Kombucha is favourite drink of many people. It is believed to have originated from the Asian continent but is enjoyed all over the world today. The Drink is a simple beverage made from sweetened tea that has been fermented by special bacteria and yeast. The symbiotic relationship involved in the fermentation is commonly known as SCOBY which is an abbreviation of symbiotic colony of bacteria and yeast. Instructions on how to make kombucha have to be followed strictly if contamination is to be avoided.
Organisms of the Acetobacter genus produce the best media for culture especially when mixed with some types of yeasts. As the fermentation process starts to take place, the yeast causes production of alcohol and subsequently this is converted to acetic acid. As the process progresses, the proportional of alcohol reduces and that of acetic acid increases. An acidic environment is very important as it helps to keep moulds and bacterial spores in check and maintain product quality.
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.
The basic method calls for one cup of sugar for a gallon of water or tea. Brown sugar, white sugar (refined), cane juice, molasses and honey (pasteurised) may be used. The amount of honey added should be carefully monitored as high levels can interfere with the stability of the culture. Synthetic sweeteners, xylitol, stevia and lactose are not recommended for 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.
The preparation is then given time to for transfer of gas while it is covered with a close weave cloth to prevent contamination by mould, dust and other bacteria. In every fermentation process, a liquid gas boundary is created and a new layer of SCOBY is formed on this interface. Not only does the surface area provide suitable environment for yeast propagation but also for aerobic bacteria to settle on the surface while anaerobic bacteria occupy the bottom region.
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.
Organisms of the Acetobacter genus produce the best media for culture especially when mixed with some types of yeasts. As the fermentation process starts to take place, the yeast causes production of alcohol and subsequently this is converted to acetic acid. As the process progresses, the proportional of alcohol reduces and that of acetic acid increases. An acidic environment is very important as it helps to keep moulds and bacterial spores in check and maintain product quality.
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.
The basic method calls for one cup of sugar for a gallon of water or tea. Brown sugar, white sugar (refined), cane juice, molasses and honey (pasteurised) may be used. The amount of honey added should be carefully monitored as high levels can interfere with the stability of the culture. Synthetic sweeteners, xylitol, stevia and lactose are not recommended for 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.
The preparation is then given time to for transfer of gas while it is covered with a close weave cloth to prevent contamination by mould, dust and other bacteria. In every fermentation process, a liquid gas boundary is created and a new layer of SCOBY is formed on this interface. Not only does the surface area provide suitable environment for yeast propagation but also for aerobic bacteria to settle on the surface while anaerobic bacteria occupy the bottom region.
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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