What Is Kombucha Tea?

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,

The kombucha culture can also be used to make an artificial leather. Sal. enteritidis, Sal. typhimurium, and Sh. Sonnei. [11] As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. The bacteria and yeasts in kombucha promote microbial growth for the first six days of fermentation; after that, they steadily decline. Kombucha even has this antimicrobial effect after being heated and at a pH of 7. While this beverage inhibits growth of certain bacteria, it had no effect on the yeasts. This study also found that large proteins and catechins such as Epigallocatechin gallate also contributed to the antimicrobial properties of Kombucha.

Kombucha flavoured with rose hips Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis and vary depending on the fermentation method, but kombucha may contain any of the following: Acetic acid, Ethanol, Gluconic acid, Glucuronic acid, Glycerol, Lactic acid, Usnic acid and B­vitamins. It was also found that Kombucha contains about 1.51 mg/mL of vitamin C.

Another main ingredient found in all fermented foods and beverages are probiotics which are beneficial bacteria necessary for adequate digestion and absorption of nutrients. They are viable microorganisms that improve gut microflora by secreting enzymes, organic acids, vitamins, and nontoxic anti­bacterial substances once ingested. [18] Probiotics have also been shown to improve metabolism and treat antibiotic associated symptoms such as diarrhea. [19] In a recent study, alternative diets such as probiotics, green tea extract and Kombucha tea were fed to broiler chickens to measure the effects of growth and immunity. The conclusion of the study stated, “adding Kombucha tea (20 % concentration) to wet wheat­based diet improved performance and had a growth­promoting effect. Probiotic diets also resulted in enhanced growth and performance, but to a lesser extent.

According to the American Alcohol and Tobacco Tax and Trade Bureau, many Kombucha products contain more than 0.5% alcohol by volume, but some contain less.[21]

Many claims have focused on glucuronic acid,[22] a compound used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. Early chemical analysis of kombucha brew suggested glucuronic acid was the key component, and researchers[citation needed] hypothesized that the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the chemical constituents, but this method relies on having proper chemical standards [23] to match to the unknown chemicals.

Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels, or "sickly" kombucha cultures that cannot acidify the brew.[24] Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growing of contaminants.

Unpasteurized kombucha, like over­fermented fruit, can ferment in the bottle unless it is refrigerated, bringing its alcohol content to the level of some beers. Pasteurizing the beverage makes it safer and reduces the likelihood of increasing alcohol levels.

It is a new way to get the beneficial bugs that people are looking for in yogurt, kefir and other probiotic dairy drinks. Kombucha also provides a source of prebiotics, which helps fuel the growth of helpful microorganisms in your digestive track. The black and green tea in kombucha also offers some beneficial antioxidants and polyphenols — although you could get the same with a simple tea bag.

But most kombucha drinkers want the natural, unprocessed beverage. In June 2010, Whole Foods pulled kombucha from store shelves across the country because of concerns about the fluctuating alcohol content beyond the legal limit of 0.5%. Since then, suppliers have met their standards and the beverage is back on the shelves.

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Regardless of what you may read or hear, if you are making your own Kombucha Tea, we strongly recommend: Use of stainless steel (2nd choice glass) pots, (for brewing tea), large wide mouth glass jars (for fermenting), and wooden or plastic utensils. You must avoid contact with metal containers/objects, in regards to care/storage of fermented tea and the cultures themselves. You should be very careful regarding the amount of Kombucha Tea you use initially.

As a rule, most people would be best served by limiting intake to a maximum of 2 oz., 2X daily (4 oz. total) to start. We have reference to user's suffering discomfort from excessive use of K­Tea. When making K­Tea, You will need lots of tea, sugar, some fine cloth, and a heavy rubber band. Jars and pots should be kept extremely clean. Kombucha reproduces itself, so, if maintained appropriately, you could have/make a lifetime supply from a single Kombucha Culture. We will be adding pertinent information to this site as it becomes available to us. For now, please accept our thanks for stopping by. If you have anything you would like to share, or see posted here, regarding Kombucha, please contact us by email. Good Luck, and Good Health,