This study was conducted to develop kombucha with better
functionality. The developed kombucha (CK) was prepared using
the sugar extracts from fruits of Cudrania tricuspidata
(Carrière) Bureau ex Lavallée instead of the sugar, which is used
as a substrate for SCOBY in conventional kombucha (K). During
fermentation, the soluble solids content significantly decreased in CK compared
to K, and the pH change decreased rapidly in CK compared to K. On the
14th day of fermentation, the weight of the SCOBY in CK was
higher than that in K. Immediately after preparation, K contained only sucrose,
but CK contained sucrose, glucose, and fructose. SCOBY appears to use glucose
and fructose preferentially during fermentation. K contained acetic acid and
citric acid right after preparation. However, as fermentation progressed, the
composition changed to acetic acid, citric acid, and lactic acid. At the same
time, CK initially consisted of citric acid, lactic acid, and acetic acid.
However, acetic acid and citric acid increased but lactic acid decreased
significantly on the 14th day of fermentation. In the cytotoxicity
studies, the CK showed a proliferation-promoting effect on normal lung cells
(MRC-5) and strong cytotoxicity against human lung cancer cells (A549). These
results suggest that the kombucha made from sugar extracts of
C. tricuspidata fruits can be used as a more functional
beverage than regular kombucha.