Fermentaion of grape juice drinking by Kombucha layer

Abstract

Kombucha is a refreshing beverage obtained through the fermentation of sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the number of disease organisms and several therapeutic purposes in human medicine. Grape juice phytochemicals such as resveratrol and polyphenol antioxidants have been positively linked to inhibit cancer heart disease degenerative nerve disease viral infections and mechanisms of Alzheimer's disease. Glucuronic acid is the key component in human health due to its detoxifying action through conjugation to the xenobiotic metabolisms in liver and associated with cartilage, shown substantial benefit in the treatment of osteoarthritis. Here I report first analysis of glucuronic acid production (g/L) as well as monitored changes in pH, remained sucrose (g/L), reducing sugar (g/L) and total acidity (g/L) by sing Kombucha layer on grape juice. High Performance Liquid Chromatography (HPLC) is one mode of chromatography, one of the most used analytical techniques used to separate a mixture of compounds in analytical chemistry and biochemistry with the purpose of identifying, quantifying and purifying the individual components of the mixture. This method showed that glucuronic acid production on grape juice Kombucha had a significant higer than that with black tea, which was reached nearly 160 g/L on the 7th day.

Key words: healthy drink, fermentation, Kombucha, glucuronic acid, grape juice…