Avaliação cinética da obtenção de kombucha à base de chá mate (ilex paraguariensis) com diferentes fontes de carbono

Abstract

Kombucha is a beverage of Chinese origin with probiotic properties traditionally prepared from the fermentation of green or black tea (Camellia Sinensis). To start the fermentation process, SCOBY is used as an inoculum, an acronym in English for Symbiotic Culture of Bacteria and Yeast, which contains the colonies of bacteria and yeasts responsible for fermentation. The most used carbohydrate in the kombucha fermentation process is common sugar, which consists of around 99% sucrose in its composition. Other sources rich in carbohydrates, along with other components of interest, include bee honey (Apis mellifera) and agave syrup. In this work, kinetic monitoring was carried out during the fermentations of kombuchas based on mate tea using bee honey, agave syrup, and crystal sugar as carbohydrate sources. For fermentation, 10% inoculum, and 50 g/L of different carbon sources were used. The fermentation was monitored for 14 days. During this work, it was observed that both the kombucha prepared with bee honey and the one prepared with agave syrup had similar results in relation to pH and acidity. Regarding carbohydrate consumption, the three kombuchas showed only small variations, leading us to believe that the microorganisms used other components in the tea.