Examination of the Varied and Changing Ethanol Content of Commercial Kombucha Products

Talebi, Mohsen; Frink, Lillian A.; Patil, Renukadevi; Armstrong, Daniel W.

doi:10.1007/s12161-017-0980-5

Cited by 43 publications

(37 citation statements)

References 26 publications

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“…S3) due to the ethanol‐oxidisation ability of A. pasteurianus in SMC. Since the microbial populations in SCOBY vary greatly, the alcohol content in certain kombucha fermented by SCOBYs has been found to exceed 0.5% alcohol by volume, which is considered as a hard drink (Talebi et al , 2017). Our result demonstrates that kombucha fermented by SMC in this study is a standard soft drink.…”

Section: Resultsmentioning

confidence: 99%

“…The alcohol content in kombucha is another critically important quality factor as it determines whether the beverage is a hard or soft drink. The differential microbial communities in typical SCOBYs hinder the consistency of low alcohol content in soft drink beverages (Talebi et al , 2017). The inconsistent acids/alcohol compositions in kombucha due to variations in SCOBY can greatly influence its qualities.…”

Section: Introductionmentioning

confidence: 99%

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Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Wang

Zhang

et al. 2020

Int J of Food Sci Tech

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To mass-produce nutritional kombucha with quality consistency, it is necessary to design synthetic microbial community (SMC) starters with clear bacterial compositions. In this study, a three-species SMC, including Acetobacter pasteurianus, Gluconacetobacter xylinus and Zygosaccharomyces bailii, was designed. Acetic acid bacteria (AAB) in SMC produced a higher concentration of organic acids synergistically compared to each strain inoculated alone. Gluconic acid was the most abundant organic acid in kombucha fermented by SMC, which contributed to the pleasant sour taste of the beverage. AAB could also oxidise the alcohol produced by Z. bailii, making kombucha a soft beverage. Total phenol and flavonoid concentrations increased during fermentation, which enhanced the health benefits of kombucha. The sensory evaluation demonstrated tsshat sensory attributes of SMC fermented kombucha were quite similar to those fermented by the symbiotic culture of bacteria and yeast (SCOBY). Therefore, SMC could be utilised in the industrial mass production of kombucha for better quality control and product consistency.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Wang

Zhang

et al. 2020

Int J of Food Sci Tech

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“…Acetic acid bacteria synthesize a thick cellulose floating net on the surface of the fermentative liquid during the course of the fermentation, where the bacteria and yeasts are attached. Cellulose floating net and the soup (the liquid fraction) are the main constituents of Kombucha beverage (Chen & Liu, 2000;Malbaša, Lončar, Vitas, & Čanadanović-Brunet, 2011;Talebi, Frink, Patil, & Armstrong, 2017).…”

mentioning

confidence: 99%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. Practical applications Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.

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“…For instance, Talebi et al (2017) analyzed the effects of storage under 4°C and room temperature (22°C) in kombucha tea for 60 days using GC-FID. He determined that the refrigerated samples had a lower ethanol content compared to the samples stored at room temperature (Talebi et al, 2017). Similarly, Fung et al…”

Section: Standard Methods Of Ethanol Detection and Relevant Studies Of Ethanol Accumulation In Kombucha Teamentioning

confidence: 99%

Analyzing ethanol accumulation in different kombucha tea brands during storage

Chhay¹,

Sciences²,

Chen³

et al. 2020

ephj

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Background Kombucha tea is a fermented tea beverage that is mainly consumed for its associated-health benefits. These associated-health benefits may range from detoxifying the body to cancer treating. However, there is little to no scientific evidence that suggests that they work on humans. Similarly, kombucha tea is also prone to post-fermentation. This presents possible ethanol production and accumulation within the tea after packaging which can pose a possible health risk to susceptible population if not properly labelled or controlled. This study will investigate if there is any post-ethanol accumulation in commercially produced kombucha tea products under various storage conditions. Methods The ethanol concentration of 3 different kombucha tea brands (i.e.: Pure+, Health-Ade, and RISE) at various storage conditions (i.e.: no storage, refrigeration, and room temperature) were analyzed using GC-FID to determine post-ethanol accumulation. In addition, NCSS software was used to conduct a statistical analysis on the data to determine whether the 3 different kombucha tea brands exceeded the ethanol regulatory limit and whether the ethanol accumulation was dependent on storage temperatures. Results The mean ethanol concentration for Pure+, Health-Ade, and RISE after refrigeration for 3 weeks were 0.722%, 0.696%, and 0.050% relatively which all showed a slight decrease in ethanol compared to their baseline ethanol levels (i.e.: no storage). Similarly, Pure+, Health-Ade, and RISE mean ethanol concentration after room temperature storage were 1.766%, 1.285%, and 0.794% relatively which indicates ethanol accumulation. Statistical analysis showed that there is a significant difference between room temperature storage and the other 2 storage conditions (i.e.: no storage and refrigeration). Also, only Pure+ and Health-Ade under room temperature storage showed a statistically significant mean ethanol concentration above the regulatory limit. Conclusion Results suggests that room temperature storage of Pure+, Health-Ade, and RISE for 3 weeks increased the ethanol levels significantly while refrigerating them will decrease the ethanol levels slightly which can minimize any potential post-fermentation process from happening. Furthermore, only Pure+ and Health-Ade under room temperature storage for 3 weeks were over the 1% ABV regulatory limit. Lastly, the data obtained from this study can be used to develop guidelines and policies in regulating kombucha tea manufacturers and in educating the public and other regulatory agencies on the matter.

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Examination of the Varied and Changing Ethanol Content of Commercial Kombucha Products

Cited by 43 publications

References 26 publications

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Effect of synthetic microbial community on nutraceutical and sensory qualities of kombucha

Development of fermented date syrup using Kombucha starter culture

Analyzing ethanol accumulation in different kombucha tea brands during storage

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