Determination of physical and chemical properties of kombucha teas prepared with different herbal teas

Abstract In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linde...