Membrane separation process of microfiltration applied to the filtration of kombuchas

Abstract

Kombucha is a drink prepared from the fermentation of add sugars in teas infusions. Residues from the fermentation may not be visually pleasing to some consumers. Residual microorganisms from fermentation continue to be in constant activity and result in microbiological instability. Most commercialized kombuchas do not use techniques to improve these properties. A new alternative to minimize these characteristics is the use of membrane separation process. This process has not yet been used to improve kombuchas. This study aimed to evaluate microfiltration in kombuchas, in order to reduce turbidity, suspended solids concentration and the amount of residual microorganisms from fermentation. The samples were submitted to analysis of the parameters of turbidity, suspended and dissolved solids, microbial count, pH, volatile acidity, alcohol content and organoleptic evaluation. Microfiltration reduced turbidity (80,18–83,30 %), suspended solids (66.40–79,33 %) and microorganisms (53,93 %), due to these components are larger than the membrane pores and have been retained in the processes. The microfiltration did not affect the other evaluated parameters, because the components responsible for these properties are smaller than the pores of the membrane and permeate with the sample. The microfiltered kombuchas were visually clearer. That proved that the technique was efficient for the proposed purpose.

Keywords

• Functional beverages
• Fermentation
• Microfitlration
• Kombucha
• Membranes
• Filtration