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.
Glucoronic acid, in particular has an important function in the body. It involves in detoxification of various substances in the liver. Not only does detoxification reduce the pancreatic load and easing liver burden, it also said to help in prevention of cancer. Its role in cancer prevention is, however, yet to get adequate scientific backing. The conjugates of the acid can be detected in urine.
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.
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.
Chances of contamination are reduced by ensuring that the preparation is properly covered. Covering ensures that there is proper air circulation of gases. Different layers of SCOBY are formed with every subsequent fermentation process. Anaerobic bacteria settle at the bottom while anaerobes take the top position.
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.
Glucoronic acid, in particular has an important function in the body. It involves in detoxification of various substances in the liver. Not only does detoxification reduce the pancreatic load and easing liver burden, it also said to help in prevention of cancer. Its role in cancer prevention is, however, yet to get adequate scientific backing. The conjugates of the acid can be detected in urine.
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.
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.
Chances of contamination are reduced by ensuring that the preparation is properly covered. Covering ensures that there is proper air circulation of gases. Different layers of SCOBY are formed with every subsequent fermentation process. Anaerobic bacteria settle at the bottom while anaerobes take the top position.
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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