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 A glass of kombucha made from black tea Kombucha is the Western name for sweetened tea or tisane that has been fermented by a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of Bacterium xylinum and yeast cultures. It has gained much popular support within many communities, mentioned by talk show hosts and celebrities. The increase in popularity can be seen by the many commercial brands coming onto the retail market and thousands of web pages about this fermented beverage. Kombolcha is the name of several communities and woredas in Ethiopia: for the city in the Amhara Region, which is also organized as a woreda, see Kombolcha; for the city in the Oromia Region, see Guduru; the the woreda in the Misraq Hararghe Zone of Oromia, see Kombolcha (woreda); for...
Image File history File links Size of this preview: 383 × 599 pixelsFull resolution (864 × 1352 pixel, file size: 1 MB, MIME type: image/png) A glass of kombucha made from black tea, with ice File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert...
Image File history File links Size of this preview: 383 × 599 pixelsFull resolution (864 × 1352 pixel, file size: 1 MB, MIME type: image/png) A glass of kombucha made from black tea, with ice File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert...
Herbal tea A tisane, ptisan or herbal tea is any herbal infusion other than from the leaves of the tea bush (Camellia sinensis). ...
It has been suggested that this article or section be merged with Fermentation (biochemistry). ...
Type species Acetobacter aceti Species Acetobacter is a genus of acetic acid bacteria characterized by the ability to convert alcohol (ethanol) to acetic acid in the presence of air. ...
Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ...
Biology of kombucha - See also: Tibicos
The culture contains a symbiosis of yeast species and acetic acid bacteria, mostly Bacterium xylinum. Species of yeast involved vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. The culture itself looks somewhat like a large pancake, and though often called a mushroom, or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a zoogleal mat. Tibicos Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California Bees, are a culture of bacteria and yeast held in a polysaccharide matrix created by the bacteria. ...
Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ...
Genera Acetobacter Acidicaldus Acidiphilium Acidisphaera Acidocella Acidomonas Asaia Belnapia Craurococcus Gluconacetobacter Gluconobacter Kozakia Leahibacter Muricoccus Neoasaia Oleomonas Paracraurococcus Rhodopila Roseococcus Rubritepida Saccharibacter Stella Swaminathania Teichococcus Zavarzinia Acetic acid bacteria are bacteria that derive their energy from the oxidation of ethanol to acetic acid during respiration. ...
Binomial name Brettanomyces bruxellensis Kufferath and von Laer Brettanomyces bruxellensis (the anamorph of Dekkera bruxellensis) is a spoilage yeast of the wine industry where it is often referred to as brett. ...
Binomial name Candida stellata S.A. Mey. ...
Binomial name Schizosaccharomyces pombe Schizosaccharomyces pombe, also called fission yeast, is a species of yeast. ...
Torulaspora delbrueckii is a yeast strain related to Saccharomyces cerevisiae and used for brewing wheat beer. ...
Binomial name Zygosaccharomyces bailii Lindner, 1895 Zygosaccharomyces bailii is the type species for the genus Zygosaccharomyces. ...
Mushroom(s) are the fleshy, spore-bearing fruiting bodies of fungi typically produced above ground on soil or on their food sources. ...
Wikipedia does not yet have an article with this exact name. ...
History and etymology The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. [citation needed] Knowledge of Kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable by the populace. Qin empire in 210 BC Capital Xianyang Language(s) Chinese Religion Taoism Government Monarchy History - Unification of China 221 BC - Death of Qin Shi Huangdi 210 BC - Surrender to Liu Bang 206 BC The Qin Dynasty (Chinese: ; Pinyin: ; Wade-Giles: Chin Chao) (221 BC - 206 BC) was preceded...
Centuries: 4th century BC - 3rd century BC - 2nd century BC Decades: 300s BC 290s BC 280s BC 270s BC 260s BC - 250s BC - 240s BC 230s BC 220s BC 210s BC 200s BC Years: 255 BC 254 BC 253 BC 252 BC 251 BC - 250 BC - 249 BC 248 BC...
QI, standing for Quite Interesting, is a comedy panel game television quiz show created and produced by John Lloyd, hosted by Stephen Fry, and featuring regular panellist Alan Davies, who has appeared on every episode. ...
The spleen is an organ located in the abdomen, where it functions in the destruction of old red blood cells and holding a reservoir of blood. ...
The early modern period is a term used by historians to refer to the period in Western Europe and its first colonies which spans the time between the Middle Ages and the Industrial Revolution that has created modern society. ...
Tea leaves in a Chinese gaiwan. ...
