Production and characterization of a novel beverage from laver (Porphyra dentata) through fermentation with kombucha consortium

A novel functional kombucha using laver was developed by fermentation for 14 d at 25 °C through kombucha consortia of yeast and bacteria. The physicochemical characteristics, antioxidant effects, and nutraceutical properties of laver kombucha from infusion extracts (K-IE) and ultrasound-assisted extracts (K-UAE) were compared with those of black tea (K-BT) and green tea kombucha (K-GT). Tea kombucha showed higher amounts of total phenols and flavonoid content, and ferric reducing antioxidant power (FRAP) while K-UAE exhibited the highest content of organic acid, especially, α- ketoglutaric acid (224.97 mg/100 mL), and acetic acid (564.15 mg/100 mL) with highest titratable acidity, lower pH value and enhanced DPPH scavenging ability. Hence, laver has significant potential to be used as a substrate for developing new fermented beverages through ultrasound-assisted extraction.