Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological and sensory properties of Kombucha tea beverages was evaluated with emphasis placed on determining sugars and organic acids content, including pro-health glucuronic acid. Fermentation process was conducted for 10days at 20 degrees C, 25 degrees C and 30 degrees C. The optimal conditions for the fermentation of Kombucha tea beverages were a temperature of 25 degrees C and a period of 10days which allowed to retrieve a product with good physicochemical, microbiological and sensory quality. The content of glucuronic acid increased during fermentation at all temperatures reaching the highest, on the 10th day of fermentation at 25 degrees C. It was observed that all beverages were a good overall quality, whereas Kombucha fermented at 25 degrees C was assessed as the highest.