PRODUÇÃO E CARACTERIZAÇÃO DE KOMBUCHA ALCOÓLICA DE MANGA COM MARACUJÁ

Abstract

Alcoholic kombucha is a drink resulting from the fermentation of sweetened black tea or green tea, added with a culture of bacteria and yeast (SCOBY and Saccharomyces cerevisiae). By bringing refreshment and sweetness, mango with passion fruit can be an alternative for the production of alcoholic kombucha. Therefore, this research's main objective was to produce and analyze the microbiological and physicochemical characteristics of alcoholic mango with passion fruit kombucha. The methodology used evaluated the following microbiological parameters: total count of viable cells, total count of mesophilic aerobic bacteria, determination of E. coli, S. aureus and Salmonella spp, total count of molds (filamentous fungi) and yeasts. The physicochemical parameters evaluated were: pH, titratable acidity, humidity, ash, proteins, lipids and alcohol content. The viable cell count in the analyzed sample was 9,75 x 105 CFU/mL, this value was very close to the reference for probiotic foods. However, further analysis and studies are needed to consider it as such. For mesophilic aerobic bacteria, E. coli and S. aureus, the count was < 7 CFU/g. For molds and yeasts the result was 4,47 x 105 CFU/g, which was expected for this fermentation. The alcoholic mango with passion fruit kombucha had a pH of 3,26 and titratable acidity of 3,7 mL, within the parameters established by Brazilian legislation. Ash and moisture analysis showed values of 0,049% and 90,95%, respectively. The proportion of proteins was 0,20% and lipids was 0,02%, and these values are within the average found in specialized literature, corroborating the nutritional characteristics of the ingredients added to kombucha. At the beginning of this study, it was expected to achieve an alcohol content between 4,5 - 5,5%, with a value of 4,3% alcohol by volume (ABV) being reached after 4 days of alcoholic fermentation. The consumption of alcoholic kombucha is constantly growing, this research serves as a basis and can help future studies to achieve standardization and characterization of alcoholic kombucha on a commercial scale.