Kombucha- Development & Quality analysis of Probiotic Health booster

In this blog, we are going to discuss how the Corevalleys—the first NABL-accredited food testing lab in Calicut, Kerala—analyzes the probiotic health booster- kombucha by step by step. We are breaking down key health benefits, aim, objective, materials, methods, procedures, analysis, and findings throughout the blog. Let’s look into the details.

What is Kombucha?

Kombucha is a fermented tea beverage produced using a symbiotic culture of bacteria and yeast (SCOBY). Originating in China (220 B.C.), it has gained global popularity for its probiotic properties and health benefits, including antioxidant, antimicrobial, and digestive support.

 The fermentation process involves converting sucrose into glucose and fructose (via yeast), followed by oxidation into acetic acid (via bacteria). Key bioactive compounds include organic acids (acetic, gluconic), polyphenols, vitamins, and trace minerals.

Key Health Benefits of Kombucha

1. Supports gut health and immune function.

2. Antioxidant properties reduce oxidative stress.

3. Potential anti-diabetic and cholesterol-lowering effects.

4. Contains probiotics like Bacillus coagulans and Lactobacillus species.

Aim & Objectives

Aim: Analyze the chemical composition, fermentation dynamics, and safety of kombucha to ensure accurate nutritional labeling.

Objectives: 

• Prepare kombucha and monitor fermentation.
  
• Analyze pH, ash, minerals (Ca, Fe), acidity, sugar, alcohol, protein, and microbial safety.
• Conduct proximate analysis for quality assessment.

Materials & Methods

Materials: SCOBY, tea powder, sugar, distilled water.

Equipment: Spectrophotometer, refractometer, pH meter, muffle furnace, pycnometer.

Key Procedures:

Kombucha Preparation:

1.Ferment sweetened tea with SCOBY for 7–14 days.

2.Monitor pH (1.63 final) and alcohol content (0.2%).

Microbial Safety Test:

Tested for Salmonella (absent in 25 mL sample).

Chemical Analysis:

Ash Content: 0.02853% (indicating low mineral residue).

Minerals: Calcium (24.25 mg/100g), Iron (27.58 mg/100g).

Acidity: 3.07% (within standard range 2.5–3.5%).

Sugar: 9.76 g (higher than typical 2–12 g range).

Protein: 0.52% (exceeds typical 1.2–3.31 mg/mL).

Instrumental Analysis:

Spectrophotometry (Fe determination), EDTA titration (Ca), refractometry (TSS: 18.6°B)

Results & Discussion

Key Findings:

• High sugar content (9.76 g) suggests incomplete fermentation
• Low pH (1.63) indicates strong acidity, enhancing preservation but deviating from standards
• Elevated protein levels may stem from microbial biomass
• Iron (27.58 mg/100g) exceeds typical values, possibly due to tea source

Conclusion

Kombucha’s fermentation involves complex biochemical interactions between yeast (ethanol production) and bacteria (acetic acid synthesis). The study confirmed its probiotic potential but highlighted deviations in pH, sugar, and protein levels, necessitating optimized fermentation control. Future research should focus on standardizing production to enhance safety and nutritional consistency.

References 

Antolak et al. (2021) Kombucha Tea–Bioactive Compounds.
Rutherfurd-Markwick et al. (2022) Foods.
Cleveland Clinic (2023) Health Benefits of Kombucha.
Yang et al. (2022) Nutrients.

Links:-

https://www.mdpi.com/2076-3921/10/10/1541

https://www.mdpi.com/2304-8158/11/21/3456

https://www.tandfonline.com/doi/full/10.1080/19476337.2023.2190794

https://www.mdpi.com/2072-6643/14/3/670