Estudio de diferentes sustratos usados en la obtención de una bebida probiótica empleando el hongo kombucha (Medusomyces gisevi).

Abstract

The objective of the research was to study the characteristics of different substrates used in the production of a probiotic beverage identifying the best substrate that can be used as a culture medium for the Kombucha fungus (Medusomyces gisevi). The methodology applied was the bibliographic review based on scientific magazines, journals and repositories of higher education institutions where information was collected to compare data from different authors. Likewise, through bibliographic sources and with the method of systematization of information, a summary was presented in tables with the quantitative results of each author. With respect to the results, the following physicochemical characteristics were obtained for the substrates studied: coffee (pH of 2.32, acidity of 0.24, ºBrix of 10.05 and % alcohol of 0%), cinnamon (pH of 4.36, acidity of 0.32, ºBrix of 11.46 and % alcohol of 0%), coffee (pH of 4.36, acidity of 0.32 and ºBrix of 11. 46 and % alcohol of 0%), black tea (pH of 4.16, acidity of 0.28, ºBrix of 11.03 and % alcohol of 0.11%), lemon verbena (pH of 3.80, acidity of 0.18, ºBrix of 7.07 and % alcohol of 0%) and green tea (pH of 4.12, acidity of 0.32, ºBrix of 11.48 and % alcohol of 0.11%). It is concluded that the best substrate used for the elaboration of a probiotic beverage using the kombucha fungus (Medusomyces gisevi) is black tea due to the final characteristics of the beverage made with this substrate: pH of 4.10; acidity of 0.34; ºBrix of 11.03; °Alcoholic of 0.11; microbiological analysis: absence of pathogenic microorganisms and in the general sensory evaluation the testers showed their acceptance. Therefore, it is recommended to consume the Kombucha beverage elaborated with black tea, due to its medicinal and nutritional benefits that this functional beverage presents.