Impact of Water Ionic Chemistry on Kombucha Fermentation

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 gained popularity in the United States and has been reported to have numerous health benefits. While there is a wide variation in kombucha composition, little is known about the impact water’s chemistry has on the fermentation and the resulting kombucha. Brewing water for kombucha was altered using the following ions: bicarbonate, chloride, calcium, magnesium, and sulfate at different concentrations. Pre-(tea) and post-(kombucha) fermentation (kombucha) products were analyzed for total acidity, pH, free amino nitrogen (FAN), total phenols, antioxidants, and biological components. A one-way ANOVA was run to determine statistical (p < 0.05) differences between the characteristics analyzed. Statistical differences were observed between the different water chemistry ions for all of the characteristics analyzed. Further investigation into the impact water chemistry has on flavor analysis is required. The information obtained from this research can be used to help producers to make kombuchas with an optimized chemical profile and improved antioxidant potentials.