Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans

Abstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green and black through symbiotic culture of bacteria yeast. In this study, fermentation characteristics radical scavenging activity ginseng berry kombucha (GBK) Saccharomyces cerevisiae M-5 Gluconobacter oxydans were measured. As time increased, pH decreased titratable acidity increased. Reducing sugars rapidly on day 3. Alcohol content increased dramatically during period then decreased. GBK showed total flavonoid 18 compared to before fermentation. particular, fermentation, the phenolic compounds gallic acid (2.09-fold) chlorogenic (2.11-fold) contributing antioxidant activity. addition, major ginsenosides identified Rg2 (10.1 μg/mg) Re (6.59 μg/mg), minor ginsenosides, which are easily absorbed forms, 2.19-fold also extended survival in Drosophila model treated with 15% hydrogen peroxide. reduced reactive oxygen species (p < 0.001) upregulation gene expression enzymes catalase 0.001), superoxide dismutase 0.05), glutathione peroxidase 0.001). Therefore, can be presented functional food that inhibits oxidative stress increasing