Acompanhamento do processo fermentativo durante a produção de Kombucha

Abstract

Kombucha is a fermented, refreshing drink. and sweet, made from black or green tea (Camelia Sinensis), however, the behavior of the beverage throughout the fermentation process is still poorly understood. Thus, The present work aimed to follow the progress of the fermentation process during the production of kombucha from the analysis of some physicochemical parameters, in order to better understand the process. The product was obtained by incorporating the culture of microorganisms (SCOBY) to green tea sweetened with sucrose (10% w/v), incubated in a B.O.D. oven, set at 30°C ± 2°C/ for 12 days for the processing process. daily to was the initiative through the following organizations: pH, theoretically titratable total, total soluble solids (in Brix) and alcoholic. During the 12 days of follow-up, the pH and total titratable showed a significant increase caused by the production of ingredients inherent to the process fermentation, as well as alcohol content due to the consumption of sugars no longer present, consequently the Brix. It was concluded that it was possible to evaluate the consumption of substrates and the In view of such results products during kombucha fermentation, allowing In this way, a better understanding of the process and the buy the product.