Assessment of propolis-fermented Kombucha tea’s microbiological, physicochemical and sensory characteristics

Abstract

The functional properties of fermented foods have a significant impact on human health. Kombucha tea is a functional food that provides numerous prophylactic and therapeutic benefits. This study investigated the effects of adding 0.5%, 1%, 1.5%, and 2% propolis to kombucha tea on the microbiological, physicochemical, and sensory characteristics during the 10th and 14th day incubation periods. The study concluded that adding propolis to Kombucha tea improved acidity, color, and total phenolic substance content (p < 0.05) but not pH value or dry matter amount (p > 0.05). As a result of yeast and mold analysis, no growth was detected on the 10th day of incubation, while the lowest yeast count was 4.08 log CFU/ml, and the highest was 5.46 log CFU/ml on the 14th day of incubation. The amount of propolis added to Kombucha tea was demonstrated to have a statistically significant effect on Labtobacillus spp., total aerobic mesophilic bacteria, and acetic acid bacteria (p < 0.05). Streptococcaceae species could not be detected in Kombucha tea. The panelists rated the most propolis-rich kombucha tea as being particularly enjoyable. As a result, physicochemical and microbiological analyses have shown that Kombucha tea can be fermented with propolis. Novel studies on the consumption of kombucha tea in combination with bee products should be performed.