| dc.description.abstract | Kombucha is a fermented tea beverage made by placing a symbiotic consortium of bacteria and yeasts (SCOBY) into a sugared tea broth for fermentation. Glucuronic acid (GlcUA) is one of the important key compounds in Kombucha beverage since it prevents chronic degenerative cardio-vascular, neurodegenerative diseases and cancer; and due to its detoxifying action through conjugation to the xenobiotic metabolism of substances. The aim of the study to investigate the glucuronic acid production (g/L) as well as monitored changes in input material to achieve the highest glucuronic acid. The method used was K-Uronic which was suitable for laboratory test based on. This result showed that the verified glucuronic acid production on new Kombucha is 250g sucrose per litter in green tea broth that was fermented on the 7th day and then applying the post-fermentation with Ba Moi red grape juice under anaerobic condition for 3 days. The final product reached 189.5mg/l which was a great result comparing with traditional kombucha production method of 78.6mg/l (P<0.05). This study discovered the optimal condition and suitable input materials to achieve the highest glucuronic concentration. The finding of this study would create a type of beverage that contained the highest concentration of GlcUA.
Keywords: fermentation, glucuronic acid, grape juice, input materials, kombucha, K-Uronic kit, spectrophotometer | en_US |
