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.
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 yeast and bacteria, kombucha contains other substances produced by the microorganisms. These include amino acids, polyphenols, active enzymes and organic acids. The exact ratio of these components can be determined by chemical analysis, though quantities may differ as per the method of fermentation involved. Each of these substances plays a very important role in the process.
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.
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.
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 yeast and bacteria, kombucha contains other substances produced by the microorganisms. These include amino acids, polyphenols, active enzymes and organic acids. The exact ratio of these components can be determined by chemical analysis, though quantities may differ as per the method of fermentation involved. Each of these substances plays a very important role in the process.
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.
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.
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.
About the Author:
You can visit the website www.politicallyincorrecthealth.com for more helpful information about Notes On How To Make Kombucha
Tidak ada komentar:
Posting Komentar