THE USEFULNESS OF FERMENTED KOMBUCHA TEA FOR THE PRODUCTION OF LOW-ALCOHOLIC DRINKS

Abstract

Background. Consumers' growing interest in fermented food contributes to the development of the market in functional drinks, which are rich in biologically active compounds that positively affect the human body. One of such drinks is the fermented Kombucha tea, appreciated for its taste and beneficial health properties. The study aimed to select suitable yeast starter culture for the production of fermented low-alcohol beverages based on Kombucha having good microbiological and sensory quality and high antioxidant activity. The scope of the research included developing a technological process for the Kombucha tea drink with the addition of wine, brewing and probiotic yeast, and subsequently, determining the quality of the designed drinks. The research methodology included the analysis of pH value, alcohol content, microbiological analysis, antioxidant activity, total polyphenol content and a sensory analysis. Result and conclusion. Based on the research conducted, it was found that obtaining low-alcohol fermented beverages based on Kombucha is possible, and the quality of these products depended on the yeast starter cultures. They significantly impacted all the tested parameters of the final products. The lowalcohol drinks obtained were characterized by a low level of alcohol and a high content of antioxidant compounds, as well as the desired microbiological and sensory quality. The results obtained are a pilot for further research into the usefulness of fermented Kombucha tea for the production of low-alcohol beverages.