Skip to content
  • Login
  • Cart
Kombucha Brewers International
  • WHY KBI
    • Mission
    • Industry Info
    • Member Benefits
    • Join Now
  • Resources
    • Member Forum & Resource Library
    • Kombucha Code of Practice
    • Industry FAQ
    • KBI Approved Ethanol Testing Methodology
    • Kombucha Brewers Coronavirus Resource Center
  • Our Members
    • Brewery Members
    • Supplier Members
    • Partners
  • NEWSROOM
    • Press
    • Blog
    • SYMBIOSIS Magazine
    • Achievements
  • Events
    • World Kombucha Day 2.21
    • Webinar Wednesday
    • KombuchaKon 2022
    • Virtual KombuchaKon 2020
    • KBI Europe Committee Annual Member’s Meeting
  • Research & Advocacy
    • Kombucha Research Database
    • Lobbying
    • Laraine Dave Kombucha Education & Lobbying Fund
  • For Kombucha Lovers
    • World Kombucha Day 2.21
    • Kombucha FAQ
    • Kombucha Taproom Tourism Guide
    • Consumer’s Guide to Kombucha
Advanced Search




By Topic

  • 4-lactone (dsl)
  • Acetic Acid
  • Acetobacter
  • Acid Content
  • Acidity
  • Amino Acids
  • Animal Feed Supplement
  • Antimicrobial
  • Antioxidant
  • Arsenic
  • Arthritis
  • B Vitamins
  • Black Tea
  • Brettanomyces
  • Burns
  • Cadmium
  • Caffeine
  • Calcium
  • Cancer
  • Cells
  • Cellulose
  • Chickens
  • Cholesterol
  • Chronic Fatigue
  • Citric Acid
  • Coffee
  • Common Cold
  • Cosmetic
  • D-saccharic Acid 1
  • Dental Cavaties
  • Detoxification
  • Diabetes
  • Ducks
  • E. Coli
  • Emf
  • Environmental Pollutant
  • Ethanol
  • Fructose
  • Gastritis
  • Gluconacetobacter
  • Gluconic Acid
  • Glucose
  • Glucuronic Acid
  • Goundwater Contamination
  • Green Tea
  • Heat Pasteurization
  • Hepatoprotective
  • Immunity
  • Iron
  • Kefir
  • Kidney
  • Kombucha Symbiosis
  • Lactic Acid
  • Lactobacillus
  • Liver
  • Longevity
  • Lysine
  • Malic Acid
  • Mannitol
  • Mice
  • Organic Acids
  • Palm Sugar
  • Ph
  • Phosphorous
  • Polyphenols
  • Probiotics
  • Protein
  • Psoriasis
  • Pu-erh Tea
  • Radiation
  • Rats
  • Review
  • Saccharomyces
  • Scar Reduction
  • Sour Cherry Juice
  • Space
  • Stress
  • Sucrose
  • Sugar Content
  • Tartaric Acid
  • Tea Waste Material
  • Temperature
  • Time
  • Topical
  • Toxicant
  • Trichloroethylene (tce)
  • Ulcer
  • Ulcers
  • Vitamin
  • Weight Loss
  • Zygosaccharomyces
  • Show more


By Decade

  • 1990-1999
  • 2000-2009
  • 2010-2019
  • 2020-2029


By Country

  • Australia
  • Brazil
  • Canada
  • China
  • Columbia
  • Denmark
  • Ecuador
  • Egypt
  • France
  • Germany
  • Ghana
  • India
  • Indonesia
  • Indonesia, France
  • Iran
  • Iraq
  • Ireland
  • Italy
  • Kazakhstan
  • Korea
  • Latvia
  • Macedonia
  • Malaysia
  • Maylasia
  • Mexico
  • Netherlands
  • New Mexico
  • Poland
  • Poland & Usa
  • Portland
  • Portugal
  • Republic Of Korea
  • Romania
  • Russia
  • Serbia
  • Serbia.
  • Slovakia
  • South Africa
  • South Korea
  • Sri Lanka
  • Sri Lanka & Singapore
  • Sri Lanka, Canada
  • Sudan
  • Taiwan
  • Thailand
  • Toulouse, France
  • Tunesia
  • Tunisia
  • Turkey
  • U.s.
  • Uk
  • Ukraine
  • Ukraine/denmark
  • United Kingdom
  • United States
  • Usa
  • Usa - Suny Undergrad Presentation - Alfred State College Of Technology - Fa
  • Viet Nam
  • Vietnam
  • Yugoslavia
  • Show more



Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis



Authors:
Breanna Miranda, Nicole M. Lawton, Sean R. Tachibana, Natasja A. Swartz, W. Paige Hall

Abstract:
Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed using acid-base titration and high-performance liquid chromatography (HPLC). Kombucha is made via the fermentation of sweetened black tea with a symbiotic culture of bacteria and yeast (SCOBY), which produces acetic acid in addition to a variety of other organic acids and vitamins. The aim of this study was to analyze the acid content of kombucha over a 21-day fermentation period in order to characterize the fermentation kinetics. Titrimetric analysis revealed that the total acidity increased linearly with fermentation time at a rate of 1.5 mM/day. The acetic acid content was also quantified by HPLC at 7-day intervals by standard addition and compared to the total acidity determined by titration. A paired Student's t test was used to validate the methods. In an extension of the lab, HPLC was also used to identify and quantify the caffeine content of kombucha. The experiments utilized in this study provide a means to characterize beverages and fermentation as well as teach important quantitative and statistical skills. This study was implemented as a three-week teaching lab in a quantitative analysis course for undergraduate chemistry majors.

Keywords: acetic acid, acid content, acidity, antioxidant, black tea, caffeine, organic acids, ph, time, vitamin

Click Here to View The Study


Country: United States

Study Mailing Address:
Pacific University, 2043 College Way, Forest Grove, Oregon 97116, University of Portland, 5000 North Willamette Boulevard, Portland, Oregon 97203

Date Updated: February 4, 2021

Thumbs Up 0 people like this study.


Kombucha Brewers International © All Rights Reserved 2014-2025