Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study

This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition sensory quality kombucha fermented from different teas (green, black, oolong) fruits (grape, dragon, guava). Results: highest activity was observed in green tea grapefruit for 6-7 days at 25–30°C 48 h 37°C, respectively. Further analysis revealed that grape significantly improved due an increase polyphenols’ concentration as compared original kombucha. Furthermore, evaluation suggested grape-flavoured is more acceptable by young-aged group. In conclusion, this provides a potential promising method first produce fruit-flavoured with increased bioactive compounds very short (48 h) which could fulfil nutritional requirement human health.