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Hamid B. Ghoddusi
Department of Microbiology, Metropolitan University, London, England
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Research Article
Evaluation of Chemical and Microbiological Characteristics of Kombucha Tea Produced during an Extended Fermentation
Author(s): Dillon Lorraine* and Hamid B. Ghoddusi
Kombucha tea is a non-alcoholic beverage, acquiring significant interest due to claimed medicinal properties. In this study, the chemical and microbial properties of kombucha cultivated on Green (GT) Black (BT) and a combination of 1:1 Green and Black Tea (GBT) at different time points up to 26 days of fermentation were evaluated. Emphasis was placed on determining health promoting organic acid contents, namely Glucuronic Acid (GlcUA), Acetic Acid (AA) and Lactic Acid (LA) and purine alkaloid caffeine in three Kombucha formulations by High- Performance Liquid Chromatography (HPLC). Furthermore, Kombucha samples were enumerated on MRS agar for Lactic Acid Bacteria (LAB). The effect of an extended fermentation was monitored for changes to sucrose content and pH values. Organic acids were determined using the liquid chromatograph coupled to a photo-diode detector, using reverse.. View more»