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Description: Kombucha is a fermented tea beverage which has been widely consumed in China, Russia, and Germany. It is fermented with sugar and the symbiotic association of bacteria and yeast. Under aerobic fermentation, the symbiotic bacteria and yeast consume sugar releasing metabolic products such as acetic acid, malic acid, and tartaric acid. The fermentation process converts conjugated forms of phenolic groups into free-form releasing flavonoids into tea. The increased flavonoid content in tea contributes to improving health and wellness by removing reactive oxygen species in the body. Kombucha can cure people who have digestive issues, headaches, gastric illness. In addition, the Vitamin B content in kombucha can also have a positive effect on a human’s nervous system. The intent of this study is to improve the antioxidant content of kombucha by using various LED lights such as blue, green and red. Also, the samples will be placed under a dark and normal light condition, respectively, as control models.

Keywords: kombucha, antioxidant
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Date: 2018-07-22
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Conference name: CSBE/SCGAB 2018 Annual Conference, School of Engineering, University of Guelph, Guelph, Ontario, July 22-25 2018.
Session name: Poster Session

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Type: Text.Article
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Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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