Characteristics and Antioxidant Activities of Kombucha from Black Tea and Roselle by a Mixed Starter Culture

Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts comprised mainly bioactive compounds acids that have beneficial health effects. Our research aimed to determine optimal ratio co-culture bacterium Acetobacter pasteurianus AJ605 yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order improve consistency quality so it can be mass produced. Microbial growth, chemical characteristics, antioxidant activities during were analyzed. The results showed 8:2 (v/v) A. Z. gave highest activity after 10 days fermentation, with DPPH IC50 value 25.76 µl/mL an ABTS 8.84 µl/mL. was not significantly different (p>0.05) from SCOBY (symbiotic culture yeasts) alone. Additionally, pH decreased 3.16, increases titratable acidity alcohol content 7.00 g/L 7.96 g/L, respectively. To enhance taste kombucha, black tea roselle mixed at various ratios inoculated 10% co-culture. high obtained using (w/w) roselle, day 23.88 6.11 Moreover, indicate has sensory acceptability.