Remember that slimy thing in the jar on the windowsill? She still needs to be “fed” with sweet tea and under no circumstances should she be poked with her finger. Meet this medusomycete or just kombucha!

We are publishing an article about what kombucha is and how it benefits humans.

What is Kombucha

Kombucha, also known as Japanese mushroom, medusomycete or even Medusomyces gisevi, but in everyday life it’s just a “mushroom” - This is a combination of acetic acid microorganisms and a colony of yeast fungi. From the USA to Europe the fashion came to us to call kombucha “kombucha” (from the Japanese word “kombutya”), but in Spain and the south of France it is called “hongo”.

The body of the fungus is disc-shaped, dense, smooth and shiny on top, in the center there lives a colony of fungi and bacteria, which process sugar, and the bottom of the medusomycete is a growth zone consisting of hanging threads formed by colonies of bacteria. The mushroom is constantly growing, filling all the space allotted to it, so on an industrial scale its body weight can reach 100 kg.

The more layers a mushroom has, the stronger and healthier it is, but this is more difficult to manage - it is more difficult to remove it from the jar and rinse it properly. If your mushroom has become “fat,” remove one or two layers and give them to other kombucha lovers to grow.

The mushroom lives in a transparent glass container and feeds on sweet tea. The type of tea can be any, and instead of sugar you can add honey or fructose. You can replace tea with herbal infusion, but you cannot use those varieties of tea and herbs that contain a lot of essential oils (for example, sage, pepper, chamomile, wild currant and a number of others). From such infusions, medusomycetes can get sick.

Yeast living in the mushroom ferments sugar, producing alcohol and carbon dioxide, and fungal bacteria oxidize ethyl alcohol into acetic acid. Thanks to these processes, an 8% sugar solution in tea turns into a sweet and sour, slightly carbonated drink - “tea kvass”.

The main components of the infusion of medusomycetes in sweet black tea are gluconic and kojic acids, lactic, acetic and carbonic acids, in small quantities citric and malic acid, sugars, caffeine, up to 2.5% ethanol, vitamins B, C, D, PP , various aromatic substances, protease, amylase and catalase enzymes.

Do not forget to wash the tea jellyfish with warm boiled water once every two weeks. You can also send the mushroom to rest if you suddenly need to take a break from production: fill it with boiled water or a weak tea solution and let it relax.

Beneficial properties of kombucha drink

Tea kvass has a slight antimicrobial (antibiotic) effect, and thanks to the enzymes it contains, it helps improve digestion. Protease helps break down proteins into amino acids, amylase is involved in the processing of carbohydrates, and catalase destroys toxic hydrogen peroxide formed during various oxidative processes in the body.

Back in 1929, a scientist by the name of Germani conducted an experiment with kombucha: already knowing that the main active principle of kombucha is gluconic acid, he poisoned experimental rats, rabbits, dogs and cats with vitantol. This drug caused a sharp increase in blood cholesterol levels in the animals, and they would certainly have died if the scientist had not injected them with an infusion of kombucha. A drug helped bring cholesterol levels closer to normal.

In the 50s of the 20th century, at the Yerevan Veterinary Institute at the Department of Microbiology, Professor Shakaryan and Associate Professor Danielyan developed methods for identifying the active principle from the infusion of kombucha using the method of adsorption on ion-exchange resins. They managed to isolate highly effective antibacterial substances: crystalline bactericidin-KA, KB, KM, completely devoid of toxic properties.

Around the same years, Professor Naumova drew attention to the therapeutic properties of kombucha, especially its medusin concentrate. She tested the drug on rabbits, guinea pigs and white mice. Having infected rabbits with experimental pneumococcal infection, pigs with diphtheria, mice with salmonella infection and diphtheria bacteria, she injected them with a kombucha preparation for several days and achieved positive results in 80% of cases.

Doctors rightly believe that the content of medicinal substances in the infusion of kombucha is small, so it cannot replace medications; it can only be taken in preventive purposes.

