Kombucha is a popular beverage that is produced by fermentation of sucrose-sweetened tea by a symbiotic culture of bacteria and yeast.  Using the DNS method and enzymatic analysis we monitored the levels of sucrose, glucose, and fructose during fermentation of homemade kombucha and commercial kombucha.  The results indicated that breakdown of sucrose proceeds more rapidly in homemade green tea kombucha than in black tea kombucha.  Also, the levels of sugars in commercial kombucha were very different from those in homemade kombucha and were indicative of a later stage of fermentation.

Sucrose metabolism in kombucha tea

253rd National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.