The kombucha challenges


Virksomhed / Organisation



Nordic Fermentation (NF) was founded by Nurse Malene Rossil in November 2017 on Bornholm after several experiments in her own kitchen. NF produces nonpasteurized fermented products from local raw materials, initially, Kombucha, and Kraut. NF developed recipes and up-scaled her production of Jun Kombucha and moved production to the present site in Nexø in July 2018. In August 2018, Helen Schierbeck joined as partner in the company. The first big order is just being completed end January 2019. We presently have 6 variants of Jun Kombucha and 2 variants of Kombucha.

The kombucha challenges:
There a number of challenges when offering non-pasteurized Kombucha and Kraut as a commercially available product. The fermentation of Kombucha is a combination of both an aerobe and an anaerobe process, and the natural content of living microbes naturally changes the taste, and content of the products.
1. Optimization of filtration process and procedure during the Kombucha production.
2. Controlling the Kombucha production, making sure that the alcohol levels are kept
below 1,2 % (ABV = alcohol by volume), and thus, is a non-alcoholic beverage. If possible, develop an algorithm, that can help NF in the production and in the developing of new recepies, making sure, that the level of alcohol stays below1,2 %. Since there is a fluctuating process in Kombucha, producing alcohol into acids in the anaerobe state, this would be very interesting to investigate this further. There is a lot of literature on the topic, but as far as we know, no proper documentation on ABV development in kombucha.
3. Controlling the Kombucha production, making sure that the CO2 content does not exceed a certain level, so that the product “ explodes”.
4. How to improve the longivity and quality of the product.
5. Setting the optimal best before date.
6. Determining optimal storage conditions, at what temperature and what are other
influencing factors.
7. Understanding the content over time of lactic acid bacteria, yeast cells and other
microbes such as acetobacter?,
8. What is the content of lactic acids, vitamins, minerals, trace minerals, other organic
acids as glucoronlacton acid ?
9. Which arguments will support the products health benefits? Is there sufficient
documentation for the product belonging to functional food segment?
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