What Is Kombucha Tea?

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Kombucha cultures are a symbiotic culture of bacteria and yeast (SCOBY), In Chinese, this microbial culture is called haomo in Cantonese, or jiaomu in Mandarin, (Chinese: 酵母; fermentation mother"). it's also known as Manchurian Mushroom. Although the bacterial component of a kombucha culture comprises several species, it almost always includes Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. The count of bacteria and yeast that were found to produce acetic acid increased for the first four days of fermentation and decreased after. A kombucha culture will have the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii. Alcohol production by the yeas adds to the production of acetic acid by bacterias! Although the bacterial component of a kombucha culture comprises several species, it almost always includes Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. Buy kombucha here online at getkombucha.com, the best kombucha site online. The count of bacteria and yeast that were found to produce acetic acid increased for the first four days of fermentation and decreased after. Sucrose is broken up into fructose and glucose, and the bacteria and yeast break glucose into Gluconic acid, and fructose into acetic acid. G. xylinum is responsible for most of the physical structure of a kombucha mother, and has been shown to produce microbial cellulose. This is likely due to artificial selection by brewers over time, selecting for firmer and more robust cultures. The kombucha culture can also be used to make an artificial leather. The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. It was shown that Kombucha inhibits growth of harmful microorganisms such as E. coli,


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