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OPTIMIZATION OF TECHNICAL CONDITIONS IN THE FERMENTATION OF KOMBUCHA

Zhijian Liu

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Abstract

Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized. The results show that the optimal conditions are as follow: glucose concentration 10 g/100 mL, tea powder concentration 0.40 g/100 mL, inoculum size 5 mL/100 mL, medium loadage 300 mL in 500 mL bottle, yeast : acetobacter : lactobacillus = 1:1:2. Under these conditions, the fermentation period is reduced from 170 h to 60 h, the product keeps at pH 3.0 and has a distinctive flavor.

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What this paper is about

Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized. The results show that the optimal conditions are as follow: glucose concentration 10 g/100 mL, tea powder concentration 0.40 g/100 mL, inoculum size 5 mL/100 mL, medium loadage 300 mL in 500 mL bottle, yeast : acetobacter : lactobacillus = 1:1:2. Under these conditions, the fermentation period is reduced from 170 h to 60 h, the product keeps at pH 3.0 and has a distinctive flavor.

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Available abstract

Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized. The results show that the optimal conditions are as follow: glucose concentration 10 g/100 mL, tea powder concentration 0.40 g/100 mL, inoculum size 5 mL/100 mL, medium loadage 300 mL in 500 mL bottle, yeast : acetobacter : lactobacillus = 1:1:2. Under these conditions, the fermentation period is reduced from 170 h to 60 h, the product keeps at pH 3.0 and has a distinctive flavor.

Key concepts: Fermentation, Food science, Acetobacter, Yeast, Chemistry, Flavor, Bottle, Lactobacillus

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