Kombucha

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Kombucha is the Western name for a fermentation of sweetened tea using lactobacilli and yeast cultures.

Contents

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Biology of Kombucha

The 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. The culture itself looks somewhat like a large pancake, and is often mistakenly referred to as a mushroom.

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Medical properties

Kombucha is thought to protect against cancer and other ailments 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.

Early chemical analyses 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 analyses of kombucha offer a different explanation, as outlined in the book in Analysis of Kombucha Ferments by Michael Roussin. 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.

This author offers a more compelling explanation for anti-cancer properties with the discovery of an alternate compound, 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 product is ultimately excreted. Therefore, the active component of kombucha likely exerts its effect by reducing bacterial disruption of glucuronic acid conjugates and increasing the detoxification efficiency of the liver.

Interestingly, glucaric acid is being explored independently as a cancer preventative agent. [1]


Some 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 lead glazing, or if the drink becomes contaminated and grows mold during fermentation; it can be avoided by ensuring cleanliness during preparation.Template:Fact

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History and etymology

Its first recorded use is said to have been during the Qin Dynasty of China (221 BC), though the first confirmed evidence of its existence is of Russian origin and dates from the Early Modern Age, when tea first became affordable in Eastern Europe.

The name Kombucha is derived from the name of a Korean physician, Kom-bu, who introduced the drink to the Japanese Emperor in the year 414 AD as a healing drink. The drink became known as Tsche of Kom-bu (Kombu cha).

To add confusion, Kombucha is a Japanese word denoting 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 Japanese name for the drink made from the tea plant is koucha-kinoko, which means black tea mushroom.

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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, чайный гриб - tea mushroom) became widely popular with Russians. The resulting drink is referred to as grib (гриб - mushroom) or "tea kvass" or simply "kvass", although it differs from regular kvass.

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Preparation

There are (at least) two ways to prepare kombucha.

In one method, the beverage is made by placing the 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. 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.

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 (gallon-sized pickle jars work very well). Boil 12 cups (about 3 liters) of water, then add one cup of white sugar and let the mixture boil for about five minutes. Next, remove from heat and add five tea bags (black or green only; do not use herbal teas). Let the tea steep (covered) until it reaches room temperature, and then pour it into the jar containing the kombucha culture. Cover the jar with a towel and let it sit for seven or eight days (may be slightly longer in colder environments). After this time, pour the kombucha drink into air-tight glass bottles (re-used sauce jars work well also), leaving enough tea with the culture so that it floats a couple of inches off the bottom (this is called the starter tea). Put the filled bottles in the refrigerator for a few days before consumption. This allows the flavor to deepen, and the natural carbonation to build up. Repeat the process as desired, but do not leave the kombucha culture in only the starter tea for longer than two weeks, as it will start to dry out.

Each time the kombucha culture goes through the fermentation process, it creates another layer. After three or four layers have built up, the tea will become sour and taste somewhat like vinegar. At this time, it is important to remove one or two of the layers, which are then either discarded or used to start a new batch.

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 kept extremely clean so as not to contaminate the kombucha. As noted above, the only adverse reactions that have been observed in conjunction with kombucha use or preparation were connected to improper storage or contamination of the culture.

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Trivia

Chef Josef Desimone of Google makes Kombucha from scratch 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."

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References

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External links

eo:Kombuĉo fr:Kombucha id:Kombucha nl:Kombucha sv:Kombucha

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