https://foodhackingbase.org/index.php?action=history&feed=atom&title=Kombucha 2026-05-09T13:02:26Z Revision history for this page on the wiki MediaWiki 1.39.12 https://foodhackingbase.org/index.php?title=Kombucha&diff=758&oldid=prev 2015-04-05T03:29:37Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 03:29, 5 April 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l4">Line 4:</td> <td colspan="2" class="diff-lineno">Line 4:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of acetic acid bacteria and yeast species also known under the acronym of SCOBY (symbiotic culture of bacteria and yeast). Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose originating in sugar cane) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture which stability allows for well flavoured beverage. The biofilm is likely serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.   </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of acetic acid bacteria and yeast species also known under the acronym of SCOBY (symbiotic culture of bacteria and yeast). Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose originating in sugar cane) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture which stability allows for well flavoured beverage. The biofilm is likely serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.   </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed however scientific evidence supporting the claims <del style="font-weight: bold; text-decoration: none;">is </del>gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1]. The polyphenols, natural part of the black and green tea are being proven as providing protection against variety of types of cancer and it is shown that they are preserved in the kombucha beverage [http://www.sciencedirect.com/science/article/pii/S0308814606004250 <del style="font-weight: bold; text-decoration: none;">2</del>] From personal experience of many consumers they claim direct positive effect on digestion by easing passing the stool, especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 <del style="font-weight: bold; text-decoration: none;">3</del>]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed however scientific evidence supporting the claims <ins style="font-weight: bold; text-decoration: none;">are </ins>gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1<ins style="font-weight: bold; text-decoration: none;">] especially for it&#039;s probiotic effects [http://ajcn.nutrition.org/content/73/2/361s.full 2</ins>]. The polyphenols, natural part of the black and green tea are being proven as providing protection against variety of types of cancer and it is shown that they are preserved in the kombucha beverage [http://www.sciencedirect.com/science/article/pii/S0308814606004250 <ins style="font-weight: bold; text-decoration: none;">3</ins>] From personal experience of many consumers they claim direct positive effect on digestion by easing passing the stool, especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 <ins style="font-weight: bold; text-decoration: none;">4</ins>]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l14">Line 14:</td> <td colspan="2" class="diff-lineno">Line 14:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1. [http://www.ncbi.nlm.nih.gov/pubmed/24192111 Vīna I.L., Semjonovs P., Linde R. and Deniņa I. (2014) Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Journal of Medicinal Food 17(2), 179-188]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>1. [http://www.ncbi.nlm.nih.gov/pubmed/24192111 Vīna I.L., Semjonovs P., Linde R. and Deniņa I. (2014) Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Journal of Medicinal Food 17(2), 179-188]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>2. [http://<del style="font-weight: bold; text-decoration: none;">www</del>.<del style="font-weight: bold; text-decoration: none;">sciencedirect</del>.<del style="font-weight: bold; text-decoration: none;">com</del>/<del style="font-weight: bold; text-decoration: none;">science</del>/<del style="font-weight: bold; text-decoration: none;">article</del>/<del style="font-weight: bold; text-decoration: none;">pii</del>/<del style="font-weight: bold; text-decoration: none;">S0308814606004250 Jayabalan R</del>.<del style="font-weight: bold; text-decoration: none;">, Marimuthu S</del>. and <del style="font-weight: bold; text-decoration: none;">Swaminathan K</del>. (<del style="font-weight: bold; text-decoration: none;">2006</del>) <del style="font-weight: bold; text-decoration: none;">Changes in content of organic acids </del>and <del style="font-weight: bold; text-decoration: none;">tea polyphenols during kombucha tea fermentation. Food Chemistry 102 </del>(<del style="font-weight: bold; text-decoration: none;">1</del>), <del style="font-weight: bold; text-decoration: none;">392–398</del>]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>2. [http://<ins style="font-weight: bold; text-decoration: none;">ajcn</ins>.<ins style="font-weight: bold; text-decoration: none;">nutrition</ins>.<ins style="font-weight: bold; text-decoration: none;">org</ins>/<ins style="font-weight: bold; text-decoration: none;">content</ins>/<ins style="font-weight: bold; text-decoration: none;">73</ins>/<ins style="font-weight: bold; text-decoration: none;">2</ins>/<ins style="font-weight: bold; text-decoration: none;">361s</ins>.