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Kombucha, a fermented, carbonated tea known for its sour taste, is made from a combination of tea, sugar and SCOBY, or symbiotic cultures of bacteria and yeasts. It’s high in antioxidants ...
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Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. [2]
The post What Is Kombucha? appeared first on Taste of Home. It's a staple in health food stores and at farmers markets. Here's what a registered dietitian has to say about the effervescent drink!
A SCOBY used for brewing kombucha. Kombucha co-culture with SCOBY biofilm. Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. [1]
George Thomas Dave [1] is an American businessman and founder and CEO of the kombucha company GT’s Living Foods. In the late 1990s, he was the first to put kombucha on store shelves, and his company currently owns 40% of the U.S. kombucha market. [1]
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Canadian Gold Sparkling Waters – also available in flavours "sugar-free" bottled at source Marchand, Manitoba; Cannonball Soda – made by Garrison Brewery [35] Cott Beverages – the world's largest bottler of private label soft drinks. Once primarily known for Cott Black Cherry soda and other flavours sold under its own name.
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