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Kombucha

From Wikipedia, the free encyclopedia
Fermented tea beverage
This article is about the fermented tea. For the East Asian drink "konbu-cha", made from dried seaweed, seekelp tea.
"Tea mushroom" redirects here. For the tea tree mushroom used in Chinese cooking, seeCyclocybe aegerita.

Kombucha
Glass jar filled with brown kombucha beverage, including the floating culture
Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed
TypeFlavored cold tea drink withfermentation byproducts
Country of origin China
Alcohol by volume <0.5% (commercial)
Proof (US)<1 (commercial)
ColorCloudy, commonly pale or dark brown and sometimes green
FlavorFermented, effervescent
IngredientsTea, sugar, bacteria,yeast
VariantsFruit juices or spices added
Related productsWater kefir,kefir,kvass, beer,iced tea

Kombucha (alsotea mushroom,tea fungus, orManchurian mushroom when referring to theculture; Latin nameMedusomyces gisevii)[1] is afermented, lightlyeffervescent,sweetenedblack tea drink. Sometimes the beverage is calledkombucha tea to distinguish it from the culture of bacteria andyeast.[2] Juice, spices, fruit, or other flavorings are often added.

Kombucha is thought to have originated in China, where the drink is traditional.[3][4] By the early 20th century it spread to Russia, then other parts of Eastern Europe and Germany.[5] Kombucha is nowhomebrewed globally, and also bottled and sold commercially.[1] The global kombucha market was worth approximatelyUS$1.7billion as of 2019[update].[6]

Kombucha is produced bysymbiotic fermentation of sugared tea using asymbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". Themicrobial populations in a SCOBY vary. The yeast component generally includesSaccharomyces cerevisiae, along with other species; the bacterial component almost always includesGluconacetobacter xylinus tooxidize yeast-producedalcohols toacetic acid (and other acids).[7] Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria andosmophilic yeast species in a zoogleal mat [biofilm]".[1] The living bacteria are said to beprobiotic, one of the reasons for the popularity of the drink.[8][9]

Numerous health benefits have been claimed to correlate with drinking kombucha;[10] there is littleevidence to support any of these claims.[8][10][11] The beverage has caused rare seriousadverse effects, possibly arising fromcontamination duringhome preparation.[12][13] It is not recommended fortherapeutic purposes.[10][14]

History

[edit]

Kombucha likely originated in theBohai Sea region of China.[4] It spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century.[15][16][17] With an alcohol content under 0.5%, it is not federally regulated in the U.S.[18][19]

Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.[20] With rising popularity indeveloped countries in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants andpubs.[21]

According to the market research firmGrand View Research,[clarification needed] kombucha had a global market size ofUS$1.67billion as of 2019[update], and this is expected to grow toUS$9.7billion by 2030.[6]

Etymology and terminology

[edit]

Theetymology ofkombucha is uncertain, but it is believed to be a misappliedloanword from Japanese.[22] English speakers may have confused the Japanese wordkonbucha withkōcha kinoko (紅茶キノコ, 'black tea mushroom'), popularized around 1975.[23][24]

In Japanese, the termkonbu-cha (昆布茶, 'kelp tea') refers to a kelp tea made withkonbu (an ediblekelp from the familyLaminariaceae) and is a completely different beverage from the fermented tea usually associated withkombucha elsewhere in the world.[25]

Merriam-Webster's Dictionary suggests kombucha in English arose from misapplication of Japanese words likekonbucha,kobucha 'tea made from kelp',konbu, fromkobu 'kelp', + cha 'tea'.[26]The American Heritage Dictionary notes the term might have originated from the belief that the gelatinous film of kombucha resembled seaweed.[27]

The first known use in the English language of the word to describe "a gelatinous mass of symbiotic bacteria (asAcetobacter xylinum) and yeasts (as of the generaBrettanomyces andSaccharomyces) grown to produce a fermented beverage held to confer health benefits" was in 1944.[26]

