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.
Recommended Citation
Sundman, Olivia, "Antioxidant Potentials of Kombucha Based on Water Chemistry and its Impact on Fermentation" (2023). Honors Theses. 476.
https://digitalcommons.coastal.edu/honors-theses/476