CHEMICAL COMPOSITION

Compound Average composition Initial sucrose Fermentation time (days)

Organic acids Acetic acid 5.6 g/L 70 g/L 15 d

Acetic acid 8.36 g/L 100 g/L 18 d

Acetic acid 11 g/L 100 g/L 30 d

Gluconic acid 39 g/L 100 g/L 60 d

Glucuronic acid 0.0160 g/L 70 g/L 21 d

Lactic acid 0.18 g/L 100 g/L 18 d

Vitamins Vitamin B1 0.74 mg/mL 70 g/L 15 d

Vitamin B2 8 mg/100 mL 70 g/L 10 d

Vitamin B6 0.52 mg/mL 70 g/L 15 d

Vitamin B12 0.84 mg/mL 70 g/L 15 d

Vitamin C 25 mg/L 70 g/L 10 d

General composites Ethanol 5.5 g/L 100 g/L 20 d

Proteins 3 mg/mL 100 g/L 12 d

Tea polyphenols 7.8 Mm GAE 100 g/L 15 d

Minerals Cu, Fe, Mn, Ni, Zn 0.1 to 0.4 μg/mL 70 g/L 15 d

Anions F−, CI−, Br −, I−, NO3−, 0.04 to 3.20 mg/g 100 g/L 7d
HPO4− SO4−
 MICOROBIOLOGICAL COMPETITION
Species Morphology Characteristics
Schizosaccharomyces High fermentative power
pombe
Ability to convert malic acid to ethanol

Release of high quantities of

polysaccharides
Brettanomyces High resistance to osmotic and ethanol
bruxellensis stress

Higher efficiency to utilize the available

Yeasts N sources
cerevisiae
than Saccharomyces

Tendency to ferment sugars to ethanol,

and produce high concentrations of
acetic acid in aerobic conditions
Saccharomyces cerevisiae High ethanol tolerance

Rapid fermentation rates

Insensitivity to temperature and

substrate concentration
Zygosaccharomyces rouxii Highly osmo- and halo-tolerant

Counteract better sugar and salt stress

than S. cerevisiae
MICOROBIOLOGICAL COMPETITION

• The dominant bacteria of Kombucha tea culture are AAB, which are
aerobic bacteria able to use alcohol as a substrate to form acetic acid.

• These bacteria require large amounts of oxygen for their growth and
Bacteria activity

• Several AAB are present in the tea fungus, including: Acetobacter

xylinoides, Bacterium gluconicum, Acetobacter aceti, Acetobacter
pasteurianus, and Gluconobacter oxydans.