The concentration of beneficial substances in the kombucha infusion is optimal when its pH is between 4.5 and 3.5. When the pH of the solution is less than 3.5, rapid accumulation of acids begins. It is useful to drink the drink at this stage, since many useful components, for example, medusin, accumulate during long-term cultivation, but only in a diluted form, since the kombucha is already converted into vinegar and its acidity is high.

How to care for kombucha

If the kombucha infusion is left at room temperature, then after 1–2 weeks a thin translucent layer forms on the surface of the liquid - a colony of microorganisms, which over time will also turn into an adult mushroom.

It is possible to grow mushrooms this way, but it is difficult. Better find a donor from whom you can tear off several layers. This is a normal process, the mushrooms only benefit from this, but in the first days the young mushroom may lie on the bottom or even become a little sick and covered with spots. If it doesn’t recover in a week or two, then throw it away and buy another one.

Not only the taste, but also the chemical composition, and therefore the beneficial properties of the drink, depend on how you care for your kombucha.

The cycle is as follows: drain the infusion, wash the mushroom, pour in new sweet tea.

Find a home for the mushroom: a glass jar (volume of at least 3 liters) with a wide neck. The mushroom should not be kept in containers made of metals other than stainless steel, since the acids produced by the culture can react with metals. Prepare the nutritional mixture:

For every liter of water, add 2 teaspoons of black or green tea and 5 tablespoons of sugar. Completely dissolve the sugar and strain the mixture: there should be no particles of tea leaves. Allow the tea to cool to room temperature and then pour directly over the medusomycete.

If your mushroom is still young, then add a little mushroom infusion from the jar where it was previously contained as a “starter starter” to the tea - approximately 1/10 of the total volume. Maturation of the infusion:

Close the container with the mushroom tightly with gauze or a paper napkin. This way the kombucha will be able to breathe, but midges and dust will not penetrate the jar. Place the jar in a dark and warm place - the ideal temperature is from 22 to 25 ° C. After 4–6 days, the infusion is ready for use. Pour the finished drink into a glass container with a tight lid, and let it ripen in a cool place for another 2-3 days - bacteria stop functioning without air access, but yeast continues to work. Therefore, if the container is tightly closed, then the gas resulting from the activity of yeast will not be able to escape and you will get a more effervescent drink.

At an advanced age, the mushroom reaches a thickness of several centimeters, so you can drink the infusion every day directly from the jar where it lives. Do not forget to replenish the infusion with a new portion of cold, sweet tea.

Keep the mushroom jar in a dark place with good natural ventilation. Cold and direct sunlight inhibit the development of kombucha, so it is best to keep it away from the window.

Do not sprinkle sugar on kombucha and place it in a solution with undissolved sugar. This causes burns in the form of brown spots. The tea should not be too strong - excessive concentration of tea inhibits the growth of kombucha. If the top of the kombucha begins to turn brown, this is a sign that the mushroom is beginning to die. Sometimes this happens if the kombucha sits too long in the solution. Rinse the mushroom, separate and discard the top layer and start caring for your pet again.

Kombucha is a fermented, slightly carbonated, sweetened black or green tea drink commonly used for health benefits. Kombucha is made by fermenting tea using “symbiotic” colonies of “bacteria and yeast.” The microbial culture populations used vary, but the yeast component usually includes Saccharomyces and other yeast species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize the alcohols produced by the yeast to acetic and other acids. Although kombucha is believed to have health benefits in folk medicine, there is no scientific evidence to support its benefits. In contrast, there are several documented cases of serious side effects, including deaths, associated with drinking kombucha, possibly as a result of contamination during the preparation of the mushroom at home. Because the apparent benefits of kombucha do not outweigh the known risks, this plant is not recommended for therapeutic use. Kombucha first appeared in the region now known as Manchuria around 220 BC, and is said to have been imported to Japan around 400 AD. Doctor Kombu. In the late 1990s, commercially produced bottled kombucha became available in North American retailers. The drink is very popular in the USA.

