Development and characterization of kombucha produced with organic and conventional ingredients
DOI:
https://doi.org/10.21527/2176-7114.2023.47.14018Keywords:
Bebida funcional, fermentação, scobyAbstract
Kombucha is an easily obtainable fermented beverage with great therapeutic potential. The beverage production process is not standardized. Despite this, it must comply with the identity and quality standard determined by the Ministry of Agriculture, Livestock and Supply (Mapa). Studies on its properties and benefits have been reported, but the final product will depend on the parameters adopted, which may interfere with the biological activity of the beverage. The objective of this research was to develop and characterize kombuchas produced with organic and conventional ingredients. Two beverages were developed with the same production conditions, one with organic ingredients and the other with conventional ones. To verify if the kombuchas were in accordance with the standard required by Mapa, pH, alcoholic strength, and volatile acidity of both beverages in the two formulations were analyzed. The evaluation of antimicrobial activity was performed using the microdilution method, according to the Clinical and Laboratory Standards Institute (CLSI) protocol. Gram-negative bacteria Salmonella Typhimurium and Escherichia coli, Gram-positive Bacillus cereus and Staphylococcus aureus and yeast Candida albicans were used. The beverage produced with organic ingredients, in the second formulation, met the standards determined by Mapa. Both showed antimicrobial activity against S. aureus at a concentration of 500 μL/mL. All other bacterial strains had greater than 80% inhibition at the same concentration for both formulations. As for yeast, the two kombuchas did not show antifungal activity. With this research, it is concluded that the type of ingredients, organic or conventional, can modify the physicochemical properties of the beverages, but does not interfere with their antimicrobial properties.
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