Elaboración de una bebida probiótica kombucha empleando dos endulzantes no calóricos a partir de scoby (colonia simbiótica de bacterias y levaduras).

Abstract

The present titration work focuses on the elaboration of a probiotic kombucha beverage, using non-caloric sweeteners with fermentative process by SCOBY, these alternative sweeteners are Stevia and coconut sugar, presenting as part of the results the pH, growth of SCOBY which is used to prepare kombucha, percentages of acetic acid and amount of sugar present in the final beverage, growth of SCOBY, which is used to prepare kombucha, percentages of acetic acid and amount of sugar present in the final beverage, in addition to quantifying the consumption of substrate by means of the phenol-acid technique in order to verify the consumption of sugars over time. For the procedure we proceeded in the same way as when preparing the kombucha in the traditional way, that is to say, elaboration of the base black tea, adding the sugar specified in each treatment and then leaving it to stand for a period of two weeks, when this lapse of time is completed we obtain the probiotic kombucha beverage and it is stored in glass bottles for its conservation and that there is no alteration in its composition, as well as the gasification generated during the fermentation process. The fermentation process consists of the preparation of black tea with the sugar to be used in each treatment, and once the temperature decreases to room temperature, the SCOBY biomass is added in a glass container, then it is left to stand for a period of two weeks, during which time the fermentation of the black tea by the bacteria present in the zooglea will take place. This drink obtained will have medicinal properties, among which are being an anticarcinogenic drink, helps prevent diabetes due to its low percentage of sugars, immunological properties due to the Lactobacillus present, among others. As part of the microbiological analysis, a beverage is obtained in accordance with INEN health standards with respect to the microorganisms present in the beverage, without negatively affecting the health of those individuals who consume this type of tea, thus giving a good quality beverage. At the end of the process, the kombucha beverage was obtained in which the different non-traditional sugars were applied, where it can be determined that there is no significant variation in growth, likewise, there was no difference in the growth of SCOBY