Curro Polo is currently pursuing a PhD under the Basque Culinary Center program, with the academic guidance of Harvard University The research project will take place at Ama Brewery, exploring the fascinating world of microbiology applied to beverages. We’d met...
Science Blog reports that scientists at Seoul National University in Korea have developed a new tissue engineering method that uses a bioink derived from kombucha SCOBY. A biopen enables precise wound repair. The study describes a new bioink composed of...
This article is re-posted from the GO Kombucha blog, February 28, 2025. It follows on from another post by Gary on The Risks of Packaging Kombucha in Aluminium Cans (February 3, 2024). On February 4, 2024 we posted The Case...
Friday February 21 was World Kombucha Day. The reason for selecting this date is that one of the legends of the origins of kombucha dates to the Chinese Qin dynasty (221-206 BCE), during which time people spoke about a fermented...
Building on an earlier round of experiments, UK fermentation experts Jo Webster and Caroline Gilmartin extended the range of commercial kombucha brands they tested from 12 to 16. Jo and Caroline conducted a rigorous “citizen science” experiment to determine if...
On Oct 29, 2024 Real Co Labs hosted an afternoon discussion on The Art and Science of Fermentation in London. The audio of company founder David Begg’s presentation is attached with the company’s express permission. In this audio, David Begg,...
This is a follow-up to the recent post about the study by the students and faculty the department of chemistry at Shippensburg University. The lead authors are Professors John Richardson and Jeb Kegerreis. They spoke with Booch News about the...
Edited transcript (original audio at the bottom). Booch News: I was delighted to make contact with Caroline Gilmartin and Jo Webster, two British fermentation experts who live in the southwest of England. I’d found them on the Substack platform [subscription...
A scientific article, published in the journal Fermentation, explores the optimization of oxygen exposure during kombucha brewing using air-permeable silicone bags. The authors compared traditional glass jar brewing methods to a novel approach using silicone bags that allow for increased...
Scientists in Malaysia recently studied the feasibility and potential of producing low-alcohol, instant kombucha powder through pasteurization and spray drying. They claim their study paves the way for expanding the kombucha market by catering to consumer preferences for convenience and...
