![]() Very little sugar remains when it is bottled depending on how long the fermentation process lasts. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Think about yogurt, the yogurt cultures consume the milk sugar (lactose) to produce a sweet-tart milk product teaming with probiotics. Mushroom is a common misnomer due to the way the culture looks – kind of like a mushroom cap.Īs with any fermentation process, sugar is necessary to feed the yeast. ![]() The term “SCOBY” was coined in the late 1990’s and stands for: The kombucha culture is a symbiosis of bacteria and yeast, which is technically a fungus, but not a mushroom. Many of the studies attempt to discern the mechanisms behind its reputation for helping withĬheck out the Kombucha Research Database for specific studies. Kombucha has been researched for the last 150 years in labs all over the world from China, India, Serbia, Russia, Germany,Tunisia, Egypt, Iran, Korea and beyond.
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