Aspectos físico-químicos e microbiológicos do processo fermentativo da Kombucha

Abstract

Kombucha is a fermented beverege, prepared from the fermantation of green tea and or sweetened black tea (Camellia Sinensis), and in a symbiotic culture process called Simbiotic Culture of Bacteria and Yeast (SCOBY), at room or controlled temperatura. It is considered a probiotic drink that balances the intestinal flora and strengthens the imune system. Changes in physical and chemical parameters must be observed during fermentation in order to have a better concentration and production. Aiming to explore other areas of consumption, as well as the animal área, this research aims to find the best range of production of this SCOBY evaluating the dynamics and growth of SCOBY symbiosis in kombucha with diferent concentrations of tea and sugar. The growth in animal nutrition has led to the emergence of a new generation of products to help balance the microbiota of animals. Green tea leaves at concentration of 0,6%, 0,8% and 1,2% and crystal sugar at concentration of 6% and 8% were used as substrate resultingin six treatments with four replications of 200 ml each. In a BOD type germination chamber, it was incubated at a temperature of 27°C over a total period of 14 days, starting from day 0 of fermentation. The parameters of pH, brix, SCOBY weight and colony forming unit (UFC) were evaluated. Thus, it can be concluded that for the SCOBY weight parameters and UFC for the concentration a of 1,2% of green tea and 8,0% of sucrose is the most indicated, there was interaction providing SCOBY weight again. For the pH parameter, related to green tea the best concentration was 0,6% and 0,8% and with sugar substrate the best concentration was 8,0%. For the Brix parameter, with analog measurement, the values were very homogeneous, showing no variability between the readings taken in the different concentrations of green tea and sucrose.