Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas
Kombucha is a traditional, fermented beverage made with an essential biomaterial known as SCOBY (symbiotic culture of bacteria and yeast). Three different tea types, namely black, green, and oolong, were compared in kombucha fermentation in terms of pH dynamics, the formation of SCOBY biomass, and t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Multidisciplinary Digital Publishing Institute (MDPI)
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113896/1/113896.pdf |
| _version_ | 1824452353265238016 |
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| author | Chong, Ann Qi Chin, Nyuk Ling Talib, Rosnita A. Basha, Roseliza Kadir |
| author_facet | Chong, Ann Qi Chin, Nyuk Ling Talib, Rosnita A. Basha, Roseliza Kadir |
| author_sort | Chong, Ann Qi |
| collection | UPM |
| description | Kombucha is a traditional, fermented beverage made with an essential biomaterial known as SCOBY (symbiotic culture of bacteria and yeast). Three different tea types, namely black, green, and oolong, were compared in kombucha fermentation in terms of pH dynamics, the formation of SCOBY biomass, and the production of acetic acid. The rational, exponential, and polynomial models described pH dynamics with good fit, R2 > 0.98. The formation of SCOBY biomass and the production of acetic acid were modelled using sigmoidal functions, with three-parameter logistic and Gompertz models and four-parameter Boltzmann and Richards models. The F-test indicated that the three-parameter models were statistically adequate; thus, the Gompertz model was modified to present the biological meaning of the parameters. The SCOBY biomass formation rates ranged from 7.323 to 9.980 g/L-day, and the acetic acid production rates ranged from 0.047 to 0.049% acid (wt/vol)/day, with the highest values from the non-conventional substrate, oolong tea. The correlations between pH and SCOBY biomass or acetic acid using polynomial models enable the prediction of product formation in kombucha processing. |
| first_indexed | 2025-02-19T02:49:10Z |
| format | Article |
| id | upm.eprints-113896 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2025-02-19T02:49:10Z |
| publishDate | 2024 |
| publisher | Multidisciplinary Digital Publishing Institute (MDPI) |
| record_format | dspace |
| spelling | upm.eprints-1138962025-02-04T08:50:47Z http://psasir.upm.edu.my/id/eprint/113896/ Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas Chong, Ann Qi Chin, Nyuk Ling Talib, Rosnita A. Basha, Roseliza Kadir Kombucha is a traditional, fermented beverage made with an essential biomaterial known as SCOBY (symbiotic culture of bacteria and yeast). Three different tea types, namely black, green, and oolong, were compared in kombucha fermentation in terms of pH dynamics, the formation of SCOBY biomass, and the production of acetic acid. The rational, exponential, and polynomial models described pH dynamics with good fit, R2 > 0.98. The formation of SCOBY biomass and the production of acetic acid were modelled using sigmoidal functions, with three-parameter logistic and Gompertz models and four-parameter Boltzmann and Richards models. The F-test indicated that the three-parameter models were statistically adequate; thus, the Gompertz model was modified to present the biological meaning of the parameters. The SCOBY biomass formation rates ranged from 7.323 to 9.980 g/L-day, and the acetic acid production rates ranged from 0.047 to 0.049% acid (wt/vol)/day, with the highest values from the non-conventional substrate, oolong tea. The correlations between pH and SCOBY biomass or acetic acid using polynomial models enable the prediction of product formation in kombucha processing. Multidisciplinary Digital Publishing Institute (MDPI) 2024-06-22 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/113896/1/113896.pdf Chong, Ann Qi and Chin, Nyuk Ling and Talib, Rosnita A. and Basha, Roseliza Kadir (2024) Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas. Processes, 12 (7). art. no. 1301. ISSN 2227-9717; eISSN: 2227-9717 https://www.mdpi.com/2227-9717/12/7/1301 10.3390/pr12071301 |
| spellingShingle | Chong, Ann Qi Chin, Nyuk Ling Talib, Rosnita A. Basha, Roseliza Kadir Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas |
| title | Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas |
| title_full | Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas |
| title_fullStr | Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas |
| title_full_unstemmed | Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas |
| title_short | Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas |
| title_sort | modelling ph dynamics scoby biomass formation and acetic acid production of kombucha fermentation using black green and oolong teas |
| url | http://psasir.upm.edu.my/id/eprint/113896/1/113896.pdf |
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