Kombucha

During fermentation the symbiotic culture of bacteria and yeasts promotes the formation of acetic acid. The quantity of this acid can influence the organoleptic characteristics of the finished product. The possibility of its control during fermentation and in the finished product therefore constitutes an important quality parameter for this type of product.

Determination of the Acetic acid in Kombucha

CDR KombuchaLab the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time.

Test type: End Point. Time testing: [uni]. Analysis sessions with multiple samples are possible for up to a maximum of 16 tests for CDR KombuchaLab and 3 tests for CDR KombuchaLab Junior.<h3>Sample treatment</h3>FFor precise and repeatable analysis, degas the sample using the ultrasonic bath (code 222062) and clarify it, if necessary, using the centrifuge (code 222061).

Method

The acetic acid with enzymatic reaction is transformed into pyruvic acid which in turn reacts with NADH to give NAD+ and D-lactic acid. The decrease in absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.

Test Principle

The calibration curve of the CDR KombuchaLab instrument, obtained by comparing the CDR method with the enzymatic method for the determination of acetic acid, confirmed an excellent linearity of the system over the entire measurement range.

Calibration curve

Calibration curve of the CDR KombuchaLab instrument, obtained by comparing the CDR method with the enzymatic method for the determination of acetic acid. R² = 0.9959

Reagent test Kits

Measuring range

CDR KombuchaLab: the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time. Top version

CDR KombuchaLab

CDR KombuchaLab: the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time. Junior version