Health effects

Kombucha is claimed to be beneficial for a wide range of human diseases, including AIDS, cancer and diabetes, and that it provides other beneficial effects such as stimulating the immune system, increasing libido, and also returning color to gray hair. Many people use kombucha for medicinal purposes. However, there is no evidence of the beneficial effects of kombucha in humans. In 2003, a systematic review by Edzard Ernst characterized kombucha as a "prime example" of an unconventional remedy due to the large discrepancy between implausible effects and lack of evidence, as well as possible potential harms. Ernst concluded that the unsubstantiated list of proposed therapeutic benefits did not outweigh the known risks, and that kombucha should not be recommended for therapeutic use.

Side effects

Reports of side effects associated with drinking kombucha are quite rare. It is unclear whether this is due to the fact that side effects are rare, or whether information about them is simply insufficient. The American Cancer Society states that "serious side effects and accidental deaths have been associated with drinking kombucha." Side effects associated with kombucha consumption include severe liver and kidney toxicity, as well as metabolic acidosis. At least one person is known to have died after drinking kombucha, although the drink itself has never been conclusively proven to be the cause of death. Some adverse health effects may be due to the acidity of the tea, which can cause acidosis. It is cautioned to avoid excessive fermentation of the mushroom. Other adverse health effects may result from bacterial or fungal contamination during the fermentation process. Some studies have found that kombucha contains the hepatotoxin usnic acid, although it is not known whether cases of liver damage are due to contamination with usnic acid or some other toxin. One report found that topical use of the tea was associated with anthrax infections on the skin, but in this case, contamination of the kombucha during storage may have occurred. Due to the microbial source and possible non-sterile packaging, kombucha is not recommended for people with poor immune function, pregnant or nursing women, or children under 4 years of age.

Other uses

Kombucha culture, when dried, develops a leather-like structure known as microbial cellulose, which can be molded onto molds to create a seamless finish. Using different growing media such as coffee, black tea and green tea to grow kombucha results in different coating colors, although the crop can also be colored using plant-based dyes. Different growing media and dyes also change the texture of the crop. The structure of kombucha is similar to cellulose and is sustainable and biodegradable.

Composition and properties

Biological

Kombucha culture is a symbiotic culture of bacteria and yeast, similar to a vinegar mother, containing one or more species of each of bacteria and yeast, which form a zoogly coating known as the "mother". Cultures may contain one or more of the yeast species Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida Stellata, Schizosaccharomyces pombe, and Zygosaccharomyces bailii. The bacterial component of kombucha consists of several species, almost always including Gluconacetobacter xylinus (G. xylinus, formerly Acetobacter xylinum), which ferments alcohols produced by yeast into acetic and other acids, increasing acidity and limiting ethanol content. The population of bacteria and yeasts that produce acetic acid increases during the first 4 days of fermentation and then decreases. G. xylinum produces microbial cellulose and is reported to be responsible for much of the mother's physical structure, which can be selectively maintained to produce a firmer (more dense) and more resilient crop. In Chinese, the microbial culture that produces kombucha is called jiaomu in Mandarin and haomo in Cantonese, which literally means "mother of fermentation" (Chinese: 酵母). The mixed, presumably symbiotic culture has been further described as a lichen, consistent with published evidence for the presence of the known lichen natural product usnic acid, although as of 2015, there is no data indicating that standard cyanobacterial lichen species are associated with fungal components of tea mushroom

Chemical

Sucrose is biochemically converted into fructose and glucose, which in turn are converted into gluconic and acetic acids, and these substances are present in the drink. In addition, kombucha contains enzymes and amino acids, polyphenols, as well as various other organic acids; the exact amounts of these elements vary. Other specific components include ethanol, glucuronic acid, glycerin, lactic acid, usnic acid (a hepatotoxin), and B vitamins. Kombucha has also been found to contain vitamin C. The alcohol content of kombucha is generally less than 1%, but increases with increasing fermentation time.

