Vantage College is delighted to announce that Vantage One Alumni, Tianyang Ma and Boyi Zhang, have had their research article published in the Canadian Journal of Undergraduate Research. Tianyang and Boyi both completed the Vantage One Science program in 2025.
The article is titled "A comparative analysis of kombucha pH for food safety by tea type," and is aimed at investigating 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 of tea and its affect on food safety.
Abstract of article:
"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 6 replicates each for black, green, red, and blue tea bases. The pH measurements were collected on the 2nd, 7th, and 14th day during a 2-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 some statistically significant differences, all tea types remained within the food-safe pH range throughout fermentation. These findings may provide valuable insights for consumers, producers, and regulators regarding the food safety of blue tea kombucha."
The full article is now available to read at the following DOI: https://doi.org/10.14288/cjur.v9i1.199570
Congratulations to Tianyang and Boyi!