Effect of simultaneous inoculation of commercial yeast starter cultures on Kombucha fermentation
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Kuupäev
2020
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Ajakirja pealkiri
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Abstrakt
Kombucha – a spontaneously fermented tea beverage, produced by SCOBY (a
symbiont of bacteria and yeasts), has become popular in recent years. Its functional properties
and features for industrial production and treatment remain largely unknown, however. Our aim
of using additional yeast cultures during the primary fermentation was to modify and ultimately
improve the sensory properties of the kombucha beverage. During five fermentation experiments
the total viable count (TVC) of microbes was determined both in Kombucha and SCOBY
samples. The first four fermentation experiments were conducted to stabilize the growth of
SCOBYs that were initially of different origin. The last (5th) fermentation contained the
simultaneous inoculation of three different active S. cerevisiae cultures into the sweetened black
tea together with the SCOBY and was followed by a sensory analysis. Two samples remained as
control samples without additional yeast starter culture. The yeast starter cultures affected the
microbial counts of Kombucha, but the effect on the microbial count of SCOBY was not
statistically significant (p >0.05). The Kombucha containing wine yeast culture had the lowest
sensory quality, while Kombucha containing brewer's yeast had the most pleasant flavour and
aroma. In conclusion, the simultaneous fermentation with commercial yeast cultures had a minor
effect on the microbial counts in SCOBY when compared to the fermentation time, but all added
cultures clearly modified the taste and aroma properties of the Kombucha drinks.
Kirjeldus
Märksõnad
kombucha, SCOBY, tea, simultaneous fermentation, Saccharomyces cerevisiae, articles