Kombucha is a healthy living drink made of sugar, fermented tea, bacteria and cultured yeast. It tastes sort of like champagne and apple cider, depending on the kind of tea you are using. Kombucha is not just a fermented tea however, its unique taste goes beyond just the ordinary taste of tea.
Kombucha originated in the Far East of China. It’s believed people consumed it in the country for almost two thousand years. The use of kombucha was first recorded in China during the year 221 BC. That was the time of the Tsin Dynasty. It was known as the Tea of Immortality. The natural effervescence and bubbly carbonation makes it exciting to drink!
Japan, Russia and Europe used kombucha for many centuries. Many people who consume this drink consider it their functional food. In Japan, this drink is a beverage made of powdered and dried kombu. Kombu is an edible kelp in the Laminariaceae family.
In a mycological study in 1965, kombucha was also given other names. These names were teeschwamm, tea fungus, wunderpilz, fungus japonicas, hongo, cajnij and japonicus.
What is Kombucha – Biological and Chemical Properties
Thank you, Symbiotic Culture of Bacteria and Yeast. We appreciate you! pic.twitter.com/9jKqUsVjgz
— Go! Kombucha (@gokombucha) October 24, 2014
The kombucha culture is a symbiotic culture of bacteria and yeast. It contains Acetobacter, a species of acetic acid bacteria. It also contains two or more yeasts that come from the zoogleal mat. The production of alcohol helps the production of the acetic acid in the bacteria. Bacterial species can cause fermentation of alcohol. This fermentation is produced by the yeasts in the acetic acid. It allows the increase of acidity, as it limits the alcohol content of kombucha.
So, it’s safe to drink, and it will never get you drunk.
Kombucha has a mild alcoholic element and acidity. This helps kombucha resist contamination from most bacterial spores and airborne molds. The drink also keeps the antimicrobial capability even after it’s heated. The fermented mixing is possible using yeast and bacteria.
Kombucha contains many species of bacteria and yeast. They go hand in hand with active enzymes, organic acids, polyphenols and amino acids. The beverage also contains bacterial species, but that doesn’t have any effect on the yeasts. Kombucha has properties of being antimicrobial. Many catechins and proteins, like Epigallocatechin gallate, contribute to the antimicrobial properties of Kombucha.
Many people are enjoying this drink, and they are enjoying kombucha because of the goodness it brings into their lives. If you are not yet familiar with this drink, this is the time to get in touch with it. A good first step is to sign up to our newsletter.
Hopefully the question: What is Kombucha? was answered for you. Please check out the other articles on our website as well to learn even more about this awesome drink.