Researchers from Thailand’s Kasetsart University have found that cannabis leaves can significantly improve the taste and quality of kombucha by boosting beneficial bacteria and reducing harsh acidity.
The study, published by the journal Foods, examined the use of Thai cannabis leaves in kombucha brewed with assam green tea. The cannabis leaves were found to be rich in protein (23.1%) and phytonutrients that support the growth of lactic acid bacteria (LAB), which are known to promote gut health and enhance fermentation.
After seven days of fermentation, kombucha infused with 30% cannabis leaves had the highest LAB count (5.53 log CFU/mL). These batches also showed higher pH and reduced acetic acid levels, indicating a milder, more pleasant taste. Volatile compound analysis revealed that the cannabis-infused kombucha contained lower concentrations of acetic acid, ethanol, and carbon dioxide, contributing to a smoother odor and flavor profile.
Microbial analysis further showed that cannabis leaves promoted the growth of beneficial yeast and bacteria, including Dekkera and Komagataeibacter, while reducing microbes responsible for stronger fermentation odors.
Researchers conclude that cannabis leaves offer a promising new substrate for kombucha fermentation, improving both taste and quality through enhanced microbial activity.
For the full text of the study, click here.
