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

• Published in: CYTA: journal of food 2017-10, Vol.15 (4), p.601-607
• Main Authors: Neffe-Skocińska, Katarzyna, Sionek, Barbara, Ścibisz, Iwona, Kołożyn-Krajewska, Danuta
• Format: Article
• Language: English
• Subjects: Acetic acid; Acetic acid bacteria; Acids; Bacteria; Bebida de té de Kombucha; Beverages; calidad sensorial; condiciones de fermentación; Fermentation; fermentation conditions; glucuronic acid; Kombucha tea beverage; Organic acids; Sensory properties; sensory quality; Starter cultures; Sugar; Tea; Temperature effects; Yeasts; ácido glucurónico
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2017.1321588

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. Fermentation process was conducted for 10 days at 20°C, 25°C and 30°C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25°C 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 25°C. It was observed that all beverages were a good overall quality, whereas Kombucha fermented at 25°C was assessed as the highest.