Kombucha Culture Research Articles

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.

Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health benefits derived from this vibrant microbial bioconversion. While recent studies have shed light on the diversity of cultures in Kombucha fermentation, there is limited information on the diversity, and especially viability, of cultures in retail beverages that advertise the presence of Kombucha and probiotic cultures. In this study, 12 Kombucha beverages produced by different manufacturers throughout the US were purchased and microbially characterized. Eight of the beverages contained viable Kombucha cultures, while 3 of the remaining 4 had viable Bacillus cultures as added probiotics. Amplicon profiling revealed that all contained Kombucha yeast and bacteria cells. The dominant yeasts detected were Lachancea cidri (10/12), Brettanomyces (9/12), Malassezia (6/12), and Saccharomyces (5/12). Dominant LAB included Liquorilactobacillus and Oenococcus oeni, and AAB were Komagataeibacter, Gluconobacter, and Acetobacter. One beverage had a significant amount of Zymomonas mobilis, an ethanol-producing bacterium from Agave cactus. While Kombucha beverages differ in the types and viability of cultures, all except one beverage contained detectable viable cells.

Characterization of four peptides from milk fermented with kombucha cultures and their metal complexes-in search of new biotherapeutics.

The most common skin diseases include eczema, psoriasis, acne, and fungal infections. There is often no effective cure for them. Increasing antimicrobial drug resistance prompts us to search for new, safe, and effective therapeutics. Among such interesting candidates are peptides derived from milk fermented with specific lactic acid bacteria or with kombucha cultures, which are a potential treasure trove of bioactive peptides. Four of them are discussed in this article. Their interactions with zinc and copper ions, which are known to improve the well-being of the skin, were characterized by potentiometry, MS, ITC, and spectroscopic methods, and their cytostatic potential was analyzed. The results suggest that they are safe for human cells and can be used alone or in complexes with copper for further testing as potential therapeutics for skin diseases.

Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance

Kombucha is a sweetened beverage made by fermenting a symbiotic consortium of bacteria (generally acetic acid bacteria) and yeasts (SCOBY) in black or green tea, with sucrose as source of carbohydrate. Other herbal infusions, such as yerba maté (Ilex paraguarienses), are used to produce kombucha-like beverages. Honey is a good source of sugar and biologically active components for kombucha-like development. The goal was to develop and characterize a fermented beverage from yerba maté infusion using a kombucha culture, with either sucrose or different types of honey from Apis bees and native Brazilian stingless bees. The fermentation process was studied for up to 20 days, monitoring pH, titratable acidity, reducing sugar and soluble protein, total phenolic compounds, chlorogenic acids, caffeine, and rutin. The sensory acceptance of the honey-kombucha-like beverage was also investigated. As fermentation progressed, the pH decreased, titratable acidity increased, and reducing sugars initially decreased due to SCOBY consumption, followed by an increase due to the conversion of non-reducing sugars to reducing sugars. The concentration of chlorogenic acids increased with fermentation, exceeding 300 μg/mL after 15 days. The aroma and flavor of the kombucha beverage received scores around 5–6 on a nine-point hedonic scale. These scores were linked to the high titratable acidity after the 10th day of fermentation and the “vinegar taste” reported by the subjects. To improve sensory acceptance, the fermentation length can be reduced to up to 10 days, resulting in a beverage with a pleasant fruity and sour aftertaste. However, this strategy may compromise the retention of high polyphenols, which is achieved through longer fermentations of around 15–20 days.

