Kombucha Production Via Cymbopogan Citratus Tea Using Lactobacillus Specie, Acetic Acid Specie and Saccharomyces Specie

Student: Omolola Christiana Okekunle (Project, 2025)
Department of Microbiology
Federal University Oye-Ekiti, Ekiti State

Abstract

Kombucha is a fermented tea beverage known for its potential health benefits. This study investigated the feasibility of using lemongrass (Cymbopogon citratus) as a substrate for kombucha fermentation and assessed the physicochemical and nutritional properties of the resulting beverage. Lemongrass kombucha was produced by fermenting sweetened lemongrass infusion with a symbiotic culture of bacteria and yeast (SCOBY) for 14 days. The pH, total titratable acidity (TTA), total soluble solids (TSS), and microbial populations were monitored throughout the fermentation process. The nutritional composition, including vitamins and minerals, was analyzed. The results showed that lemongrass kombucha underwent typical kombucha fermentation, with a decrease in pH and TSS, and an increase in TTA over time. The microbial community was dominated by acetic acid bacteria, lactic acid bacteria, and yeasts, similar to traditional kombucha. The beverage was found to be rich in vitamins A, B1, C, E, and K, and had a high moisture content with low protein and ash content. This study demonstrates the potential of lemongrass as a novel substrate for kombucha fermentation, yielding a functional beverage with a unique flavour profile and potential health benefits.

Keywords
specie kombucha production cymbopogan citratus lactobacillus acetic saccharomyces
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