español Chemical standardization of a fermented Kombucha drink based on green tea, lemon tea and guava leaves infusion.

Abstract

The dramatic increase in the prevalence of chronic diseases due to lifestyle and diet has led consumers to seek new ways to improve health through functional foods and nutraceuticals. Kombucha tea is a traditional fermented beverage that has recently gained popularity due to the many claims of positive effects on human health as a result of compounds produced during fermentation by various microorganisms; and for innovative flavors, which is generally obtained from sweetened black or green tea fermented by a previously inoculated broth or the use of SCOBY, which is formed by a consortium of bacteria from the genus Acetobacter and Gluconobacter; and yeasts like Saccharomyces genus. Kombucha can also be made from different types of tea and carbon sources. In this study, the objective was to investigate the effects of the use of different raw materials on the chemical composition of the kombucha beverage. For this, lemon tea, guava leaf infusion and green tea were prepared as a working sample, using white sugar as a carbon source. Fermentation was carried out in the dark at 26 ± 2°C for 10 days. During the fermentation, the total acidity, pH, DNS were analyzed in triplicate, which were affected in comparison with the non-cultivated substrates.