Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate

Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic bacteria, it has many health benefits. The aim this study was to investigate potential adding Indian gooseberry as substrate enhance chemical properties kombucha. In study, traditional kombucha made from green compared blended with various forms gooseberry, including whole fruit, dried fruit juice. fermentation performed for 21 days samples were collected every 3 enumerate total number yeast bacteria. Physical properties, soluble solids, alcohol content, pH, phenolic flavonoid antioxidant activity organic acids, analyzed. results revealed that (DIGK) demonstrated significantly high content content. addition, DIGK had highest D-Saccharic acid-1,4 lactone (DSL) on 9th day fermentation. This discovery suggests can be used an alternative create new type enhanced properties.