Uploaded March 2024 | Updated September 2026, 2 weeks ago
Researchers found that by fermenting kombucha in silicone bags rather than glass jars, they could shorten the fermentation time and minimize the alcohol content.
“Comprehensive comparison of the dynamics of kombucha fermentation in a silicone bag and a glass jar”
Presented at ACS Spring 2024 on March 17, 2024
Presenter: Kortnie Chamberlain
Principal investigators: Jeb Kegerreis, Ph.D., and John Richardson, Ph.D.
“Investigating the impact of sugar source variation on kombucha fermentation”
Presented at ACS Spring 2024 on March 17, 2024
Presenter: Ian Loscher
Principal investigators: Jeb Kegerreis, Ph.D., and John Richardson, Ph.D.
Watch an interview about this research: youtu.be/yAHm3RQwahM
To read an ACS press release about this research, go to acs.org/pressroom/presspacs/2024/march/better-kombucha-brewing-through-chemistry.html
Credits:
Written and produced by Kerri Jansen
Narrated by Allison Tau
Edited and executive produced by Matthew Radcliff
Sarah Michaud contributed research for this video.
Research videos from Jeb Kegerreis Ph.D.; John Richardson Ph.D.; Kortnie Chamberlain; Ian Loscher; Abbi Czarneki; Emily Swartz; William Cleary and David Oliver
More from Headline Science: youtube.com/playlist?list=PLLG7h7fPoH8JRH8bEJdgnwZnyA5N-9UaE
Produced by the American Chemical Society (ACS), one of the world’s largest scientific societies. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences.
Join the #AmericanChemicalSociety! bit.ly/Join_ACS
Researchers found that by fermenting kombucha in silicone bags rather than glass jars, they could shorten the fermentation time and minimize the alcohol content.
“Comprehensive comparison of the dynamics of kombucha fermentation in a silicone bag and a glass jar”
Presented at ACS Spring 2024 on March 17, 2024
Presenter: Kortnie Chamberlain
Principal investigators: Jeb Kegerreis, Ph.D., and John Richardson, Ph.D.
“Investigating the impact of sugar source variation on kombucha fermentation”
Presented at ACS Spring 2024 on March 17, 2024
Presenter: Ian Loscher
Principal investigators: Jeb Kegerreis, Ph.D., and John Richardson, Ph.D.
Watch an interview about this research: youtu.be/yAHm3RQwahM
To read an ACS press release about this research, go to acs.org/pressroom/presspacs/2024/march/better-kombucha-brewing-through-chemistry.html
Credits:
Written and produced by Kerri Jansen
Narrated by Allison Tau
Edited and executive produced by Matthew Radcliff
Sarah Michaud contributed research for this video.
Research videos from Jeb Kegerreis Ph.D.; John Richardson Ph.D.; Kortnie Chamberlain; Ian Loscher; Abbi Czarneki; Emily Swartz; William Cleary and David Oliver
More from Headline Science: youtube.com/playlist?list=PLLG7h7fPoH8JRH8bEJdgnwZnyA5N-9UaE
Produced by the American Chemical Society (ACS), one of the world’s largest scientific societies. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences.
Join the #AmericanChemicalSociety! bit.ly/Join_ACS
