Facts about kombucha

We found 16 facts about kombucha

Probiotic tea drink

The use of tea mushrooms to make an energizing and cleansing drink can be read about as early as in Chinese written sources from the Jin Dynasty, i.e. from around 220 BC. Popularized in the following centuries in Japan and Europe, it became one of the basic drinks of our ancestors. Displaced in the second half of the 20th century by drinks from American corporations, it is now returning to favor as a beverage that positively affects our health.

Kombucha is a beverage made from sweetened tea fermented by a so-called tea mushroom.

This mushroom is also called Japanese mushroom or SCOBY (Symbiotic Culture of Bacteria and Yeasts). It is a symbiotic culture of bacteria and yeast.

Tea mushroom has a gelatinous structure with a white or light orange color.

It is formed by many species of bacteria and yeast present in a uniform culture. The quantitative and qualitative composition of the microorganisms that make up this structure varies depending on its origin.

The most common bacteria found in kombucha are those of the Acetobacter and Gluconobacter species.

The primary strain in kombucha is Gluconacetobacter xylinus, which synthesizes cellulose. The most common yeast species are Saccharomyces, Zygosaccharomyces, Dekkera, Torulospora, Pichia, Mycotorula, Mycoderma.

The drink is slightly sweet, sour, sparkling, and refreshing.

It has a light gray to dark brown color. The color depends on the type of tea used for fermentation. Black or green tea and sugar are most suitable.

The fermentation of tea with sugar and the addition of tea mushroom produces various products, but the most important are organic acids, ethanol and carbon dioxide.

Since kombucha is prepared in many parts of the world, so there are many ways to prepare it. To obtain 1 liter of drink, 100 g of sugar and 5 g of tea should be used, which, after brewing and cooling, should be poured into a glass container, a small piece of mushroom should be added, and 200 ml of drink from earlier fermentation should be supplemented, Thus prepared liquid is set aside in a shady place at room temperature for 3-5 days. After this time kombucha is ready to drink.

Kombucha is attributed with many medicinal values.

The drink has a positive effect on the intestinal bacterial flora.

As early as around 221-206 BC, kombucha began to be drunk in China, a country where traditional medicine is practiced.

This was during the reign of the Jin Dynasty. Kombucha at that time was called the Elixir of Eternal Life or the Tea of Immortality.

From China, kombucha made its way to Japan (between 250 and 538).

A Korean doctor who reached Japan is believed to have cured the digestive problems of the emperor at the time with tea fermented with a special mushroom.

The development of trade between China and Europe also contributed to the appearance on the continent not only of tea but also of the tea mushroom.

The fermented tea drink was more easily adopted n the eastern part of Europe, where the tradition of consuming fermented foods had existed for a long time (sauerkraut, pickles, bread acid). In view of this fact, kombucha spread easily among Slavic peoples. In particular, it has been popular for many generations in Russia.

The emergence of American sweetened and carbonated beverages on the market has made kombucha or sour bread an unpopular relic.

Western corporations have succeeded, within fifty years, in completely displacing from our culture a beverage that was regularly consumed in central and eastern Europe for hundreds of years.

Recently, kombucha has begun to return to favor.

Growing awareness and knowledge of healthy eating, and the importance of proper intestinal flora, has caused more and more people to take an interest in the drink. Also, knowledge about the harmfulness of sweetened, carbonated drinks has contributed to a renewed interest in our grandparent’s beverages.

Kombucha is not a remedy, it is a tasty, refreshing drink that supports our interest through its probiotic properties.

As a result, it helps our body to restore balance and contribute to the restoration of our natural immune system.

Kombucha is a blend of natural probiotics (fungi and bacteria), organic acids (acetic, glyconic, glucuronic, citric, lactic, tartaric, malonic, oxalic, succinic, pyruvic, tin), small amounts of sugars (sucrose, glucose and fructose), B vitamins (B1, B2, B6, B12), vitamin C, 14 amino acids, purines, pigments, lipids, proteins.

In addition, there are some hydrolytic enzymes, ethanol, substances that exhibit antibiotic activity, carbon dioxide, phenol, tea polyphenols, minerals, and fungal and bacterial metabolites that are not yet fully understood.

Studies of kombucha have revealed that it has strong antibacterial activity against both gram-positive and gram-negative bacteria.

Above all, it is a good source of antioxidants, has liver cleansing and regenerative properties, regulates blood sugar levels, and most importantly is a fantastic probiotic.

Scientists are working on a use for tea mushrooms other than making kombucha.

Through the efficient production of cellulose, they are developing a method to create food packaging and clothing materials (artificial leather and other textiles) from the “mushroom.”

SCOBY could survive Martian conditions.

Kombucha was launched into orbit around Earth in Martian conditions. There was some degradation of the cultures of bacteria, but they regenerated.

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