Composition and properties

[edit]
Yeast and bacteria in kombucha magnified 400 times
ASCOBY used for brewing kombucha

Biological

[edit]

A kombucha culture is asymbiotic culture of bacteria and yeast (SCOBY), similar tomother of vinegar, containing one or more species each of bacteria and yeasts, which form azoogleal mat[28] known as a "mother".[1] There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species ofZygosaccharomyces,Candida, Kloeckera/Hanseniaspora,Torulaspora,Pichia,Brettanomyces/Dekkera,Saccharomyces,Lachancea,Saccharomycoides,Schizosaccharomyces,Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.[29][30][31]

The bacterial component of kombucha comprises several species, almost always including theacetic acid bacteriaKomagataeibacter xylinus (formerlyGluconacetobacter xylinus), which ferments alcohols produced by the yeasts intoacetic and other acids, increasing the acidity and limitingethanol content.[32][citation needed] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[33]K. xylinus producesbacterial cellulose, and is reportedly responsible for most or all of the physical structure of the "mother", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[34][non-primary source needed] The highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.[31] The acetic acid bacteria in kombucha areaerobic, meaning that they require oxygen for their growth and activity.[29] Hence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days.[35]

The mixed, presumablymutualistic culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural productusnic acid, though as of 2015, no report appears indicating the standard cyanobacterial species oflichens in association with kombucha fungal components.[36]

Chemical composition

[edit]

Kombucha is made by adding the kombucha culture into a broth of sugared tea.[1] The sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea.[citation needed] Sucrose is converted, biochemically, into fructose and glucose, and these intogluconic acid and acetic acid.[15] In addition, kombucha containsenzymes andamino acids,polyphenols, and various otherorganic acids which vary between preparations.[citation needed]

Other specific components includeethanol (see below),glucuronic acid,glycerol,lactic acid, andusnic acid (a hepatotoxin, see above).[37][38][39]

The alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times.[40] The concentration of alcohol specifically ethanol increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid.[31] Over-fermentation generates high amounts of acids similar to vinegar.[1] The pH of the drink is typically about 3.5.[10]

Nutritional content

[edit]

Kombucha tea is 95% water and contains 4%carbohydrates and severalB vitamins, such asthiamin,riboflavin,niacin, andvitamin B6.[41]

Production

[edit]
Several brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019

Kombucha can be prepared at home or commercially.[1] It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower thepH. This technique is known as "backslopping".[42] The container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha.

The tea is left to ferment for a period of up to 10 to 14 days at room temperature (18 °C to 26 °C). A new "daughter" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at a temperature of 4 °C.[1]

Kombucha culture fermenting in a jar, 2006

Commercially bottled kombucha became available in the late 1990s.[43] In 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers includingWhole Foods to pull the drinks from store shelves temporarily.[44] In response, kombucha suppliers reformulated their products to have lower alcohol levels.[45]

By 2014, US sales of bottled kombucha were $400 million, $350 million of which was by Millennium Products, Inc. which sellsGT's Kombucha.[46] In 2014, several companies that make and sell kombucha formed atrade organization, Kombucha Brewers International.[47] In 2016,PepsiCo purchased kombucha maker KeVita for approximately $200 million.[48] In the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017.[21] Beer companies likeFull Sail Brewing Company andMolson Coors Beverage Company produce kombucha by themselves or via subsidiaries.[49]

As of 2021, the drink had some popularity in India'sNational Capital Region, partly due to its success in the west.[50]

Hard kombucha

[edit]

Some commercial kombucha producers sell what they call "hard kombucha" with an alcohol content of over 5 percent.[49][51]

Health claims

[edit]
Kombucha tea with ice cubes

Kombucha is promoted with many claims for health benefits, from alleviatinghemorrhoids to combating cancer.[52] Although people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid[53]: 15 ), there is noclinical proof that it provides any benefit.[1][8][54][55] In a 2003 review, physicianEdzard Ernst 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.[10] It concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended fortherapeutic use, being in a class of "remedies that only seem to benefit those who sell them".[10]

