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.
The culture of this beverage is composed of a genus of acetic bacteria known as Acetobacter and one or more yeasts forming what is called a zoogleal mat. The symbiotic relationship is such that the yeast produces alcohol which contributes to production of acetic acid, this helps in limiting the alcohol content in the drink while increasing acidity. The acidic environment is unsuitable for bacterial spores and most airborne moulds, as such, contamination is minimised.
Apart from causing alcohol production, yeast and bacterial organisms also help in the production of other substances that include organic acids, enzymes, amino acids and polyphenols. The quantity of these substances in the drink is dependent on the environmental conditions in which the process is carried out. Through lab analysis, it is possible to quantify each of the substances. The organic acids that are commonly made include lactic acid, glucoronic acid, ethanol and acetic acid.
One of the major agents confirmed to be present in this beverage is glucoronic acid, as evidenced by the presence of its conjugates in urine. Glucoronic acid is normally used by the liver for detoxification. An additional extrinsic amount would largely supplement this particular liver function.
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.
Whereas green and white tea may be used, black tea is the most common choice. The drink is made by placing the prepared culture in sweetened tea, sugar is essential for fermentation. Oil treated or herbal teas are discouraged as they damage the culture.
To minimise contamination by dust and other bacteria, the preparation is covered with a close weave cloth and then given time to allow for gas transfer. A different layer of SCOBY is formed on a gas liquid interface in every fermentation process. The surface area ensures that anaerobic bacteria settle at the bottom while aerobic bacteria take the position on top. It also ensures availability of oxygen for propagation of yeast.
What are the health benefits of kombucha? As mentioned earlier, it has the ability to detoxify the body. In addition, it contains glucosamines which are used in prevention and treatment of joint pain. It being a probiotic beverage, it also helps in digestion and general gut health. The drink also aids in boosting the immune system. Armed with such comprehensive notes on how to make kombucha, good results are guaranteed.
The culture of this beverage is composed of a genus of acetic bacteria known as Acetobacter and one or more yeasts forming what is called a zoogleal mat. The symbiotic relationship is such that the yeast produces alcohol which contributes to production of acetic acid, this helps in limiting the alcohol content in the drink while increasing acidity. The acidic environment is unsuitable for bacterial spores and most airborne moulds, as such, contamination is minimised.
Apart from causing alcohol production, yeast and bacterial organisms also help in the production of other substances that include organic acids, enzymes, amino acids and polyphenols. The quantity of these substances in the drink is dependent on the environmental conditions in which the process is carried out. Through lab analysis, it is possible to quantify each of the substances. The organic acids that are commonly made include lactic acid, glucoronic acid, ethanol and acetic acid.
One of the major agents confirmed to be present in this beverage is glucoronic acid, as evidenced by the presence of its conjugates in urine. Glucoronic acid is normally used by the liver for detoxification. An additional extrinsic amount would largely supplement this particular liver function.
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.
Whereas green and white tea may be used, black tea is the most common choice. The drink is made by placing the prepared culture in sweetened tea, sugar is essential for fermentation. Oil treated or herbal teas are discouraged as they damage the culture.
To minimise contamination by dust and other bacteria, the preparation is covered with a close weave cloth and then given time to allow for gas transfer. A different layer of SCOBY is formed on a gas liquid interface in every fermentation process. The surface area ensures that anaerobic bacteria settle at the bottom while aerobic bacteria take the position on top. It also ensures availability of oxygen for propagation of yeast.
What are the health benefits of kombucha? As mentioned earlier, it has the ability to detoxify the body. In addition, it contains glucosamines which are used in prevention and treatment of joint pain. It being a probiotic beverage, it also helps in digestion and general gut health. The drink also aids in boosting the immune system. Armed with such comprehensive notes on how to make kombucha, good results are guaranteed.
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