Výskumný ústav potravinársky

Krátká, G. – Alferyová, N. – Horsáková, I. – Šviráková, E. – Ševčík, R.
Effect of fermentation temperature in kombucha production on the concentration of organic acids, residual sugars and ethanol
Journal of Food and Nutrition Research, 64, 2025, č. 2, s. 147-154

Gabriela Krátká, Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technicka 5, 160 00 Prague 6, Czech Republic. E-mail: gabriela.kratka@vscht.cz

Original article
Received 27 January 2025; 1st revised 23 April 2025; accepted 13 May 2025; published online 6 June 2025.

Súhrn: Kombucha is a traditional beverage prepared by fermenting tea using a symbiotic culture of bacteria and yeasts. In this experimental work the concentration of lactic and acetic acid (analysed by isotachophoresis), saccharose, glucose and fructose (analysed by high-performance liquid chromatography-refractive index detector) and ethanol (analysed by solid-phase microextraction followed by gas chromatography-mass spectrometry) were determined in kombucha samples fermented at 20 °C, 25 °C and 30 °C. Active acidity (pH) was measured during fermentation, and after 7 days, the pH values of all samples ranged between 2.99 and 3.01. Lactic acid bacteria (LAB) and yeast counts were determined on day 0 and day 7. LAB counts remained the same (10⁶ CFU·ml^-1) in all samples, whereas the yeast counts increased from 10⁴ CFU·ml^-1 (day 0) to 10⁶ CFU·ml^-1 (day 7) in all samples. The highest concentration of lactic acid (129.4 ± 6.5 mg·l^-1) and ethanol (21.6 ± 2.7 ml·l^-1), and the lowest concentration of sugars (11.9 ± 1.2 g·l^-1) were detected in the samples fermented at 25 °C. On the contrary, the sharpest drop in pH, the lowest concentration of lactic acid (36.9 ± 1.8 mg·l^-1) and ethanol (1.72 ± 0.01 mg·l^-1), and the highest concentration of acetic acid (17.7 ± 0.9 g·l^-1) were detected in the samples fermented at 30 °C.

Kľúčové slová: kombucha production; fermentation temperature; nutritional compounds; functional beverage; symbiotic culture

Na stiahnutie:
  jfnr-2025-2-pp147-154-kratka.pdf (PDF, 633.81 Kb, 207x)