KOMBUCHA – A FERMENTED BEVERAGE BASED ON TEA, A COMPONENT OF HEALTHY NUTRITION

Authors

DOI:

https://doi.org/10.31073/foodresources2024-23-23

Keywords:

kombucha, symbiotic culture, bacteria, yeast, health properties.

Abstract

Subject. Kombucha is a non-alcoholic fermentation drink. The drink is obtained by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). Purpose. The purpose of the work is to study the influence of the composition of the substrate for fermentation on the sensory and physicochemical parameters of the drink. Methods. A SCOBY with a weight of 250 g was used for the research. Drinking water, sugar, black or green tea were used to prepare the substrate into which the SCOBY was placed. The substrate with the culture was left for fermentation at a temperature of 23-30°C The organoleptic and physicochemical indicators (pH, solids content) of the fermented drink were determined. Results. Fermentation begins with the conversion of sugar by yeast. Sugar is broken down into glucose and fructose. Glucose is fermented by yeast SCOBY to ethanol and carbon dioxide. Ethanol is oxidized by bacteria Acetobacter to acetaldehyde and then to acetic acid.  As a result, the SCOBY produces primarily acetic acid and carbon dioxide during the fermentation process of the tea sugar infusion. Kombucha with the best organoleptic indicators was obtained by fermentation of a substrate composed of: 1.5 liters of drinking water, 3 g of black or green tea, 7.5 wt. % of sugar. The fermentation temperature is 25-28oC. Duration of fermentation is 5-7 days. The content of dry substances in the finished drink is 5.0%, рН - 4,0. The general health effect of kombucha is due to the biologically active components of the tea. Flavones extracted from green and black tea leaves have very strong antioxidant properties. Thanks to the fermentation of the tea, the drink acquires a sour-sweet taste, has a refreshing effect when consumed, which makes this drink popular during the heat, and the pH ≤ 4.0 of the drink prevents the danger of food poisoning when consumed. Scope of results. The results can be useful in artisanal and industrial production of kombucha, as well as in the formation of a health food diet.

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References

Бібліографія

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References

Kandylis Р., Pissaridi К., Bekatorou А., Kanellaki М. & A Koutinas А. (2016). Dairy and non-dairy probiotic beverages. Current Opinion in Food Science, 7, 58-63.

https://doi.org/10.1016/j.cofs.2015.11.012

Prado F. C., Parada J. L., Pandey A., Soccol Carlos R. (2008). Trends in non-dairy probiotic beverages. Food Research International, 41 (2), 111-123.

https://doi.org/10.1016/j.foodres.2007.10.010.

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https://doi.org/10.25140/2411-5363-2024-1(35)-204-211

Tripathi M.K., Giri S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods,Volume, 9, 225-241.

https://doi.org/10.1016/j.jff.2014.04.030

Dufresne П C., Farnworth E. (2000). Tea, Kombucha, and health: a review. Food Research International, 33 (6), 409-421. https://doi.org/10.1016/S0963-9969(00)00067-3

Balentine D. A., Wiseman S. A., & Bouwens L. C. M. (1997). The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition, 37(8), 693-704.

https://doi.org/10.1080/10408399709527797

Raquel Macedo Dantas Coelho, Aryelle Leite de Almeida, Rafael Queiroz Gurgel do Amaral, Robson Nascimento da Mota, Paulo Henrique M. de Sousa. (2020). Kombucha: Review. International Journal of Gastronomy and Food Science, 22, 100272. https://doi.org/10.1016/j.ijgfs.2020.100272

Greenwalt C.J., Steinkraus K.H., Ledford R.A. (2000). Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects. Journal of Food Protection, 63 (7), 976-981. https://doi.org/10.4315/0362-028X-63.7.976

Chakravorty S., Bhattacharya S., Chatzinotas A., Chakraborty W., Bhattacharya D. & Gachhui R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220 (2), 63-72. https://doi.org/10.1016/j.ijfoodmicro.2015.12.015

De Roos J. & De Vuyst L (2018). Acetic acid bacteria in fermented foods and beverages. Current Opinion in Biotechnology, 49, 115–119. https://doi.org/10.1016/j. copbio.2017.08.007

Fadjar Kurnia Hartati, Dikdik Kurnia, Wirdatun Nafisah, Ifan Bagus Haryanto. (2024). Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study. Food Chemistry Advances, 4, 100606, https://doi.org/10.1016/j.focha.2024.100606

Charoenrak S, Charumanee S, Sirisa-ard P, Bovonsombut S, Kumdhitiahutsawakul L, Kiatkarun S, Pathom-Aree W, Chitov T, Bovonsombut S. (2023). Nanobacterial Cellulose from Kombucha Fermentation as a Potential Protective Carrier of Lactobacillus plantarum under Simulated Gastrointestinal Tract Conditions. Polymers. 15(6):1356. https://doi.org/10.3390/polym15061356

Fontana J.D., Franco V.C., De Souza S.J., Lyra I. N. & De Souza A. M. (1991). Nature of plant stimulators in the production of Acetobacter xylinum (“tea fungus”) biofilm used in skin therapy. Appl Biochem Biotechnol, 28, 341–351. https://doi.org/10.1007/BF02922613

Greenwalt C.J., Ledford R.A., Steinkraus K.H. (1998). Determination and Characterization of the Antimicrobial Activity of the Fermented Tea Kombucha. Lebensmittel-Wissenschaft & Technologie - Food Science and Technology, 31 (3), 291-296, https://doi.org/10.1006/fstl.1997.0354

Nyhan L.M., Lynch K.M., Sahin A.W., Arendt E.K. (2022). Advances in Kombucha Tea Fermentation: A Review. Applied Microbiology. 2(1):73-103.

https://doi.org/10.3390/applmicrobiol2010005

Gramza A., Korczak J. & Amarowicz R. (2005). Tea polyphenols-their antioxidant properties and biological activity-a review. Polish journal of food and nutrition sciences, 14/55 (3), 219-235. ISSN 1230-0322

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Published

2024-12-25

How to Cite

Cheliabiieva, V. (2024). KOMBUCHA – A FERMENTED BEVERAGE BASED ON TEA, A COMPONENT OF HEALTHY NUTRITION. FOOD RESOURCES, 12(23), 199–206. https://doi.org/10.31073/foodresources2024-23-23

Issue

Vol. 12 No. 23 (2024): FOOD RESOURСES

Section

Технічні науки

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