Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags

Czarnecki, Briana Abigail R.; Chamberlain, Kortnie M.; Loscher, Ian M.; Swartz, Emily R.; Black, Lieke M.; Oberholtzer, Emma C.; Scalia, Jordan C.; Watson, Bret A.; Shearer, Lauren E.; Richardson, John N.; Kegerreis, Jeb S.

doi:10.3390/fermentation10070371

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Open AccessArticle

Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags

by

Briana Abigail R. Czarnecki

¹

,

Kortnie M. Chamberlain

¹,

Ian M. Loscher

¹,

Emily R. Swartz

¹,

Lieke M. Black

¹,

Emma C. Oberholtzer

¹,

Jordan C. Scalia

¹,

Bret A. Watson

¹,

Lauren E. Shearer

^1,2,

John N. Richardson

^1,2 and

Jeb S. Kegerreis

^1,2,*

¹

Department of Chemistry and Biochemistry, Shippensburg University, 1871 Old Main Drive, Shippensburg, PA 17257, USA

²

Cultured Analysis LLC, 1871 Old Main Drive, Shippensburg, PA 17257, USA

^*

Author to whom correspondence should be addressed.

Fermentation 2024, 10(7), 371; https://doi.org/10.3390/fermentation10070371 (registering DOI)

Submission received: 26 June 2024 / Revised: 16 July 2024 / Accepted: 18 July 2024 / Published: 20 July 2024

(This article belongs to the Special Issue New Fermented Tea: Processing Technology, Microbiology and Health Benefits: 2nd Edition)

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Abstract

As the commercial and home brewing of kombucha expands to accommodate its increased popularity, novel brewing practices that generate non-alcoholic kombucha in an efficient manner become valuable. The research presented in this work compares kombucha brewed in a glass jar brewing vessel to that brewed in an air-permeable silicone bag. Identical kombucha ferments with various sugar food sources were prepared and placed in each vessel, and variables such as titratable acidity, pH, alcohol by volume, gluconic acid concentration, acetic acid concentration, and sugar content were studied as a function of time. The results indicated that, regardless of the food source, kombucha brewed in an air-permeable bag exhibited more efficient acid production, lower ethanol concentration, and greater sugar utilization relative to equivalent kombucha brewed in a jar.

Keywords: kombucha; fermentation; glucose; fructose; sucrose; silicone; oxygen; ethanol; fermentation methods; microbial action; flavor

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MDPI and ACS Style

Czarnecki, B.A.R.; Chamberlain, K.M.; Loscher, I.M.; Swartz, E.R.; Black, L.M.; Oberholtzer, E.C.; Scalia, J.C.; Watson, B.A.; Shearer, L.E.; Richardson, J.N.; et al. Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags. Fermentation 2024, 10, 371. https://doi.org/10.3390/fermentation10070371

AMA Style

Czarnecki BAR, Chamberlain KM, Loscher IM, Swartz ER, Black LM, Oberholtzer EC, Scalia JC, Watson BA, Shearer LE, Richardson JN, et al. Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags. Fermentation. 2024; 10(7):371. https://doi.org/10.3390/fermentation10070371

Chicago/Turabian Style

Czarnecki, Briana Abigail R., Kortnie M. Chamberlain, Ian M. Loscher, Emily R. Swartz, Lieke M. Black, Emma C. Oberholtzer, Jordan C. Scalia, Bret A. Watson, Lauren E. Shearer, John N. Richardson, and et al. 2024. "Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags" Fermentation 10, no. 7: 371. https://doi.org/10.3390/fermentation10070371

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags

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