PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION

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BEIGMOHAMMADI F.; KARBASI A.; BEIGMOHAMMADI Z.

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:2 (26) Page(s): 30-38

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Title

PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION

Author(s)

BEIGMOHAMMADI F. | KARBASI A. | BEIGMOHAMMADI Z. | Issue Writer Certificate

Keywords

GLUCURONIC ACIDQ3

KOMBUCHA BEVERAGEQ3

Abstract

Introduction: KOMBUCHA BEVERAGE is a fermentation product produced by kombucha mushroom in sweet tea. One of the most important ingredient in this beverage that plays a critical role in detoxification of the body and preventation of cancer, is GLUCURONIC ACID. In this research, the effect of environmental conditions such as pH, time, temperature and sugar substrate, in production of this beverage and its GLUCURONIC ACID content were studied.Material & Methods: Three level of pH 4, 5 and 6; temperature 25, 30 and 35oC; time 3, 5 and 7 days and different sugar substrates corn syrup, molasses and sucrose were applied. GLUCURONIC ACID content was measured spectrophotometrically in the presence of naphthoresorcinol.Results: Optimum conditions for growth of kombucha mushroom and production of high level of GLUCURONIC ACID (44.5 mg/l) were reported using MATLAB programming to be 31oC with sucrose on pH=6.Conclusion: The results show that if KOMBUCHA BEVERAGE be fermented in controlled condition, it can use as healthy and nutrient beverage.

Cites

EFFECT OF KOMBUCHA PREPARED FROM GREEN TEA ON BLOOD GLUCOSE LEVEL AND LIPID PROFILE IN DIABETIC RATS

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APA: Copy

BEIGMOHAMMADI, F., KARBASI, A., & BEIGMOHAMMADI, Z.. (2010). PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(2 (26)), 30-38. SID. https://sid.ir/paper/143264/en

Vancouver: Copy

BEIGMOHAMMADI F., KARBASI A., BEIGMOHAMMADI Z.. PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(2 (26)):30-38. Available from: https://sid.ir/paper/143264/en

IEEE: Copy

F. BEIGMOHAMMADI, A. KARBASI, and Z. BEIGMOHAMMADI, “PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 2 (26), pp. 30–38, 2010, [Online]. Available: https://sid.ir/paper/143264/en

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