Search
Language
Kombucha What are the properties of fermented tea?
Table of Contents
1. Kombucha, what is it?
The drink is most commonly made by fermenting black or green tea with added sugar by the micro-organisms SCOBY (the symbiotic culture of bacteria and yeast), which may vary depending on the climatic, geographical and local availability of specific species of bacteria or yeast. The fermentation process usually takes about 10~12 days. The fermented drink contains bacteria from Acetobacter and Gluconobacter, as well as yeast from Saccharomyces.2. Kombucha Function and properties
It should be emphasised that so far most of the analyses have been carried out on an animal model or on an in vitro model of Gram-positive (+) and Gram-negative (-). Battikh et al. of green tea prepared kombucha have shown greater antimicrobial potential than black tea combucha (fighting more microbes). It is important to emphasise that most studies have been conducted on animal models or in vitro models. Mahmoi Sach class and others have studied in vitro that fermented tea contains an anti-fungal compound Acetine et al., thus affecting the organisms responsible for inflammation of fat or fat in the skin.3. Combucha is a contraindication
Jayabalan et al., 2014, S.A. Most often these are isolated cases involving a small number of people, but it should be remembered that consuming kombucha can cause side effects. It is worthwhile to prepare combucha using appropriate dishes (without any losses intended to come into contact with food). Combucha contains large amounts of histamine and therefore should not be consumed by people with histamine intolerance. Some people who eat kombuche may have headaches, nausea, vomiting and allergic reactions.4. Kombucha is the way to prepare it
The sugar content in the solution initiates processes that result in a gaseous, refreshing, acidic beverage. Hands should be thoroughly washed after each break in the preparation of the combo. However, with each fermentation of a new combo, the so-called live combo culture (often combined with an efficient fertilizer-fertilizer fermentation), the fermentation process can be used in the next cycle. The combo can also be used as a fermentation method for the production of other ready-to-eat herbs, but it can be consumed as a refrigerant for the manufacture of herbs and vegetables, but can be stored in water for up to 10 minutes, for example, at a temperature of 20°C. 25 °C.
