A comparative analysis of kombucha pH for food safety by tea type

Authors

  • Tianyang Ma The University of British Columbia
  • Boyi Zhang The University of British Columbia

DOI:

https://doi.org/10.14288/cjur.v9i1.199570

Abstract

Kombucha is a fermented beverage originating from China over 2000 years ago. It has gained global popularity due to its potential health advantages. Currently, there is limited research on the food safety of kombucha fermented by various tea types. This study aimed to investigate the influence of tea types on the pH levels of kombucha, focusing particularly on blue tea (Butterfly Pea Flower), which is a relatively less investigated variety. An experiment was conducted in 2024 with 6 replicates each for black, green, red, and blue tea bases. The pH measurements were collected on the 2nd, 7th, and 14th day during a 2-week fermentation period. The study indicates a consistent decrease in pH levels across all tea types, with blue tea kombucha exhibiting the lowest pH value. Despite some statistically significant differences, all tea types remained within the food-safe pH range throughout fermentation. These findings may provide valuable insights for consumers, producers, and regulators regarding the food safety of blue tea kombucha.

Downloads

Published

2024-12-02

Issue

Vol. 9 No. 1 (2024): CJUR 9(1)

Section

Articles

License


Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).