i>Acetobacter</i>, <i>Komagataeibacter</i>, and <i>Gluconobacter</i>, whereas RCBFB was dominated by <i>Lactiplantibacillus</i> and <i>Weissella</i>. Functional predictions indicated enhanced amino acid and carbohydrate metabolism in RCBFB. Together, these findings highlight the strong influence of substrate type on microbial ecology, metabolic capacity, and sensory development during fermentation, underscoring the potential of Bakhar-based processes to generate functionally distinct fermented beverages.</p> Graphical abstract <p></p>

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Microbial and functional characterization of Darjeeling tea and rice-based fermented beverages prepared with the starter “Bakhar”

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Chitralekha Mahato,
  • Asani Bhaduri,
  • Sonali Ray

摘要

This study investigates the microbial diversity and functional potential of fermented beverages prepared from black tea (BTBFB), green tea (GTBFB), and rice (RCBFB) using “Bakhar” as the starter. After 12 days of fermentation, GTBFB showed the highest total phenolic content (1065.33 ± 9.26 μg GAE/ml) and reducing sugars (0.25 ± 0.00 mg/ml), while RCBFB exhibited the greatest acidity (0.19 ± 0.01%) and ethanol content (14.07 ± 0.08%). Sensory profiling indicated bolder, tangier notes in the tea-based beverages and stronger astringent-alcoholic attributes in RCBFB. Multivariate analyses of physicochemical, biochemical, and sensory parameters showed significant differences (p < 0.05) among the beverages, with RCBFB forming a separate cluster. 16S rRNA sequencing and PICRUSt2 analyses revealed distinct microbial communities: BTBFB was rich in Acetobacter, Komagataeibacter, and Gluconobacter, whereas RCBFB was dominated by Lactiplantibacillus and Weissella. Functional predictions indicated enhanced amino acid and carbohydrate metabolism in RCBFB. Together, these findings highlight the strong influence of substrate type on microbial ecology, metabolic capacity, and sensory development during fermentation, underscoring the potential of Bakhar-based processes to generate functionally distinct fermented beverages.

Graphical abstract