Etymology

Kombucha has about 80 other names around the world. In Japan, kombucha is called kōcha kinoko (紅茶キノコ, literally, "black tea mushroom"). In Japan, Konbucha (昆布茶, "kelp tea") is another drink made from dried and ground kombu seaweed (an edible seaweed in the kelp family). The English word Kombucha (kombucha) has an uncertain etymology. According to the American Heritage Dictionary, the word probably comes from "Japanese Kombucha, tea made from kombu (the Japanese word for kelp may have been used by English speakers to refer to fermented tea by mistake or because the thick gelatinous film produced by the kombucha culture resembles seaweed)". In a 1965 mycological study, kombucha was called kombucha, and other names were listed: "teeschwamm, Japanese or Indonesian kombucha, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass." Some additional spellings and synonyms for kombucha include combucha, tschambucco, haipao, kargasok tea, kwassan, manchurian mushroom, spumonto, as well as champagne of life and tea of ​​the sea.

Production

Commercially, bottled kombucha began to be produced in the late 1990s. In 2010, many bottles containing kombucha were found to have elevated levels of alcohol, causing leading retailers, including Whole Foods, to temporarily pull the drink from store shelves. In response, kombucha suppliers have modified their products to contain lower levels of alcohol. By 2014, sales of bottled kombucha in the United States amounted to $400 million; $350 million of this amount was acquired by Millennium Products, Inc., which sells GT's Kombucha. In 2014, the market was projected to grow by 30%, and companies that produce and sell kombucha formed the trade organization Kombucha Brewers International. In 2016, PepsiCo acquired kombucha maker KeVita for approximately $200 million.

Kombucha: how to use

There are several reported cases of side effects after drinking kombucha. This may be due to toxins, pathogens, or excess acid from over-fermentation. Because of this potential harm, regular consumption of kombucha is not recommended. Most side effects were observed after using more than 125 ml of kombucha. Therefore, it is not recommended to take more than this amount of kombucha per day in order to minimize the likelihood of adverse effects. If kombucha is brewed at home, it should be brewed in a sanitized environment and fermented for less than one week to ensure it is safe to drink.

Sources and composition

Origin and composition

Kombucha is a fermented beverage made from tea and sugar, where the addition of inoculum and subsequent fermentation is believed to produce unique bioactive compounds. This inoculum is commonly referred to as “kombucha” and contains a mixture of bacteria and fungi that act in the fermentation process. The film formed during this process is called "fungus", and this fungus produces alcohol, which helps bacteria produce the above-mentioned bioactive substances. The tea used is made from the Camellia sinensis plant and is generally classified as black tea, although green tea is also sometimes used. When black tea is used (since the production of black tea itself requires fermentation), the final product (kombucha) is sometimes said to be doubly fermented. The main organisms that make up the tea mushroom are a strain of acetic acid-producing bacteria (usually the genus Acetobacter) and yeast. Strains producing lactic acid (Lactobacillus) and gluconic acid (Gluconobacter oxydans) may also be present. There are various yeasts including, Brettanomyces/Dekkera, Candida, Kloeckera, Pichia, Saccharomyces, Saccharomycoides, Shizosaccharomyces, Torulospora and Zygosaccharomyces. Although most yeast strains are unidentified, up to 163 strains have been identified, with the four main yeasts being Zygosaccharomyces bailii, T. delbrueckii, C. stellata and S. pombe. Although kombucha contains a variety of bacteria and fungi, it appears to be safe for human consumption as long as it is properly processed and consumed in moderation. The strains of bacteria used in kombucha fermentation are acid-resistant and produce acids when metabolizing ethanol and sugar, and while there is no standard yeast used in this process, acid-resistant and acid-producing fungi are the most common. Kombucha components that already exist in tea (Camellia sinensis) before fermentation include: Green tea catechins, which have varying rates of breakdown (18-48%). Less degradation is observed with green tea compared to black tea and less with EGCG (epigallocatechin-3-gallate) compared to other catechins; Epigallocatechin (EGC) and epicatechin (EC) levels increase markedly (30–50%) after 12 days of fermentation, presumably due to degradation or their gallated forms (EGCG and ECG, respectively). 5% of theaflavins contained in black tea are lost within 18 days of fermentation. 11% of thearubigins contained in black tea are lost within 18 days of fermentation. Standard tea polyphenols are found in the Camellia sinensis plant and are produced during the initial fermentation of black tea (theaflavins and thearubigins) and are retained in kombucha, with fairly minimal losses during the second fermentation. Kombucha components produced during the fermentation process include:

