Kombucha tea:
Kombucha tea is created by an ancient process that began in China, spread to Russia and Germany, and is now used in the USA. Kombucha teas are a product of the fermentation of symbiotic yeast and bacteria, which form a biofilm plate known as "The Mother", mixed with green and/or black tea and, oftentimes, fruits or other flavoring. The fermentation process results in fizzy bubbling due to the production of CO2, and naturally results in some alcohol. Both are acetic, and consist of lactic acid bacteria, acetic acid bacteria, and yeast.
The biofilm mat is gelatinous and consists of cellulose and microbes. It is typically found at the container's air-liquid interface and is referred to as a pellicle. In Russia and Germany, this "Mother" is the starter for the delicious sourdough breads sold in bakeries all over. The types of bacteria consist of either some Gram-negative or Gram-positive, aerobic microbes (non-pathogenic to humans) and the yeasts are those used in bread, which are also non-pathogenic to humans.
People drink Kombucha teas for health benefits and to boost the probiotics in the gut, also known as the "human microbiome". The presence of green and/or black tea, and berries or ginger, are also known to contain antioxidants as well. Kefir, buttermilk, yogurt, and drinkable yogurt are similar in that they all contain symbiotic probiotic bacteria and yeast, without "The Mother" biofilm mat you see present in Kombucha tea, or without the tea itself.
The process begins with the fermentation of sugars by yeast and include such things as glucose and/or fructose from green and/or black tea and/or fruit, which results in ethanol (alcohol) and carbon dioxide (CO2). You'll notice this as fizzy bubbling. The Saccharomyces and Zygosaccharomyces spp of yeasts used are extremophiles, because they survive high sugar and high salt contents (halophiles), and also resist high temperature and alcohol content. Conditions required for fermentation include the following:
Finally, the mixture is left to ferment. This process needs a minimum of ten days. The formation of the cellulose pellicle at the broth's surface will begin to appear as glucose molecules are linked together in the formation of the polysaccharide cellulose, yielding strength and stability.
The biofilm mat is gelatinous and consists of cellulose and microbes. It is typically found at the container's air-liquid interface and is referred to as a pellicle. In Russia and Germany, this "Mother" is the starter for the delicious sourdough breads sold in bakeries all over. The types of bacteria consist of either some Gram-negative or Gram-positive, aerobic microbes (non-pathogenic to humans) and the yeasts are those used in bread, which are also non-pathogenic to humans.
People drink Kombucha teas for health benefits and to boost the probiotics in the gut, also known as the "human microbiome". The presence of green and/or black tea, and berries or ginger, are also known to contain antioxidants as well. Kefir, buttermilk, yogurt, and drinkable yogurt are similar in that they all contain symbiotic probiotic bacteria and yeast, without "The Mother" biofilm mat you see present in Kombucha tea, or without the tea itself.
The process begins with the fermentation of sugars by yeast and include such things as glucose and/or fructose from green and/or black tea and/or fruit, which results in ethanol (alcohol) and carbon dioxide (CO2). You'll notice this as fizzy bubbling. The Saccharomyces and Zygosaccharomyces spp of yeasts used are extremophiles, because they survive high sugar and high salt contents (halophiles), and also resist high temperature and alcohol content. Conditions required for fermentation include the following:
- pH: 4.0-4.5
- Temperature: 20-30 degrees Celsius
- Oxygen: aerobic
- Substrate: high levels to act on for fermentation (sugars, tea, fruit)
- Acetobacter
- Komagataeibacter
- Gluconaceobacter
Finally, the mixture is left to ferment. This process needs a minimum of ten days. The formation of the cellulose pellicle at the broth's surface will begin to appear as glucose molecules are linked together in the formation of the polysaccharide cellulose, yielding strength and stability.