Optimizing of Kombucha tea fermentation conditions

It is a symbiotic system in which yeast and acetic acid bacteria work together, obtained by fermentation of tea leaves under oxygenated conditions with the addition of kombucha tea culture. The aim of this study is to determine the optimum production conditions of kombucha tea under different fermentation conditions and to determine the production conditions that are suitable for human health. Factors to be considered when determining the optimum conditions are the amount of sugar to be used while the fermentation broth is being created and the ambient temperature where the fermentation compound is present while fermentation is in progress. While creating the fermentation liquid, 100, 150 and 200 g/l sugar ratio, 22, 25 and 28 °C temperature, 14, 25 and 28 days fermentation period will be used, respectively. Biomass will be measured and recorded. With the proposed thesis, it is expected that alternative production recipes will be revealed by determining the appropriate initial sugar concentration, incubation temperature and incubation period for the effective production of kombucha tea and kombucha mushrooms. As a result of the findings obtained at the end of the thesis study, the closest examples to commercial kombucha are; 100 g/l starting refined sugar, 3 tea bags of black tea, incubated for 28 days at 28 oC and 150 g/l starting refined sugar, 3 tea bags of black tea, incubated for 28 days at 28 oC. Targeted kombucha If the fermentation purposes (such as bacterial cellulose production) require producing more biomass, 28 days incubation at 22 oC has been noted to provide an effective biomass with the start of both 150 and 200 g raw material sugar.