What might affect the production and composition of kombucha? - Coggle…
What might affect the production and composition of kombucha?
The process of making kombucha
Fermentation, a metabolic process facilitated by microorganisms like bacteria and yeast, involves the conversion of carbohydrates into alcohol or organic acids in the absence of oxygen.
Ingredients & Roles
Black tea, serves as the foundational ingredient in kombucha, providing essential nutrients for the SCOBY and influencing the beverage's flavor. Its strong flavor and colour contribute to the depth and richness of kombucha during the fermentation process.
Yeast, a unicellular microorganism belonging to the Fungi kingdom, plays a crucial role in the fermentation process. Its contribution is essential for carbonating kombucha as it releases carbon dioxide.
Bacteria is a single-celled microorganisms and in the process of making kombucha, bacteria play a crucial role as part of the SCOBY. These bacteria contribute to the fermentation process by converting certain components in the tea, such as ethanol produced by yeast, into acetic acid. This acetic acid gives kombucha its characteristic tangy flavor and contributes to its preservation.
White Sugar, also known as granulated sugar is refined sugar that food processors whiten and grind into a size similar to table salt. Sugar serves as nourishment for yeast and bacteria, and the fundamental process of fermentation revolves around their consumption and subsequent breakdown of this essential ingredient.
what is kombucha and what is it made of?
what is SCOBY
SCOBY, which stands for symbiotic culture of bacteria and yeast, is a living culture made up of lactic acid bacteria, acetic acid bacteria and yeast. It is the result of the natural fermentation process of making kombucha and it responsible for turning the sweet tea into kombucha. This is because the bacteria and yeast break down the tea's sugar and respiring, resulting in the production of acids.
What is it?
Kombucha is a fermented drink that is believed to have many health benefits, specifically improving your gut microbiome.
What is kombucha made off?
What does Kombucha do to the Body?
Kombucha offers potential health benefits such as providing probiotics for gut health, antioxidants for combating oxidative stress, and glucosamine for joint support. It could also contribute to improved digestion and immune system support. However, the evidence is limited, and risks include potential contamination during home brewing and acidity
Science behind kombucha
Relationship between bacetria and yeast in SCOBY
Yeast has been known as an important invertase producer that breaks down sucrose into reducing sugars, which are more accessible to any microbial members of the Kombucha consortium.
Two main types of bacteria: Lactic acid and acetic bacetia
Lactic acid enhances the antibacterial and antioxidant activities of kombucha.which limits chronic inflammation
The acetic acid is responsible for the acidic smell and taste of kombucha. This is effected by te amount of fermentation
The extraction of energy from carbohydrates in the absence of oxygen. This takes place when there is beneficial bacteria that break down the sugars and the yeast in the SCOBY
CO2 and pH levels
pH is a quantitative measure of the acidity or alkalinity of a solution. It is measured by the relative amount of free hydrogen and hydroxyl ions in a solution. CO2 level refers to the carbonation level in beverages. In kombucha, CO2 is produced when yeast is eating the sugar and respiring
Ph level of around 3-3.5 is the pH level that shows fermentation is evident and the acidity levels are correct.
By changing the levels of sugar it will change the level of yeast and and bacteria being able to grow for fermentation The aim is to discover how levels of sugar effect fermentation. Independent variable: The amount of sugar. Dependant variable: Ph and CO2 levels of the kombucha. Controlled variable: amount of Kombucha in each sample.
Gather 5 samples of kombucha in beakers, and add different amounts of sugar to each one. One of the samples has to have the correct ratio which is 1:1. Take the initial Ph level and the CO2 level and record that on a table. Leave the kombucha samples for a week minimum. Once that time has passed, take the Ph again and it should have dropped to 3.0-3.5.
The expected outcome of this investigation is that by varying the levels of sugar in the kombucha samples, there will be a corresponding impact on the growth of yeast and bacteria for fermentation. Specifically, the hypothesis anticipates observing changes in the pH and CO2 levels, with a decrease in pH to the range of 3.0-3.5 indicating successful fermentation. The controlled variables, including the initial kombucha amounts, aim to isolate the impact of sugar levels on the fermentation process.
Type of Sugar
Into a 250mL conical flask add 25mL of kombucha.
Add 20mL black tea solution to the flask.
Add 10mL sugar to the flask. This is your control.
Set up pH probe, set timer for 1 minute, record the initial pH of the solution in your table after 1 minute.
Insert the CO2 probe into the laptop to start measuring CO2 produced by the kombucha, after 5 minutes take a reading and record it in your table below.
Test your other variable, e.g. different types of sugar and repeat steps 1-5, changing the sugar type at step 3.
Test pH again every 2 days and record final pH…. (we are not sure how it will go).