Oregon State researchers begin to unravel the 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 ...











