Planejamento fatorial por composto central da primeira fermentação de kombucha

Abstract

Kombucha is a fermented drink made from tea (Camellia sinensis) with a culture of yeasts and bacteria present in the fermentation process. This drink has been gaining prominence in Brazil for its functional properties. The aim of this study was therefore to study the first fermentation of kombucha based on green tea (Camellia sinensis) using central composite factorial planning. A central composite factorial design study was carried out in order to study the relationship between the dependent and independent variables on the acetic acid present in the kombucha. In addition to evaluating the kinetics by optimum point chosen from the planning with satisfactory results, in terms of pH, °Brix, Acidity during 21 days of fermentation. It was found that the optimum point in the central compound factorial design in relation to acetic acid was 12.39 g/mL after 21 days of fermentation with 70 grams of sugar and 8 grams of green tea. It was possible to identify that fermentation time is the most significant component in the production of acidity in kombucha, represented by the amount of sugar. For kinetics, pH and Brix were found to be in line with current standards and consistent with the literature. It was possible to conclude that the results were satisfactory and the statistical designs were significant, the formation of acetic acid was positive according to the design and the kinetic behavior showed a result that was safe for consumption.