Produção de kombucha com diferentes substratos para obtenção de celulose

Abstract

Kombucha is a fermented drink of Asian origin that has a sweet, slightly acidic and carbonated flavor. It is the result of the fermentation of sweetened black or green tea by the symbiotic association of bacteria and yeast called SCOBY (Symbiotic Culture of Bacteria and Yeast). At the end of fermentation it is possible to obtain a cellulosic biofilm and fermented drink. Recently, alternative substrates have been used in the production of kombucha, obtaining drinks with different sensorial and bioactive properties. Thus, in this work the objective was to produce kombucha with three different substrates, namely hibiscus (Hibiscus sabdariffa L), yerba mate (Ilex paraguariensis) and green tea (Camellia sinensis), and compare the yield of bacterial cellulose and phenolic compounds concentration. The fermentation process was monitored by measurements of pH, total soluble solids and acidity, where a drink produced with hibiscus showed results with a significant increase compared to the others, in relation to acidity and with an acidic pH of around 2.38 in the final fermentation of 21 days, while it showed significantly lower TSS (p<0.05) after 7 days of fermentation, compared to the others. Phenolic compounds increased between 14 and 21 days, being greater for yerba mate. To obtain the SCOBY production yield, after fermentation, they were placed in a petri dish and taken to dry in the oven at a temperature of 60ºC for 24 hours. Conclusion: In this work it was possible to produce kombucha with alternative substrates with yerba mate tea and hibiscus in analyses, they present the presence of phenolic compounds with emphasis on yerba mate tea at the end of 21 days 11.31mg (EAG/mL), for the final yield of the SCOBY, the highlight was yerba mate tea and for the pH, hibiscus tea was 2.38. Final considerations, with this work it was possible to demonstrate the possibility of producing kombucha with alternative substrates.