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.
A zoogleal mat made up of Acetobacter (a genus of acetic bacteria) and one or several yeasts forms the culture of kombucha. The function of the yeast is to produce alcohol which in turn is involved in the production of acetic acid. Thus, the percentage of alcohol in the drink is reduced while acidity is greatly increased. This helps in getting rid of contamination as the acidic environment is too hostile to house most airborne moulds and bacterial spores.
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.
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.
To minimise contamination by dust and other bacteria, the preparation is covered with a close weave cloth and then given time to allow for gas transfer. A different layer of SCOBY is formed on a gas liquid interface in every fermentation process. The surface area ensures that anaerobic bacteria settle at the bottom while aerobic bacteria take the position on top. It also ensures availability of oxygen for propagation of yeast.
Kombucha is said to provide great relief for arthritis. In addition it helps in the development of immunity and the digestive system. If you want to learn how to make kombucha you need to practise regularly. It is only after several sessions that you will perfect your skills.
A zoogleal mat made up of Acetobacter (a genus of acetic bacteria) and one or several yeasts forms the culture of kombucha. The function of the yeast is to produce alcohol which in turn is involved in the production of acetic acid. Thus, the percentage of alcohol in the drink is reduced while acidity is greatly increased. This helps in getting rid of contamination as the acidic environment is too hostile to house most airborne moulds and bacterial spores.
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.
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.
To minimise contamination by dust and other bacteria, the preparation is covered with a close weave cloth and then given time to allow for gas transfer. A different layer of SCOBY is formed on a gas liquid interface in every fermentation process. The surface area ensures that anaerobic bacteria settle at the bottom while aerobic bacteria take the position on top. It also ensures availability of oxygen for propagation of yeast.
Kombucha is said to provide great relief for arthritis. In addition it helps in the development of immunity and the digestive system. If you want to learn how to make kombucha you need to practise regularly. It is only after several sessions that you will perfect your skills.
No comments:
Post a Comment