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.
In the process of making the drink, yeast and bacteria also play other roles; they produce other important substances such as enzymes, organic acids, polyphenols and amino acids. Though precise quantities depend on the type of fermentation method used, the exact measure of each of these components can be determined by lab analysis. Some of the organic acids that are created include, among others, acetic acid, lactic acid, glucoronic acid and ethanol.
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.
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.
Once you have all these requirements, the next thing that you need to do is to choose a sweetener. Black tea is the most commonly used for this but green tea, lemon balm and white tea are also used. These sweeteners also help in the fermentation process. Addition of sugar should precede addition of the culture medium. Do not add either herbal or oily tea as these are likely to disturb 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.
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.
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.
In the process of making the drink, yeast and bacteria also play other roles; they produce other important substances such as enzymes, organic acids, polyphenols and amino acids. Though precise quantities depend on the type of fermentation method used, the exact measure of each of these components can be determined by lab analysis. Some of the organic acids that are created include, among others, acetic acid, lactic acid, glucoronic acid and ethanol.
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.
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.
Once you have all these requirements, the next thing that you need to do is to choose a sweetener. Black tea is the most commonly used for this but green tea, lemon balm and white tea are also used. These sweeteners also help in the fermentation process. Addition of sugar should precede addition of the culture medium. Do not add either herbal or oily tea as these are likely to disturb 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.
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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