Alcohol (made from added sugars via yeast), reaches 0.6g/100ml after 10 days

Acetic acid (produced from alcohol using bacteria) reaches 1.6 g / 100 ml within 10 days; these rates may be too high, as other studies have reported a plateau at 0.95 g/100 ml after 15 days followed by a decline.

D-saccharic acid 1,4-lactone (saccharolactone)

Succinic acid reaches a content of 0.65 g / 100 ml after 10 days

The highest lactic acid content is observed after three days of fermentation (while other acids require 15 days to reach the maximum concentration), resulting in a content of about 0.01 g / 100 ml after 12 days

Gluconic acid reaches 0.20 g/100 ml after 10 days

Glucuronic acid produced from glucose in the medium reaches levels of 0.38 g/100 ml after 10 days, although another source noted a plateau of 0.23/100 ml after about 7-12 days

Usnic acid

Citric acid is present temporarily in kombucha after three days of fermentation (at a concentration of less than 0.01 g/100 ml), but is undetectable after 12 days.

Carbon dioxide (produced from acetic acid via bacteria) separates the film from the broth and creates an anaerobic, whey-starved environment

Studies that compared the fermentation of green and black tea by the same fungal and bacterial colonies did not find any significant differences in acid production, with the possible exception of more acetic acid in green tea compared to black tea. Kombucha fermentation creates a wide variety of small acidic compounds, with the most prominent one (mediating the "detoxification" effects) being D-saccharic acid 1,4-lactone (saccharolactone)

Foreign matter

Kombucha is known to have a somewhat specific processing method, and like most fermented products (which require heat), there is the possibility of contamination during the cooling phase. The production of alcohol during the fermentation process is necessary to produce acetic acid, and while the alcohol content of kombucha is typically less than 1% after fermentation, over-fermentation for one month increases this content to 3%; commercial products typically contain less than 0.5% alcohol (to avoid being registered as containing alcohol). Over-fermentation of kombucha over the standard 7-10 day period is possible if it is not refrigerated soon after. Excessive fermentation can cause acetic acid levels to rise above the desired level. Acetic acid has the potential to bind to metals from the container in which the kombucha is fermented, so care should be taken to ferment kombucha in non-metallic containers. Improper processing of kombucha, either through contamination or over-fermentation, is known to cause excessive growth of bacteria and fungi, and can make kombucha toxic.

Physicochemical characteristics

Kombucha from Camellia Sinensis teas (green or black) results in a pH of about 5, which can be reduced to about 2.5 (2.3 to 2.8) after one week. The increase in acidity (within one day of fermentation) is due to the production of organic acids during bacterial fermentation (although there is no perfect correlation between pH and organic acid content, presumably due to some buffering substances in the medium). This is essential for proper fermentation, as this, as well as antimicrobial metabolites produced from the tea, are believed to prevent competing bacterial and fungal strains from contaminating the final product. The pH level of the final product increases (acidity decreases) after 12 days, which may explain why traditional fermentation stops at this time. Additionally, around this time, sucrose, continuously producing increased amounts of fructose and glucose, reaches peak levels that subsequently fall.

