Honors College Thesis
 

Effects of Yeast Type and Environmental Factors on Kombucha Fermentation

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https://ir.library.oregonstate.edu/concern/honors_college_theses/dv140300d

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  • Kombucha is a fermented sweet tea beverage of Asian origin which has become popular in the West due to its distinct flavor and possible health benefits. Kombucha is fermented by inoculating sweet tea with yeast and bacteria until a pellicle, referred to as a SCOBY (symbiotic culture of bacteria and yeast) forms. Examining studies that have been conducted on SCOBY growth, discrepancies exist between how much pellicle, if any, has been produced by yeast types alongside a variety of environmental factors, such as sucrose concentration, surface area available for oxygenation, tea type used for inoculation, and initial pH adjustment with acetic acid. To determine the significance of these environmental factors as well as yeast type on pellicle growth and pH drop, a full factorial experimental design for 14 day fermentations was created to examine the significance of said environmental factors with the usage of Brettanomyces bruxellensis (B. brucellensis) or Zygosaccharomyces bisporus (Z. bisporus) with Komagataeibacter intermedius. Final pellicle mass and pH samples taken at days 0, 3, 7, 10, and 14 were statistically analyzed using a linear model to determine the significance of cofactors. It was found that sucrose concentration and initial pH adjustment with acetic acid were significant for acidification, while sucrose concentration, initial pH adjustment with acetic acid and tea type were all significant for final pellicle mass. Yeast type between Brettanomyces bruxellensis and Zygosaccharomyces bisporus was not found to be statistically significant for pH drop or pellicle mass.
  • Keywords: Kombucha, Biofilm, SCOBY, Pellicle, Environmental Factors
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