Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium

Pueraria lobata is a traditional plant used for both medicine and food. starch has long history of folk consumption in China. The processing pueraria produces lot waste water often discarded, but it contains rich nutrients suitable the growth microorganisms. In this study, wastewater was as new fermentation substrate kombucha fungus to develop functional beverage. After 8 days static 28 °C, pH fermented with decreased 2.78, total acid concentration 0.158 mol/L, mass reducing sugar 2.05 mg/mL. production before after extracted 80% methanol flavonoids determined. antioxidant activity analyzed by using three models: DPPH free radical scavenging ability, ABTS cationic ability ferrous ion power. results showed that 7 fermentation, produced 268.45 mg/L. beverage significantly higher than unfermented wastewater. This study provides way resource utilization