CONSUMER INTEREST IN FERMENTED FOODS IS STEADILY INCREASING IN THE UNITED STATES. A SUBSET OF THESE PRODUCTS IS BEVERAGES PRODUCED WITH THE USE OF YEAST AND BACTERIA TOGETHER IN A SYMBIOTIC MASS (SCOBY). THE MICROORGANISMS IN SCOBY SYSTEMS ARE VERY DIVERSE AND VARIABLE, WHICH CAUSES THE PRODUCTS TO LOOK, SMELL AND TASTE DIFFERENT. IN ADDITION, PRESENCE AND AMOUNT OF HEALTH PROMOTING COMPOUDS MAY VARY SIGNIFICANTLY FROM PRODUCT TO PRODUCT. THIS PROJECT WILL LOOK AT THE NATURAL VARIATION IN CULTURE COMPOSITION, THE FACTORS THAT INFLUENCE COMPOSITION AND THEIR EFFECTS ON FINISHED PRODUCT, WITH THE GOAL OF HELPING THE INDUSTRY TO STANDARDIZE PRODUCTS IN ORDER TO MAXIMIZE HEALTH BENEFITS AND CONSUMER ACCEPTABILITY.

University Of Maine System

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