 Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed | |
| Type | Flavored cold tea drink with fermentation byproducts |
|---|---|
| Country of origin | China |
| Alcohol by volume | <0.5% (commercial) |
| Proof (US) | <1 (commercial) |
| Color | Cloudy, commonly pale or dark brown and sometimes green |
| Flavor | Fermented, effervescent |
| Ingredients | Tea, sugar, bacteria, yeast |
| Variants | Fruit juices or spices added |
| Related products | Water kefir, kefir, kvass, beer, iced tea |
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii)[1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[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 now homebrewed globally, and also bottled and sold commercially.[1] The global kombucha market was worth approximately US$1.7 billion as of 2019[update].[6]
Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic 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 and osmophilic yeast species in a zoogleal mat [biofilm]".[1] The living bacteria are said to be probiotic, 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 little evidence to support any of these claims.[8][10][11] The beverage has caused rare serious adverse effects, possibly arising from contamination during home preparation.[12][13] It is not recommended for therapeutic purposes.[10][14]
- ^ a b c Cite error: The named reference
Jayabalanwas invoked but never defined (see the help page). - ^ "A mug of kombucha for your health?". Mayo Clinic. Retrieved 1 September 2018.
- ^ "kombucha | Description, History, & Nutrition". Encyclopedia Britannica. Retrieved 20 April 2021.
- ^ Alex., LaGory (2016). The Big Book of Kombucha. Storey Publishing, LLC. p. 251. ISBN 978-1-61212-435-3. OCLC 1051088525.
- ^ Troitino, Christina. "Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink". Forbes. Retrieved 10 April 2017.
- ^ Cite error: The named reference
big-kombuwas invoked but never defined (see the help page). - ^ 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.
- ^ a b Bauer, Brent (8 July 2017). "What is kombucha tea? Does it have any health benefits?". Mayo Clinic. Retrieved 5 September 2018.
- ^ Wollan, Malia (24 March 2010). "Kombucha Tea Attracts a Following and Doubters". The New York Times. Retrieved 5 September 2018.
- ^ a b c Cite error: The named reference
Ernst2003was invoked but never defined (see the help page). - ^ 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.
- ^ Cite error: The named reference
mskccwas invoked but never defined (see the help page). - ^ Cite error: The named reference
acswas invoked but never defined (see the help page). - ^ Bauer, Brent. "What is kombucha tea? Does it have any health benefits?". Mayo Clinic. Retrieved 28 May 2020.