Optimization of Kombucha fermentation technology by response surface methodology
LI Xuan, CHEN Yi-lun, HUANG Li-mei, SONG Shan, ZHU Xiao-qing
Pure strains of yeast and acetobacter were extracted from Kombucha for mixed fermentation and the technical conditions of fermentation were optimized by single factor experiment and response surface analysis in combination with maximum utilization of total sugar and sensory evaluation as the response value. The results showed that the optimal conditions were as follows:5% Acetobacter xylinum and Pasteur yeast respectively inoculating into green tea, with tea concentration 0.7% and sugar yield 84.5g·L-1, fermentation at the temperature of 30℃, and the fermentation period for 5 days. The product remained the distinctive flavor of mellow sweet and sour of Kombucha beverage after adjusting the sugar-acid ratio and its quality was stable.
Keywords: acetobacter, green tea, temperature
Study Mailing Address:
College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China
Date Updated: March 28, 2020