Analyzing and improving the Kombucha fermentation process

Komubucha是一种发酵茶饮料，在咖啡店的顾客中越来越受欢迎。它的受欢迎程度源于它的甜味，它是苏打水和其他饮料的健康替代品。康普茶是通过发酵过程生产的，这一过程还不太清楚，导致最终产品的高度可变性。总部位于渥太华的Bridgehead咖啡公司已经开始生产自己的红茶菌，并希望充分了解发酵过程，以便他们能够控制它。这将使他们能够降低饮料中的总糖含量，限制任何酒精含量，并有助于改善口感。Bridgehead与卡尔顿大学生物系的Myron Smith教授合作。史密斯教授是微生物学领域的专家，在研究发酵方面有着丰富的经验。该项目将帮助桥头开发新的，高品质的红茶菌产品提供给他们的客户。

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.