Kombucha

Under the name of Kombucha (pronounced Kombuhtscha ) is understood in the West, a cold drunk fermented drink which is produced by fermenting sweetened tea, such as green tea, with the so-called Kombucha tea fungus or. However, this is in Kombucha is not a mushroom, but a symbiosis of different yeasts, more Ascomycetes (Saccharomyces cerevisiae, Saccharomyces ludwigii, Schizosaccharomyces pombe, Pichia fermentans, and others) and acetic acid bacteria ( Acetobacter xylinum, Acetobacter oxydans and others). The yeasts multiply in the Kombucha exclusively vegetatively by budding or fission. Means that they form a whitish, gelatinous layer at the Teeoberfläche, with on top again and again in new layers. The color can vary depending on the type of tea used from light gray to pink to dark brown.

For Kombucha fermented tea is fine sparkling and tastes a little sour and ferment. The beverage is drunk cold.

Name

Legend has it that wanted to reach the Chinese emperor Qin Shi Huang with Kombucha " eternal life ". The name Kombucha is because according to another legend, that by 414 AD a Korean doctor named Kombu -ha - chimu - kamu -ki -mu did the Japanese Emperor INGYO cured by the consumption of tea beverage from his stomach ailment. Cha (Japanese茶cha "tea" ) is called Kombucha tea and thus " tea kombu ". A third legend mentions the entry of dust into a tea by the wind during the long meditation of a Tibetan monk. One possible source of the name is a non- fermented Algenteegetränk from Riementang, a brown alga, the Japanese昆布is called kombu. This drink helps in Japan for centuries the name kombucha and is an algae tea.

Ingredients and effect

During the fermentation, the yeast convert the sugar to ethanol and carbon dioxide in ( about 0.5 %). This is converted by bacteria for the most part in glucuronic acid and gluconic acid. In the fermentation gives rise to various metabolic products that are supposed to have a positive effect on well-being, including acetic acid, lactic acids, other organic acids and various enzymes that release the organisms to the nutrient solution. He also solves inter alia, various trace elements such as zinc and manganese. The resulting acids to reduce the pH of the beverage. By the eighth day after the preparation, the culture Kombucha is a fermented drink with a slightly sweet taste (depending on the room temperature), after about 20 to 30 days is vinegar. In industrially produced Kombucha fermentation is stopped after a few days, added syrup and the drink is sterilized. It all still existing yeast cells are killed. Industrially produced Kombucha has little to do with the original Kombucha.

The drink attributed to the beneficial effect on human health is allegedly used for centuries. It can be found since the early 20th century sources about his public attention in Europe. Kombucha is originally from the Chinese cuisine; supposedly it has even been made ​​during the Qin Dynasty. More likely, however, that kombucha actually comes from Eastern Europe, such as from Russia or Poland, and an invention of the early modern period. ( Before the ready availability of sugar manufacture would not have been possible. )

The Kombucha beverage is said to have a number of effects, of which most are not scientifically proven until now. So it should help in the detoxification and cleansing of the body and strengthen the immune system, according to an alternative medical practitioners in particular through the glucuronic acid.

Production

The Kombucha drink is traditionally made of strong, sweetened black or green tea.

As with all specific fermentations strict hygiene is also required in the preparation of Kombucha. Otherwise, unwanted, harmful microorganisms can multiply and produce a final product injurious to health. In an unusual change of color and odor or noticeable mildew the entire culture must be discarded in order to avoid health risks.

The Kombucha fungus can lift by gas formation from the liquid. To prevent mold growth, the fungus must always have contact with the liquid. Unlike the production of vinegar, where the mother of vinegar is stirred in regularly, you press the Kombucha slightly " under water ".

The bacterium Gluconobacter oxydans occurring in the Kombucha culture is a method used to ferment maltose to gluconic acid to produce the drink bionade.

Assessment

• Kombuchagetränke contain, depending on the preparation, more or less sugar. Therefore, care should be taken when consuming the sugar content. Legally, they can not be referred to as " soft drinks ". " Because of its high content of easily absorbable sugar Kombucha is therefore not recommended a possible unfavorable and as a regular drink thirst quencher just for diabetes sufferers. "
• The alcohol content of Kombuchagetränken must not exceed two grams of alcohol per liter according to the legal provisions for soft drinks. The Bavarian State Ministry for Environment, Health and Consumer Protection found in studies of Kombuchagetränken higher values ​​, so that the drink no more than alcohol-free should have been called. Is specified, the alcohol content of the manufacturers with 0.5 percent, which corresponds to the value of non-alcoholic beer. Self- produced Kombucha can contain up to three percent alcohol. For recovering alcoholics Kombucha is like any other fermented drink because of the risk of relapse inappropriate.
• There are no clinical studies on the possible therapeutic effects of Kombucha. Only laboratory tests provide an indication of a slight antibiotic activity.
• Explains the Bavarian State Ministry for Consumer Protection: "After advertising claims of manufacturers are Kombucha drinks, inter alia, contribute positively to human well-being ', which support the body's own defenses ' or, ' ensure the strengthening of the immune system. However, alone of the Production and composition of such an effect can not be inferred. "
• The Consumer Central Lower Saxony declared in a statement: " Kombucha is a harmless soft drink (...) when properly manufacture. Its health effects are at best with those of other fermented foods such as sour milk products comparable, the microorganisms can have a positive effect on the intestinal flora. (...) Are scientifically proven only slightly laxative and weak antibacterial effects, which are due to the content of acetic and lactic acid. Industrially produced Kombucha is pasteurized sake of durability. This kills the microorganisms in fermented drink from - they are ineffective. "
• " Kombucha is a most like tea-based beverage. The advertising of therapeutic or preventive health effects have not been scientifically proven, "says the German Society for Nutrition. Also on potential probiotic properties of cultures there was no investigation.