Topic development of a fermented beverage from white mulberry juice using the kombucha consortium

HCMC University of Technology and Education FACULTY FOR HIGH QUALITY TRAINING

Topic:

DEVELOPMENT OF A FERMENTED

BEVERAGE FROM WHITE

MULBERRY JUICE USING THE

KOMBUCHA CONSORTIUM

Group 7

TABLE

OF

CONTENTS

1. INTRODUCTION

2. MATERIALS AND METHODS

3. RESULTS AND DISCUSSION

4. CONCLUSION

ABSTRACT 3

• White mulberry alkaloids, anthocyanins and flavonoids

• Fermented beverage from white mulberry juice was developed

using kombucha tea fungus.

• At initial tea fungus biomass concentration of 100 g/l and initial

sucrose concentration of 250 g/l, after 3 days of fermentation at 28 oc,

• The viability of acetic acid bacteria during sequential tea fungus

incubation was lost due to the out number of yeast cells, leading to a drop in total polyphenol and vitamin c contents..