The magic of Kombucha: for a healthy transformation
Keywords:
Scoby, Carbohydrates, FermentationAbstract
Kombucha is the result of the fermentation of an infusion of black tea or green tea with sugar. In the production process, microorganisms are added in the form of SCOBY (Symbiotic Culture of Bacteria and Yeast). These microorganisms are responsible for a process during which the sugar present in the tea is transformed into organic acids, gases and other compounds. This results in a slightly effervescent liquid with a flavour that can vary from acidic to sweet, depending on the fermentation time. It is noteworthy that this beverage can be produced in a variety of flavors by incorporating fruits, herbs, or spices at the conclusion of the fermentation process. The distinctive attributes of kombucha are attributable to its constituents, including organic acids, natural probiotics, vitamins, minerals, and other beneficial components.
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