Effect of fermentation temperature in kombucha production on the concentration of organic acids, residual sugars and ethanol

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43931600" target="_blank" >RIV/60461373:22330/25:43931600 - isvavai.cz</a>

Result on the web

<a href="https://www.vup.sk/download.php?bulID=2262" target="_blank" >https://www.vup.sk/download.php?bulID=2262</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of fermentation temperature in kombucha production on the concentration of organic acids, residual sugars and ethanol

Original language description

Kombucha is a traditional beverage prepared by fermenting tea using a symbiotic culture of bacteria and yeasts. In this experimental work the concentration of lactic and acetic acid (analysed by isotachophoresis), saccharose, glucose and fructose (analysed by high-performance liquid chromatography-refractive index detector) and ethanol (analysed by solid-phase microextraction followed by gas chromatography-mass spectrometry) were determined in kombucha samples fermented at 20 °C, 25 °C and 30 °C. Active acidity (pH) was measured during fermentation, and after 7 days, the pH values of all samples ranged between 2.99 and 3.01. Lactic acid bacteria (LAB) and yeast counts were determined on day 0 and day 7. LAB counts remained the same (10^6 CFU·ml-1) in all samples, whereas the yeast counts increased from 10^4 CFU·ml-1 (day 0) to 10^6 CFU·ml-1 (day 7) in all samples. The highest concentration of lactic acid (129.4 ± 6.5 mg·l-1) and ethanol (21.6 ± 2.7 ml·l-1), and the lowest concentration of sugars (11.9 ± 1.2 g·l-1) were detected in the samples fermented at 25 °C. On the contrary, the sharpest drop in pH, the lowest concentration of lactic acid (36.9 ± 1.8 mg·l-1) and ethanol (1.72 ± 0.01 mg·l-1), and the highest concentration of acetic acid (17.7 ± 0.9 g·l-1) were detected in the samples fermented at 30 °C.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Volume of the periodical

64

Issue of the periodical within the volume

2

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

147-154

UT code for WoS article

001546830700006

EID of the result in the Scopus database

2-s2.0-105010856933