Physicochemical and microbiological characteristics of fruit-based kombucha

Abstract

Kombucha is a fermented drink made out of tea leaves, although recently other alternatives were considered as substitutes, such as fruits. Using different types of fruit could affect the characteristics of fruit-based kombucha. This study investigated the physicochemical and microbiological characteristics of fruit-based kombucha through a Randomized Block Design with the type of fruit (red dragon fruit, apple, snake fruit, strawberries, grapes, pear, red guava, and citrus) as the factor. The produced kombucha drinks were analyzed and compared for pH, total sugar, total phenolic compounds, total flavonoids, antioxidant activity, and total microbes. Statistical tests such as Analysis of Variance (ANOVA) and Least Significance Different (LSD) were employed (α = 5%). Results revealed that physicochemical and microbiological characteristics of kombucha were significantly related to the type of fruit with snake fruit kombucha showing the optimal results of each characteristics as follows: total acetic acid bacteria and yeasts of 1.53×109 CFU/mL, pH of 3.07, total sugar of 2.41%, total phenol of 1006.85 μg/mL GAE, total flavonoids of 1.75 mg QE/mL, and IC50 of DPPH scavenging activity of 5.46 μg/mL. Fermented fruit-based kombuchas are regarded as healthy substitutes to traditional kombucha as they offer rich source of nutrients that enhance human well-being.