Production of Functional Kombucha Enhanced with Mormix, Mulberry Powder and Different Concentrations of Whey

In this study, the fortified fermented beverages with Kombucha culture (SCOBY) and different concentrations of whey (25%, 50%, 75%) by using mulberry powder to give natural sweetness with mormix rich in bioactive components during fermentation (1st, 5th, 7th, 9th, 11th and 13th days) microbiological, physicochemical and sensory properties were planned. This effort was to develop an innovative, functional, and immune-boosting product by combining Mormix, which is rich in bioactive compounds, and nutritionally valuable whey in the production of Kombucha tea. The lowest acetic acid bacteria count (6.87 log10 cfu mL-1) was found in the control sample, and the highest (8.07 log10 cfu mL-1) was found in the sample produced with green tea+75% whey+mormix+mulberry powder (KMP3). Lactobacillus spp. and Lactococcus spp. counts were determined to be the highest in the KMP3 sample. The effect of the samples on the mold counts developed in Kombucha beverages was statistically significant (p