Different enzyme reactions with Kombucha.pdf

Enzyme reaction with Kombucha

1. DIFFERENT ENZYME REACTIONSDIFFERENT ENZYME REACTIONS
WITH KOMBUCHAWITH KOMBUCHA
ETHEL MURILLOETHEL MURILLO
LEYLA SIERRALEYLA SIERRA
28/04/202528/04/2025
Exploring potential chemical reactions between
kombucha and alcohol-sensitive medications, and how
banana influences the fermentation speed.
ABSTRACT

2. Kombucha is a fermented drink known for its variety of beneficial enzymes,
each contributing to the fermentation process in different ways. In this
experiment, we explore the potential effects of adding banana, which
contains natural amylase enzymes, to accelerate the fermentation of
kombucha. The enzymes from the banana may speed up the fermentation
process by breaking down sugars more efficiently. Additionally, this study
examines how kombucha reacts when it comes into contact with disulfiram,
a medication used to treat alcohol dependence. Disulfiram interacts with
alcohol by causing adverse effects when both are consumed together, and
our goal is to simulate this reaction by introducing the medication to the
finished kombucha. The purpose of this experiment is to accelerate
kombucha fermentation using banana and to observe the potential
chemical interactions between kombucha and alcohol-sensitive
medications when both are consumed simultaneously.
INTRODUCTIONINTRODUCTION

3. Do kombucha has any chemical reaction with it
enzymes, or with any medicament for alochol
consunmption? If enzymes are added to
kombucha, then they can accelerate the
fermentation process. Similarly, if medications
for reducing alcohol consumption or lowering
blood sugar are introduced to kombucha, it then
could simulate or reveal how these interactions
occur inside the human body when both the
medication and kombucha are consumed
together.
HYPOTHESISHYPOTHESIS
OBJECTIVESOBJECTIVES
To add more of its own
enzymes to the
kombucha.
To accelerate the
fermentation process.
To test how does the pill
(DISULFIRAM) reacts
with Kombucha’s
enzymes.

4. MATERIALSMATERIALS
Kombucha with SCOBY
(Symbiotic Culture of Bacteria
and Yeast)
Disulfiram
200 mg
Banana Glass Bowl
Coffee Filter Food Processor

5. 01
02
METHODMETHOD
The first method we used was smash bananas in a small processor, after
doing that we added the smashed banana which are the amylases in this
case (one of the most important enzymes in kombucha) to the
Kombucha, which NEEDS to be in fermentation process so we can
accelerate it, we cover it with a coffee filter and put it in a safe place with
darkness. After doing that we waited just a few days to start fermentation
(3-5 days) and see if it accelerates the process making it fermentate in less
time.
The second method we smashed 10 Disulfiram pills of 200 ml in
another separated small bowl and the already finished kombucha (not
the one with the smashed banana), waiting a small period of time so it
can have any kind of reaction. By doing this we are going to find if it
reacts in an unusual way like it does inside the human body if both of
them are consumed together.

6. enzymes
enzymes
After adding the smashed banana to the Kombucha in
fermentation process, some hours later it started to
have a stronger scent, something it usually takes days
to happen. 3 days after, the enzymes already started to
for on top of the surface, in which we can see that in its
usual process takes almost like 10-15 days, as well as
the SCOBY it started to grow even bigger and that
usually takes like 15 days.
RESULTSRESULTS
After adding the smashed Disulfiram pills to the finished
Kombucha product we waited for a time to see if it had
any type of reaction. After a small period of time it started
to absorb the pill powder, and after another small period
of time it suddenly started to become transparent, it was
slowly losing its color and also its scent. And after like 10
or 12 minutes it decomposed, becoming completely
transparent and losing its normal scent and taste.
7 days
(without banana)
3 days
(with banana) Recently added the
Disulfiram Pills
6 mins after adding
them

7. ANALYSISANALYSIS
The purpose of this was to accelerate the process. As we
can see, all type of alcohol like wine, beer etc. have
enzymes, if its own are added it can make the fermentation
process quicker and making it easier to be done because
with more enzymes the process of breaking down food
happens faster than usual, just as how we stated in our
hypothesis.
Because of the decomposing that showed the kombucha
with the Disulfiram we were able to see what happens when
both of them are combined that provoked side effects
inside the human body when both are taken at the same
time, because the Disulfiram affects the probiotics that the
Kombucha owns.

8. The addition of banana, a natural source of amylase
enzymes, enhanced the rate of kombucha fermentation
by promoting more efficient sugar breakdown.
Furthermore, exposure of the fermented kombucha to
disulfiram indicated potential chemical interactions,
likely due to residual ethanol produced during
fermentation. These findings demonstrate the role of
exogenous enzymes in accelerating fermentation and
underscore the need for caution when consuming
fermented products alongside alcohol-sensitive
medications.
CONCLUSIONCONCLUSION

9. REFERENCESREFERENCES
1.RAW BREWING CO. [Kombucha 101 (General
Knowledge)]
2.MedlinePlus (Drugs, Herbs and Supplements →
Disulfiram)
3.Gutsy (Why you should be interested in digestive
enzymes)
4.National Library of Medicine NCBI (Enzymes in
Food Industry: Fermentation Process, Properties,
Rational Design, and Applications.)