What is Kombucha?
A: Kombucha is a fermented, lightly effervescent, sweetened black or green
tea drink commonly consumed for its purported
health benefits.
Sometimes the beverage is called kombucha tea to
distinguish it from what?
A: The culture of bacteria and yeast.
What is often added?
A: Juice, spices, fruit or other flavorings.
Where is Kombucha thought to have originated?
A: In China where the drink is traditional.
By the early 20th century, it had spread to where?
A: Russia, then Germany and other parts of Eastern Europe.
Kombucha is now homebrewed globally, and what?
A: Bottled and sold commercially.
The global kombucha market was worth approximately how
much as of 2019?
A: US$1.7 billion.
How is kombucha produced?
A: By fermenting sugared tea using a symbiotic culture of bacteria and yeast
(SCOBY) commonly called a "mother" or "mushroom".
The yeast component generally includes what?
A: Saccharomyces cerevisiae, along with other species.
The bacterial component almost always includes what?
A: 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 what?
A: A zoogleal mat(biofilm)".
The living bacteria are said to be what?
A: Probiotic, one of the reasons for the popularity of the drink.
Numerous implausible health benefits have been claimed
to correlate with what?
A: Drinking kombucha.
The beverage has caused rare serious what?
A: Adverse effects, possibly arising from contamination during home
preparation.
Tt is not recommended for what?
A: Therapeutic purposes.
The exact origins of kombucha are not known, although
the most likely place of origin is where?
A: The Bohai Sea district in China.
Its consumption increased in the United States during
what period?
A: The early 21st century.
Having an alcohol content of less than 0.5%, kombucha
is not a what?
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 what?
A: New testing methods.
With rising popularity in developed countries in the
early 21st century, kombucha sales increased after it was marketed as an
alternative to what?
A: Beer and other alcoholic drinks in restaurants and pubs.
The acetic acid bacteria in kombucha are aerobic,
meaning what?
A: Meaning that they require oxygen for their growth and activity.
The alcohol content of kombucha is usually less than
0.5%, but increases with what?
A: Extended fermentation times.
Over-fermentation generates high amounts of acids
similar to what?
A: Vinegar.
What is the pH of the drink?
A: Typically, about 3.5.
How long is kambucha is left to ferment?
A: For a period of up to 10 to 14 days at room temperature (18°C to 26°C).
When did commercially bottled kombucha become
available?
A: In the late 1990s.
In 2014, the companies that make and sell kombucha
formed what?
A: A trade organization, Kombucha Brewers International.
In 2016 who purchased kombucha maker KeVita for
approximately $200 million?
A: PepsiCo.
In the US, sales of kombucha and other fermented drinks
rose by what percent in 2017?
A: 37 percent.