What ingredients can be produced during kombucha fermentation?
So that you know what acids, vitamins, and enzymes these are and what they can do, we have taken a closer look at kombucha in this article.
Organic acids in kombucha
Amino acids
Besides water, the human body consists mostly of amino acids, the smallest building blocks of proteins. These are very important for the formation of new vital proteins and also play a crucial role in the transmission of impulses between nerve cells, as well as in metabolism.
Succinic acid
Succinic acid, also known as succinate, is a naturally occurring organic acid and an intermediate product of various metabolic processes. It can also be produced during microbial fermentations. Whether and in what quantity it is present in kombucha depends on the culture and production.
Butyric acid
Butyric acid, or butyrate, belongs to the short-chain fatty acids. It can be produced by certain microbial metabolic processes. However, its presence cannot be assumed for every kombucha.
Acetic acid
The acetic acid produced during kombucha fermentation contributes to the acidic environment, which can hinder the growth of many undesirable microorganisms. Acetic acid is one of the characteristic organic acids from fermentation processes and contributes significantly to the typical sour taste of kombucha, as it is involved in the breakdown of sugar and starch.
Gluconic acid
During the breakdown of glucose, gluconic acid is produced as a by-product by the bacterium Gluconobacter. This bacterium is present in our intestines as well as in kombucha.
Glucaric acid
Glucaric acid is a naturally occurring organic acid also found in various fruits and vegetables. In the context of kombucha, glucaric acid and related compounds have also been scientifically investigated.
Enzymes
Enzymes are biological molecules that enable or accelerate chemical reactions. During fermentation, microorganisms use various enzymes to break down and transform components of the starting product.
Catechins and other polyphenols
These antioxidants are particularly concentrated in the leaves of plants and help the body prevent oxidation. Polyphenols are natural plant compounds, especially found in tea. How their composition changes during kombucha fermentation is being scientifically investigated.
Vitamins
B Vitamins
The group of B vitamins is vast and affects many different body systems. They are all water-soluble and thus can hardly be overdosed. The following B vitamins were found in researched kombucha samples:
Vitamin B1
also called thiamine. The body needs it to metabolize nutrients from our food and convert them into energy. Vitamin B1 also supports various nerve functions.
Vitamin B2
also called riboflavin, is an essential nutrient and contributes, among other things, to normal energy metabolism and the protection of cells from oxidative stress.
Vitamin B3
also called niacin, is an essential nutrient and contributes, among other things, to normal energy metabolism and normal nervous system function.
Vitamin B5
also called pantothenic acid, contributes, among other things, to normal energy metabolism and normal mental performance. Whether a kombucha contains relevant amounts must be determined for the specific product.
Vitamin B12
also called cobalamin, contributes, among other things, to normal red blood cell formation and the reduction of tiredness and fatigue. Whether a kombucha contains relevant amounts must be analytically determined for the specific product.
Vitamin C
Vitamin C (ascorbic acid) cannot be naturally produced in the human body. It is responsible for the production of collagen and the formation of connective tissue. It also neutralizes aggressive free radicals that can negatively affect the body. Furthermore, it helps to form certain neurotransmitters and hormones and promotes the absorption of iron in the intestine.
Living lactic acid bacteria
Depending on the composition, different bacteria and yeasts can be present in kombucha cultures. Which microorganisms are present in the finished kombucha strongly depends on the culture and manufacturing process.
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