OSU researchers begin to unravel the mysteries of kombucha fermentation ktvz.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from ktvz.com Daily Mail and Mail on Sunday newspapers.
July 13, 2021 CORVALLIS, Ore. – Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research that is already aiding large-scale kombucha producers in the fast-growing industry. Kombucha is a fermented tea drink that has been homebrewed around the world for centuries, but in recent years has become widely popular with a global market size expected to grow from $1.3 billion in 2019 to $8.1 billion by 2027, according to an industry report. Several large producers, including Humm and Brew Dr., are based in Oregon. Kombucha is produced by fermenting sugared tea using a symbiotic culture of bacteria and yeast, commonly referred to as SCOBY, and adding flavorings to enhance the taste. But little is known about what microorganisms in the SCOBY contribute to fermentation, which presents a challenge to kombucha brewers, especially those working on a commercial scale.
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Researchers begin to unravel mysteries of kombucha fermentation
CORVALLIS, Ore. – Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research that is already aiding large-scale kombucha producers in the fast-growing industry.
Kombucha is a fermented tea drink that has been homebrewed around the world for centuries, but in recent years has become widely popular with a global market size expected to grow from $1.3 billion in 2019 to $8.1 billion by 2027, according to an industry report. Several large producers, including Humm and Brew Dr., are based in Oregon.
Kombucha is produced by fermenting sugared tea using a symbiotic culture of bacteria and yeast, commonly referred to as SCOBY, and adding flavorings to enhance the taste. But little is known about what microorganisms in the SCOBY contribute to fermentation, which presents a challenge to kombucha brewers, especially those working on a
A significant planning initiative has recently been launched across a group of communities in North Clare, designed to create a roadmap for the strategic regeneration, development and sustainability of the region.
The catchment for the project will comprise the communities served by Mary Immaculate Secondary School and the Stella Maris Day Centre in Lisdoonvarna. This covers communities such as New Quay, Ballyvaughan, Fanore, Carron, Doolin, Lisdoonvarna, Kilfenora and Kilshanny.
The project is a joint initiative of Lisdoonvarna Fáilte and Clare Local Development Company. Joe Garrihy of Lisdoonvarna Fáilte highlighted, “The project is premised on the need for communities in North Clare to be ready for and be able to respond to change.
Hot drinks for cold nights inquirer.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from inquirer.com Daily Mail and Mail on Sunday newspapers.