Recently I have started working as an Assistant Professor and from one of the subjects that I am teaching is Food Biotechnology to the dedicating students of class B.Sc. (Hons.) Biotechnology 3rd year…
So in this post I’ll be sharing one of the production techniques that is going to be helpful in terms of understanding the basics of the fermentation process.
- PRODUCT:
Kombucha Tea
Kombucha Tea is basically a "Non Alcoholic Beverage" containing essential microorganisms for improving "gut microbiota" and Loaded with "Polyphenols", "Antioxidants" for controlling inflammation. High Acetic acid and Glucuronic acid content plays a role in providing improved immune health. - KEY FACTORS:
Substrate: Black Tea, Sugar, R.O. Water
Inoculum: SCOBY (Symbiotic Culture Of Bacteria and Yeast) for e.g. consortium of Bacterial species (Acetobacter, Gluconacetobacter) with Yeast species (Saccharomyces, Candida) are widely used.
Incubation: Temp. 25-30°C for 7-14 days - FERMENTATION (laboratory Scale):
Boiling 1 Liter Purified Water in Beaker with 10-12 gm Sugar and 1 Black Tea Bag.
After dissolving the contents completely, filtered and kept aside until it cools down.
Gently adding SCOBY under sterilised condition. Covering it with breathable muslin cloth. Incubated at 30°C for 7-14 days. Longer incubation period may lead to more acidification, sour taste and less sweet. - BIOCHEMICAL REACTIONS:
- Sucrose -------Yeast Sp.-------➡️ Glucose+Ethanol+Fructose
2. Ethanol ---Acetic acid bacteria sp.---➡️
Acetic acid and Glucuronic acid
3. Glucose and Fructose---Lactic acid bacteria sp.---➡️ Lactic acid and Ethanol
4. Glucose -----Lactic acid and Acetic acid bacteria sp.-----➡️ Bacterial cellulose and L-ascorbic acid
