Kombucha is favourite drink of many people. It is believed to have originated from the Asian continent but is enjoyed all over the world today. The Drink is a simple beverage made from sweetened tea that has been fermented by special bacteria and yeast. The symbiotic relationship involved in the fermentation is commonly known as SCOBY which is an abbreviation of symbiotic colony of bacteria and yeast. Instructions on how to make kombucha have to be followed strictly if contamination is to be avoided.
A zoogleal mat made up of Acetobacter (a genus of acetic bacteria) and one or several yeasts forms the culture of kombucha. The function of the yeast is to produce alcohol which in turn is involved in the production of acetic acid. Thus, the percentage of alcohol in the drink is reduced while acidity is greatly increased. This helps in getting rid of contamination as the acidic environment is too hostile to house most airborne moulds and bacterial spores.
Apart from yeast and bacteria, kombucha contains other substances produced by the microorganisms. These include amino acids, polyphenols, active enzymes and organic acids. The exact ratio of these components can be determined by chemical analysis, though quantities may differ as per the method of fermentation involved. Each of these substances plays a very important role in the process.
Glucoronic acid plays a central role in detoxification. It helps the body get rid of harmful substances as they pass through the liver. Apart from easing the pancreatic and liver burden, the acid is also said to reduce the risk of contracting some types of cancers. The scientific evidence for this claim is a bit scanty at the moment. Once metabolism has taken place, conjugates of the acid are excreted in urine.
Some of the requirements include a cup of water or tea (depending on personal preferences), white or brown sugar, cane juice and molasses. Pasteurised honey may be added if it is available. You need to add the honey carefully to avoid destabilising the culture medium. Synthetic sweeteners such as stevia, lactose and xylitol should not be used.
Black tea is the most common option for sweetening and fermentation. Others include green tea, white tea, and lemon balm among others. Sugar is first added to the tea as it is needed to facilitate fermentation, after which the prepared culture is added. Herbal tea and oily tea should be avoided as these may cause harm to the culture.
The preparation is then given time to for transfer of gas while it is covered with a close weave cloth to prevent contamination by mould, dust and other bacteria. In every fermentation process, a liquid gas boundary is created and a new layer of SCOBY is formed on this interface. Not only does the surface area provide suitable environment for yeast propagation but also for aerobic bacteria to settle on the surface while anaerobic bacteria occupy the bottom region.
Kombucha is said to provide great relief for arthritis. In addition it helps in the development of immunity and the digestive system. If you want to learn how to make kombucha you need to practise regularly. It is only after several sessions that you will perfect your skills.
A zoogleal mat made up of Acetobacter (a genus of acetic bacteria) and one or several yeasts forms the culture of kombucha. The function of the yeast is to produce alcohol which in turn is involved in the production of acetic acid. Thus, the percentage of alcohol in the drink is reduced while acidity is greatly increased. This helps in getting rid of contamination as the acidic environment is too hostile to house most airborne moulds and bacterial spores.
Apart from yeast and bacteria, kombucha contains other substances produced by the microorganisms. These include amino acids, polyphenols, active enzymes and organic acids. The exact ratio of these components can be determined by chemical analysis, though quantities may differ as per the method of fermentation involved. Each of these substances plays a very important role in the process.
Glucoronic acid plays a central role in detoxification. It helps the body get rid of harmful substances as they pass through the liver. Apart from easing the pancreatic and liver burden, the acid is also said to reduce the risk of contracting some types of cancers. The scientific evidence for this claim is a bit scanty at the moment. Once metabolism has taken place, conjugates of the acid are excreted in urine.
Some of the requirements include a cup of water or tea (depending on personal preferences), white or brown sugar, cane juice and molasses. Pasteurised honey may be added if it is available. You need to add the honey carefully to avoid destabilising the culture medium. Synthetic sweeteners such as stevia, lactose and xylitol should not be used.
Black tea is the most common option for sweetening and fermentation. Others include green tea, white tea, and lemon balm among others. Sugar is first added to the tea as it is needed to facilitate fermentation, after which the prepared culture is added. Herbal tea and oily tea should be avoided as these may cause harm to the culture.
The preparation is then given time to for transfer of gas while it is covered with a close weave cloth to prevent contamination by mould, dust and other bacteria. In every fermentation process, a liquid gas boundary is created and a new layer of SCOBY is formed on this interface. Not only does the surface area provide suitable environment for yeast propagation but also for aerobic bacteria to settle on the surface while anaerobic bacteria occupy the bottom region.
Kombucha is said to provide great relief for arthritis. In addition it helps in the development of immunity and the digestive system. If you want to learn how to make kombucha you need to practise regularly. It is only after several sessions that you will perfect your skills.
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