Fermentaion of grape juice drinking by Kombucha layer

Authors:
Duong Hoang Bao Khanh, Le Hong Phu

Abstract:
Kombucha is a refreshing beverage obtained through the fermentation of sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the number of disease organisms and several therapeutic purposes in human medicine. Grape juice phytochemicals such as resveratrol and polyphenol antioxidants have been positively linked to inhibiting cancer heart disease degenerative nerve disease viral infections and mechanisms of Alzheimer's disease. Glucuronic acid is the key component in human health due to its detoxifying action through conjugation to the xenobiotic metabolisms in the liver and associated with cartilage, shown substantial benefit in the treatment of osteoarthritis. Here I report the first analysis of glucuronic acid production (g/L) as well as monitored changes in pH, remained sucrose (g/L), reducing sugar (g/L), and total acidity (g/L) by sing Kombucha layer on grape juice. High Performance Liquid Chromatography (HPLC) is one mode of chromatography, one of the most used analytical techniques used to separate a mixture of compounds in analytical chemistry and biochemistry with the purpose of identifying, quantifying and purifying the individual components of the mixture. This method showed that glucuronic acid production on grape juice Kombucha had a significant higer than that with black tea, which was reached nearly 160 g/L on the 7th day.

Keywords: organic acids, juice addition, glucuronic acid



Country: Vietnam

Citation: THESIS PAPER

Study Mailing Address:
School of Biotechnology, International University - Vietnam National University in
HCMC

Date Updated: January 14, 2021