2. 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.
3. 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.
4. In the process of making the drink, yeast and bacteria
also play other roles; they produce other important
substances such as enzymes, organic acids, polyphenols
and amino acids. Though precise quantities depend on
the type of fermentation method used, the exact
measure of each of these components can be
determined by lab analysis. Some of the organic acids
that are created include, among others, acetic acid,
lactic acid, glucoronic acid and ethanol.
5. 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.
6. 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.
7. 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.
8. The preparation is then given time to for transfer of gas
while it is covered with a close weave cloth to prevent
contamination by mould, dust and other bacteria. In
every fermentation process, a liquid gas boundary is
created and a new layer of SCOBY is formed on this
interface. Not only does the surface area provide
suitable environment for yeast propagation but also for
aerobic bacteria to settle on the surface while anaerobic
bacteria occupy the bottom region.
9. 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.
