Kombucha is a drink made from sugary tea fermented with yeast and bacteria. Symbiotic colonies of bacteria, SCOBY, are the microbes involved in the entire process. One has to take note of important cautionary steps on how to make kombucha to avoid contamination as incompetence has been linked to several side effects and even deaths. We will look at a simple way of preparing the drink.
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, in particular has an important function in the body. It involves in detoxification of various substances in the liver. Not only does detoxification reduce the pancreatic load and easing liver burden, it also said to help in prevention of cancer. Its role in cancer prevention is, however, yet to get adequate scientific backing. The conjugates of the acid can be detected in urine.
A standard recipe entails one cup of sugar per gallon of tea or water. Recommended sugars required for fermentation include evaporated cane juice, brown sugar, refined white sugar, glucose syrups, molasses and pasteurised honey. Caution should be taken in the amount of honey used as high concentrations destabilise the culture. Lactose, stevia, xylitol or artificial sweeteners should never be used in fermentation.
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.
Chances of contamination are reduced by ensuring that the preparation is properly covered. Covering ensures that there is proper air circulation of gases. Different layers of SCOBY are formed with every subsequent fermentation process. Anaerobic bacteria settle at the bottom while anaerobes take the top position.
In addition to aiding in body detoxification, kombucha contains glucosamine responsible for managing arthritis. Also, this drink plays a crucial role in boosting immunity and maintaining a healthy digestive system. In conclusion, one can never go wrong on how to make kombucha as long as the procedure is followed to the latter.
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, in particular has an important function in the body. It involves in detoxification of various substances in the liver. Not only does detoxification reduce the pancreatic load and easing liver burden, it also said to help in prevention of cancer. Its role in cancer prevention is, however, yet to get adequate scientific backing. The conjugates of the acid can be detected in urine.
A standard recipe entails one cup of sugar per gallon of tea or water. Recommended sugars required for fermentation include evaporated cane juice, brown sugar, refined white sugar, glucose syrups, molasses and pasteurised honey. Caution should be taken in the amount of honey used as high concentrations destabilise the culture. Lactose, stevia, xylitol or artificial sweeteners should never be used in fermentation.
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.
Chances of contamination are reduced by ensuring that the preparation is properly covered. Covering ensures that there is proper air circulation of gases. Different layers of SCOBY are formed with every subsequent fermentation process. Anaerobic bacteria settle at the bottom while anaerobes take the top position.
In addition to aiding in body detoxification, kombucha contains glucosamine responsible for managing arthritis. Also, this drink plays a crucial role in boosting immunity and maintaining a healthy digestive system. In conclusion, one can never go wrong on how to make kombucha as long as the procedure is followed to the latter.
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