Study on the Process and Antioxidant Activity of Banana Vinegar Fermented by Kombucha
Using kombucha as a fermentation mixed strain,banana from Weizhou island in Beihai,Guangxi province was used as raw material to develop a characteristic banana fruit vinegar drink,and the antioxidant activity of banana fruit vinegar was studied.The results showed that the optimal process for fermentation of banana vinegar by kombucha was 15%inoculation amount,fermentation temperature 35℃,and initial sugar content 20%.Under these conditions,the total acid content of banana vinegar obtained by fermentation was 6.06 g/100 mL,and its scavenging ability to DPPH free radicals and hydroxyl free radicals was strong,and it had good antioxidant activity.
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