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Date Time 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

Oregon state universityUnited statesChris curtinKeisha harrisonAgricultural research foundation at oregonKombucha brewers internationalSierra nevada brewing coStrainge beastOregon stateAgricultural research foundationஓரிகந் நிலை பல்கலைக்கழகம்ஒன்றுபட்டது மாநிலங்களில்கிறிஸ் கர்டின்கேஷா ஹாரிசன்கொம்புச மதுபானம் தயாரிப்பாளர்கள் சர்வதேசசியரா நெவாடா காய்ச்சுதல் இணை