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Quality characterization of Kombucha – newfangled fermented tea beverage

 

 

 

 

Key words: 

Kombucha, beverage, fermented tea, fermentation process.

Summary

Kombucha is a fermented tea beverage that seems to be growing in popularity all over the world. The fermentation process is provided by bacteria and yeast, formed in a cellulosic pellicle on the top of a surface. Several studies indicate many differences between results concerning kombucha. These differences can be caused by variable microbial compositions of kombucha cultures and kombucha liquid broths, sources of ingredients, fermentation environment and fermentation time.  Even though, kombucha can be described as a rich source of antioxidants and polyphenols, organic acids such as acetic, gluconic and glucuronic with increased vitamins C and B content, it is also a low pH and soft beverage.  Biochemical changes during the fermentation process of tea infusions with kombucha cultures were studied by several authors. Some results provide better understanding of complicated transformations and enzymatic reactions. However, it can be concluded that kombucha is a very interesting product with a high market potential, which can be studied for better understanding of microbial activity and its potential influence on humans.
 

prof. dr hab. Maria ŚMIECHOWSKA inż. Mariusz JAKUBOWSKI

Gdynia Maritime University Faculty of Entrepreneurship and Commodity Science

Department of Commodity and Quality Science

83 Morska Str., 81-225 Gdynia,

Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

 

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