Green tea kombucha maintains its identity and quality standards under refrigerated storage for up to 120 days

Kombucha is a fermented beverage containing viable microorganisms during storage. Assessing the stability of refrigerated green tea kombucha is crucial to ensure quality and regulatory compliance. This study investigated green tea kombucha produced in Brazil, stored at 4°C for 120 days. Over this period, total acidity (0.197 - 0.261 g/100 mL), pH (3.41 to 3.32), acetic acid, and total phenolics remained stable, while volatile acidity increased to 37.62 mEq/L. Sucrose decreased from 22.99 to 11.57 g/L, and populations of lactic acid bacteria (7.29 to 5.63 log CFU/mL), acetic acid bacteria (7.02 to 5.09 log CFU/mL), and yeast (7.17 to 5.42 log CFU/mL) declined, attributed to high acidity, toxic compounds, oxygen limitation, and low temperature. The kombucha retained its original properties, complying with Brazilian regulations for pH, ethanol, and volatile acidity. Sensory studies are recommended to assess how these changes affect consumer perception.