Forms and options

Standard processing of kombucha begins with boiling water and adding tea and sugar, which are simmered for 10 minutes, although unlike other teas, which are ready to drink at this stage, producing kombucha requires removing the tea leaves and adding inoculum (bacteria). and mushrooms that will cause fermentation). The drink is then left to ferment at room temperature for 7-10 days and then cooled. Yeast tends to proliferate after two to four days of fermentation as the pH decreases, with the highest level of yeast in the film (removed from the final product) observed after four days, and remaining stable until the end of the standard fermentation (10 days), after which there is a slight decline. If kombucha is not consumed on site, it is packaged and additional measures are taken to prevent microbial overgrowth (such as pasteurization or the addition of sodium benzoate and potassium sorbate).

Pharmacology

II phase of enzyme interaction

It has been suggested that kombucha may increase glucuronidation in the body after ingestion, either directly by increasing dietary glucuronic acid levels, or secondary to inhibition of the enzyme β-glucuronidase (which hydrolyzes the bond between the glucuronide and its conjugation target). D-saccharic acid 1,4-lactone (saccharolactone) is a competitive inhibitor of beta-glucuronidase with an IC50 (half-maximal inhibition concentration) of 3.6 µM and exhibits complete inhibition at 1 µM. Fecal β-glucuronidase is inhibited in both healthy individuals and patients with colon cancer (who have elevated β-glucuronidase concentrations), at concentrations of 30–150 μg/mL. Inhibition of beta-glucuronidase and the putative increase in glucuronic acid binding capacity observed with saccharolactone are also believed to underlie the "detoxification" anti-cancer properties of kombucha by promoting the elimination of toxic substances from the body, similar to the mechanism of calcium-D-glucarate. The "detoxifying" properties of kombucha refer to the ability of certain acids produced during the fermentation process to increase glucuronidation in the human body, involved in the elimination of certain drugs and xenobiotics from the body by conjugation.

Inflammation and Immunology

Immunosuppression

When tested in vitro on lymphocytes exposed to gamma radiation, 250-1000 µl of kombucha in pre-irradiation whole blood samples appeared to dose-dependently preserve lymphocyte chromosomal structures, achieving approximately 50% preservation compared to controls. 1000 µl of kombucha by itself does not change the structure of lymphocytes without any irradiation compared to the control. The antioxidant properties of kombucha preserve the integrity of white blood cells in vitro when exposed to radiation, which is the expected effect of antioxidant compounds; the practical significance of this information is unknown.

Peripheral organ systems

Liver

One study in male rats examined the protective effects of black tea (Camellia Sinensis) or kombucha made from the aforementioned black tea against CCl4-induced hepatotoxicity, finding that doses of black tea and kombucha of 2.5 ml/kg for 30 days before (prevention) or along with (treatment) induced hepatotoxicity exhibited protective effects as assessed by liver enzymes and liver malondialdehyde levels, but reductions observed with black tea (50-74% prophylactically and 61- 65% in medicinal) were less than when taking kombucha (75-83% and 70-76%, respectively). The protective effects of kombucha were also noted in another study in rats against acetaminophen-induced hepatotoxicity and in isolated liver cells susceptible to oxidative death via tert-butyl hydroperoxide, thought to be related to the D-saccharide 1,4-lactone content of tea, which may act through anti-oxidation or by increasing glucuronidation and elimination of toxic substances through inhibition of beta-glucuronidase. Only this substance has a hepatoprotective effect. Kombucha, at least when given to rodents, appears to be helpful in reducing the toxicity of known stressors to the liver. This is likely related to the saccharolactone content and is believed to be due to either antioxidant mechanisms or increased glucuronidation of toxins (possibly a combination of both). While the protective effects are believed to be due to a combination of antioxidant mechanisms plus a possible increase in glucuronidation of toxins via saccharolactone, the toxic effects of kombucha (thought to be related to improper preparation) may manifest as hepatotoxicity or gastrointestinal toxicity. If kombucha is not properly processed, its potential benefits are lost, in which case ingestion of this drink results in hepatotoxicity instead of hepatoprotection.

