An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea
Cihan Dusgun
*
Department of Biology, Faculty of Science, Nigde Ömer Halisdemir University, Niğde, Turkey.
*Author to whom correspondence should be addressed.
Abstract
Kombucha is a beverage that undergoes fermentation. The intake of it has markedly risen in recent decades owing to its purported advantageous benefits. Consequently, it has evolved into a heavily marketed beverage that is mass-produced. Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds—polyphenols in particular. Acidity, which is determined by pH, plays a crucial role in the process of fermentation. The objective of this research was to ascertain the variations in pH levels during fermentation at various temperatures and to find the optimal temperature for ensuring safe consumption. In order to achieve this objective, kombucha samples were fermented using green tea at temperatures of 20, 24, 28, and 32°C for a duration of 16 days. pH measurements were taken at a frequency of every 4 days. It was concluded that the pH range between 24 and 28°C was the most favorable for optimal fermentation and consumption.
Keywords: Kombucha, fermentation, pH, green tea, beverage