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On Friday we started the experiments for the kombucha. I got moved to Digby's group and was assigned the task of making sure that I measured every ingredient correctly and made sure that we had the equipment we needed. Our group had good collaboration because everyone was given a task to do, and no one was left out. Furthermore, the experiments that we did were done correctly and neatly as there was good communication between our team members. The communication was really good because I was asking a lot of questions and was receiving a lot of answers from My team members, this allowed Me to know exactly what stage we were at in our work.

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Expected Outcome based of prior research

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Expected Outcome based of prior research

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Kombucha's fermentation process involves sugars (sucrose) breaking down into ethanol alcohol or acids because of yeast, thus contributing to Kombucha's signature sour taste. Based on this information, more time would allow this process to break down more quantities of sugar, resulting in a far more sour kombucha taste.

Due to this, we expect the length of the fermentation process to directly correlate with how sour/sweet the kombucha is

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our experiment will be tested is by extending the amount of time needed to ferment the Kombucha. We will ferment the kombucha for different ammounts of time e.g. 3 days, 7 days 14 days etc and measure the pH levels of each kombucha and its flavour profile to see if the fermentation time affects the taste and pH levels.

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1. Tea type and concentration

2. Sugar concentration

3. Temperature

4. SCOBY size and age

5. Brewing vessel and conditions

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1. pH levels of the Kombucha

2. Flavor profile and sensory attributes

3. Probiotic content (how to measure??)

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The fermentation duration will be the independent variable with varied levels of fermentation time (e.g. 3 days, 7 days, 14 days etc.)

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Extending the fermentation duration will lead to increased acidity, altered flavor profile, and higher probiotic content in Kombucha.

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To investigate the impact of fermentation duration on the production and composition of Kombucha.

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The inquiry qeustion, "What factors could influence how kombucha is made and what its made of?" aims to to figure out what affects the taste, quality and nutritional value of kombucha. Things like how it ferments, the type of tea used how much sugar is added, the temperature its brewed at and any extra flavors put in can all play a role, in making kombucha. By testing out one of these variables in an experiment we can learn more about making kombucha.

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11. What does science say about the benefits of kombucha and our health? 

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11. What does science say about the benefits of kombucha and our health? 

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The studies suggest potential health benefits of kombucha, such as improved gut health, antioxidant properties, and potential antimicrobial effects, although further research is needed for evidence.

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10. How do different types of tea impact fermentation of kombucha?

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10. How do different types of tea impact fermentation of kombucha?

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Different types of tea such as black, green, or herbal varieties can influence the flavor, aroma, and nutritional composition of Kombucha. Each type of tea contains distinct compounds and nutrients that interact with the symbiotic culture of bacteria and yeast (SCOBY) during fermentation, resulting in varied taste profiles and potential health benefits.

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9. How does sugar and tea help the bacteria and yeast in Kombucha? 

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9. How does sugar and tea help the bacteria and yeast in Kombucha? 

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Sugar acts as the primary fuel source for the bacteria and yeast present in the Kombucha, providing the energy required for their metabolic activities during fermentation. Tea, supplies essential nutrients, such as nitrogen, antioxidants, and other compounds, that support the growth, vitality, and flavor development of the symbiotic culture.

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8. What will happen to the pH of the kombucha over time?

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8. What will happen to the pH of the kombucha over time?

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As fermentation continues, kombucha's pH may slightly alter over time. Because organic acids are being produced, the mixture is initially acidic; however, as fermentation progresses, the pH may gradually rise. To maintain the appropriate acidity, flavor, and safety of the kombucha beverage for the duration of its shelf life, it is imperative to periodically check the pH levels.

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7. How does pH impact the final product of kombucha? 

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7. How does pH impact the final product of kombucha? 

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The pH of kombucha has a major effect on its flavor, shelf life, and general quality. The unpleasant odors, reduced shelf stability, and possible health hazards might arise from pH range deviations. To guarantee the intended flavor profile, microbiological balance, and safety of the finished kombucha beverage, properpH control throughout fermentation is crucial.

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For kombucha, the ideal pH range is usually 2.5 to 3.5. This amount of acidity is essential for both preservation and preventing the growth of bad bacteria, in addition to giving kombucha its distinct tangy flavor.

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Several factors contribute to the taste of kombucha, including the type of tea used, the duration of fermentation, the temperature during fermentation, the amount of sugar present, and any additional flavorings or ingredients added post-fermentation. Each of these variables can influence the acidity, sweetness, and overall flavor profile of the kombucha.

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4. What is the role of tea in the fermentation process?   

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4. What is the role of tea in the fermentation process?   

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For the symbiotic culture of bacteria and yeast (SCOBY) to grow and be active during the Kombucha fermentation process, tea provides vital minerals and chemicals. The nitrogen and other elements in tea help the bacteria and yeast in their metabolism, which affects the final product's flavor profile. Tea additionally enhances the fermented beverage's flavor depth.

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3. What is the role of sugar in the fermentation process?

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3. What is the role of sugar in the fermentation process?

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Through the biochemical process of fermentation, sugars are changed into acids or alcohol by microorganisms like yeast and bacteria. The production of yogurt and kombucha, among other foods and drinks, depends on this anaerobic process. Because of the metabolic processes carried out by the microorganisms involved, fermentation not only increases the shelf life of food but also imparts unique flavors and textures.

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Through the biochemical process of fermentation, sugars are changed into acids or alcohol by microorganisms like yeast and bacteria. The production of yogurt and kombucha, among other foods and drinks, depends on this anaerobic process. Because of the metabolic processes carried out by the microorganisms involved, fermentation not only increases the shelf life of food but also imparts unique flavors and textures.

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Kombucha is brewed by combining strong tea with sugar to feed the symbiotic culture of bacteria and yeast (SCOBY). After cooling the mixture, the SCOBY is added, and the container is covered to ferment for 7-14 days. During this process, the SCOBY consumes the sugar present in the tea, transforming it into the tangy, kombucha ready for bottling and consumption.

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Being respectful to each other

Equal Participation

Do assigned work

Catch up on things you missed