Development, microbiological and physicochemical analysis of kombucha-based fermented beverage

Authors

DOI:

https://doi.org/10.33448/rsd-v9i11.10021

Keywords:

Fermentation; Green tea; Black tea.

Abstract

Fermented kombucha-based beverages have been gaining many adepts around the world because their consumption is associated with beneficial effects on the intestinal microbiota and in some chronic diseases. However, such effects are related to the quality of the drink in terms of microbiological and physicochemical aspects. This study aimed to develop and analyze the microbiological and physicochemical quality of a grape-flavored kombucha fermented drink. This is a quantitative, descriptive, and laboratory study. For the production of the drink, the first fermentation was conducted for five days. Subsequently, the drink was savored simultaneously with the second fermentation with a containing method that guaranteed anaerobic conditions. The beverage was analyzed on the day of filling (Time 0) and on the third day of fermentation (Time 3), regarding the microbiological aspects (total coliforms, presence of Salmonella spp., lactic and acetic bacteria) and physicochemical (pH, acidity, ºBrix). It was not identified in any of the total coliform, thermotolerant, and Salmonella spp. Regarding lactic acid bacteria, they predominated in Time 3 while acetic bacteria in Time 0. As for the physicochemical parameters, pH values ​​were high during the fermentation process (ranging from 3.5 to 3.78), acidity was constant (7.5%) and a slight reduction was observed for the soluble solids on days 0 and 3 (9.0 and 8.5, respectively). As for microbiological standards, the analyses attested to the satisfactory quality of the drink produced. Regarding the physical-chemical parameters, it was observed that the pH values ​​were above the established by the legislation.

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Published

28/11/2020

How to Cite

OLIVEIRA, A. A. de .; LIMA , C. M. G.; PAGNOSSA , J. P. .; FIGUEIREDO , R. M. de .; MEDEIROS, U. B. C. .; GONÇALVES, J. T. T. .; CHAVES , R. N. .; SANTANA, R. F. Development, microbiological and physicochemical analysis of kombucha-based fermented beverage. Research, Society and Development, [S. l.], v. 9, n. 11, p. e64091110021, 2020. DOI: 10.33448/rsd-v9i11.10021. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/10021. Acesso em: 20 apr. 2024.

Issue

Vol. 9 No. 11

Section

Health Sciences

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Copyright (c) 2020 Anolivia Arruda de Oliveira; Clara Mariana Gonçalves Lima ; Jorge Pamplona Pagnossa ; Roseane Mendonça de Figueiredo ; Ueslei Bruno Cardoso Medeiros; Jaqueline Teixeira Teles Gonçalves; Renato Novaes Chaves ; Renata Ferreira Santana

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