Development of Kombucha via Black Tea and Moringa Tea Fermentation with Different Sugar Substrates

Lee, Shuk Yien (2019) Development of Kombucha via Black Tea and Moringa Tea Fermentation with Different Sugar Substrates. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Kombucha is a fermented tea and becoming the lasts drink of choice to replace carbonated soft drinks which provide a wide range of health benefits and also claimed that contains high antioxidant, probiotics rich as well as help with fighting several diseases. In this study, Moringa tea and honey serves as an alternative medium tea and substrate for common Kombucha fermentation which used the Black tea and sugar as the substrates. Physiochemical properties, antioxidant properties and microbiota level of both Black tea and Moringa tea with different sugar substrates were studied. Physiochemical test demonstrated that honey substrate in both Black tea and Moringa tea has lower pH value with a pH reading of 2.77 ± 0.02 and 2.87 ± 0.01 respectively as well as a Brix value of 5.60 ± 0.00 and 6.20 ± 0.00 compared with sugar after 14 days of fermentation. Also, acetic acid content shows the highest in Black tea Kombucha with honey substrates which gives the reading of 1.144 ± 0.02 as well as the ethanol content in Black tea Kombucha and Moringa tea Kombucha with sugar substrate shows the highest with the reading of 19.00 ± 0.00 and 15.50 ± 0.00 respectively after 14 days of fermentation. On the other hand, Moringa tea Kombucha with honey substrates shows the highest mass of Scoby among others after 14 days fermentation which gives a reading of 22.80 ± 0.01. Black tea Kombucha with honey substrates had the significant colour change after 14 days of fermentation which shows a reading of 7.74 ± 0.06 while Moringa tea control Kombucha had the least different which had the reading of 3.93 ± 0.01. Furthermore, in antioxidant analysis, both medium teas had the significantly higher in DPPH free radicals scavenging activity, Total phenolic content and Total flavonoid content after 7 days of fermentation. Black tea Kombucha demonstrated the high content with the readings of 341.936 ± 0.00 (mg GAE/100mL), 48.44 ± 0.00, and 14.100 ± 0.00 (mg CE/100mL) respectively compared with Moringa tea Kombucha in TPC, DPPH scavenging assay and TFC assay. Last but not least, the microbiota level shows that Acetic acid bacteria take up the highest population followed by yeast and the lowest goes to lactic acid bacteria. Whereas, Black Tea control Kombucha and Moringa tea control Kombucha had no sign of significant grow on selective agar. Total viable count ranged from 6.72 to 7.21 ± 0.02 log10 CFU/mL, with the lowest value found in MTCK and BTCK. Total viable count of BTHK was significantly higher when compared with others. Results on acetic acid bacteria enumeration from Kombucha sample are ranged from 6.44 ± 0.06 and 7.22 ± 0.01 log10 CFU/mL, with the lowest value found in MTCK and BTCK while BTHK shows the highest compared with others. Meanwhile, result from yeast enumeration are ranged from 6.50 ± 0.05 to 6.90 ± 0.04 log10 CFU/mL, with the lowest are found in BTCK and MTCK while BTHK has the highest content of yeast. Lastly, results on lactic acid bacteria enumeration from Kombucha samples are ranged from 6.38 ± 0.05 to 6.62± 0.04 log10 CFU/mL, with the highest value found in BTHK. Keywords: Kombucha fermentation, Moringa tea, Black tea, sugar, honey, physiochemical properties, antioxidant properties, microbiota level.