<ins style="font-weight: bold; text-decoration: none;">full de Vrese M</ins>. and <ins style="font-weight: bold; text-decoration: none;">Schrezenmeir J</ins>. (<ins style="font-weight: bold; text-decoration: none;">2001</ins>) <ins style="font-weight: bold; text-decoration: none;">Probiotics, prebiotics, </ins>and <ins style="font-weight: bold; text-decoration: none;">synbiotics—approaching a definition American Journal for Clinical Nutrition 73 </ins>(<ins style="font-weight: bold; text-decoration: none;">2</ins>), <ins style="font-weight: bold; text-decoration: none;">361-364</ins>]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>3. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>3<ins style="font-weight: bold; text-decoration: none;">. [http://www.sciencedirect.com/science/article/pii/S0308814606004250 Jayabalan R., Marimuthu S. and Swaminathan K. (2006) Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry 102 (1), 392–398]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">4</ins>. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=757&oldid=prev 2015-04-05T02:57:45Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 02:57, 5 April 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l2">Line 2:</td> <td colspan="2" class="diff-lineno">Line 2:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of acetic acid bacteria and yeast species. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose originating in sugar cane) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture which stability allows for well flavoured beverage. The biofilm is likely serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.   </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of acetic acid bacteria and yeast species <ins style="font-weight: bold; text-decoration: none;">also known under the acronym of SCOBY (symbiotic culture of bacteria and yeast)</ins>. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose originating in sugar cane) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture which stability allows for well flavoured beverage. The biofilm is likely serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.   </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed however scientific evidence supporting the claims is gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1]. The polyphenols, natural part of the black and green tea are being proven as providing protection against variety of types of cancer and it is shown that they are preserved in the kombucha beverage [http://www.sciencedirect.com/science/article/pii/S0308814606004250 2] From personal experience of many consumers they claim direct positive effect on digestion by easing passing the stool, especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 3]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed however scientific evidence supporting the claims is gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1]. The polyphenols, natural part of the black and green tea are being proven as providing protection against variety of types of cancer and it is shown that they are preserved in the kombucha beverage [http://www.sciencedirect.com/science/article/pii/S0308814606004250 2] From personal experience of many consumers they claim direct positive effect on digestion by easing passing the stool, especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 3]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=756&oldid=prev 2015-04-05T02:18:21Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 02:18, 5 April 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l2">Line 2:</td> <td colspan="2" class="diff-lineno">Line 2:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture <del style="font-weight: bold; text-decoration: none;">- from the point of view of </del>stability <del style="font-weight: bold; text-decoration: none;">and final flavor of the brew</del>. <del style="font-weight: bold; text-decoration: none;">Some brewers are suggesting that it </del>is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of <ins style="font-weight: bold; text-decoration: none;">acetic acid </ins>bacteria and yeast <ins style="font-weight: bold; text-decoration: none;">species</ins>. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose <ins style="font-weight: bold; text-decoration: none;">originating in sugar cane</ins>) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture <ins style="font-weight: bold; text-decoration: none;">which </ins>stability <ins style="font-weight: bold; text-decoration: none;">allows for well flavoured beverage</ins>. <ins style="font-weight: bold; text-decoration: none;">The biofilm </ins>is <ins style="font-weight: bold; text-decoration: none;">likely </ins>serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage. <ins style="font-weight: bold; text-decoration: none;"> </ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed however scientific evidence supporting the claims is gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1]. From personal experience of many consumers they claim direct positive effect on digestion by easing passing the stool, especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 <del style="font-weight: bold; text-decoration: none;">2</del>]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed however scientific evidence supporting the claims is gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1]. <ins style="font-weight: bold; text-decoration: none;">The polyphenols, natural part of the black and green tea are being proven as providing protection against variety of types of cancer and it is shown that they are preserved in the