Optimization of Fermentation Conditions for Kombucha Tea

Abstract

Abstract: The strains of lactobacillus, acetic acid bacteria and yeast isolated in laboratory were used together for the fermentation of Kombucha tea, and medium pH, dissolved oxygen concentration, temperature, and fermentation time were evaluated for their effects on Kombucha tea fermentation. The results showed that the optimal fermentation conditions were total inoculation amount of 5% (lactobacillus: acetic acid bacteria: yeast = 2:2:1, m/m), using traditional culture medium with 40% volume in the fermentation vessel, fermentation temperature of 30 ℃ and fermentation time of 5 d.

Key words: Kombucha, mixed strains, fermentation, control conditions

CLC Number:

TS 275.4

ZUO Yong. Optimization of Fermentation Conditions for Kombucha Tea[J]. FOOD SCIENCE, 0, (): 228-231.

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Optimization of Fermentation Conditions for Kombucha Tea

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