Proceedings of the 2016 International Conference on Engineering and Technology Innovations

Kombucha Culture and Component Analysis

Authors
Fei Wang
Corresponding Author
Fei Wang
Available Online March 2016.
DOI
https://doi.org/10.2991/iceti-16.2016.4How to use a DOI?
Keywords
Kombucha, bacterial analysis, Kombucha culture, health Mechanism
Abstract
A traditional tea drink acidic Fermentation broth contains a variety of nutritional factors, including tea some nutrients, live microbial cells and their metabolites. Kombucha bacteria containing mainly acetic acid bacteria, yeast, lactic acid bacteria and other cells. This paper trained to do Kombucha tea component analysis, and in the course of training in the analysis of pH and cell concentration Kombucha tea with time changes in their variation. Due to the presence of lactic acid bacteria, pH has declined after the first rise, after the last increase in the value of certain stabilized. During the culture, the concentration of the bacteria that is the number of yeast and acetic acid bacteria belonging to the overall rise, especially in the first nine days maximum, then cultured for several days as to increase their growth rate slowed down. Their health for the latter study provides a theoretical mechanism basis.
Open Access
This is an open access article distributed under the CC BY-NC license.

Download article (PDF)

Proceedings
2016 International Conference on Engineering and Technology Innovations
Part of series
Advances in Engineering Research
Publication Date
March 2016
ISBN
978-94-6252-170-4
ISSN
2352-5401
DOI
https://doi.org/10.2991/iceti-16.2016.4How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Fei Wang
PY  - 2016/03
DA  - 2016/03
TI  - Kombucha Culture and Component Analysis
BT  - 2016 International Conference on Engineering and Technology Innovations
PB  - Atlantis Press
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceti-16.2016.4
DO  - https://doi.org/10.2991/iceti-16.2016.4
ID  - Wang2016/03
ER  -