kombucha beverage [http://www.sciencedirect.com/science/article/pii/S0308814606004250 2] </ins>From personal experience of many consumers they claim direct positive effect on digestion by easing passing the stool, especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 <ins style="font-weight: bold; text-decoration: none;">3</ins>]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l12">Line 12:</td> <td colspan="2" class="diff-lineno">Line 12:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Literature&amp;Resources</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Literature&amp;Resources</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>1. [http://www.ncbi.nlm.nih.gov/pubmed/24192111 Vīna I.L., Semjonovs P., Linde R. and Deniņa I. (2014) Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Journal of Medicinal Food 17(2)<del style="font-weight: bold; text-decoration: none;">: </del>179-<del style="font-weight: bold; text-decoration: none;">88</del>]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>1. [http://www.ncbi.nlm.nih.gov/pubmed/24192111 Vīna I.L., Semjonovs P., Linde R. and Deniņa I. (2014) Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Journal of Medicinal Food 17(2)<ins style="font-weight: bold; text-decoration: none;">, </ins>179-<ins style="font-weight: bold; text-decoration: none;">188</ins>]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>2. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>2<ins style="font-weight: bold; text-decoration: none;">. [http://www.sciencedirect.com/science/article/pii/S0308814606004250 Jayabalan R., Marimuthu S. and Swaminathan K. (2006) Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry 102 (1), 392–398]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">3</ins>. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=755&oldid=prev 2015-04-04T08:29:57Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:29, 4 April 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l4">Line 4:</td> <td colspan="2" class="diff-lineno">Line 4:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they <del style="font-weight: bold; text-decoration: none;">experience </del>direct positive effect on digestion especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 <del style="font-weight: bold; text-decoration: none;">1</del>]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed <ins style="font-weight: bold; text-decoration: none;">however scientific evidence supporting the claims is gathering [http://www.ncbi.nlm.nih.gov/pubmed/24192111 1]</ins>. From personal experience of many consumers they <ins style="font-weight: bold; text-decoration: none;">claim </ins>direct positive effect on digestion <ins style="font-weight: bold; text-decoration: none;">by easing passing the stool, </ins>especially after eating heavy fatty meals. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 <ins style="font-weight: bold; text-decoration: none;">2</ins>]. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l12">Line 12:</td> <td colspan="2" class="diff-lineno">Line 12:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Literature&amp;Resources</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Literature&amp;Resources</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>1. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>1<ins style="font-weight: bold; text-decoration: none;">. [http://www.ncbi.nlm.nih.gov/pubmed/24192111 Vīna I.L., Semjonovs P., Linde R. and Deniņa I. (2014) Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Journal of Medicinal Food 17(2): 179-88]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">2</ins>. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=754&oldid=prev 2015-04-04T08:11:50Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:11, 4 April 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l4">Line 4:</td> <td colspan="2" class="diff-lineno">Line 4:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;Gluconacetobacter xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals<ins style="font-weight: bold; text-decoration: none;">. Consuming kombucha beverages is considered as ingestion of probiotic microorganisms therefore variety of health benefits subscribed to them applies [http://www.ncbi.nlm.nih.gov/pubmed/18461293 1]</ins>. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C (culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above). With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew your own kombucha drink variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form Kombucha brewing manual - short workshop form].</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew your own kombucha drink variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form Kombucha brewing manual - short workshop form].</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Literature&amp;Resources</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">1. [http://www.ncbi.nlm.nih.gov/pubmed/18461293 de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Symbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66]</ins></div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=753&oldid=prev 2015-04-04T07:51:34Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 07:51, 4 April 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l6">Line 6:</td> <td colspan="2" class="diff-lineno">Line 6:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C <ins style="font-weight: bold; text-decoration: none;">(culture grown at temperatures between 10-15°C produce very tasty beverage but takes up to three times of time compared to the 20°C and above)</ins>. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew <del style="font-weight: bold; text-decoration: none;">our </del>own variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form Kombucha brewing manual - short workshop form].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew <ins style="font-weight: bold; text-decoration: none;">your </ins>own <ins style="font-weight: bold; text-decoration: none;">kombucha drink </ins>variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form Kombucha brewing manual - short workshop form].</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=609&oldid=prev 2015-01-01T19:58:57Z