Adverse effects

[edit]

Reports ofadverse effects related to kombucha consumption are rare, but may be underreported, according to a 2003 review.[10] TheAmerican Cancer Society said in 2009 that "serious side effects and occasional deaths have been associated with drinking Kombucha tea."[13] Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation.[14][29]

Adverse effects associated with kombucha consumption may include severehepatic (liver) andrenal (kidney) toxicity as well asmetabolic acidosis.[56][57][58]

Some adverse health effects may arise from the acidity of the tea causingacidosis, and brewers are cautioned to avoid over-fermentation.[12][59][40] Other adverse effects may be a result of bacterial or fungal contamination during the brewing process.[40] Some studies have found thehepatotoxinusnic acid in kombucha, although it is not known whether the cases of liver damage are due tousnic acid or to some other toxin.[57][36]

Drinking kombucha can be harmful for people with preexisting ailments.[60] Due to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function,[12] women who are pregnant or nursing, or children under 4 years old:[40] It may compromiseimmune responses or stomach acidity in these susceptible populations.[12] There are certain drugs that one should not take with kombucha because of the small percentage of alcohol content.[61]

A 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc.[55]: 68 ), but said "kombucha is not considered harmful if about 4 oz [120 mL] per day is consumed by healthy individuals; potential risks are associated with a low pH brewleachingheavy metals from containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions."[55]

Caffeine

[edit]

Kombucha contains a small amount ofcaffeine.[62][63]

Other uses

[edit]

Kombucha culture, when dried, becomes a leather-like textile known as amicrobial cellulose that can be molded onto forms to create seamless clothing.[64][65] Using different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes.[66] Different growth media and dyes also change the textile's feel and texture.[66] Additionally, the SCOBY itself can be dried and eaten as a sweet or savory snack.[67]

See also

[edit]

