Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile

Health deterioration and the growth of opportunistic infections require the search for safe and effective means of combating pathogens. Acetic acid bacteria (AAB) are constant companions of lactic acid bacteria (LAB) and yeasts in naturally fermented products and have many health benefits. However, the use of AAB in the dairy industry is limited. Our research revealed AAB species not previously noted in koumiss. After creating associations of newly isolated LAB and AAB, the fermented milk beverage was created. The inclusion of Acetobacter pasteurianus/oryzoeni 2–6 in the starter of Lactobacillus delbrueckii 3KUM11 and Streptococcus thermophilus 3KUM12 provided strong anti-Candida albicans antagonism and significantly increased inhibition of intestinal Gram-negative bacteria with the simultaneous shift in volatile profile towards increasing of acetic acid but not affecting the sensory properties. In yeast-added beverage, AAB also decreased levels of alcohol and esters.