<p>fixed link to Kombucha brewing manual</p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 19:58, 1 January 2015</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l8">Line 8:</td> <td colspan="2" class="diff-lineno">Line 8:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew our own variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form<del style="font-weight: bold; text-decoration: none;">| </del>Kombucha brewing manual - short workshop form].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew our own variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form Kombucha brewing manual - short workshop form].</div></td></tr> </table>

Jglauche https://foodhackingbase.org/index.php?title=Kombucha&diff=511&oldid=prev 2014-12-06T04:41:06Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 04:41, 6 December 2014</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l8">Line 8:</td> <td colspan="2" class="diff-lineno">Line 8:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew our own<del style="font-weight: bold; text-decoration: none;">, </del>variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form| Kombucha brewing manual - short workshop form].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>If you would like to brew our own variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form| Kombucha brewing manual - short workshop form].</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=510&oldid=prev 2014-12-06T04:39:23Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 04:39, 6 December 2014</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l2">Line 2:</td> <td colspan="2" class="diff-lineno">Line 2:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| Kombucha SCOBY (culture taken out from the brew)]]</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;<del style="font-weight: bold; text-decoration: none;">G. </del>xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Kombucha&#039;&#039;&#039; is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;<ins style="font-weight: bold; text-decoration: none;">Gluconacetobacter </ins>xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> </table>

Algoldor https://foodhackingbase.org/index.php?title=Kombucha&diff=476&oldid=prev 2014-11-19T10:29:07Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 10:29, 19 November 2014</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Kombucha is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;G. xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Image:450px-Kombucha_mother_burdger_view_kasiri_south_korea_1600_1200_fa20052013.jpg|left| </ins>Kombucha <ins style="font-weight: bold; text-decoration: none;">SCOBY (culture taken out from the brew)]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;Kombucha&#039;&#039;&#039; </ins>is a microbial polyculture composed from variety of bacteria and yeast. Traditionally it proliferate by consumption of sugar (for example sucrose/saccharose) and black tea dissolved in liquid water medium. This symbiotic complex and especially &#039;&#039;G. xylinum&#039;&#039; is producing microcellulose biofilm which is floating on the top of the brew. White thick compact biofilm generally represents good and healthy culture - from the point of view of stability and final flavor of the brew. Some brewers are suggesting that it is serving as a protection against oxygen from the air and it&#039;s floating capacity is due to the absorption of carbon dioxide produced by the microbes in the beverage.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The health benefits of kombucha beverages are widely discussed. From personal experience of many consumers they experience direct positive effect on digestion especially after eating heavy fatty meals. If the brew is stronger, therefore it&#039;s pH is lower people with sensitive tooth should be careful and drink some other beverages to wash their mouths or they tooth may become too sensitive and cause uncomfortable sensations for few hours.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Based on experience the optimal growing temperature for kombucha to obtain beverage of good taste is around 20°C, ranging between 15-25°C. With prolonged temperature above 25°C the brew may become too acidic and the biofilm change it&#039;s structure. Hot humid summers in subtropical and definitely tropical regions may be very challenging for working with this culture.</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">If you would like to brew our own, variety of manuals exist, here is for example one used by our group - [https://foodhackingbase.org/wiki/Recipe:Kombucha_brewing_manual_-_short_workshop_form| Kombucha brewing manual - short workshop form].</ins></div></td></tr> </table>

Algoldor