Safety and toxicity

Examples

There are numerous cases from practice in which the patient suffered after taking kombucha. Increased oral intake of kombucha (115 to 390 grams) in a home brewer (who may have had a predisposition to acidosis) has resulted in death. Death has been reported in other cases, and there are numerous cases of nonfatal hepatotoxicity, cases of gastrointestinal toxicity with and without jaundice, cutaneous anthrax, unspecified acute illness (resulting in hospitalization), and acute renal failure. Based on these data, it has been proposed to limit daily kombucha intake to 125 ml, or eliminate it from the diet completely due to the risk of contamination due to unsterile production. Kombucha can be produced safely, but even so, the recommended intake for safely produced tea remains quite low (half a metric cup); such a low dose may reduce the health benefits observed in rat studies and are expected to be related to the D-saccharide acid content of 1,4-lactone. Kombucha can also exhibit a wide range of negative effects due to improper preparation of the fungal and bacterial strains used in its production.

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List of used literature:

Ernst E (2003). "Kombucha: a systematic review of the clinical evidence." Forschende Komplementärmedizin und klassische Naturheilkunde. 10 (2): 85–87. doi:10.1159/000071667. PMID 12808367

Jayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13(4):538–550. doi:10.1111/1541-4337.12073. Retrieved July 17, 2015.

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Water treatments for skin toning
When taking a bath, add a quarter liter of a month-old kombucha infusion to the water. Stay in the water for at least 15 minutes to give the acid time to work on your skin. Baths with infusion have a lasting regenerating effect on tired and dull skin.

Natural deodorant
In order to get rid of the unpleasant odor of sweat, first wash your armpits with soap and then wipe with a towel soaked in a month-old infusion of kombucha. This is a very effective remedy. The infusion destroys bacteria that cause unpleasant odor, refreshes and tones the skin without disturbing its natural acidic environment.

Hair strengthener
Prepare one tablespoon of honey, one glass of one-month aged kombucha infusion. Heat the infusion, but do not bring to a boil. Dissolve honey in it, then stir thoroughly. The resulting mixture should be evenly distributed over damp hair. If you want to lighten your hair slightly, use a decoction of chamomile flowers, to which add a month's infusion of kombucha and honey. To dye your hair red, add one tablespoon of henna to distilled water, boil this mixture for ten minutes, then add a month-old kombucha infusion with honey.

How to infuse kombucha
The kombucha plate should be placed in a three-liter jar, having previously sterilized it. You need to feed the mushroom with infused tea and sugar dissolved in it. The mushroom is infused for about half a month, and it is advisable to maintain the temperature around 25°C. The jar should not be kept on the window, as excessive light slows down the life processes of the kombucha. The same thing happens if the temperature drops (in addition, at temperatures below 17°C, blue-green algae grow in the mushroom, it takes on a dirty hue).

Sugar for infusion
There is no consensus on the amount of sugar. Some give one teaspoon per liter of solution, others advise diluting it to 125 grams of sugar. If other conditions are met, the mushroom develops with any amount of sugar, the main thing is that it is present in the tea solution. Therefore, you need to add sugar to taste, but keep in mind that from a larger amount, more waste products of the fungus are obtained, that is, the resulting drink will be more healing. The mushroom gets burned and dies if undissolved sugar gets on it. It is necessary to take into account that sugar must be dissolved in boiled water: the calcium salts contained in raw water react with the waste products of the fungus (in particular, gluconic acid), and calcium gluconate precipitates at the bottom of the jar.

Infusion tea
What kind of tea solution, black or green, to take to feed the mushroom is not of any decisive importance. This has implications for the consumer of the mushroom infusion. If a person experiences low blood pressure or heartburn from drinking green tea, they should use black tea for infusion. If black tea causes your heart rate to increase, you should use green tea, on the contrary. You can add various medicinal herbs to tea (oregano, chamomile, mint), this only improves the beneficial properties of the mushroom infusion. But you can’t throw herbs directly into a jar with a mushroom - it will die. The effect of the infusion is enhanced by the addition of honey, but it must be added in moderation, otherwise the mushroom may die.

