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J Food Sci Technol

Title:		Effects of different re-fermentation methods on the quality characteristics of kombucha beverages
Author(s):		Xu W; Tong Y; Tong Q; Liu Y; Wang Z;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China. GRID: grid.258151.a. ISNI: 0000 0001 0708 1323 School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China. GRID: grid.258151.a. ISNI: 0000 0001 0708 1323 Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China. GRID: grid.258151.a. ISNI: 0000 0001 0708 1323 School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122 Jiangsu China. GRID: grid.258151.a. ISNI: 0000 0001 0708 1323"
Journal Title:		J Food Sci Technol
Year:		2023
Volume:		20230209
Issue:		4
Page Number:		1414 - 1424
DOI:		10.1007/s13197-023-05688-1
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"The effects of different re-fermentation methods on the quality characteristics of kombucha beverages were investigated. The quality characteristics of kombucha beverages included the basic physicochemical indicators (pH, total acidity, reducing sugar, total sugar, organic acids, total phenolic compound, total flavonoid compound), antioxidant activity, volatile flavor substance and sensory evaluation of the beverages. The results showed the re-fermentation methods including the mixed fermentation and the step-by-step fermentation significantly decreased total acidity and various organic acids (P < 0.05) than traditional kombucha with no re-fermentation. In addition, the contents of total phenol compounds and total flavonoid compounds for the step-by-step fermentation were 184.70 and 338.33 mg/L respectively, and were higher compared with mixed fermentation and traditional kombucha with no re-fermentation. The antioxidant activity in the step-by-step fermentation was much stronger than that of mixed fermentation and traditional kombucha with no re-fermentation. Moreover, there were 53 kinds of volatile flavor compounds produced in the step-by-step fermentation, 14 of them were unique with good sensory quality. In conclusion, the re-fermentation methods for traditional kombucha (the step-by-step fermentation and mixed fermentation) had more active ingredients and better sensory quality, and the step-by-step fermentation was better than mixed fermentation"
Keywords:		Fermentation method Kombucha beverage Lactic acid bacteria Quality characteristics Yeast;
Notes:		"PubMed-not-MEDLINEXu, Wentian Tong, Yingjia Tong, Qunyi Liu, Yutong Wang, Zeqing eng India 2023/03/21 J Food Sci Technol. 2023 Apr; 60(4):1414-1424. doi: 10.1007/s13197-023-05688-1. Epub 2023 Feb 9"