Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey
Gulden Kilic, Ilkin Yucel Sengun
In the study, Kombucha beverages produced with Anatolian hawthorn (KH) or nettle leaves (KN) were examined in terms of some microbiological and chemical properties during fermentation (at 25 ºC for 21 days) and storage (at 4 ºC for 120 days) periods. The samples were also examined for color and sensory properties during storage. The numbers of acetic acid bacteria (AAB) and yeast for fermentation period were in the range of 3.08–6.15 and 3.30–6.21 log CFU/mL in KH, 3.74–6.02 and 3.85–6.85 log CFU/mL in KN, and 3.63–6.13 and 3.86–6.70 log CFU/mL in Kombucha produced from black tea (control samples-KC), respectively. At the end of the storage, AAB and yeast counts of the samples were mostly lower than the beginning. Besides, AAB counts of KH and KN were higher than KC (except KC1). The highest acidity was determined in KN (except KH4) at the end of the fermentation period. The results of the sensory evaluation showed that in general, KH had higher scores in terms of color, clarity, taste, odor, and general acceptance, depending on the storage time. As a result, this study indicated that Anatolian hawthorn and nettle leaves have significant potential to be used as a substrate for developing Kombucha having better sensory properties than Kombucha produced from black tea.
Keywords: Kombucha, Anatolian Hawthorn, Nettle, AAB, yeast, sensory
Arch Lebensmittelhyg 74,
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