Acids and metabolites that can be produced during kombucha fermentation
Various metabolites are produced during kombucha fermentation through the activity of yeasts and bacteria. These include organic acids in particular, which influence the taste and acidity of the beverage. Depending on the culture, tea, recipe, and production process, other compounds may also be present.
The composition of kombucha is complex: yeasts and bacteria utilize components of the sweetened tea and convert them into new substances. Which compounds are actually contained in the finished beverage and in what concentration depends on the individual batch. The following sections introduce some selected substances—however, their presence in kombucha is not typical or guaranteed for all of them.
Amino acids
Amino acids are the building blocks of proteins. The human body needs proteins, among other things, for the development and maintenance of muscles and tissues, as well as for the formation of enzymes and certain hormones. The body can produce some amino acids itself, while others must be obtained through food.
Tea naturally contains various amino acids, including theanine. During kombucha fermentation, the concentrations of individual ingredients may change. It is not possible to state generally how many amino acids are contained in the finished kombucha and it depends on the starting tea and the fermentation process.
Succinic acid
Succinic acid occurs naturally in organisms and is involved in cellular energy metabolism. It has also been detected in various fermented foods. Whether it is present in a particular kombucha and in what quantity depends on the composition of the culture and the fermentation conditions.
Acetic acid
Acetic acid is a typical organic acid of kombucha fermentation. Under suitable conditions, acetic acid bacteria can convert alcohol, previously produced by yeasts, into acetic acid. It contributes significantly to the characteristic tart taste of kombucha.
The acids produced lower the pH value of the beverage. An acidic environment can inhibit the growth of certain unwanted microorganisms. However, the level of acidity alone does not guarantee food safety; suitable raw materials, hygienic practices, and controlled fermentation conditions are also important.
Folic acid
Folate refers to a group of water-soluble B vitamins that are important for various processes in the body. They contribute, among other things, to cell division and normal blood formation. Folic acid is the synthetic form, which is used, for example, in dietary supplements and fortified foods.
During kombucha fermentation, vitamins and other ingredients may change depending on the microorganisms and production conditions. Whether and in what quantity folate is contained in the finished kombucha must be determined analytically for the respective product. No specific vitamin content can be derived from fermentation alone.
Glucuronic acid
Glucuronic acid is an organic acid that is also found in the human body. It plays a role there in so-called conjugation processes: certain endogenous and exogenous substances are chemically altered so that the body can further process or excrete them.
Whether glucuronic acid is present in kombucha and in what concentration depends, among other things, on the microorganisms and the fermentation conditions. Its presence should therefore not be assumed for every kombucha.
Glucuronic acid in human metabolism
In human metabolism, glucuronic acid is used, among other things, to bind certain substances to glucuronic acid. This so-called glucuronidation is one of the processes through which the body processes various substances and enables their excretion.
This endogenous process is no evidence that glucuronic acid from kombucha has a detoxifying effect. Statements about health benefits from consuming kombucha cannot be derived solely from the function of a compound in human metabolism.
Right-handed lactic acid
Lactic acid occurs in two mirror-image forms: L-(+)-lactic acid and D-(-)-lactic acid. Which form is produced depends, among other things, on the microorganisms involved. Certain lactic acid bacteria can produce lactic acid; whether and in what quantity it is present in a kombucha depends on the respective culture and the production process.
The term "right-handed" describes an optical property and is not an indication in itself of whether a substance is healthy or harmful. No general statement about the tolerability or effect of a food can be derived from the lactic acid form alone.
Usnic acid
Usnic acid is a naturally occurring compound that is known primarily from certain lichens. It is not comparable to the organic acids that typically occur during kombucha fermentation.
A regular presence of usnic acid in kombucha should not be assumed. Without suitable analyses of the specific product, neither its presence nor a specific concentration can be proven. Neither can any health benefits from consuming kombucha be derived from its study in other contexts.
Which acids are particularly typical for kombucha?
Organic acids such as acetic acid are particularly relevant for the tart taste of kombucha. Other acids may occur depending on the culture and the production process. The exact composition and concentration can only be determined for the respective batch or finished product.
Frequently asked questions about acids in kombucha
Which acids are produced during kombucha fermentation?
Acetic acid is particularly important for the typical tartness of kombucha. Other organic acids may occur depending on the microorganisms, recipe, and fermentation conditions.
Does every kombucha contain glucuronic acid or folic acid?
No. The presence and concentration of individual substances can vary from product to product. Reliable statements require suitable analyses of the respective kombucha.
Does glucuronic acid in kombucha have a detoxifying effect?
No detoxifying effect from consuming kombucha can be derived from the role of glucuronic acid in human metabolism.
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