Mémoire
| Résumé : | Kombucha is a low-alcohol beverage with a high content of bioactive compounds derived from plant material (traditionally tea) and the metabolic activity of microorganisms (yeast, acetic acid bacteria and lactic acid bacteria); and with beneficial effects for human health. The objective of this work is to evaluate the physicochemical characteristics of the beverage using a characterized consortium of microorganisms. Thus, Kombucha beverages were made using different substrates (tea and initial sugar concentration) and microorganisms among two yeasts, Saccharomyces cerevisiae and Saccharomyces cerevisiae var. boulardii, two lactic acid bacterium, Levilactobacillus brevis, Lactiplantibacillus plantarum and the acetic acid bacterium Komagataeibacter intermedius. The influence of the inoculation rate of the different microorganisms was also evaluated. This work focuses on aspects affecting the content of bioactive compounds such as organic acids, phenolic compounds content, and antioxidant power. The factors influencing these compounds are the type of tea, the composition of SCOBY and the initial sucrose level. The time factor is also a determining parameter. |
