PRELIMINARY RESEARCH ON THE PRODUCTION PROCESS OF KOMBUCHA TEA FROM THE FRUIT BODY AND THE SOLID MEDIUM OF CORDYCEPS MILITARIS IN VIETNAM

Abstract

The study was conducted with the aim of determining the factors affecting the fermentation of Kombucha tea (F1) in order to diversify Kombucha tea fermentation products from Cordyceps militaris, including the fruit body and the solid medium, has not been widely applied. The surveys included fruit body and solid medium content, sugar content, amount of SCOBY starter culture, and fermentation duration. The results of sensory evaluation of the product showed that the most suitable conditions in this study were 2g fruiting body or solid medium, sugar content 12.5 % (w/v) supplemented with 10% supplemented with 10% (v/v) of starter cultures solution Scoby with pH of 3.237 and 3.02, respectively, % Brix of 12.07% B and 10.6 % B respectively, and fermentation for 7 days and hours at room temperature achieved the highest sensory results. This is the first Kombucha tea product that has been successfully researched and produced on a laboratory scale from the fruiting body and the substrate of Cordycepin militaris in Vietnam.