Oregon State researchers begin to unravel the mysteries of kombucha fermentation
July 13, 2021 CORVALLIS, Ore. – Oregon State University scientists are beginning to unravel the key microorganisms that contribute to the fermentation of kombucha, research that is already aiding large-scale kombucha producers in the fast-growing industry. Kombucha is a fermented tea drink that has been homebrewed around the world for centuries, but in recent years has become widely popular with a global market size expected to grow from $1.3 billion in 2019 to $8.1 billion by 2027, according to an industry report. Several large producers, including Humm and Brew Dr., are based in Oregon....