Prosur’s Next-Level Fermentation Suite: Kombucha Shelf Stability Without Compromise
Commercial kombucha producers continue to struggle with microbial instability, fluctuating alcohol levels, and the risk of ongoing fermentation that can lead to over-carbonation or even exploding bottles. Achieving true shelf stability—without losing flavor, authenticity, or beneficial lactic acid bacteria—remains one of the industry’s biggest challenges.
Prosur’s expertise aligns naturally with these needs. For more than sixty years, the company, based in Murcia, Spain, has specialized in transforming natural ingredients into reliable, science-validated tools that help food and beverage manufacturers manage microbial behavior without synthetic additives. Through its Get It Natural™ Toolbox, Prosur has expanded from its origins in natural meat innovation into sweet, savory, and beverage applications—bringing precision fermentation and plant-derived functionality to categories like kombucha
At the KBI European Salon, Vanessa Delmer, Prosur’s General Manager for Sweet & Beverages, showcased LI-FE-2™, part of Prosur’s next-level fermentation suite, and demonstrated how it enables kombucha producers to achieve shelf stability while preserving the integrity of the drink.
Solution
LI-FE-2 is made through controlled fermentation of upcycled carob pulp, producing a powder designed to naturally protect food. They use the part of the carob that is usually thrown away or used in animal feed, reducing food waste. The carob is macerated in water, filtered to obtain a carob juice then, and approved LAB is added and the carob juice is fermented under controlled temperatures. It is then spray-dried to make a powder, which can be added to kombucha as other flavorings are added, before bottling, canning, or kegging.
How it works
The powder is added directly to the kombucha (without the need to add water to reactivate it) at a suggested dosage of 0.4%. This means it is a cost-effective solution. It creates an environment in the beverage that inhibits the growth of unwanted yeasts, molds, and pathogens that cause spoilage. The kombucha can be shipped without the need for a cold chain.
Since it is made from fermented carob, adding the product means you need only declare it on the label as a “fermented carob or lactic ferment”. LI-FE-2 does not affect the final product’s flavor or color.
Test results
A study analyzed the antimicrobial activity of thermally inactivated lactic ferment LIFE-2 when applied to commercial kombucha samples with different pH (2.8-3.8) and Brix levels (4º-8º). Its efficacy was evaluated in maintaining adequate levels of lactic acid bacteria (LAB) and preventing yeast growth, compared to a control treatment without LIFE-2.
The results show that the use of the thermally inactivated lactic ferment LIFE-2 proved effective in maintaining the microbiological stability of kombucha, preserving beneficial LAB and do not allow yeast growth..
Figure 1 shows the potential to improve the level of Lactic Acid Bacteria (LAB).
Figure 2 shows that the yeast with LI-FE-2 remains very stable. While 48 hours later at 38ºC, yeast levels continued to rise in the samples that did not have LI-FE-2 added. This avoids secondary fermentation in the bottle and prevents the development of off-flavors.
Availability
Prosur operates globally with expert teams and innovation hubs in Europe, America and Asia-Pacific. They are interested in speaking with commercial kombucha producers who would like to test this commercially available solution.
Disclaimer
The content of this article is accurate to the best of our knowledge and is presented for general informational purposes only. We have no business relationship with this company.