Fermented Beetroot (Beta vulgaris L.) Extract by Kombucha as Energy Booster Produced via Cross-Flow Microfiltration Membrane

Beetroot extract (permeate) fermented by kombucha culture separated through cross-flow microfiltration (CFMF) with pore size 0.15 μm at TMP 2 and 6 bar for 0, 5, 15, 25, and 35 minutes, with a flow rate of 7.5 L/m3.hour, at room temperature potentially serves as a natural energy booster. The research results based on soluble protein show that the optimization process at TMP 2 and 6 bar was achieved at 15 minutes with permeate flux of 32.52 and 28.05 L/m3.h, respectively, and soluble protein content of 0.72 and 0.38 mg/mL, total solids of 3.40% and 3.36%, total sugar of 45.91 and 47.47 mg/mL, and acetic acid of 0.93 and 0.97%. Under these conditions, the CFMF system increased the soluble protein in permeate by 123.53% or 1.23 times, indicating partial rejection, and 22.58% or complete rejection. The identification of amino acids in the optimum condition was dominated by three threonine monomers with molecular weights of 120.11, 120.37, and 120.90 Da (M+), and six tryptophan monomers with molecular weights of 205.11, 205.21, 205.44, 205.60, 205.88, and 205.94 Da (M+). The permeate under optimum conditions had average particle sizes of 2788.0 nm and 2922.0 nm, with particle index of 1.523 and 1.795. The particle distribution in permeate at TMP 2 and 6 bar was less than 10,000 nm in size

Light-induced spiking response in proteinoid–actin–kombucha system

SEM image of kombucha culture shows proteinoid microspheres and yeast cells. Spherical structures (0.5–1 μm) with rough surfaces are interconnected by fine filaments, demonstrating the complex structure of the biofilm.

Antifungal activity of clove basil (Ocimum gratissimum L.) beverage fermented with kombucha culture

Fungi are associated with several diseases in humans, however these diseases have been neglected over the years. Fungal infections are estimated to cause more than 1.5 million deaths annually. In addition, recent studies have revealed the presence of pathogens resistant to antifungal drugs available for treatment. In view of this scenario, it is necessary to invest in research aimed at the discovery and development of new antifungal therapies. An important aspect to be considered is the antimicrobial activity attributed to fermented beverages, such as kombucha, which is obtained from the fermentation of an infusion of plant parts by a symbiotic consortium of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). In this context, the aim of this work was to elaborate a fermented beverage based on clove basil (Ocimum gratissimum L.) (CBK) and to evaluate its antimicrobial activity against fungi Candida albicans, Candida auris, Candida glabrata, Candida tropicalis and Cryptococcus neoformans. CBK has presented pH values within the required legislation for kombucha, demonstrating quality and safety standards in the fermentation process. As for antimicrobial analysis, CBK fermented for 15 days showed antifungal effect on all tested strains, however, the fungicidal effect was only verified against C. albicans, C. auris e C. neoformans. Thus, this study contributes to the description of a new source of antifungal substances and opens perspectives for future research on the biotransformation processes of chemical compounds during fermentation procedures.

Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice.

The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers' expectations. Replacing the original brewing base, adding flavours, or using "backslopping" influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.

The Effect of Fermentation Time on The Organoleptic Test of Kombucha Tea

Kombucha is a fermented product of sweet tea solution which is added with kombucha starter and scoby. Kombucha culture is a combination of bacteria and yeast called SCOBY (Symbiotic Culture of Bacteria and Yeast). This activity aims to determine the effect of time on the organoleptic test in making kombucha tea. This study used quantitative methods and data collection techniques by conducting organoleptic tests on respondents, in this study using a completely randomized design (CRD). Organoleptic consisting of taste, aroma and color. The results showed that on average all respondents preferred kombucha tea on the 15th day of fermentation. The organoleptic test conducted on 30 respondents had a preference level with the highest percentage for each parameter consisting of 60% taste, 70% aroma and 70% color. Where the longer the fermentation time, the level of preference of the testers for the organoleptic response increases.

Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling

This study aimed to investigate the fermentation performance, sugar consumption, pH changes, total phenolic compounds, and antioxidant activity produced using different tea extracts and sugar concentrations and the kinetic characteristics of Kombucha fermentation. Three independent sugar concentrations (10 g/L, 40 g/L, and 70 g/L) were used in the fermentation process. The results showed that the Kombucha culture consumed all sugar in the fermentation medium when the sugar concentration was below a certain threshold, but when the sugar concentration was high, not all substrate was consumed. Sugar consumption values ranged from 48.39 to 55.40 g/L and affected biomass formation, with higher sugar consumption resulting in increased biomass production. The pH decreased during fermentation due to the production of organic acids and microbial by-products, while total acidity increased. Total phenolic compounds increased during fermentation, with the highest concentrations observed in herbal Kombucha teas. Antioxidant activity varied, with some samples showing a decrease in DPPH scavenging ability. Kinetic characterization revealed the relationship between substrate depletion, sugar consumption, total acidity, and phenolic compound production. The results showed that sugar concentration influenced the fermentation kinetics and end-product characteristics of Kombucha tea. Overall, this study provides valuable insights into the fermentation process of Kombucha tea and its impact on various parameters, contributing to the understanding of the factors affecting its quality and health benefits.

Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time

Background: This research aims to find the best mixture of kombucha that can accept by the community in BTN Pa’jukukang, Bantaeng district. Kombucha is a fermented beverage made from tea and sugar mixed with the kombucha culture. A kombucha culture is a mixture of bacteria and yeast designated as SCOBY in this work. Methods: In this research, kombucha was made from 4 various teas, i.e., black tea, green tea, oolong tea, and white tea. Each tea was fermented for 7 and 14 days. The kombucha tea samples were subjected to an organoleptic test based on the consumer's acceptance level. The organoleptic test data were analyzed using the hedonic and score test. Results: The test result showed that respondents preferred to choose the color, the smell, and the taste of the black kombucha tea which was fermented for 7 days. Conclusions: Furthermore, the observation of the physical characteristics of the tea showed that the longer the fermentation time, the more acidic the kombucha. This acidic kombucha resulted from the decreasing sugar level during the fermentation process due to the activity of bacteria and khamir in the SCOBY.

Chemical properties and antioxidant activity of sweetened red ginger extract fermented with kombucha culture

Kombucha is a renowned fermented drink for its diverse health benefits. This research aims to evaluate sweetened red ginger extract as an alternative substrate in making kombucha by observing the chemical properties (pH, total acid, total sugar, total polyphenol, chemical compound profile using LC-MS/MS) and the antioxidant activity. Three variables were varied, i.e., red ginger concentration (1, 5, and 10%), kombucha culture concentration (10 and 20%), and fermentation time (0, 6, and 12 days). The total sugar and pH declined during fermentation while the titratable acidity, polyphenol, and antioxidant activity increased. The kombucha prepared with 20% culture concentration resulted in a greater reduction of pH and increase of titratable acidity, total polyphenol, and antioxidant activity than the one prepared with 10% culture concentration. The red ginger kombucha prepared with 10% ginger and 20% culture in 12 days displayed the highest antioxidant activity. It revealed ten active compounds under the LC-MS/MS investigation, i.e., 3’,4’,5’,5,7,8-hexame-thoxy flavone, 6-gingerol, evodin, isosakuranetin-7-rutinoside, methyl ophiopogonanone A, narirutin, neohesperidin, ononin, sinensetin, and shogaol. This research shows that red ginger extract fermentation using kombucha culture can be an alternative technology to produce red ginger-based functional drinks with healthy organic acids, healthy polyphenols, and antioxidant activity.

Hands on Biofilm! Utilizing a public audience in a citizen science project to assess yield variability when culturing kombucha pellicle.

The pellicle biofilm generated during the Kombucha tea fermentation process has, when dried, textile-like properties that may have real-life applications. However, pellicle yield can vary depending on inoculation and incubation conditions, which affects research investigations on the properties of the pellicle. To generate data on variability to help define optimum pellicle growth conditions, as part of a public engagement event about biofilm, a citizen science activity was hosted whereby visitors to a science festival were invited to select incubation conditions and inoculate different media with liquid or solid (pellicle). More than 220 samples were inoculated (in excess of 1200 visitors, mainly in family groups). The most popular incubation conditions were coconut water or tea medium, 30°C/room temperature and liquid inoculum. The most productive/reproducible in terms of yield and variability were tea medium, 30°C, and liquid inoculum, which reflect some of the conditions most used in the domestic setting for kombucha culture. The event provided both useful research data and generated public interest in a research area of which many will have been unaware. Interest in the results of the activity, available several weeks after the activity, was sustained using email contact and FlickR for the dissemination of images and data.

