Synergistic effect of saccharomyces cerevisiae and acetobacter xylinumin the production alcoholic beverages using tea powder and sugar as substrates

The objective of these studies was to determine the synergistic fermentation using Saccharomyces cerevisiae and Acetobacter xylinumin the production of alcoholic beverage using tea powder and sugar as substrates for producing high nutritional as well as economic therapeutic valued beverage. The present study was initiated to produce fermented beverage of satisfactory quality, by following several processing conditions. Among the different tea brands viz., brand I (Assam Tea), brand II (Darjeeling Tea), brand III (Nilgiri Tea) were tested for beverage preparation. Brand I yields the maximum amount of the alcohol. Over all acceptability of the brand-I is satisfactory comparing to the remaining two brands. It tastes sweet, mildly alcoholic and slightly acidic. The acidic compound was confirmed to be acetic acid. The beverage stored at refrigerated temperature is fit for the consumption up to 3 months. It also showed good antibacterial activity against gram negative and gram positive bacteria.