Comparative Analysis of Kombucha pH for Food Safety by Tea Type
Bibliographic record
Abstract
Kombucha is a fermented beverage originating from China over 2000 years ago. It has gained global popularity due to its potential health advantages. Currently, there is limited research on the food safety of kombucha fermented by various tea types. This study aimed to investigate the influence of tea types on the pH levels of kombucha, focusing particularly on blue tea (Butterfly Pea Flower) which is a relatively less investigated variety. An experiment was conducted in 2024 with 24 sample jars distributed across black, green, red, and blue tea bases. The pH measurements were collected during a two-week fermentation period. The study indicates a consistent decrease in pH levels across all tea types, with blue tea kombucha exhibiting the lowest pH value. Despite variations, all tea types remained within the food-safe pH range throughout fermentation, suggesting that kombucha made from blue tea is safe for consumption. These findings may provide valuable insights for consumers, producers, and regulators regarding the food safety of blue tea kombucha. This experiment may fill the current research gap and underscore the reproducibility of the experiment's results. Overall, this experiment can contribute to the exploration of factors influencing kombucha fermentation and provide direction for future research.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.001 | 0.001 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.001 |
| Open science | 0.000 | 0.001 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.003 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".