Analyzing and improving the Kombucha fermentation process

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Komubucha is a fermented tea drink that is becoming more and more popular amongst coffee shop goers. It's popularity stems from its sweet taste and it being a healthy alternative to sodas and other beverages. Kombucha is produced through a fermentation process that is not well understood, leading to a high degree of variability in the end product. Bridgehead, an Ottawa-based coffee company, has started to produce their own kombucha and would like to fully understand the fermentation process so that they can control it. This will allow them to reduce the overall sugar content in the beverage, limit any alcohol present, and help improve the taste. Bridgehead has partnered with Professor Myron Smith in the Department of Biology at Carleton University. Professor Smith is an expert in the field of microbiology and has extensive experience studying fermentation. This project will help Bridgehead develop new, high-quality kombucha products to offer to their customers.