English

Sorghum is a nutritious and under-utilized cereal whose potential in development of nutritious ready-to-drink beverages remains unexplored. The objective of the study was to optimize malting and fermentation conditions to obtain a nutritionally superior new sorghum product. Four beverage formulations containing sweetened sorghum malt extracts were developed through fermentation using kombucha culture at different temperatures (between 20 and 35°C). The formulations were also malted for three, four and five days and analyzed for nutritional characteristics. The iron, total phenolics and vitamin C contents in the formulations ranged from 0.125 ± 0.292 to 2.956 ± 13.83 mg/100g, 0.1328 ± 0.00594 to 1.6601 ± 0.0640 mg GAE/100 ml and 4.3505 ± 0.2797 to 6.1304c ± 0.2797 mg/100 ml respectively. Iron was used in the process optimization to select the best beverage which had high nutritional and sensory quality. The mean contents of iron in the beverages ranged from 1.25 ± 0.292 mg/kg (formulation 5D1) to 29.56 ± 13.83 mg/kg (formulation 4D). The best formulation was obtained from an optimum of four days malting and fermentation temperature of 25°C (4D). The findings indicate that nutritious beverages can be developed from sorghum by employing different malting days and fermentation conditions to come up with products having varying levels of iron, vitamin c and phenolics depending on your process or consumer needs.   Key words: Sorghum, kombucha, malting, fermentation.

Production of Bacterial Cellulose Based Bio Nonwoven/ Nonwoven Composites for Medical Textile Applications

Bacterial cellulose (BC) is a popular biomaterial which is used in innovative research in many fields thanks to its unique properties. In this study, BC as bio nonwoven structures are produced in Kombucha culture using ‘acetobacter xylinum’ bacteria in a static culture setting. Bio nonwoven surfaces are produced with the sandwich composite model. They use 15-25-60% cotton/ viscose/ polypropylene nonwoven surface fabric and 80-20% polypropylene /viscose nonwoven surface fabric while creating bio nonwoven surfaces. Water retention, porosity, dust retention, FTIR (Fourier Transform Infrared Spectrophotometer), SEM (Scanning Electron Microscope), and TGA (Thermogravimetric Analysis) analysis of the obtained BC structures are investigated. As a result of the analysis, it is determined that the BC and BC composite structures, which have undergone hydrogen peroxide and sodium hydroxide applications, have properties that can be used for medical purposes.

Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties.

Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) and milk kefir grains represent multiple consortia of wild microorganisms that include lactic acid bacteria, acetic acid bacteria and yeasts with valuable functional properties. Their fermentative potential provides a wide range of derivate metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) with valuable in vitro and in vivo benefits. This study targeted the evaluation of the functionality of a co-culture of SCOBY-based membranes and milk kefir grains, used as freeze-dried starter cultures, for the fermentation of a newly formulated medium based on black tea infusion, supplemented with bovine colostrum and sugar, in order to produce bioactive compounds with functional properties. The design and optimization of the biotechnological process were achieved by using the Plackett–Burman experimental design (six factorial points, three center points) and the response surface methodology and central composite design (three factorial points, six axial points and two center points in axial) tools. The statistical analysis and the mathematical modelling of the responses such as the pH, titratable acidity, antioxidant activity and antimicrobial activity (against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Aspergillus niger) were investigated. Further, the composition of organic acids, polyphenols and flavonoids of the fermented product obtained under the optimized fermentation conditions was also analyzed. The fermentation of the medium containing 6.27% (w/v) bovine colostrum powder, 1.64% (w/v) black tea, 7.5% (w/w) sugar, pH 6.7, with an inoculum based of 0.36% (w/v) milk kefir grains powder and 0.5% (w/v) SCOBY-based membrane (both as freeze-dried culture), at 30 °C, for 5 days, in an aerobic stationary system, revealed an antifungal activity between 80 and 100% against Aspergillus niger, an antibacterial activity of 8–22 mm against Escherichia coli and Bacillus spp. And a titratable acidity of 445 °Th. The chemical composition of the obtained product had a positive impact on the functional properties of the fermented products in terms of the antimicrobial and antioxidant properties.

