Abstract
Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 106 CFU/ml before the storage to 104 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.
Highlights
Kombucha is a slightly alcoholic beverage produced via the fermentation of sugared tea using symbiotic culture of bacteria and yeast (SCOBY) for 7–21 days (Leal et al, 2018)
The optimum condition for the production of soursop kombucha was based on parameters such as antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)], antimicrobial activity (Escherichia coli and Staphylococcus aureus), and microbiological analysis [total plate count, yeast and mold, and availability of lactic acid bacteria (LAB)]
The response surface method (RSM) was carried out for 15 run orders, and the response was based on the microbial growth inhibition percentage against Escherichia coli and Staphylococcus aureus, DPPH, and FRAP for the different soursop kombuchas at different concentrations of fruit and sugar and storage time (Table 1)
Summary
Kombucha is a slightly alcoholic beverage produced via the fermentation of sugared tea using symbiotic culture of bacteria and yeast (SCOBY) for 7–21 days (Leal et al, 2018). The biological activity of kombucha has strong interaction with the SCOBY that is known as “tea fungus.”. The SCOBY contains symbiotic culture of yeast (Brettanomyces, Zygosaccharomyces, Saccharomyces, and Pichia) and Influence of Storage Conditions on Soursop Kombucha acetic acid bacteria (Acetobacter xylinum) (Bellut et al, 2020). Kombucha was reported as a rich source of different metabolites including organic acids (acetic and glucuronic), vitamins (B1, B2, and B12), and slight ethanol (Villarreal-Soto et al, 2019). Phenolic compounds were reported to be found in black tea kombucha including gallic acid, caffeine, rutin, quercetin, and catechin (Barbosa et al, 2020)
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