Métodos de monitoramento do pocesso fermentativo de kombucha : uma revisão

Abstract

With the growth of the functional beverage market and the demand for foods considered healthier, Kombucha is presented as a possible substitute for soft drinks, beers, champagnes, and other popular beverages, as it has natural carbonation and a characteristic flavor of a fermented product, but without the additives or alcohol considered harmful present in them. As with other fermented products, monitoring and controlling the kombucha manufacturing process is essential, not only to ensure the desired quality and characteristics, but also to maintain the parameters in accordance with the legislation. In Brazil, Normative 41, of September 17, 2019, is responsible for dictating these parameters; where pH values, alcohol content, acidity, and container pressure are determined. The following study aimed to discuss the methods used in the final evaluation and monitoring of the kombucha fermentation process; through a narrative review of the scientific literature. Articles collected from the Google Scholar, SciELO, CAPES and PubMed databases, published between 2017 and 2024, were analyzed. Most of the studies evaluated used classical methods, such as titration, and relatively inexpensive equipment such as potentiometers and refractometers. However, for certain analyses, such as alcohol and sugar content, studies were also found that used more robust and more expensive techniques, such as the use of HPLC, gas chromatograph, spectrophotometer, among others. In short, the choice of the technique to be used will depend on the accuracy and resolution, the equipment available and the scale of production.