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What might affect the production and composition of kombucha? - Coggle…
What might affect the production and composition of kombucha?
what is the production of kombucha
it is made when SCOBY is put into brewed black or green tea with sugar. This mixture is then left to ferment for a week to 3 weeks.
what might affect production of kombucha?
the amount of time spent in the fermentation process.
the type and amountof SCOBY which is used.
the type and amount of tea that is used.
the pH levels throughout the fermentation process.
the type and amount of tea that is used.
the temperature of the mixture when put together.
the fermentation process is a main part.
what is the composition of kombucha
organic acids, mainly acetic acid, vitamins and mineral components, polyphenols, proteins, purines, pigments, flavonoids, enzymes and fats, caffeine, as well as sugars.
composition is the ingredients of something.
elements which make up something.
factors that affect kombucha
the pH levels throughout the fermentation process.
the amount of oxygen at the start of fermentation process.
Temperature was am essential factor on growth. The pellicle was formed at a range of 20°C-50°C, and temperatures over 50°C depressed the bacterial cellulose formation.
the type and amount of tea that is used.
the type and amount of sugar that is used.
the environments/surroundings such as how moist the air is.
the amount of time spent in the fermentation process.
the type of SCOBY which is used.
what is fermentation
fermentation is the chemical process through which molecules breakdown through usage of bacterias.
a process which is used in the making of alcoholic substances such as wine, beer, and kombucha.
kombucha needs to ferment for between 7 to 30 days before it is ready for human consumption.