THE EFFECT OF INCUBATION PERIOD ON ETHANOL CONTENT OF JASMINE AND GREEN TEA KOMBUCHA
Main Article Content
Abstract
Kombucha is a fermented tea that provides many benefits for health. The alcohol (ethanol) content of kombucha has withdrawn a lot of attention because of human health risks and halal concerns. Alcohol and Tax and Trade Bureau (TTB), BC Center for Disease, and MUI fatwa have defined that kombucha is safe to be consumed as long as the alcohol content is less than 0.5%. This study was conducted to compare the alcohol (ethanol) concentration of jasmine and green tea kombucha during the fermentative stage (5 day at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC). The result showed that ethanol concentrations for jasmine and green tea kombucha rose from the fifth d of incubation to the seventh d of the post-fermentative stage, followed by a decline at 21th d of the post-fermentative stage (p>0.05). The level of organic acids, Acetic Acid Bacteria (AAB), and pH confirmed that there were no significant differences at all (p>0.05). In conclusion, jasmine and green tea kombucha at fermentative stage (5 d at 25oC) and post-fermentative stage (7 and 21 day, both at 4oC) did not produce ethanol more than 0.5%, without any significant differences in organic acids and AAB levels, respectively.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
a). Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial-ShareAlike 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b). Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Adi IP (2018) Buku Panduan Membuat Teh Kombucha di Rumah. Wikikombucha, Indonesia
Arshad S, Nur F (2018) Alcohol – halal or haram? what is alcohol and khamar? https://halal.upm.edu.my/article/alcohol__halal_or_haram_what_is_alcohol_and_khamar_-42087
BC Centre for Disease Control (2020) Food Safety Assessment of Kombucha Tea Recipe and Food Safety Plan. http://www.bccdc.ca/resource-gallery/Documents/Educational Mate-rials/EH/FPS/Food/kombucha1.pdf. Accessed 14 Aug 2021
CDC (Centers for Disease Control and Pre-vention (2022) Alcohol Use and Your Health. https://www.cdc.gov/alcohol/fact-sheets/alcohol-use.htm#:~:text=Long%2DTerm%20Health%20Risks,liver%20disease%2C%20and%20digestive%20problems.&text=Cancer%20of%20the%20breast%2C%20mouth,liver%2C%20colon%2C%20and%20rectum.
Crawford RA, Pavitt GD (2019) Translation-al regulation in response to stress in Saccharomyces cerevisiae. Yeast 36:5–21. doi: 10.1002/yea.3349
Dang D, Wang Z, Thygesen A, Wang C, Zhou W, Xing J, Lin W (2014) Bio-oil Treated by Cultivation of Saccharo-myces cerevisiae (QH01). Biore-sources 9. doi: 10.15376/biores.9.2.2727-2738
Gullo M, Caggia C, De Vero L, Giudici P (2006) Characterization of acetic acid bacteria in “traditional balsamic vine-gar.” Int J Food Microbiol 106:209–212. doi: 10.1016/j.ijfoodmicro.2005.06.024
Heryani (2019) Memahami fatwa mui ten-tang kadar etanol pada produk ma-kanan dan minuman. http://www.halalmui.org/mui14/index.php/main/detil_page/48/27571. Ac-cessed 14 Aug 2021
HMC, Halal Monitoring Committee (2024) Why is it so important for a Muslim to strictly consume Halal? https://halalhmc.org/resources/importance-of-halal/
Ihsani N, Hernahadini N, Fauzi M (2021) The variation of ethanol concentration and kombucha characterization on several incubation periods. J Phys Conf Ser 1764:012008. doi: 10.1088/1742-6596/1764/1/012008
Jakubczyk K, Kałduńska J, Kochman J, Janda K (2020) Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea. Antioxidants 9:447. doi: 10.3390/antiox9050447
Kaewkod T, Bovonsombut S, Tragoolpua Y (2019) Efficacy of Kombucha Ob-tained from Green, Oolong, and Black Teas on Inhibition of Pathogenic Bac-teria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line. Microor-ganisms 7:700. doi: 10.3390/microorganisms7120700
Laureys D, Britton SJ, De Clippeleer J (2020) Kombucha Tea Fermentation: A Review. Journal of the American Society of Brewing Chemists 78:165–174. doi: 10.1080/03610470.2020.1734150
Liszkowska W, Berlowska J (2021) Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmen-tal Conditions and Formation of Vola-tile Compounds. Molecules 26:1035. doi: 10.3390/molecules26041035
Lobo *, Dias RO, Shenoy FO (2017) Kombucha for healthy living: Evalua-tion of antioxidant potential and bioac-tive compounds. 24(2):541-546
López-Malo M, Querol A, Guillamon JM (2013) Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Tempera-ture. PLoS One 8:e60135. doi: 10.1371/journal.pone.0060135
Mas A, Torija MJ, García-Parrilla M del C, Troncoso AM (2014) Acetic Acid Bac-teria and the Production and Quality of Wine Vinegar. The Scientific World Journal 2014:1–6. doi: 10.1155/2014/394671
Michelz Beitel S, Fontes Coelho L, Sass DC, Contiero J (2017) Environmental-ly Friendly Production of D(−) Lactic Acid by Sporolactobacillus nakaya-mae : Investigation of Fermentation Parameters and Fed-Batch Strate-gies. Int J Microbiol 2017:1–11. doi: 10.1155/2017/4851612
Neffe-Skocińska K, Sionek B, Ścibisz I, Kołożyn-Krajewska D (2017) Con-tenido de ácido y efectos de las con-diciones de fermentación en las pro-piedades fisicoquímicas, microbio-lógicas y sensoriales de bebidas de té de Kombucha. CYTA - Journal of Food 15:601–607. doi: 10.1080/19476337.2017.1321588
Ross P, Mayer R, Benziman M (1991) Cel-lulose biosynthesis and function in bacteria. Microbiol Rev 55:35–58. doi: 10.1128/mr.55.1.35-58.1991
Saxena Im, Brown Rm (2005) Cellulose Bi-osynthesis: Current Views and Evolv-ing Concepts. Ann Bot 96:9–21. doi: 10.1093/aob/mci155
Sihite NW, Rusmarilin H, Suryanto D, Si-hombing DR (2018) Utilization of jas-mine flower extract as antimicrobial in tempeh sausage. IOP Conf Ser Earth Environ Sci 205:012037. doi:10.1088/1755-1315/205/1/012037
Tan WC, Muhialdin BJ, Meor Hussin AS (2020) Influence of Storage Condi-tions on the Quality, Metabolites, and Biological Activity of Soursop (Annona muricata. L.) Kombucha. Front Micro-biol 11. doi: 10.3389/fmicb.2020.603481
TTB A and TT and TB (2019) Kombucha. https//www.ttb.gov/kombucha. Ac-cessed 14 Aug 2021
Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard J-P, Taillandier P (2018) Understanding Kombucha Tea Fer-mentation: A Review. J Food Sci 83:580–588. doi: 10.1111/1750-3841.14068