Certain production variables and antimicrobial activity of novel winery effluent based kombucha

• DOI: 10.1016/j.lwt.2021.112726
• Publication Date: 2021-10-29T22:56:10Z
• Authors: Stefan Vukmanović; Jasmina Vitas; Aleksandra Ranitović; Dragoljub Cvetković; Ana Tomić; Radomir Malbaša
• Keywords: Oxalic Acid; Tartaric acid; Acetic acid bacteria; Reducing sugar

Kombucha beverage was produced using effluent from clarifying the grape must. Substrate for fermentation prepared by diluting sterilized winery to 70, 50, and 30 g/L of total sugars. Fermentation lasted nine days at 20, 25, °C. A pleasant taste kombucha produced. The ready drink after three fermentation. From 300 mL volume, more than 40 biomass maximum temperature sugar content. Acetic acid acid, with a peak concentration 14.63 °C 70 g/L. Tartaric originated grape. Oxalic content higher lower temperature. Produced had good antimicrobial properties. Higher promote activity against both Gram-positive Gram-negative bacteria. No yeast observed. Antimicrobial properties bacteria acetic, tartaric, oxalic acids were modelled RSM. Correlation analysis showed positive relationship between acetic tartaric activity.