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Kombucha Technology

pron: kom-boo-cha is fermented tea. The traditional method of making kombucha involves a natural fermentation of sweet tea, wild bacteria and yeasts.

History

The result is a tasty drink with sweet and sour flavours that contains living cultures, organic acids, vitamins, and amino acids which are associated with well-being.

First record of Kombucha comes from China in 221 BC during the Tsin Dynasty where it was known as the “Tea of Immortality”.
Kombucha now enjoys increasing popularity worldwide, along with other so called ‘probiotic drinks’ and is sold in supermarkets and organic stores all around the globe.

Microbiology of Kombucha

  • A microbial community is added to the tea.
  • This community is usually a slimy blob that goes by many names: mother, SCOBY (for symbiotic community of bacteria and yeast), and pellicle
  • This microbial community is a perfect example of a dense microbial biofilm, fused together by substances that the microbes secrete. In this case, it’s cellulose that is produced by the bacteria
  • The microorganism used in the production of Kombucha are yeast cells and different acetic acid bacteria (Acetobacter and Gluconobacter strains)

Kombucha related products

Industrial Kombucha Fermenter

Fermenter Sizes for Kombucha Production

Fermenter Type

Fermentation Volume

Total Volume

Diameter

Total Tank Height (from – to)

[I][I][mm][mm]
KSF6610200570
KSF3003004306401840
KSF6006008608502000
KSF10001000144010502200
KF303000350015003100-3600
KF9090001040021504000-4900
KF120120001380024004200-5000
KF200200002300028005000-6200
KF400400004600035506100-8400
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