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However, limited information is available on the effects of replacing tea with\n                      <jats:italic>Coffea arabica<\/jats:italic>\n                      infusion on fermentation parameters, microbial ecology, and overall quality of the beverage. This study evaluated the effects of substituting green tea with\n                      <jats:italic>C. arabica<\/jats:italic>\n                      infusion (25%\u2013100%, v\/v) during kombucha fermentation on fermentation kinetics, microbial populations, SCOBY structure, and physicochemical, functional, and sensory attributes. Coffee substitution reduced sugar consumption rates without significantly affecting final pH (2.8\u20133.2) or titratable acidity (\u223c0.4). Increasing coffee proportions markedly reshaped microbial populations, reducing acetic acid bacteria and increasing lactic acid bacteria, thereby shifting metabolism toward lactic acid production. Structural analyses revealed preserved SCOBY integrity, with a more porous cellulose network in coffee\u2010based formulations. Total phenolic content decreased after fermentation in most treatments, whereas the 100% coffee kombucha remained stable and maintained antioxidant capacity. GC\u2013MS analysis identified 111 volatile compounds, and multivariate and machine learning approaches revealed coffee\u2010associated biomarkers associated with lactic acid and aroma\u2010active compounds. Overall,\n                      <jats:italic>C. arabica<\/jats:italic>\n                      infusion proved to be a suitable alternative substrate for kombucha fermentation, enabling substrate\u2010driven modulation of microbial dynamics and metabolic profiles while maintaining product safety and functional potential.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      Replacing green tea with\n                      <jats:italic>C. arabica<\/jats:italic>\n                      infusion in kombucha production enables the development of beverages with differentiated microbial, chemical, and sensory profiles while maintaining fermentation performance and safety. Coffee\u2010based kombucha promotes a shift toward lactic acid\u2013oriented fermentation, distinct aroma signatures, and functionality without requiring significant changes to conventional SCOBY\u2010based processes. From a practical perspective, coffee infusion is a feasible strategy for product diversification, allowing manufacturers to modulate fermentation outcomes through raw material selection and to support the development of innovative, scalable, and consumer\u2010oriented kombucha beverages.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71117","type":"journal-article","created":{"date-parts":[[2026,5,19]],"date-time":"2026-05-19T05:53:37Z","timestamp":1779170017000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["<i>Coffea arabica<\/i>\n                    Infusion as a Potential Substrate for Kombucha Fermentation Modulates Microbial Populations, Symbiotic Culture of Bacteria and Yeast Ultrastructure, and Functional Attributes: Insights From Machine Learning"],"prefix":"10.1111","volume":"91","author":[{"given":"Paulo S\u00e9rgio Pedroso","family":"Costa J\u00fanior","sequence":"first","affiliation":[{"name":"Biology Department, Post\u2010Graduate Program in Agricultural Microbiology Federal University of Lavras (UFLA)  Lavras Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dirceu de Sousa","family":"Melo","sequence":"additional","affiliation":[{"name":"Biology Department, Post\u2010Graduate Program in Agricultural Microbiology Federal University of Lavras (UFLA)  Lavras Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Victor Hugo","family":"Buttr\u00f3s","sequence":"additional","affiliation":[{"name":"Biology Department, Post\u2010Graduate Program in Agricultural Microbiology Federal University of Lavras (UFLA)  Lavras Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karina Teixeira","family":"Magalh\u00e3es\u2010Guedes","sequence":"additional","affiliation":[{"name":"Bromatological Analysis Department, Pharmacy Faculty, Post\u2010Graduate Program in Food Science 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