STUDY ON THE FERMENTATION ABILITY OF KOMBUCHA, GLUCORONIC ACID BIOSYNTHESIS OF Zygoascus meyerae AND Komagataeibacter saccharivorans

Abstract

The study was conducted to evaluate the ability to ferment kombucha and biosynthesis of glucoronic acid of the symbiotic system Zygoascus meyerae and Komagataeibacter saccharivorans. The fermentation conditions examined included initial sugar concentrations (15, 20, 25, 30°Brix) and fermentation temperatures (20, 25, 30, 35°C). Parameters monitored during fermentation included pH, total soluble solids (TSS), reducing sugars, total acids and glucuronic acid on days 3, 6, 9 and 12 of fermentation. The fermentation conditions were investigated, initial sugar concentration (15, 20, 25, 30^o Brix) and fermentation environment temperature (20, 25, 30, 35^oC); the following monitoring indicators were used: pH, total soluble solids (TSS), reducing sugar, total acid, glucoronic acid at 3, 6, 9, 12 days of fermentation. The results showed that the symbiotic system of Zygoascus meyerae and Komagataeibacter saccharivorans exhibited mutual development under the investigated conditions, as reflected in the following observations: pH and TSS decreased continuously over the fermentation period; the biosynthesis of organic acids and glucuronic acid increased alongside the development of the symbiotic system and reducing sugars increased by day 3 of fermentation and then decreased in subsequent days. Under the conditions of an initial sugar concentration of 20°Brix and a fermentation temperature of 25°C, the highest glucuronic acid biosynthesis was achieved on day 9 of fermentation, reaching 74.33 mg/L (pH: 3.02 ± 0.07; TSS: 10.00 ± 0.87°Brix; reducing sugars: 14.69 ± 0.64 mg/mL; total acids: 7.03 ± 0.08 mg/mL).