yetishka-p
Kombucha changed my life. Yeh, you heard me. Not only does it have many health benefits such as lowering your risk of diabetes, cancer and heart diseases, but it is also made through a fermentation process involving tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). How cool is that!
SCOBY is added to sweetened tea mixtures, introducing beneficial bacteria and yeast. Primary fermentation begins with yeast metabolizing sugars, producing ethanol and carbon dioxide. Secondary fermentation may include adding flavorings. Carbonation occurs when carbon dioxide dissolves back into the liquid. After fermentation, kombucha can be refrigerated to stabilize flavor.
The fermented beverage kombucha has a "prominent lactobacillus population." Since lactobacillus is a prevalent form of probiotic, it's possible that kombucha might help reduce inflammation and regulate the digestive tract. It is a genus of gram-positive bacteria and is non-sporing. Exclusive to kombucha, acetobacter is an anaerobic bacterium. It builds the SCOBY and creates acetic and gluconic acids by feeding on the nitrogen in tea.
The food technology used to prepare the kombucha is to inoculate a cellulosic film called, “Symbiotic Culture of Bacteria and Yeasts” (SCOBY). Acetic acid bacteria and yeasts are prevalent in this film; the SCOBY is in charge of fermentation and provides the beverage's characteristics.
Kombucha, despite its potential health benefits, may contain alcohol due to fermentation and may cause digestive issues, making it a cautionary tale for those sensitive to alcohol or those requiring complete abstinence.
(https://fermentations.co.uk/the-benefits-and-risks-of-kombucha-you-need-to-know/#:~:text=What%20Are%20the%20Potential%20Risks%20of%20Drinking%20Kombucha%3F,Contaminated%20...%204%20May%20Interact%20with%20Medications%20)
(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8940296/)