The word kombucha (昆布茶) is Japanese and is a misnomer when applied to the fermented tea beverage. Kombucha in Japanese refers to a different item: tea (cha) made from kelp (kombu), or a tea-like infusion made from brown kelp, in either powdered or finely cut form. It is not fermented and does not contain parts of the tea plant. It is not sweet, and usually salted. It tastes like a thin soup and it is a favorite food for convalescence of sick persons who cannot eat stronger food. The Japanese name for the drink made from the tea plant is kōcha-kinoko (紅茶キノコ), which means black tea mushroom. [citation needed] Look up Cha in Wiktionary, the free dictionary. ...
Insert non-formatted text hereLink title Families Alariaceae Chordaceae Laminariaceae Lessoniaceae Phyllariaceae Pseudochordaceae For other uses, see Kelp (disambiguation). ...
Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ...
Binomial name Camellia sinensis (L.) Kuntze Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. ...
The Russian "tea mushroom" Kombucha culture was introduced into Russia and the Ukraine at the end of 1800s, and came into common use in the early 1900s. Kombucha culture (called chayniy grib, чайный гриб - tea mushroom) became widely popular with Russians in the 20th century. The resulting drink is referred to as grib (гриб - mushroom) or "tea kvass" or simply "kvass", although it differs from regular kvass. // Invention of the Jacquard loom in 1801. ...
// Public flight demonstration of an airplane by Alberto Santos-Dumont in Paris, November 12, 1906. ...
A glass of mint kvass. ...
A glass of mint kvass. ...
Components | This section does not cite any references or sources.
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Unverifiable material may be challenged and removed. (tagged since June 2007) | Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, anti-oxidants, and polyphenols. For the home brewer, there is no way to know the amounts of the componets unless a sample is sent to a lab. The FDA has no findings on the effects of kombucha. Each strain of kombucha may contain some of the following components depending on the source of the culture strain:
Acetic acid: Its main function is to inhibit harmful bacteria. Acetic acid is used as a preservative because of this action. It is also what gives Kombucha that 'kick' to its smell and taste. Acetic acid, also known as ethanoic acid, is an organic chemical compound with the formula CH3COOH best recognized for giving vinegar its sour taste and pungent smell. ...
Butyric acid: Is produced by the yeasts and when working with gluconic acid. Might help combat yeast infections such as candida. Butyric acid, (from Greek βουτυÏος = butter) IUPAC name n-Butanoic acid, or normal butyric acid, is a carboxylic acid with structural formula CH3CH2CH2-COOH. It is notably found in rancid butter, parmesan cheese, and vomit, and has an unpleasant odor and acrid taste, with a sweetish aftertaste (similar to ether). ...
Gluconic acid: Is effective against many yeast infections such as candidiasis and thrush. Gluconic acid is the carboxylic acid formed by the oxidation of the first carbon of glucose and has the chemical formula C6H12O7. ...
Lactic acid: Found in Kombucha in its most potent form L-lactic(+). For the production of milk by mammals, see Lactation. ...
Malic acid: Is also used in the body's detoxification process. Malic acid is a tart-tasting organic acid that plays a role in many sour or tart foods. ...
Oxalic acid: Encourages the cellular production of energy and is a natural preservative. Oxalic acid (IUPAC name: ethanedioic acid, formula C2H2O4) is a dicarboxylic acid with structure (HOOC)-(COOH). ...
Usnic acid: Potent antibiotic that exhibits antiviral, antiprotozoal, antimitotic, anti-inflammatory and analgesic activity. Usnic acid is a naturally occurring dibenzofuran derivative found in several epiphytic lichen species. ...
Kombucha also contains vitamin groups B and C, beneficial yeasts and bacteria.
Medicinal Properties No clinical studies have been performed that demonstrate any specific curative properties of kombucha. A review of the published literature on the safety of kombucha suggests no specific oral toxicity in rats[1], although other reports suggest that care should be taken in humans when combined with medical drugs, hormone replacement therapy, etc[2]. In addition, persons should be aware of potential allergic reactions or other complications, and should discontinue use or consult a medical professional if complications arise[3].
Advocates believe kombucha works by assisting in the phase II liver detoxification pathway, leading to efficient elimination of endogenous and exogenous bodily wastes. This hypothesis is due to the observation of increased glucuronic acid conjugates in the urine after kombucha consumption. The α-D form of glucuronic acid. ...
Early chemical analysis of kombucha brew suggested that glucuronic acid was a key component of the brew, perhaps assisting the liver by supplying more of the substance during detoxification. However, more recent analysis of kombucha offer a different explanation, as outlined in the book in Analysis of Kombucha Ferments by Michael Roussin[4]. The author reports on an extensive chemical analysis of a variety of commercial and homebrew versions of kombucha, and finds no evidence of glucuronic acid at any concentration.
