Influence of Working Conditions Upon Kombucha Conducted Fermentation of Black Tea

Lončar, Eva S.; Djuric, M.; Malbaša, Radomir V.; Kolarov, L.J.; Klašnja, Mile

doi:10.1205/fbp.04306

Cited by 76 publications

(63 citation statements)

References 28 publications

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“…1-3 shows that the pH values and TA depend significantly on the process duration, which is in accordance with previous Process duration, days findings (Jayabalan, Marimuthu, & Swaminathan, 2007;Lončar et al, 2006). The pH value of the sweetened black tea was approximately 7.4, and it dropped to about 4.7 almost immediately after the inoculation with the fermentation broth.…”

Section: Ph Values and Titratable Aciditysupporting

confidence: 88%

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

Cvetković

Markov

Djuric

et al. 2008

Journal of Food Engineering

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Section: Ph Values and Titratable Aciditysupporting

confidence: 88%

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

Cvetković

Markov

Djuric

et al. 2008

Journal of Food Engineering

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“…Also, higher quantity of inoculum does not increase the maximal rate of reaction, at 30 °C, suggesting that inoculum concentration of 10% (V/V) would be an acceptable level [29]. High rates (10.5 and 9.5 g L -1 day -1 ) were obtained for reactions at 30 °C.…”

Section: S T S T T Errors Inmentioning

confidence: 92%

Kinetics of saccharose fermentation by Kombucha

Lončar

Kanuric

Malbaša

et al. 2014

CI&CEQ

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Article Highlights• Kinetics of saccharose fermentation by Kombucha was analysed • A saccharose concentration model was defined as a sigmoidal function • Reaction rates were calculated as first derivatives of Boltzmann's functions • Saccharose fermentation by Kombucha occurred according to complex kinetics Abstract The kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this study, the kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L -1 of black tea, with 66.47 g L -1 of saccharose and using 10 or 15% (V/V) of Kombucha. The total number of viable cells was as follows: approximately 5×10 5 of yeast cells per mL of the inoculum and approximately 2x10 6 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as a sigmoidal function at 22 and 30 °C, and with 10 and 15% (V/V) of inoculum quantity. The determination coefficients of the functions were very high (R 2 > 0.99). Reaction rates were calculated as first derivatives of Boltzmann's functions. No simple correlation between the rate of reaction and independent variables (temperature and inoculum concentration) was found. Analysis of the empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics.The consortium of yeasts and acetic acid bacteria known as the Kombucha culture exhibits a metabolic activity on sweetened tea, under batch conditions, giving a pleasant sour beverage containing useful compounds such as some organic acids and certain vitamins. The activity of Kombucha on the traditional carbon source saccharose was investigated by several authors [1-6] and the main pathways of saccharose transformation were determined. It has been proven that the yeast cells are responsible for the extracellular enzymatic hydrolysis of saccharose into glucose and fructose, and transformation of glucose and fructose into ethanol and CO 2 , while acetic acid

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“…Detailed knowledge of the composition and properties of Kombucha tea is crucial for better understanding its kinetics. However, the composition and metabolite concentration are dependent on the inoculum source (Nguyen, Nguyen, Nguyen, & Le, ), the sugar and tea concentration (Fu, Yan, Cao, Xie, & Lin, ; Watawana and others ), the fermentation time (Chen & Liu, ), and the temperature used (Jayabalan et al., ; Lončar, Djurić, Malbaša, Kolarov, & Klašnja, ). Any change in the fermentation conditions might affect the final product.…”

Section: Kombucha Tea: a Complex Fermented Beveragementioning

confidence: 99%

Understanding Kombucha Tea Fermentation: A Review

Villarreal-Soto

Beaufort

Bouajila

et al. 2018

Journal of Food Science

381

278

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Abstract:Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative.

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Influence of Working Conditions Upon Kombucha Conducted Fermentation of Black Tea

Cited by 76 publications

References 28 publications

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

Specific interfacial area as a key variable in scaling-up Kombucha fermentation

Kinetics of saccharose fermentation by Kombucha

Understanding Kombucha Tea Fermentation: A Review

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