Production and Characterization of Kombucha Tea from Different Sources of Tea and Its Kinetic Modeling

This study aimed to investigate the fermentation performance, sugar consumption, pH changes, total phenolic compounds, and antioxidant activity produced using different tea extracts concentrations kinetic characteristics of Kombucha fermentation. Three independent (10 g/L, 40 70 g/L) were used in process. The results showed that culture consumed all medium when concentration was below a certain threshold, but high, not substrate consumed. Sugar consumption values ranged from 48.39 55.40 g/L affected biomass formation, with higher resulting increased production. decreased during due production organic acids microbial by-products, while acidity increased. Total compounds fermentation, highest observed herbal teas. Antioxidant varied, some samples showing decrease DPPH scavenging ability. Kinetic characterization revealed relationship between depletion, acidity, compound influenced kinetics end-product tea. Overall, this provides valuable insights into process its impact on various parameters, contributing understanding factors affecting quality health benefits.