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Effects of flavoured tea on the products of kombucha fermentation
Authors: Wagner, A., C. Geerts, and N. Sondi
Identifier: CSBE13118
Download file: https://library.csbe-scgab.ca/docs/meetings/2013/CSBE13118.pdf
Published in: CSBE-SCGAB Technical Conferences » AGM Saskatoon 2013
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Description: Kombucha, a beverage fermented by a symbiotic colony of bacteria and yeast, or SCOBY, has been traditionally consumed by Asian and Eastern European cultures for centuries. As consumer demand for kombucha grows in North America, this study aims to evaluate the effect of the tea variety used in the sweet-tea substrate on the development of organic acids and ethanol in the final product. Essential oils and other biochemical compounds contained in lavender pomegranate green tea, combined with reduced caffeine levels when compared to black tea has been anecdotally noted as detrimental to the SCOBY metabolism. The fermentation of black at lavender pomegranate green tea (3g/L) and sucrose (70g/L), acidified with 10% v/v vinegar was monitored. The experiment, to be concluded by the end of the April, is monitoring the temperature, pH and total acidity of the tea each day. Sucrose/D-glucose/D-fructose and ethanol concentrations will be quantified using enzyme assay and spectrophotometry. It is hypothesized that the flavored tea will affect the level and rate of development of the desirable fermentation products. The resultant data will be used to develop and model an optimized 1000L capacity batch process bioreactor for kombucha fermentation. The upstream and downstream processing will also be recommended for efficient, economic kombucha production to meet the increasing North American demand.
Keywords: fermentation, kombucha, tea, organic acids
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Citation: Wagner, A., C. Geerts, and N. Sondi. 2013. Effects of flavoured tea on the products of kombucha fermentation. CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Volume:
Issue:
Pages -
Contributor:
Date: 2013-07-07
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Session name: Poster
Other information:
Type: Text.Article
Format: PDF
Publication type: Poster
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Kombucha, a beverage fermented by a symbiotic colony of bacteria and yeast, or SCOBY, has been traditionally consumed by Asian and Eastern European cultures for centuries. As consumer demand for kombucha grows in North America, this study aims to evaluate the effect of the tea variety used in the sweet-tea substrate on the development of organic acids and ethanol in the final product. Essential oils and other biochemical compounds contained in lavender pomegranate green tea, combined with reduced caffeine levels when compared to black tea has been anecdotally noted as detrimental to the SCOBY metabolism. The fermentation of black at lavender pomegranate green tea (3g/L) and sucrose (70g/L), acidified with 10% v/v vinegar was monitored. The experiment, to be concluded by the end of the April, is monitoring the temperature, pH and total acidity of the tea each day. Sucrose/D-glucose/D-fructose and ethanol concentrations will be quantified using enzyme assay and spectrophotometry. It is hypothesized that the flavored tea will affect the level and rate of development of the desirable fermentation products. The resultant data will be used to develop and model an optimized 1000L capacity batch process bioreactor for kombucha fermentation. The upstream and downstream processing will also be recommended for efficient, economic kombucha production to meet the increasing North American demand.
Keywords: fermentation, kombucha, tea, organic acids
Résumé:
Mots-clés:
Citation: Wagner, A., C. Geerts, and N. Sondi. 2013. Effects of flavoured tea on the products of kombucha fermentation. CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Volume:
Issue:
Pages -
Contributor:
Date: 2013-07-07
Technical field: Bioprocess Systems Engineering
Conference name: CSBE/SCGAB 2013 Annual Conference, University of Saskatchewan, Saskatoon, SK, 7-10 July 2013.
Session name: Poster
Other information:
Type: Text.Article
Format: PDF
Publication type: Poster
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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