Kombucha is a drink that is believed to have its origin is Asia but is now enjoyed in many places all over the world. In simple terms, the drink comprises sugary tea that is fermented in yeast and bacterial organisms. Symbiotic colonies also known as SCOBY are the microorganisms that are used in this process. If you intend to learn how to make kombucha, you have to be very keen not to miss a step. This is because failure to follow instructions may result in harmful side effects and even death in some cases.
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.
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.
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.
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.
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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