Kombucha drink
Kombucha is a carbonated, slightly sweet fermented beverage with acetic acid flavor, created through the symbiosis of acetic acid bacteria and yeasts. It is traditionally made using black or green tea with sucrose. The fermentation occurs at room temperature over two weeks, in two stages: first, yeasts convert sugar into ethanol, and then bacteria transform the alcohol into acetic acid. This process lowers the pH and imparts a sour taste to the drink.
History of Kombucha Production
Kombucha’s history dates back to around 220 BC in northeastern China during the Lingchi dynasty, where it was valued for its detoxifying and energizing properties. Ancient texts show that Japanese physicians recommended it for the emperor’s digestive issues, aiding its global spread. As trade expanded, kombucha reached Russia, where it was called kvass tea, and then spread to other Eastern European countries. It appeared in Germany in the twentieth century and gained popularity in France and North Africa by the 1950s. In the 1960s, Swiss researchers emphasized its health benefits, similar to those of yogurt. Today, kombucha is widely available and recognized for its nutritional value.
The fermentation process and production of kombucha
Kombucha fermentation begins by mixing tea with sucrose in a clean glass container, followed by adding some kombucha from a previous batch. This accelerates fermentation compared to using starter cultures alone. Yeasts and acetic acid bacteria can also be used as starter cultures. The container is then covered, and fermentation occurs at room temperature (around 25 °C) for 10 to 14 days, during which a SCOBY (Symbiotic Culture of Bacteria and Yeast) forms on the surface. After fermentation, the SCOBY is removed and stored in a small amount of the kombucha, which is then filtered and refrigerated.
The flavor of kombucha evolves during fermentation, shifting from a fruity sourness to a milder vinegar taste. To achieve a desirable aroma and flavor, it is crucial to monitor fermentation time, as prolonged fermentation increases acidity and may lead to an unpleasant taste.
Along with acetic acid, the fermented liquid contains gluconic acid, glucuronic acid, and lactic acid, with glucuronic acid recognized for its detoxifying properties and as the primary therapeutic component in kombucha.
Bioactive Compounds of Kombucha
Chemical analysis reveals that kombucha contains various organic acids, including acetic, gluconic, glucuronic, citric, lactic, malic, tartaric, mannitol, oxalic, succinic, pyruvic, and ascorbic acids. It also has sugars like sucrose, glucose, and fructose, vitamins B1, B2, B6, B12, and C, 14 amino acids, biogenic amines, purines, pigments, fats, proteins, some hydrolytic enzymes, ethanol, antibiotics, carbon dioxide, phenols, tea polyphenols, minerals, anions, disaccharide acids, and poorly understood metabolites from microbial and yeast activity, all contributing to its unique chemical composition.
Health Benefits of Kombucha
Kombucha has been studied for its health properties since 1852 and is recognized as both a traditional remedy and a popular beverage. This functional food is associated with numerous health benefits, including detoxification, cholesterol reduction, fat loss in blood vessels, lower blood pressure, relief from inflammation, joint swelling, rheumatism, and gout symptoms. It also supports liver function, regulates bowel activity, balances gut microbiota, treats hemorrhoids, reduces obesity, controls appetite, prevents bladder infections, and decreases kidney calcium deposits.
Additionally, kombucha stimulates the endocrine system, protects against diabetes, enhances cancer resistance, exhibits antibiotic properties against bacteria, viruses, and yeasts, strengthens the immune system, boosts interferon production, alleviates asthma and bronchitis, reduces menstrual irregularities and menopausal hot flashes, and improves hair, skin, and nail health. It may also decrease alcohol cravings, lower stress and anxiety, relieve headaches, combat aging, and boost metabolism.
Due to its immune-stimulating properties, kombucha is commonly consumed by the elderly, with a recommended daily intake of 100 to 300 milliliters.
Despite its many therapeutic benefits and global popularity, research on kombucha’s effects and potential side effects remains limited. However, the beneficial microorganisms in kombucha can replace harmful ones in the digestive system, giving it probiotic qualities.
