Date of Award

Spring 5-5-2023

Document Type

Thesis

Degree Name

Bachelor of Science (BS)

Department

Chemistry

College

College of Science

First Advisor

Drew Budner

Abstract/Description

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gain popularity in the United States and has been reported to have numerous health benefits from increased weight loss to helping to fight cancer. There is a wide variation in kombucha composition, little is known about the impact the water’s chemistry has on the fermentation and the resulting kombucha. The impact that bicarbonate, chloride, calcium, magnesium, and sulfate concentration have on the measured antioxidation potential of brewed kombucha was investigated. Effects were investigated both for individual water ionic compositions. This information can be used to help produce kombucha with an optimized chemical profile and improved antioxidant potentials.

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