{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T03:28:02Z","timestamp":1793244482728,"version":"4.5.0"},"reference-count":88,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T00:00:00Z","timestamp":1775520000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Provincial Secretariat for Higher Education and Scientific Research of Autonomous Province Vojvodina","award":["003869663 2025 09418 003 000 000 001 04 004"],"award-info":[{"award-number":["003869663 2025 09418 003 000 000 001 04 004"]}]},{"name":"Republic of Serbia program of the Ministry of Science, Technological Development and Innovation","award":["451-03-34\/2026-03\/200134"],"award-info":[{"award-number":["451-03-34\/2026-03\/200134"]}]},{"name":"Republic of Serbia program of the Ministry of Science, Technological Development and Innovation","award":["451-03-33\/2026-03\/200134"],"award-info":[{"award-number":["451-03-33\/2026-03\/200134"]}]},{"name":"Republic of Serbia program of the Ministry of Science, Technological Development and Innovation","award":["451-03-33\/2026-03\/200043"],"award-info":[{"award-number":["451-03-33\/2026-03\/200043"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, three Lactobacillus strains (Lacticaseibacillus rhamnosus ATCC 53103 (L. rhamnosus), Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 (L. plantarum) and Lentilactobacillus hilgardii (L. hilgardii) isolate) were encapsulated in whey protein using the lyophilization method and added individually at the start of kombucha fermentation. Lactic acid bacteria (LAB)\u2013enriched kombucha samples were evaluated for chemical composition (polyphenols, flavonoids, vitamin C and organic acids) and functional properties (antimicrobial, antiproliferative, antioxidant and anti-inflammatory activities) and compared to a traditionally obtained control kombucha, primarily demonstrating in vitro and experimental assessment. Encapsulation maintained LAB viability above 6\u20137 log CFU\/mL throughout fermentation, producing kombucha with enhanced microbial stability. LAB\u2013enriched samples exhibited increased L-lactic acid and antimicrobial activity. L. rhamnosus and L. hilgardii\u2013enriched samples exhibited increased antiproliferative and anti-inflammatory activities, which may be associated with strain-dependent production of organic acids, polyphenol modulation and LAB-derived bioactive metabolites. Antioxidant activity varied depending on assay, and L. rhamnosus\u2013enriched kombucha showed higher anti-inflammatory activity. These findings demonstrate that whey protein encapsulation can preserve LAB during fermentation, enhance specific bioactive properties and provide a platform for developing functional kombucha beverages with potential applications in the food industry.<\/jats:p>","DOI":"10.3390\/foods15071258","type":"journal-article","created":{"date-parts":[[2026,4,7]],"date-time":"2026-04-07T08:09:00Z","timestamp":1775549340000},"page":"1258","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Modulation of Kombucha Functionality by Whey Protein-Encapsulated Lactobacillus: Effects on Bioactive Properties"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-5480-8651","authenticated-orcid":false,"given":"Tara","family":"Budimac","sequence":"first","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9666-7373","authenticated-orcid":false,"given":"Aleksandra","family":"Ranitovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9118-4209","authenticated-orcid":false,"given":"Olja","family":"\u0160ovljanski","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9349-7367","authenticated-orcid":false,"given":"Jelena","family":"Vuli\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6761-1880","authenticated-orcid":false,"given":"Jasmina","family":"Vitas","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4787-8318","authenticated-orcid":false,"given":"Nevenka","family":"Gligorijevi\u0107","sequence":"additional","affiliation":[{"name":"Department of Experimental Oncology, Institute for Oncology and Radiology of Serbia, Pasterova 14, 11000 Belgrade, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3034-2621","authenticated-orcid":false,"given":"Anja","family":"Vu\u010deti\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6338-342X","authenticated-orcid":false,"given":"Ana","family":"Tomi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0230-4852","authenticated-orcid":false,"given":"Radomir","family":"Malba\u0161a","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dragoljub","family":"Cvetkovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100272","DOI":"10.1016\/j.ijgfs.2020.100272","article-title":"Kombucha","volume":"22","author":"Coelho","year":"2020","journal-title":"Int. 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