Effects of Varying Processes on Camellia Sinensis on Symbiotic Culture of Bacteria and Yeast GrowthMicrobiology
- Elyse Wexler
"This project researches the effects of different processes of genera to SCOBY in kombucha throughout the initial fermentation stage. This project was chosen because of its individuality among typical kombucha research, due to its inclusion of green tea and the first fermentation process. In conclusion, green tea has greater chemical changes that increase its liquid volume up to 10 times more than black tea. Additionally, the acidity of black and green tea after 50 days was the same, depicting the similarities between the Camellia Sinesises. This research allows for less waste, resulting from people at home wanting to make their own kombucha instead of consuming it from typically wasteful grocery industries, and inspires curiosity about the chemical measures of kombucha. "