What might affect the production and composition of kombucha? - Coggle…
What might affect the production and composition of kombucha?
What affects kombucha
20 to 30 degrees is optimal heat for bacteria within kombucha to thrive and reproduce
Too little heat
If the kombucha is left to ferment in a cold space, bacteria may not grow and therefore not probiotics or antioxidants will be in the kombucha
Too much heat
High temperatures may affect the bacteria within the kombucha by preventing growth and killing the bacteria.
The overall health of the SCOBY will affect the acidic level of the kombucha, with a smaller clump resulting in a longer time to ferment as there is less present bacteria and yeast to consume the sugars within the mixture. however, a larger disk will be able to completely finish the fermentation process in 7 - 30 days, due to the larger surface area of the SCOBY due to its natural disk like shape
For the bacteria to survive, sugar is added to the mixture. this provides food for the bacteria to consume and thrive within the given environment. the greater amount of sugar, the more food the bacteria has to ingest and grow.
How long the tea is steeped for
Tea steeping is the method of soaking tea leaves to create a concentrate of the tea. this allows the nutrients of the tea leaves to diffuse into smaller amounts that the bacteria and yeast within the SCOBY can easily digest, thus speeding up the fermentation process. The amount of tea within the kombucha mixture, much like the sugar the longer the tea is diffused the more nutrients the bacteria and yeast can grow, resulting in a lower pH within the mixture.
Ingredients of Kombucha
symbiotic culture of bacteria and yeast
A large rubber-y mass placed inside of the mixture
Bacteria and yeast within the mixture. the combination of these two form a rubbery disk which acts as a breeding ground for bacteria. the disks surface area ensures that it has a large surface area to volume ratio, allowing an optimal amount of sugars to affect the bacteria within the SCOBY
English Breakfast tea
Tea brewed for 5 - 7 minutes
What is the composition of kombucha
Main components of kombucha are:
Acts as food to feed the bacteria
Also acts like a food for the bacteria and yeast
Houses the different bacteria and yeast that ferment the drink
As the bacteria grows, the kombucha will become more acidic
Properties of Kombucha are
Acidity of the kombucha will normally lie between 3.0 to 3.5 after fermenting from 7 to 30 days
Around 1.33% acid content
Sugar content: 6.74%
Types of Bacteria and Yeast within kombucha
Acetic acid bacteria
This bacteria oxidize both alcohols and sugars, producing acetic acid as a by product in the process. Acetic acid is known for the characteristics that it gives to vinegar, such as its flavor and acidity, with many vinegars having a pH of 2 - 3. this is reflected in Kombucha's pH of approximately 3.5.
Much like Acetobacteraceae, Osmophilic yeast will ferment the sugar and tea within the kombucha mixture, however, the byproduct of the yeast is ethanol, a type of alcohol which bacteria within the kombucha mixture ferment and produce acetic acid, adding flavor to the kombucha
Benefits of Kombucha
Probiotics effect the gut health in a positive way, being able to break down nutrients such as glucose and other substances that the stomach cannot break down normally. Once these substances are broken down, nutrients are released that the body can use. some probiotics only consume certain substances, and lack of these substances will kill off these bacteria and the body may form an intolerance to these types of foods
Antioxidants kill off bad bacteria, with one of the main products that the fermentation process of kombucha produces being acetic acid, which is a strong acid that can disintegrate bacteria's membrane therefore killing it.
Reduces Heart risks
Kombucha is full of HDL cholesterol. HDL (High-density lipoprotein) carries cholesterol from the blood to the liver where it can be flushed out of the body. This is important, as although cholesterol is beneficial to the body, helping repair cells and being able process vitamin D, too much cholesterol can block up arteries and preventing blood from entering parts of the body, possibly causing heart attacks or strokes
As the bacteria feeds off the sugars, it can consume excess sugars that a person eats, therefore preventing the diabetes from getting worse
How does Kombucha Ferment
Bacteria and Yeast within the SCOBY consumes the sugars and tea within the mixture, this process takes 7 - 30 days to completely consume all sugars. this also carbonates the mixture slightly, with carbon being a natural by-product of the fermentation process. This process is done efficiently by forming a flat pancake-like disk on top of the mixture, thereby increasing surface area throughout the whole SCOBY.