Biochemical Profiles and Anti-Candida Activity of Kombucha with Different Tea Varieties

Kombucha yields an acidic and lightly carbonated beverage, resulting from the symbiotic fermentation of tea and sugar by a culture of bacteria and yeasts (SCOBY). It has recently gained popularity as a millennial beverage due to its functional health claims. In this study, we explored the utilization of different tea varieties and observed distinct biochemical profiles after the fermentation process. Our results revealed a gradual glucose utilization in black tea during kombucha fermentation, with utilization rates of 0.022 and 0.029 g/l h-1 after 7 and 14 days of fermentation, respectively. Conversely, faster rate of glucose utilization was found in different tea variants at 7 days at rates of 0.080, 0.051, and 0.098 g/l h-1 for Assam red tea, Oolong tea, and green tea, respectively. After fermentation at 14 days, the glycerol yields (g/g of consumed glucose) of 1.16, 1.16, 1.64, and 1.19 were found for black, Assam red, Oolong, and green tea, respectively. Lactic acid was observed at a similar extent for each tea. Interestingly, the fermented teas exhibited inhibitory effects on the growth of the opportunistic yeast pathogen Candida albicans, with the highest inhibition observed at 29.1% for Oolong tea of kombucha. These findings underscore the effect of tea variety as a raw material for kombucha as a healthy, functional beverage.