Kombucha

Rameshwar Singh Rathore

What is Kombucha?

 Kombucha is a traditional, non-alcoholic fermented tea beverage.

 It is fermented by a symbiotic community of osmophilic yeast and acetic acid bacteria (Acetobacteraceae) as
symbiotic microbial consortium that is involved in the fermentation of green and black teas
History

 The name of
Kombucha is said to
have come from Dr.
Kombu, the Korean
physician who took
fermented tea to
Japan for healing the
Inkyu emperor.
 It's origins lie in the
early North Eastern
China.
Properties
1. Mainly known for its nutraceutical properties and health benefits.
2. Established beneficial effects include: antimicrobial, antidiabetic, anticancer and
antilipidemic effects.
3. Drinking kombucha was recorded to improve the mood of the immune system;
protect from cancer and cardiovascular disease.
4. Certain studies point to Kombucha as a self-prescribed remedy for numerous
ailments like digestion problems, arthritis, prevention of microbial infection,
combating stress, AIDS and immunity enhancement.
5. It has been established that antimicrobial behavior against a variety of infections,
Kombucha antioxidant and antibacterial activity against E. coli, Salmonella sp and
Staphylococcus aureus has recently been confirmed.
Microbes Used
The Microbial Consortium is called
SCOBY (Symbiotic Culture of Bacteria &
Yeast)

Bacteria Used : Mainly AAB.

1. Acetobacter xylinoides
2. Bacterium gluconicum,
3. Acetobacter aceti,
4. Acetobacter pasteurianus
5. Gluconobacter oxydans
Process Flow

1. Process starts with infusing tea leaves (4-5 g/L) into freshly boiled water. Sugar (sucrose) is added at
50-150 g/L (5% to 15%).
2. Use hot ( > l65°F) water to steep tea (this kills vegetative pathogens if present) Steep for approximately
10 minutes and remove tea leaves.
3. Cool tea and add culture (SCOBY). New Culture used for initial fermentation. Subsequent inoculation
can be made from previous batches. Reuse only culture from kombucha that shows no signs of mold
or unusual contamination.
4. Cover and ferment product at room temperature for 7-10 days.
5. SCOBY is filtered out. Remaining Microbes metabolize any remaining sugar to produce lactic acid,
acetic acid, ethanol, and CO2, so the kombucha will become less sweet but tangier.
6. pH of the of the product should be below 4.2 but greater than or equal to 2.5. Kombucha with a pH of
below 2.5 or that tastes especially acidic should not be offered to consumers.
7. Discard all kombucha that is showing signs of mold contamination. Do not reuse for inoculum.
Main Metabolic Activity of Kombucha
In vitro biological activities of Kombucha tea
Chemical Composition of Kombucha
References
1. Villarreal soto, Silvia alejandra and Beaufort, Sandra and Bouajila, Jalloul and Souchard, Jean-Pierre
and Taillandier, Patricia Understanding Kombucha Tea Fermentation: A Review. (2018) Journal of Food
Science, 83 (3). 580-588. ISSN 0022-1147
2. Khaleil, Mona. (2020). A BIOPROCESS DEVELOPMENT STUDY OF POLYPHENOL PROFILE, ANTIOXIDANT
AND ANTIMICROBIAL ACTIVITIES OF KOMBUCHA ENRICHED WITH Psidium guajava L.. Journal of
Microbiology, Biotechnology and Food Sciences. 9. 1204-1210. 10.15414/jmbfs.2020.9.6.1204-1210.
 THANKS
Temperatures today may soar up to 33 Degree Celsius.
Maybe grab a Kombucha and cool yourself down.