Optimization of Pancreatic Lipase Inhibition in Fermented Beverages Brewed from Katuk Leaves Using RSM

The inhibition of pancreatic lipase and the associated reduction of lipid absorption has become the most appropriate approach for treating obesity. Meanwhile, katuk (Sauropus androgynus) leaves are rich in polyphenols that act as natural bioactive compounds and are also responsible for the potential effect on metabolic diseases, including inhibition of pancreatic lipase activity. Naturally occurring polyphenols can inhibit pancreatic lipase and consequently affect fat digestion as well as energy intake. Therefore, this study aimed to optimize the inhibitory activity of pancreatic lipase, which plays an essential role in lipid absorption. In fermented katuk (Sauropus androgynus) leaves were brewed following RSM using a Box Behnken design. Data analysis was used to optimize the formulation with a response surface model consisting of three factors namely sucrose concentration ranging from 10-20% b/v, culture 10-20 b/v, as well as fermentation time of 1-5 days. The parameters tested were the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid. Based on the RSM optimization results obtained from the three influencing factors, the optimum conditions were established namely 10.43% w/v sucrose, 10% v/v kombucha culture, and fermentation for 5 days. These conditions yielded the most optimal responses, with the percentage inhibition of pancreatic lipase, antioxidant activity, polyphenol, and total acid being 86.13%, 96.27%, 0.97 mg GAE/mL, and 1.11%, respectively. In general, the results demons-trated that the RSM method of the Box Behnken design and the parameter prediction values obtained using the model equation are in good agreement with the experimental values with at least R2 ≥ 0.8.

Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces

Bacteria forming biofilms at oil-water interfaces have diverse metabolism, they use hydrocarbons as a carbon and energy source. Kombucha is a fermented drink obtained from a complex symbiotic culture of bacteria and yeast, where acetic acid bacteria present in kombucha use sugars as a carbon source to produce cellulosic biofilms. We hypothesize that Komagataeibacteraceae in kombucha can adsorb to and use hydrocarbons as the sole energy source to produce cellulosic biofilms. Hence we characterized a kombucha culture, studied bacterial adsorption and cellulosic biofilm formation of kombucha at the n-decane or mineral oil-kombucha suspension interface. The cellulosic biofilms were imaged using fluorescence microscopy and cryo-scanning electron microscopy, and their time-dependent rheology was measured.Komagataeibacter, the dominant bacterial genus in the kombucha culture, produced cellulosic biofilms with reduced cellulose biomass yield at the oil-kombucha suspension interfaces compared to at the air-kombucha suspension interface. The presence of biosurfactants in the supernatant secreted by the kombucha microbes led to a larger and faster decrease in the interfacial tension on both oil types, leading to the formation of stable and elastic biofilm membranes. The difference in interfacial tension reduction was insignificant already after 2 h of biofilm formation at the mineral oil-kombucha suspension interface compared to kombucha microbes resuspended without biosurfactants but persisted for longer than 24 h in contact with n-decane. We also demonstrate that Komagataeibacter in kombucha can produce elastic cellulosic biofilms using hydrocarbons from the oil interface as the sole source of carbon and energy. Thus Komagataeibacter and kombucha shows the potential of this system for producing valued bacterial cellulose through remediation of hydrocarbon waste.

Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures

Kombucha, a domesticated consortium of several microorganisms grown on sugared tea, has been valued as a nutritive health aid for over a millennium. In this study, three cultures of kombucha were obtained from diverse sources. Different inoculation methods were compared, and the wet and dry weights of the nascent pellicles were measured when cultured on several carbon sources. In addition, the anti-bacterial properties of the fermented kombucha teas were tested against Escherichia coli and Staphylococcus epidermis. Inoculation with macerated pellicles gave the fastest kombucha growth. The best carbon sources for growth of the nascent kombucha pellicles were sucrose, glucose, and fructose. On maltose, galactose, and lactose, not only did the kombucha pellicles grow poorly but 25% were also contaminated by common airborne molds. Good growth of the kombucha cultures was correlated with low pH of the fermented tea. Antibacterial effects of concentrated fermented teas and vinegar were similar to those of 1 mmol ampicillin against Escherichia coli or 0.01 mmol penicillin against Staphylococcus epidermis. When the pH of concentrated kombucha teas was neutralized, their bactericidal effects were no better than unfermented controls.

Wound healing and anti-inflammatory effects of bacterial cellulose coated with Pistacia atlantica fruit oil.

Biological activities of Pistacia atlantica have been investigated for few decades.The fruit oil of the plant has been used for treatment of wounds, inflammation, and other ailments in Traditional Persian Medicine (TPM). The main objectives of this study were to analyze the chemical composition of Pistacia atlantica fruit oil and to study wound healing and anti-inflammatory effects of oil-absorbed bacterial cellulose in an in vivo burn wound model. Bacterial cellulose membrane was prepared from Kombucha culture and Fourier-transform infrared was used to characterize the bacterial cellulose. Cold press technique was used to obtain Pistacia atlantica fruit oil and the chemical composition was analyzed by gas chromatography. Bacterial cellulose membrane was impregnated with the Pistacia atlantica fruit oil. Pistacia atlantica hydrogel was prepared using specific Carbopol. Burn wound model was used to evaluate in vivo wound healing and anti-inflammatory effects of the wound dressings containing either silver sulfadiazine as positive control, Pistacia atlantica hydrogel or bacterial cellulose membrane coated with the Pistacia atlantica fruit oil. Blank dressing was used as negative control. FT-IR analysis showed that the structure of the bacterial cellulose corresponded with the standard FT-IR spectrum. The major components of Pistacia atlantica fruit oil constituted linoleic acid (38.1%), oleic acid (36.9%) and stearic acid (3.8%). Histological analysis showed that bacterial cellulose coated with fruit oil significantly decreased the number of neutrophils as a measure of inflammation compared to either negative control or positive control (p < 0.05). Wound closure occurred faster in the treated group with fruit oil-coated bacterial cellulose compared to the other treatments (p < 0.05). The results showed that bacterial cellulose coated with Pistacia atlantica fruit oil can be a potential bio-safe dressing for wound management.

Filler for Confectionery Based on the Probiotic Medusomyces Gisevii (Tea Fungus) (Part I)

The article discusses the use of Medusomyces gisevii, fungal liquid in particular, as the main ingredient for the preparation of a filler (jelly) for confectionery. The analysis of studies of domestic and foreign scientists in the field of Medusomyces gisevii research, proving the possibility of using Medusomyces Gisevi as probiotics that normalize the activity of the microbiota of the human body, provides the results of the chemical composition of kombucha. At this stage, the aim of the study is: to study the biological processes during the cultivation of the Kombucha mushroom; to determine the physicochemical parameters of liquid for kombucha culture; to study the influence of the culture liquid of kombucha on the technology of preparation of jelly as a filler and its commercial characteristics. On the basis of the fungal liquid, an inoculant was obtained (control sample no. 1 according to the classical preparation scheme and experimental sample no. 2). substances, the change in the content of antioxidants: vitamin C and rutin, depending on the time of fermentation. In order to study the possibility of using samples to obtain a filler (jelly) of confectionery products, the organoleptic characteristics of the resulting drink were determined. The most acceptable organoleptic properties are possessed by a drink with the addition of kombucha and oregano extract with honey.