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KombuchaKombucha is the Western name for a fermentationof sweetened teausing lactobacilliand yeastcultures.
Biology of KombuchaThe tea contains a symbiosis of yeast species and acetic acid bacteria, mostly Bacterium xylinum. Species of yeast found in the tea can vary, and may include: Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. Medical propertiesSome studies have found potent anti-stress, hepato-protective, antioxidant and immunomodulating properties in Kombucha preparations given to rats. However, rare, serious health problems have also been attributed to drinking or preparing Kombucha. Anecdotal reports of adverse reactions include liver damage, metabolic acidosis, cutaneous anthrax infections, and death. This happens if the vessel used for preparation is made of low-grade plastic, contains leadglazing, or if the drink becomes contaminated and grows moldduring fermentation; it can be avoided by ensuring cleanliness during preparation. History and etymologyIts first recorded use is said to have been during the Qin Dynastyof China(221 BC), though the first confirmed evidence of its existence is of Russianorigin and dates from the Early Modern Age, when teafirst became affordable in Eastern Europe. The name Kombucha is pseudo-Japanese. In Japanese this word denotes a tea-like infusion (cha) made from brown kelp(kombu). This Japanese Kombucha is not fermented and does not contain parts of the tea plant. It is not sweet, but sometimes it is salted. It tastes like a thin soup and it is a favourite food for convalescense of sick persons who cannot yet eat stronger food. The naming of the Western "Kombucha" was likely caused by a misunderstanding around the year 1900, e.g. someone from Eastern Europe reading an unclear description of the Japanese Kombucha and wrongly equating it with the fermented tea that he knew. The Russian "tea mushroom"In Russia, Kombucha culture is used to make a popular fermented beverage. Since its introduction in the early 1900's after the Russo-Japanese War, Kombucha culture (called chayniy grib, ?????? ???? - tea mushroom) became widely popular with Russians. The resulting drink is referred to as grib (???? - mushroom) or "tea kvass" or simply "kvass", although it differs from regular kvass. PreparationThe beverage is made by placing what is often mistakenly referred to as a tea mushroom (a symbiotic colony of yeast and bacteria) in a jar, usually a 3 literglass container, then pouring in cold black teawith 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. Once a month or two, the liquid needs filtering. If it becomes too sour, remove it, wash the kombucha in water and leave it for a night in clear water, then replace it with its usual sugared tea environment. As the kombucha slowly grows, from time to time slices are taken off it, which can be used to start new kombuchas in separate containers. Approximately ten percent of the liquid from each batch is typically kept as a "starter" liquid for the next preparation. References
External links
eo:Kombu?o fr:Kombucha id:Kombucha nl:Kombucha sv:Kombucha
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