Abstract
Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich nutrients and is suitable for the growth of microorganisms. In this study, pueraria starch processing wastewater was used as a new fermentation substrate for kombucha fungus to develop a new functional beverage. After 8 days of static fermentation in 28 °C, the pH of kombucha fermented with pueraria starch processing wastewater as substrate decreased to 2.78, the total acid concentration was 0.158 mol/L, and the mass concentration of reducing sugar decreased to 2.05 mg/mL. The pueraria starch production wastewater before and after fermentation was extracted with 80% methanol and the mass concentration of total flavonoids was determined. The antioxidant activity of pueraria starch processing wastewater before and after fermentation was analyzed by using three antioxidant models: DPPH free radical scavenging ability, ABTS cationic free radical scavenging ability and ferrous ion reducing power. The results showed that after 7 days of fermentation, the mass concentration of total flavonoids in kombucha produced by the pueraria starch processing wastewater was 268.45 mg/L. The antioxidant activity of fermented kombucha beverage was significantly higher than that of unfermented pueraria starch processing wastewater. This study provides a new way for the resource utilization of Pueraria starch processing wastewater.
Highlights
Kombucha is a pure natural health drink with sweet and sour taste, which has certain health effects on a variety of diseases
The functional characteristics of kombucha fungi are mainly determined by the active microorganisms and metabolites of tea extracts contained in fermentation broth
The concentration of total phenol in PSPW increased from 256.22 mg/L to 653.15 mg/L on the 8th day, and the mass concentration of total flavonoids continued to increase from 152.38 mg/L to 359.65 mg/L on the 8th day
Summary
Kombucha is a pure natural health drink with sweet and sour taste, which has certain health effects on a variety of diseases. It has been used in Asia for more than 2 000 years. The traditional preparation method of kombucha fungus is natural fermentation with tea sugar water as the substrate, adding the kombucha fungus liquid and bacterial membrane. The functional characteristics of kombucha fungi are mainly determined by the active microorganisms and metabolites of tea extracts contained in fermentation broth. Due to the differences in bacterial species and culture methods, the metabolic pathway of kombucha bacteria is complex, and the types and contents of functional components in the obtained bacterial liquid are different. Its functional characteristics are mainly attributed to the organic acids, phenols and other antioxidant substances produced in the fermentation process[1,2]
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