Kombucha fermentation using commercial kombucha pellicle and culture broth as starter

Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, changes components during fermentation were analyzed using commercial pellicle culture broth as starter. The major phylum-level strains kom-1 kom-2 showed differences proteobacteria 35.60% 78.1%, Firmicutes 64.06% 15.57%, respectively. During with (Kom-P) (Kom-F), the level reducing sugar tended to decrease rapidly. production D-saccharic acid-1,4-lactone (DSL) Kom-P -F increase increasing time. Kom-P, lactic glucuronic increased until 7 days then decreased, whereas Kom-F, it continued ABTS radical scavenging activity However, DPPH within decreased slightly or remained constant (Kom-F). It has been found that use rather than starter advantageous active compound content ability.