Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

Authors:
Katarzyna Neffe-Skociska, Barbara Sionek, Iwona cibisz, Danuta Kooyn-Krajewska

Abstract:
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological, and sensory properties of Kombucha tea beverages was evaluated with emphasis placed on determining sugars and organic acids content, including pro-health glucuronic acid. The fermentation process was conducted for 10 days at 20C, 25C, and 30C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25C and a period of 10 days which allowed to retrieve a product with good physicochemical, microbiological and sensory quality. The content of glucuronic acid increased during fermentation at all temperatures reaching the highest, on the 10th day of fermentation at 25C. It was observed that all beverages were a good overall quality, whereas Kombucha fermented at 25C was assessed as the highest.

Keywords: acetic acid, acid content, glucuronic acid, organic acids, ph, temperature



Country: Poland

Citation: Journal of Food,15:4, 601-607, DOI: 10.1080/19476337.2017.1321588

Study Mailing Address:
Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, Warszawa, Poland

Date Updated: March 6, 2020