Comparison of physicochemical properties and anti-microbial activities of tea and cocoa-based kombucha

Abstract

Abstract. Adzadogo RS, Gbewoyo WSK. 2018. Comparison of physicochemical properties and anti-microbial activities of tea and cocoa-based kombucha. Bioteknologi 15: 33-37. Kombucha tea is a slightly sweet, slightly acidic refreshing beverage consumed worldwide. Kombucha is a symbiosis of the Genera Acetobacter and Gluconobacter, with Acetobacter xylinum as a characteristic species, and various yeasts such as genera of Brettanomyces, Zygosaccharomyces, Saccharomyces and Pichia depending on the source. The tea fungus broth is composed of two portions, a floating cellulosic pellicle layer and a sour liquid broth. Black and green tea are known to be the best substrate for kombucha preparation. Black tea and cocoa powder served as the substrate in this study. The study aimed to compare the physical and chemical as well as the anti-microbial properties of tea and cocoa-based kombucha. The study revealed that tea kombucha is more acidic compared with cocoa kombucha; both tea and cocoa kombucha have similar phytochemicals. Tea and cocoa kombucha were found to inhibit the growth of Candida albican and Shigella spp., confirming its anti-microbial activity. The presence of phytochemicals and anti-microbial properties support the school of taught that kombucha drink provides a maximum health benefit to humans.