Roussin suggests, however, that another compound in Kombucha may have health benefits: D - glucaro -1,4 lactone, otherwise known as glucaric acid. This compound serves as an inhibitor of the beta- glucuronidase enzyme, a bacterial product from the gut microbiota that can cleave the glucuronic acid conjugates. The activity of this bacterial enzyme has the effect of cleaving the glucuronic acid conjugates and sending bodily wastes back into circulation, thus increasing the exposure time before the waste is ultimately excreted. Therefore, the active component of kombucha likely exerts its effect by preventing bacterial disruption of glucuronic acid conjugates and increasing the detoxification efficiency of the liver. Glucaric acid is being explored independently as a cancer preventive agent. [5] A lactone is a cyclic ester in organic chemistry. ...
Saccharic acid, also called glucaric acid, is a chemical compound with the formula C6H10O8. ...
Conjugate can be: in mathematics in terms of complex numbers, the complex conjugate; more generally see conjugate element (field theory). ...
As with all foods, care must be taken during preparation and storage to prevent contamination. Cleanliness is important during preparation of the tea, and in most cases, the acidity of the fermented drink will prevent growth of unwanted contaminants. If a culture becomes contaminated it will most likely be seen as common mold, green or brown in color.[6] In the event that mold does grow on the surface of the kombucha pellicle, or "mushroom," it's best to throw out the batch and start over. Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels[7], or "sickly" kombucha cultures that cannot acidify the brew.
Preparation
 During each fermentation cycle, the original culture settles, and a new layer of the kombucha culture grows just below the surface of the tea mixture.
 The kombucha culture at time of harvest. A healthy, new culture is light cream coloured and should be smooth. There are many ways to prepare kombucha. Though kombucha is almost always prepared with sugar and tea, almost any beverage containing sugar and caffeine (such as cola or sweetened coffee) will allow the culture to grow, though the resultant beverage may be quite unpalatable. Many brewers also recommend using organic ingredients wherever possible to prevent the addition of unwanted chemicals and preservatives. Image File history File linksMetadata Download high resolution version (1146x1298, 425 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Kombucha Metadata This file contains additional information, probably added from the digital camera or scanner used...
Image File history File linksMetadata Download high resolution version (1146x1298, 425 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Kombucha Metadata This file contains additional information, probably added from the digital camera or scanner used...
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This article does not cite any references or sources. ...
A cup of coffee. ...
In one method, the beverage is made by placing some existing kombucha culture in a jar, usually a 3 liter glass container, then pouring in cold black tea with sugar. In about 8-12 days, the first portion of the beverage is ready; part of it is removed for consumption, and more tea with sugar is added to fill the jar. A mature kombucha is several centimeters thick and produces a portion of beverage every day. As the kombucha slowly grows, from time to time slices are taken off it, which can be used to start new cultures in separate containers.
Another method allows for the bottling and saving of kombucha for later consumption. As in the previous method, the culture is placed into a large glass jar and the tea is added. The jar is covered with a coffee filter or paper towel secured with string or rubber bands, and left for seven or eight days. Part of the kombucha is poured off into glass jars and refrigerated for a few days, while part is kept back to start a new batch. The refrigeration allows the flavor to deepen, and the natural carbonation to build up. “Freezer†redirects here. ...
Bubbles of carbon dioxide float to the surface of a soft drink. ...
Each time the kombucha culture goes through the fermentation process, it creates one new "mushroom" layer, or zoogleal mat, which will form atop of the original. After three or four layers have built up, the tea will become sour and taste somewhat like vinegar. When the new batch is ready, one may either use the second layer to start another batch, along with the original one for its own batch or it may be thrown away. Each culture can be used over and over again but most people discard an older one and use the newer to make their next batch of tea. It has been suggested that this article or section be merged with Fermentation (biochemistry). ...
Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...
Safety and Contamination
 Mold contamination on the culture surface. Keeping the kombucha brew safe and contamination-free is a concern to many home brewers and the FDA. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH. Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
The United States Food and Drug Administration is the government agency responsible for regulating food, dietary supplements, drugs, cosmetics, medical devices, biologics and blood products in the United States. ...
In every step of the preparation process, it is important that hands and utensils (anything that is going to come into contact with the culture) are dish soap clean so as not to contaminate the kombucha. For safety reasons, Kombucha should be brewed in food-grade glass containers only. Kombucha should not be brewed in lead crystal, ceramic, plastic, painted, or metallic containers including stainless steel, as the acidic solution can leach by-products into the finished product. [1] Keeping cultures covered and in a clean environment also reduces the risk of introducing contaminants and bacteria.