References

[edit]
  1. ^abcdefghiJayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus".Comprehensive Reviews in Food Science and Food Safety.13 (4):538–550.doi:10.1111/1541-4337.12073.PMID 33412713.S2CID 62789621.
  2. ^"A mug of kombucha for your health?".Mayo Clinic. Retrieved1 September 2018.
  3. ^"kombucha | Description, History, & Nutrition".Encyclopedia Britannica. Retrieved20 April 2021.
  4. ^abAlex., LaGory (2016).The Big Book of Kombucha. Storey Publishing, LLC. p. 251.ISBN 978-1-61212-435-3.OCLC 1051088525.
  5. ^Troitino, Christina."Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink".Forbes. Retrieved10 April 2017.
  6. ^ab"Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 – 2027". Grandview Research. February 2020.
  7. ^Jonas, Rainer; Farah, Luiz F. (1998). "Production and application of microbial cellulose".Polymer Degradation and Stability.59 (1–3):101–106.doi:10.1016/s0141-3910(97)00197-3.
  8. ^abcBauer, Brent (8 July 2017)."What is kombucha tea? Does it have any health benefits?".Mayo Clinic. Retrieved5 September 2018.
  9. ^Wollan, Malia (24 March 2010)."Kombucha Tea Attracts a Following and Doubters".The New York Times. Retrieved5 September 2018.
  10. ^abcdefgErnst E (2003)."Kombucha: a systematic review of the clinical evidence".Forschende Komplementärmedizin und Klassische Naturheilkunde.10 (2):85–87.doi:10.1159/000071667.PMID 12808367.S2CID 42348141.
  11. ^Kapp, J. M.; Sumner, W. (2019)."Kombucha: a systematic review of the empirical evidence of human health benefit".Annals of Epidemiology.30. Elsevier:66–70.doi:10.1016/j.annepidem.2018.11.001.PMID 30527803.S2CID 54472564.
  12. ^abcd"Kombucha".Memorial Sloan Kettering Cancer Center. 22 May 2014. Retrieved1 June 2015.
  13. ^abRussell J, Rovere A, eds. (2009)."Kombucha tea".American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies (2nd ed.). New York:American Cancer Society. pp. 629–633.ISBN 9780944235713.Serious side effects and occasional deaths have been associated with drinking Kombucha tea
  14. ^abBauer, Brent."What is kombucha tea? Does it have any health benefits?".Mayo Clinic. Retrieved28 May 2020.
  15. ^abSreeramulu, G; Zhu, Y; Knol, W (2000)."Kombucha fermentation and its antimicrobial activity"(PDF).Journal of Agricultural and Food Chemistry.48 (6):2589–2594.Bibcode:2000JAFC...48.2589S.doi:10.1021/jf991333m.PMID 10888589.It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.
  16. ^Hamblin, James (8 December 2016)."Is Fermented Tea Making People Feel Enlightened Because of ... Alcohol?". The Atlantic. Retrieved26 November 2017.
  17. ^Sandor Ellix Katz (2012).The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publishing. pp. 167–.ISBN 978-1-60358-286-5.
  18. ^"Hard Kombucha Is Super Trendy, but Is It Good for You? We Asked Nutritionists".Health.com.
  19. ^"Hard Kombucha Is the New Trendy Beverage You Should Try".Better Homes & Gardens.
  20. ^Wyatt, Kristen (12 October 2015)."As kombucha sales boom, makers ask feds for new alcohol test". Associated Press. Retrieved26 November 2017.
  21. ^abFleming, Amy (11 October 2018)."Kombucha: can the fermented drink compete with beer at the bar?".The Guardian. Retrieved11 October 2018.
  22. ^Algeo, John; Algeo, Adele (1997). "Among the New Words".American Speech.72 (2):183–97.doi:10.2307/455789.JSTOR 455789.
  23. ^Wong, Crystal (12 July 2007)."U.S. 'kombucha': Smelly and No Kelp".Japan Times. Archived from the original on 21 June 2013. Retrieved14 June 2015.{{cite news}}: CS1 maint: bot: original URL status unknown (link).(Internet Archive)
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  25. ^How kombucha went from seaweed tea in Japan to a hit in North America
  26. ^ab"Definition of KOMBUCHA".www.merriam-webster.com. Retrieved29 May 2019.
  27. ^"Kombucha".American Heritage Dictionary (Fifth ed.).Houghton Mifflin Harcourt Publishing Company. 2015. Retrieved27 June 2015.
  28. ^Blanc, Phillipe J (February 1996). "Characterization of the tea fungus metabolites".Biotechnology Letters.18 (2):139–142.doi:10.1007/BF00128667.S2CID 34822312.
  29. ^abcVillarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia (2018)."Understanding Kombucha Tea Fermentation: A Review"(PDF).Journal of Food Science.83 (3):580–588.doi:10.1111/1750-3841.14068.ISSN 1750-3841.PMID 29508944. Archived fromthe original(PDF) on 19 August 2019. Retrieved24 September 2019.
