Kombucha is a slightly acidic, fermented drink made from a base of tea, sugar, bacteria and yeast. Kombucha originated in China about 2, Kajian Pertumbuhan Bakteri Acetobacter Sp. Dalam Kombucha-Rosela Merah ( Hibiscus Sabdariffa) Pada Kadar Gula Dan Lama Fermentasi. Download Citation on ResearchGate | PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (Annona muricata L.) TERHADAP KADAR VITAMIN C.

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Kombucha also tea mushroomkombjcha fungusor Manchurian mushroom when referring to the culture ; botanical name Medusomyces gisevii Lindau [1] is a fermentedslightly alcoholiclightly effervescentsweetened black or green tea drink commonly intended as a functional beverage for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish the name from the kombucha culture of bacteria and yeast.

Kombucha is produced by fermenting tea using a symbiotic culture of bacteria and yeast SCOBY commonly called a mother or mushroom.

Facts About Kombucha, the Fermented Tea Drink

The culture kombuccha actually “a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [biofilm]”.

The exact origins of kombucha as a drink are not known. Numerous implausible claims have been made for health benefits from drinking kombucha.

The exact origins of kombucha are not known, although Manchuria is kombhcha cited as a likely place of origin. Prior tosome commercially available kombucha brands fermengasi found to contain alcohol content kmbucha this threshold, sparking the ferentasi of new testing methods.

The word kombucha is of uncertain etymologybut may be a case of a misapplied loanword from Japanese. Kombucha has about 80 other names worldwide. A kombucha culture is a symbiotic culture of bacteria and yeast SCOBYsimilar to mother of vinegarcontaining one or more species each of bacteria and yeasts, which form a zoogleal mat [23] known as a “mother.

The bacterial component of kombucha comprises several species, almost always including Komagataeibacter xylinus formerly Gluconacetobacter xylinuswhich ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content.

The mixed, presumably symbiotic culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product usnic acidthough as ofno report appears indicating the standard cyanobacterial species of lichens in association with kombucha fungal components.

Kombucha is made by putting the ferrmentasi culture into a broth of sugared tea. Other specific components include ethanol see belowglucuronic acidglycerollactic acidusnic acid a hepatotoxin, see aboveand B-vitamins.


The alcohol content of the kombucha is usually less than 0. Kombucha drink is prepared at home globally and some companies sell it commercially.


Next, 5g of tea leaves are steeped in the hot sugar water for 5 minutes and then tea leaves are discarded. This is poured into a sterilized beaker or other glass container along with 0.

This will lower the pH. The container is covered with a paper towel or breathable fabric that will not allow insects such as Drosophila fruit flies to contaminate the kombucha.

After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. Commercially bottled kombucha became available in the late s. People drink kombucha for its many purported health benefits. Ina scientific review was done, which summarized the range of claimed health benefits: They are purported to shrink the prostate and expand the libido, reverse grey hair, remove wrinkles, relieve haemorrhoids, lower hypertension, prevent cancer, and promote general well-being.

A systematic review characterized kombucha as an “extreme example” of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product. Reports of adverse effects related to kombucha consumption are rare, but may be underreported, according to the review.

Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms fermentais contaminate the tea during preparation. Adverse effects associated with kombucha consumption include severe hepatic liver and renal kidney toxicity as well as metabolic acidosis. Some adverse fermrntasi effects may arise from the acidity of the tea causing acidosisand brewers are cautioned to avoid over-fermentation. Drinking kombucha can be harmful for people with preexisting ailments.

Facts About Kombucha, the Fermented Tea Drink

Kombucha culture, when dried, becomes a leather-like textile known as a microbial cellulose that can be molded onto forms to create seamless clothing. From Wikipedia, the free encyclopedia. This article is about the fermented tea drink. For the Japanese drink konbu-chamade from dried seaweed, see kelp tea. Polymer Degradation and Stability. Does it have any health benefits?

Memorial Sloan Kettering Cancer Center. Serious side effects and occasional deaths have been associated with drinking Kombucha tea CS1 maint: Retrieved 26 November Journal of Agricultural and Food Chemistry. The Komubcha of Fermentation: Smelly and No Kelp”. Retrieved 14 June American Heritage Dictionary Fifth ed. Fermentsai Mifflin Harcourt Publishing Company. Retrieved 27 June Retrieved 1 June Journal of Food Kombucna.


Applied Microbiology and Biotechnology. Retrieved 26 July The Big Book of Kombucha: International Journal of Food Microbiology. Acta Periodica Technologica Food Issue, Notes From the Field. Retrieved 1 July Retrieved 18 June A probiotic tea fizzes up strong growth”. Retrieved 24 November Accurate Results in the Clinical Laboratory: A Guide to Error Detection and Correction. Over-the-counter Drugs and Complementary Therapies. Pharmacology for Health Professionals 3rd ed.

Kombucha frrmentasi been associated with illnesses and death. A tea made from Kombucha is said to be a tonic, but several people have been hospitalised and at least one fermebtasi died after kmobucha this product. The cause could not be directly linked to Kombucha. Several theories were offered, e. The tea might have reacted with other medications that the woman was taking, or bacteria might grow in the Kombucha liquid and, in patients with suppressed immunity, might prove to be fatal.

Morbidity and Mortality Weekly Report. Retrieved 18 July Risk Analysis and Processing Guidance”.

Journal of Environmental Health. Microbiology, Composition, and Claimed Health Effects”.

Journal of Food Protection. Journal of Primary Health Care. Archived from the original on 19 June Queensland fashion students grow garments in jars with kombucha”.

Junshan Yinzhen Huoshan Huangya. Tea portal Drink Portal Category: Retrieved from ” https: Uses editors parameter Articles with short description Articles with hRecipes Articles with hProducts Articles containing Japanese-language text All articles with unsourced statements Articles with unsourced statements from July All pages needing factual verification Wikipedia articles needing factual verification from July Commons category link is on Wikidata Articles containing video clips.

Views Read Edit View history. In other projects Wikimedia Commons. This page was last edited on 28 Decemberat By using this site, you agree to the Terms of Use and Privacy Policy. Kombucha, including the culture of bacteria and yeast. Adding fruit juices or spices. KefirBeerIced tea. Wikimedia Commons has media related to Kombucha.

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