Kombucha grows best in a warm place (about 80°F / 27°C) and out of direct sunlight. Optimum conditions ensure speedy maturation, reducing risk for contamination.
Maintaining a correct pH is an important factor in a home-brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.5 on the pH scale. A pH value of less than 2.5 makes the drink too acidic for human consumption, and a pH value greater than 4.5 increases the risk of contamination. Use of fresh "starter tea" and/or vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure a constant pH.[8] The correct title of this article is . ...
Additional Subjective Effects In addition to, or aside from any possible health benefits, many users report a relatively subtle but definite perceptual shift after consuming kombucha. This perceptual shift is generally characterized by mild euphoria, relaxation, and an overall sense of physical and mental well-being. This effect is not to be confused with the highs associated with some illegal drugs. Kombucha contains trace amounts of alcohol and, if not made with decaf tea, caffeine. Alcohol amounts vary from 0.5% to 1.7% depending on brewing time and amounts of sugar used in the fermentation of the tea which may account for the experiencing of these effects by some consumers. Another possible cause of these effects is the psychoactive amino acid L-theanine, which is naturally present in tea. Stimulation of the circulatory and immune systems, and associated glandular releases, may also account for some of these effects. L-theanine Whilst both tea and coffee contain the stimulant caffeine, tea drinking tends to have a more relaxing effect than coffee. ...
Trivia - Chef Josef Desimone of Google makes kombucha for Google employees. Almost 100 glasses of kombucha are served every day at Google cafeterias.
- The popular alternative metal band System of a Down references kombucha in the song "Sugar" on their self-titled album. Lead vocalist Serj Tankian screams, "The kombucha mushroom people sitting around all day."
- Singer-songwriter and guitarist M. Ward listed kombucha as his "best purchase of the past year" in 2006, stating that "It's an acquired taste, but they tell me it rejuvenates, restores, revitalizes and replenishes." [9]
- On an episode of MTV Cribs featuring the home of surfer Laird Hamilton and volleyball player and model Gabrielle Reece, their refrigerator opened to reveal several bottles of "Kombucha Wonder Drink," a bottled tea drink containing kombucha. Reece removed a bottle and displayed it to the camera, stating that kombucha is "a very good healthy drink, it helps support mental health and gives energy."[10]
- Lindsay Lohan has been spotted drinking kombucha after leaving rehab.[11]
Not to be confused with googol or Barney Google. ...
Alternative metal is an eclectic form of music that gained popularity in the early 1990s alongside grunge. ...
For the bands self-titled album, see System of a Down (album). ...
Sugar is a single by the Armenian-American alternative metal group System of a Down. ...
Serj Tankian (Armenian: ) (born August 21, 1967 in Beirut, Lebanon) is a Lebanese-born Armenian-American New Zealander[1], musician, activist and songwriter. ...
The term singer-songwriter refers to performers who both write and sing their own material. ...
Matt Ward, known by his stage name M. Ward, is a singer-songwriter and guitarist who, until Summer 2006 was part of the music scene of Portland, Oregon. ...
The old MTV Cribs logo MTV Cribs is a reality television program on MTV that features tours of the houses and mansions of celebrities. ...
Laird Hamilton (born Laird John Zerfas on March 2, 1964 in San Francisco) is an American big-wave surfer and former male model. ...
Gabrielle Reece (born January 6, 1970) is a professional volleyball player and former fashion model. ...
“Freezer†redirects here. ...
Lindsay Dee Lohan[1] (born July 2, 1986) is an American actress and pop music singer. ...
References - Dipti, et al. Lead induced oxidative stress: beneficial effects of Kombucha tea. Biomed Environ Sci. 2003 Sep;16(3):276-82.
- Ernst, et al. Kombucha: a systematic review of the clinical evidence. Forsch Komplementarmed Klass Naturheilkd / Research in Complementary and Classical Natural Medicine 2003;10:85-87.
- Pauline, et al. Studies on toxicity, anti-stress and hepato-protective properties of Kombucha tea. Biomed Environ Sci. 2001 Sep;14(3):207-13.
- Teoh, et al. Yeast ecology of Kombucha fermentation. Int J Food Microbiol. 2004 Sep 1;95(2):119-26.
- Frank, Günther W.: Kombucha - Healthy beverage and natural remedy from the Far East. Its correct preparation and use, Ennsthaler Gesellschaft GmbH & Co KG: 1995, ISBN 978-3850683371
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