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KMID : 1007520020110040327
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.327 ~ p.331
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Factors Affecting Production of Bacterial Cellulose and Acids in Kombucha
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Lee, Sam-Pin
Baek, JoSeph/Lee, In-Seon
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Abstract
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Production of bacterial cellulose and acids in Kombucha was determined according to sugar, honey, organic acids, and ethanol concentrations. Kombucha was fermented in green/black tea extract using an Oriental tea fungus for 12 days. Titrable acidity and cellulose production increased when yellow sugar was used as a carbon source. Production of cellulose and acids in Kombucha was greatly enhanced by the fortification of honey (5^o Brix). Kombucha fermented for 12 days produced 3.2 g (dry wt.) of cellulose pellicle with 10.6 mm thickness. Cellulose synthesis was inhibited by increasing the concentration of citric acid. Addition of acetic acid increased the titrable acidity and cellulose production. Cellulose production in Kombucha was also enhanced by the addition of 5.0% or lower ethanol.
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