The organic acids of Kombucha drink

The organic acids

The possible composition of Kombucha and the properties of its components as functional foods.

  • The acetic acid:


The acetic acid has antioxidant properties. Some people avoid the use of acetic acid in mind that it can affect their acid-base balance. Acetic acid is an organic acid, which is completely metabolized and that does not affect the pH of the body.

Diabetes and  overweight problems:
Approximately 30 ml of acetic acid consumed during a meal promote significantly a decrease of the blood glucose and insulin . Acetic acid interfere with the enzymes used by the small intestine to digest sugars and thus reduce their absorption.


It takes 15-20 minutes for the brain to realize that a person has eaten enough. The addition of acetic acid to a meal would reduce appetite. It would increase the time to digest the food in the stomach. The person would have a greater feeling of fullness after a meal and this effect would allow him to eat less . Over time, this results in a weight loss.

The acetic acid may play a favorable role in hypertension , cancer and osteoporosis.

The acetic acid was used as an antiseptic agent for thousands of years. This organic acid is also used as a preservative in the food industry.


  • The butyric acid:

Inflammatory diseases of the digestive system

Butyric acid is a short chain saturated fatty acid. It exerts almost no influence on the concentration of blood cholesterol. During its passage through the intestine, it is almost completely absorbed. This acid is the most important source of energy for cells of the intestinal mucosa. Butyric acid has anti-inflammatory properties useful for the digestive system. Butyric acid by cytostatic effect (which blocks cell proliferation) play a positive role against colon cancer. A deficiency of this acid may produce inflammation of the intestine. This acid is present in the milk and Kombucha.


  • The gluconic acid:

Gluconic acid is used by the food, pharmaceutical and sanitary products industries. It is produced from glucose by simple oxidation reaction. In the food industry, it is used to remove the bitterness of certain foods. This acid also has antioxidant properties.


  • The lactic acid:

A way to lower the cholesterol level.

Studies in animals and humans indicate that the consumption of fermented products containing lactic acid lowers the blood cholesterol concentration.

Fight against certain viruses and pathogenic bacteria.

Consumption of fermented foods containing lactic acid bacteria of the genus Lactobacillus disadvantage the growth of pathogenic bacteria such as Escherichia coli and Clostridium. Lactic acid helps prevent diarrhea.


  • The malic acid:

An antioxidant, anti-inflammatory and a purifier.

Malic acid is beneficial to mitigate the effects of fibromyalgia and muscle pain. By chelation, malic acid combines with metals so that they can be eliminated from the body. It is a good aluminum chelant. This acid is capable of passing the blood-brain barrier which allows to detoxify the brain. Malic acid also helps to detoxify the liver.

  • The oxalic acid:

It promotes peristalsis. Oxalic acid is an organic acid present in many plants such as oatmeal, almonds, kiwi, chocolate, apples, beer and many other vegetables. At low concentration, such as in the kombucha, it promotes bowel movement. By stimulating the intestinal transit, the oxalic acid improves digestive health and at the same time helps to maintain a healthy weight. However, for people suffering from kidney stones, it is best to discuss with your health care professional to determine if your condition allows you to consume kombucha.


  • The glucaric acid:

A molecule having possibly properties against various development stages of carcinogenesis process according to some animal models.

The glucaric acid is a natural non-toxic molecule. It helps the liver to remove carcinogens, certain hormones and toxins from the body.


  • The Propanoic acid

A powerful agent against bacteria and fungi.

The Propionibacterium bacteria can synthesize propanoic acid which is very effective in combating fungi and bacteria. Human skin is host to several species of these bacteria. It is used in the food industry as a preservative. In kombucha, propanoic acid plays the same role in combating mold and pathogenic bacteria


  • The succinic acid:

An acid, which gives good taste and is also good for the nervous system. Succinic acid is found naturally in fermented beverages such as beer, wine and kombucha. This is an organic acid that has the most taste that is a mixture of acid, salt and bitter. It was shown that succinic acid could stimulate the recovery of the nervous system. It strengthens the immune system. It stimulates awareness, concentration and reflexes. Succinic acid has long been used as an antibiotic.


A list of organic acids commonly found in Kombucha:

Because bacteria and yeasts present in the kombucha  drink vary slightly from one place to another, this list of organic acids is not exhaustive. The temperature and duration of fermentation also influence the presence and concentration of a particular acid.


  •      acetic acid
  •      acetoacetate
  •      benzoic acid
  •      Butanoic acid or butyric
  •      carbonic acid
  •      citric acid
  •      decanoic acid
  •      folic Acid
  •      glucaric acid
  •      gluconic acid
  •      glucuronic acid
  •      hexanoic acid
  •      Itatonique acid
  •      lactic acid
  •      malic acid
  •      malonic acid
  •      nicotonique acid
  •      octanoic acid
  •      oxalic acid
  •      pantothenic acid
  •      Propionic acid or propanoic
  •      saccharic acid
  •      succinic acid
  •      tartaric acid
  •      usnic acid
  •      xylonic acid

The Kombucha - a probiotic functional food (Page 7)