PRODUCTION OF KOMBUCHA USING UNCONVENTIONAL RAW MATERIALS
DOI:
https://doi.org/10.31548/humanhealth.1.2026.124Keywords:
stevia, fermented beverages, functional drinks, sensory evaluation, physicochemical propertiesAbstract
The study is relevant because of the growing demand for functional, low-calorie beverages and the need to improve craft kombucha production technology by using natural sugar substitutes. The aim of the study is to comprehensively assess the effect of stevia as an alternative sweetener on the physicochemical parameters and sensory profile of fermented kombucha. To achieve this goal, the potentiometric method was used to determine active acidity, the titrimetric method to establish titrated acidity, refractometric analysis of soluble dry matter content, and the descriptor-profile method of organoleptic quality assessment.
The study confirmed that replacing sugar with stevia maintains stable fermentation by the symbiotic culture Medusomyces gisevii. During five days of fermentation, both samples showed a gradual decrease in pH to 3.6–3.7 and an increase in titratable acidity. At the same time, the experimental sample with stevia showed lower acid accumulation (0.20 compared to 0.28 in the control), resulting in milder taste perception. The dynamics of soluble dry matter content indicate active formation of metabolic products, with the final Brix values in the stevia sample (4.75%) approaching those of the classic version (4.8%). Sensory analysis revealed a transformation in the aroma and taste bouquet: the use of stevia increased the intensity of the honey descriptor to 6 points, softened herbal tones, and led to a harmonious aftertaste. The total tasting score for kombucha with stevia was 20 points, confirming the preservation of high consumer properties in the complete absence of sucrose. It has been shown that the natural fructose in the substrate is sufficient to support microorganism growth and to accumulate organic acids.
The practical value of the work lies in substantiating the technological suitability of stevia for the production of functional calorie-free beverages in the craft sector and HoReCa. The implementation of the developed technology allows expanding the range of health products for people with carbohydrate metabolism disorders and contributes to the development of gastronomic tourism by creating authentic local brands.
Received 12.12.2025
Accepted 20.02.2026
References
Abbas, M., & Hassan, S. (2024). Effect of Stevia rebaudiana as a sugar substitute on the fermentation dynamics and antioxidant properties of Kombucha. Food Chemistry: X, 21, Article 101054. https://doi.org/10.1016/j.fochx.2024.101054
Abuduaiba, T., & Zhang, S. (2023). Microbial consortium and metabolic interactions in kombucha fermentation: A review. Journal of Food Science and Biotechnology, 42(3), 112–125. https://doi.org/10.1016/j.fsb.2023.01.005
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., & Gachhui, R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220, 63–72. https://doi.org/10.1016/j.ijfoodmicro.2015.12.015
Cheliabiieva, V. M. (2024). Kombucha – fermentovanyi napii na osnovi chaiu, komponent ozdorovchoho kharchuvannia [Kombucha – a fermented tea-based drink, a component of health nutrition]. Prodovolchi resursy [Food Resources], 12(23), 199–206. https://doi.org/10.31073/foodresources2024-23-23
Dobrynia, Yu. M., Pelykh, V. H., Galytskyi, V. A., & Mykhailytska, O. V. (2017). Vliianie biologicheski aktivnoi substantsii iz Medusomyces gisevii (chainyi grib) na immunitet belykh krys v usloviiakh antibiotiko-assotsiirovannogo disbakterioza [Influence of a biologically active substance from Medusomyces gisevii (Kombucha) on the immunity of white rats under conditions of antibiotic-associated dysbacteriosis]. Veterinarnaia Patologiia, 61(3), 22–30.
Dulka, O., & Prybylskyi, V. (2024). Vykorystannia kombuchi ta kultury SCOBY v tekhnolohii funktsionalnykh produktiv [Use of kombucha and SCOBY culture in the technology of functional products]. In Promyslovist ta kraft dlia HoReCa v turyzmi: dosvid, problemy, innovatsii: materialy II Mizhnarodnoi naukovo-praktychnoi konferentsii (pp. 69–71). National University of Food Technologies.
Feng, T., Zhang, T., Yao, L., Sun, M., & Kang, W. (2026). Metagenomic and metabolomic insights into kombucha fermentation with Stevia rebaudiana as a substrate. Food Bioscience, 76, Article 108261. https://doi.org/10.1016/j.fbio.2026.108261
Goryn Y., Bulii, Y, & Mukoid, R. (2025). Innovative technologies for the production of functional beverages using Stevia rebaudiana as a natural sweetener. Human Health and the Nation, 1(25), 112–119. https://doi.org/10.61363/8zyy5b06
Kovalska, L., & Savchenko, O. (2023). Craft beverages as a tool for increasing the attractiveness of gastronomic routes in Ukraine. Economy and Society, 48. https://doi.org/10.32782/2524-0072/2023-48-112
Leal, J. M., Suárez, L. V., Jayabalan, R., Oros, J. H., & Escalante-Aburto, A. (2020). A review on health benefits of kombucha tea in metabolic disorders. Food Chemistry, 327, 127068. https://doi.org/10.1016/j.foodchem.2020.127068
Li, Y., Wang, J., Zhang, X., & Liu, H. (2023). Stevia (Stevia rebaudiana) extract ameliorates insulin resistance by regulating mitochondrial function and oxidative stress in the skeletal muscle of db/db mice. Food & Function, 14(4), 2115–2127. https://doi.org/10.1039/D2FO03222A
Prybylskyi, V., & Dulka, O. (2024). Perspektyvy rozvytku kraftovoho vyrobnytstva napoiiv v Ukraini [Prospects for the development of craft beverage production in Ukraine]. Journal of Food Resources, 12(22), 45-53.
Rahmawati, L. K. (2025). Changes in the quality of kombucha during fermentation: A study of microbial, physicochemical and sensory attributes. Jurnal Inovasi Pangan Dan Gizi, 2(2), 127–141. https://doi.org/10.61511/jipagi.v2i2.2243
Sigala, M. (2020). Tourism and hospitality management and strategy in the age of the pandemic. International Journal of Hospitality Management, 91, 102652. https://doi.org/10.1016/j.ijhm.2020.102652
Sivakumar, S., Arumugam, M., & Raja, R. (2026). Synergistic effect of Stevia rebaudiana and alternative botanical substrates on the probiotic potential and metabolic profile of Kombucha. Food Bioscience, 64, Article 108261. https://doi.org/10.1016/j.fbio.2026.108261
Umar, A. U., Ahmed, Q. U., Muhammad, B. Y., Dogarai, B. B. S., & Soad, S. Z. M. (2023). Anti-hyperglycemic and antioxidant properties of Stevia rebaudiana infused kombucha: In vitro and in vivo studies. BMC Complementary Medicine and Therapies, 23, Article 203. https://doi.org/10.1186/s12906-023-04033-5
Wan N. B. W. D. & Seow, E. K. (2025). The effect of white sugar, palm sugar, and stevia on characteristics of kombucha. Junior Science Communication, 5(2), 22–30.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
