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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

1338-4260

Svazek periodika

64

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

147-154

Kód UT WoS článku

001546830700006

EID výsledku v databázi Scopus

2-s2.0-105010856933