Twisted Kombucha founder Lou Dillon recently posted a report on LinkedIn about an year-long scientific study of the microbial activity of over 100 European kombucha brands. The content from LinkedIn with additional details supplied by Lou is re-posted here with her express permission.

Our vision: Empowering authenticity

We’re proud to have been part of the European S+T+ARTS Initiative through the MUSAE Project, reimagining the future of food systems through a collaboration between artists, technologists, and industry. MUSAE is driven by a Planet-Centered Factory Model, designed to guide digital innovation in the food domain, enhancing human well-being and sustainable impact. As part of the S+T+ARTS ecosystem, MUSAE fosters art-tech collaborations that unlock new market opportunities and future-driven innovations.

We’ve spent the past 12 months tackling a vital question for the future of fermented foods production: With industrialization threatening traditional methods, our goal was to build a real-time traceability system that supports brewers in maintaining integrity and transparency — and helps consumers understand the science and artistry behind fermentation.

We always kept the guiding question in our vision: How might we empower companies to produce authentic fermented products—while preserving microbial diversity and sharing this knowledge with consumers?

The challenge is urgent: as mass production of fermented foods like kombucha grows, it risks eroding traditional fermenting methods, microbial diversity, and consumer trust. We set out to design a real-time traceability system that empowers small-scale brewers to scale their operations without compromising authenticity.

Enabling microbial transparency

Twisted Kombucha teamed up with artist Eleonora Ortolani + design technologist Malou van der Veld to develop a low-tech kombucha sensor kit + app that offers real-time microbial insight and flavour prediction for brewers. From initial concept to prototype development concluding with user validation testing in live kombucha breweries, we explored how art and machine learning can support fermentation craft and microbial transparency.

One of the most inspiring parts… was the incredible support from the global kombucha community—100+ kombucha brands from the UK, Netherlands and Ireland contributed samples to help train our flavor prediction dataset.

And to build the dataset? We ran what we believe is the largest kombucha tasting study to date for this type of research. Over 100 kombucha samples were analyzed by trained WSET sommeliers, who evaluated flavor, acidity, aroma, and mouthfeel to help train our models and map the complex sensory landscape of kombucha.

Prototype and results

The prototype integrates several sensors. Each one tracks a specific chemical or biological indicator that reflects key stages in the fermentation process. 

Sensor Kit

We are presenting a sensor kit, which functions as giving the brewer an insight of the flavor profile of the kombucha, and simultaneously checks the health of the kombucha. This is done by a custom machine learning model and dataset created by the team. The sensor kit can be installed near-line the kombucha tank and customized by existing sensors the brewer might have. The brewer can access these insights through a web app which makes an estimation on flavor profiles which are presented in a graph.

Sensors

The sensors include a fourfold biochemical sensor, sensing Glucose, Glutamine, Lactate, and Glutamine. A pH, Oxygen reduction potential, and dissolved oxygen. Besides that, within Twisted Kombucha we have a Brix meter, which is a common use for kombucha brewers. This can be included depending on the availability. These are all assembled in a general compartment connected through a ESPN32. The probes such as PH, ORP and DO are placed outside the compartment to be left in the tank.

Key Insights

Brewers consistently rated the system as easy to use, intuitive, and well-integrated into their brewing process. The overall SUS score of 74.6 indicates above-average usability. Key strengths included low complexity, ease of independent use, and minimal disruption to workflow. While some users suggested minor improvements to the visual interface, all participants indicated they would be willing to continue using the system in future brewing cycles.

We showcased the results at GROW, COOK, CODE, the exhibition was in Palace of Science in Belgrade, Serbia back in June. The exhibition featured 11 artist–industry prototypes from across Europe, each exploring how we can grow, cook, and code more resilient, and imaginative food systems in the face of climate change and biodiversity loss.

A very special thanks to Dr Hamid Ghoddusi from London Metropolitan University and his dedicated Food Science & Nutrition students for their support in helping us collect, and measure the samples to get the data. Big thanks also to our supporters and early investigations with @FermentersGuild, Greenwich University, and Dr C. A. Iain Goodall.

Video

Lou, Elanor, and Malu discuss the project in this video.

There’s an important distinction to be made around the commercial kombucha products in the market. We just talked about the artificial sweetened kombucha which are damaging people’s health and it doesn’t stick to any traditional fermentation processes and it’s losing the essence of the kombucha tradition and culture. On top of that the industrial fermentation methods often use pasteurization which will kill that live culture and diminish the health benefits that consumers are looking for. So we wondered what is the effect of microbial activity on flavor and feel in kombucha and what get lost when brewers don’t follow the traditional fermentation methods.

Disclaimer

The views and opinions expressed in this guest posting are solely those of the original authors and other contributors. These views and opinions do not necessarily represent those of this publication.