  30. ^"Faq Archive - OMbucha Kombucha | Hand Brewed With Loving Care". Archived fromthe original on 31 July 2019. Retrieved31 July 2019.
  31. ^abcChakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, Debanjana; Gachhui, Ratan (2 March 2016)."Kombucha tea fermentation: Microbial and biochemical dynamics".International Journal of Food Microbiology.220:63–72.doi:10.1016/j.ijfoodmicro.2015.12.015.ISSN 0168-1605.PMID 26796581.
  32. ^Sarkar, Dayanidhi; Yabusaki, Masahiro; Hasebe, Yuta; Ho, Pei Yee; Kohmoto, Shuji; Kaga, Takayuki; Shimizu, Kazuyuki (2010). "Fermentation and metabolic characteristics of Gluconacetobacter oboediens for different carbon sources".Applied Microbiology and Biotechnology.87 (1):127–136.doi:10.1007/s00253-010-2474-x.PMID 20191270.S2CID 11657067.
  33. ^Kombucha Fermentation and Its Antimicrobial ActivityGuttapadu Sreeramulu, Yang Zhu,* and Wieger KnolJournal of Agricultural and Food Chemistry 2000 48 (6), 2589–2594doi:10.1021/jf991333m
  34. ^Nguyen, VT; Flanagan, B; Gidley, MJ; Dykes, GA (2008). "Characterization of cellulose production by a gluconacetobacter xylinus strain from kombucha".Current Microbiology.57 (5):449–53.doi:10.1007/s00284-008-9228-3.PMID 18704575.S2CID 1414305.
  35. ^Bertsch, Pascal; Etter, Danai; Fischer, Peter (2021)."Transient in situ measurement of kombucha biofilm growth and mechanical properties".Food & Function.12 (9):4015–4020.doi:10.1039/D1FO00630D.hdl:20.500.11850/485857.PMID 33978026.
  36. ^ab"Drug record, Usnic acid (Usnea species)".LiverTox. National Library of Medicine, National Institutes of Health. 23 June 2015. Archived fromthe original on 2 July 2019. Retrieved26 July 2017.
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  39. ^Velicanski, A; Cvetkovic, D; Markov, S; Tumbas, V; et al. (2007)."Antimicrobial and antioxidant activity of lemon balm Kombucha".Acta Periodica Technologica (38):165–72.doi:10.2298/APT0738165V.
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  42. ^Redzepi, René (2018).The Noma guide to fermentation: foundations of flavor. David Zilber, Evan Sung, Paula Troxler. New York, NY. p. 33.ISBN 978-1-57965-718-5.OCLC 1028603169.{{cite book}}: CS1 maint: location missing publisher (link)
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  54. ^Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia (2018)."Understanding Kombucha Tea Fermentation: A Review"(PDF).Journal of Food Science.83 (3):580–588.doi:10.1111/1750-3841.14068.ISSN 0022-1147.PMID 29508944. Archived fromthe original(PDF) on 19 August 2019. Retrieved24 September 2019.
  55. ^abcKapp JM, Sumner W (February 2019)."Kombucha: a systematic review of the empirical evidence of human health benefit".Annals of Epidemiology.30:66–70.doi:10.1016/j.annepidem.2018.11.001.PMID 30527803.
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  57. ^abDasgupta, Amitava (2013)."Effects of herbal remedies on clinical laboratory tests". In Dasgupta, Amitava; Sepulveda, Jorge L. (eds.).Accurate Results in the Clinical Laboratory: A Guide to Error Detection and Correction. Amsterdam, NH: Elsevier. pp. 78–79.ISBN 978-0-1241-5783-5.
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  62. ^"What is Kombucha? Benefits & Side Effects | Holland & Barrett".www.hollandandbarrett.com.
  63. ^"So Does Kombucha Have Caffeine or Alcohol in It? How Much?!".Bon Appétit. 2 July 2018.
  64. ^Grushkin, Daniel (17 February 2015)."Meet the Woman Who Wants to Grow Clothing in a Lab".Popular Science. Retrieved18 June 2015.
  65. ^Oiljala, Leena (9 September 2014)."BIOCOUTURE Creates Kombucha Mushroom Fabric For Fashion & Architecture".Pratt Institute. Archived fromthe original on 19 June 2015. Retrieved18 June 2015.
  66. ^abHinchliffe, Jessica (25 September 2014)."'Scary and gross': Queensland fashion students grow garments in jars with kombucha". ABCNet.net.au. Retrieved18 June 2015.
  67. ^"Kombucha Scoby Jerky".Fermenting for Foodies. 17 June 2015. Retrieved23 March 2021.

External links

[edit]
  • Media related toKombucha at Wikimedia Commons
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