A Study of the Chemical and Microbial Properties of Kombucha Fermented from Local Mushrooms — Hed Kor (Russula sp.), Hed Kai-kiew (Russula sp.), and Hed Mun Pu (Cantharellus cibarius) —, Cultivated in Mahasarakham, Thailand

Wilawan Boonsupa; Yuwadee  Insumran

Authors

Wilawan Boonsupa Department of Biology, Faculty of Science and Technology, Rajabhat Mahasarakham University, Mahasarakham, 44000 Thailand
Yuwadee Insumran Department of Biology, Faculty of Science and Technology, Rajabhat Mahasarakham University, Mahasarakham, 44000 Thailand

Keywords:

Antioxidant activity, Kombucha, Russula sp., Cantharellus cibarius

Abstract

This study aimed to develop kombucha beverages from two wild mushroom species, Russula sp. (locally known as Hed Kor and Hed Kai-Kiew) and Cantharellus cibarius (locally known as Hed Mun Pu), with a focus on evaluating their chemical properties, antioxidant potential, microbial content, and nutritional composition. The kombucha starter culture (SCOBY) used in this study was purchased from Northlandtea, Nonthaburi, Thailand. Chemical analyses included quantification of acetic acid, glucose, and fructose using High-Performance Liquid Chromatography (HPLC). Antioxidant activity was assessed via the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay, while total flavonoids and total phenolics were determined using the aluminum chloride colorimetric and Folin-Ciocalteu methods, respectively. Microbial counts were evaluated using the pour plate technique on Sabouraud Dextrose Agar (SDA) for yeast and mold, and Plate Count Agar (PCA) for bacteria. On the final day of fermentation, kombucha derived from Russula sp. (Hed Kai-Kiew) exhibited the lowest levels of soluble solids (3.00°Brix), glucose (2.38%), and fructose (4.08%), while showing the highest acetic acid content at 0.82%. The reduced sugar levels in Hed Kai-Kiew kombucha suggest that glucose and fructose were actively metabolized by fermentative microbes, thereby accelerating organic acid production and contributing to its distinctive acidic profile. Such sugar utilization highlights the positive functional role of Hed Kai-Kiew as a substrate that promotes efficient microbial activity during fermentation. Kombucha from C. cibarius showed the highest antioxidant activity (320.41 mg/mL). In contrast, Hed Kai-Kiew kombucha had the highest total phenolic content (441.52±3.74 mg/L), and Hed Kor kombucha exhibited the highest total flavonoid concentration (177 µg/mL). On day 15, Hed Kor kombucha had the highest yeast and mold count (2.50×10¹⁴ CFU/mL), and Hed Kai-Kiew kombucha showed the highest bacterial count (9×10⁸ CFU/mL). These findings demonstrate the potential of wild mushroom-based kombucha as a novel functional beverage with diverse nutritional and bioactive properties.

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