Kombucha is a fermented tea beverage obtained by the symbiosis of yeast, acetic acid bacteria and some lactic acid bacteria, and it has many health benefits. The aim of this study was to investigate the potential of adding Indian gooseberry as a substrate to enhance the chemical properties of kombucha. In this study, traditional kombucha made from green tea was compared to kombucha made from green tea blended with various forms of Indian gooseberry, including whole fruit, dried fruit and juice. The fermentation was performed for 21 days and samples were collected every 3 days to enumerate the total number of yeast and bacteria. Physical and chemical properties, including total soluble solids, alcohol content, pH, acetic acid content, total phenolic and flavonoid content, antioxidant activity and organic acids, were analyzed. The results revealed that the dried Indian gooseberry kombucha (DIGK) demonstrated significantly high total phenolic content and total flavonoid content. In addition, DIGK had the highest D-Saccharic acid-1,4 lactone (DSL) on the 9th day of fermentation. This discovery suggests that dried Indian gooseberry can be used as an alternative substrate for kombucha fermentation to create a new type of kombucha beverage with enhanced chemical properties.

Kombucha is a fermented tea beverage that has gained popularity in recent years due to its potential health benefi ts. In this study, dried Indian gooseberry kombucha (DIGK) was produce on a pre-industrial-scale for 20 days and compare with traditional kombucha (TK) made from green tea. Both products were produced as concentrated kombucha and investigated for their total phenolic content (TPC), total fl avonoid content (TFC), antioxidant activity, organic acids, and antimicrobial activity. The results revealed that DIGK had signifi cantly higher total phenolic compounds (with 5.97 ± 0.21 mg GAE/ml), fl avonoids (with 4.65 ± 0.20 mg QE/ml), and antioxidant activity (11.3-13.5 times) than traditional kombucha TK. The glucuronic, ascorbic and acetic acid of DIGK was higher than TK, while gluconic and D-saccharic acid-1,4-lactone (DSL) were lower than TK. The chemical properties in kombucha increased after the production of concentrated kombucha. The order of increasing values for TPC and antioxidant activity was as follows: concentrated DIGK > DIGK > concentrated TK > TK. Additionally, the determined TFC values showed that the order of increasing values was concentrated DIGK > concentrated TK > DIGK > TK. The concentrated kombucha showed higher antimicrobial activity against pathogenic enteric bacteria than the non-concentrated kombucha, with DIGK had higher activity than TK.