Kombucha
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii ) is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added to enhance the taste of the beverage.
Kombucha is thought to have originated in Manchuria, China where the drink is traditionally consumed, or in Russia and Eastern Europe. Kombucha is now homebrewed globally, and also bottled and sold commercially by various companies.
Kombucha is produced by fermenting 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). 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 ". The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink.
Numerous implausible health benefits have been attributed to drinking kombucha. These include claims for treating AIDS, aging, anorexia, arthritis, atherosclerosis, cancer, constipation, and diabetes, but there is no evidence to support any of these claims. Moreover, the beverage has caused rare cases of serious adverse effects, including fatalities, possibly arising from contamination during home preparation. Therefore, it is not recommended for therapeutic purposes.
The exact origins of kombucha are not known, although Manchuria is the likely place of origin. It may have originated as recently as 200 years ago or as early as 2,000 years ago. The drink is reported to have been consumed in east Russia at least as early as 1900 and from there entered Europe. Its consumption increased in the United States during the early 21st century. Having an alcohol content of less than 0.5%, kombucha is not a federally regulated beverage in the United States.
Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods. With rising popularity in developed countries in the early 21st century, kombucha sales increased after it was marketed by as an alternative to beer and other alcoholic drinks in restaurants and pubs.
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