The jar must be covered with gauze so that dust and insects cannot get in there. If all conditions are met correctly, the infusion in the jar will always be transparent, and within ten days a new mushroom will form. Over time, the lower layers darken, which indicates old age and imminent death, so they must be removed when washing the mushroom. It is imperative to wash the mushroom: in the summer about once every half month, in the winter - monthly. It is impossible to stop the mushroom in the solution, so approximately every half month the drink is drained and sealed in bottles. A new solution of sugar and tea is poured into the jar. If you want the mushroom to function faster after washing or separating the mushroom, as well as after draining the drink, you need to add about 10% of the previous solution to the new solution.

Uses of Kombucha
We eat and drink in a hurry, we move little, we are constantly on our nerves... The result of this pace of life is a bouquet of diseases. And it is not difficult to prevent the appearance of such a “gift” by using kombucha that is easily accessible to anyone and everyone. Moreover, it is pleasant to drink a drink from it, it is refreshing and invigorating, and it contains only natural ingredients. The drink is widely used in medicine and cosmetology. Although the product increases appetite, due to increased gastric motility, it allows you to remain slim and fit.

A person cannot yet prevent the aging process, but it is possible to slow down and slow it down. And, as has been proven over centuries of use, this can be done with the help of kombucha. To do this, it is enough to take several glasses of infusion from it a day: its composition is a powerful prophylactic against almost all human diseases, which accelerate aging. There is a saying about the use of kombucha in medicine and cosmetics: it strengthens from the head to the tips of the nails. And this is correct, because even if the nails have become brittle, it is enough to hold them in a kombucha infusion several times: the calcium balance will be restored, they will become healthy again.

By taking a drink from the mushroom, a person becomes mentally healthy. The drink calms, tones, and relieves mental fatigue. Taking just one glass of tea kvass half an hour before a night's rest will help you forget about insomnia. It is much easier and faster to recover from binge drinking with this drink than with tablets or brine.

Kombucha also has purely practical household uses. At home, it has long been used to make vinegar. Moreover, if we used such vinegar for food purposes, in India it was used to strengthen paints on fabrics. On an industrial scale, kombucha is grown not only for the production of the drink, but also for use in biological wastewater treatment. It should also be taken into account that increased attention to the mushroom from scientists began relatively recently, because all its properties and possible areas of use have not yet been studied.

Kombucha treatment
If mushroom treatment in folk medicine goes back several centuries, official medicine began research in 1913.

Research into the action of the mushroom in the field of therapy
It was then that the effect of the mushroom infusion on healing atherosclerosis, stomach pain and headaches was confirmed. In 1927, W. Geibner tested it on himself for the treatment of atherosclerosis with a positive result, and in 1958, L. N. Yoirim associated this with a decrease in cholesterol under the influence of kombucha. Domestic scientists in the fifties also confirmed the effect of the infusion on reducing blood pressure and noted the effect of improving the condition of patients with tonsillitis the very next day after taking an eight-day infusion of the mushroom. It was also noted that three times a dose of just 100 grams of infusion heals gastritis and colitis. Experiments with animals have shown that instillation of infusion into the eyes treats conjunctivitis, barley, and other infectious eye diseases. A positive effect of the infusion on the destruction of all harmful microorganisms in the gastrointestinal tract was noted.

Surgical and dental practice and kombucha
At first it was noticed that cuts on the arms and legs with the formation of pus were quickly healed by the fungus. Then it turned out that in deeper wounds, tissue was restored faster, cuts and lacerations were scarred. Kombucha began to be used for the initial treatment of wounds, and then for treatment. Healing after frostbite and burns began to take place much faster. It was found that an infusion of the mushroom stops the growth of metastases in cancer.

The strong bactericidal and anti-inflammatory effect of the infusion has found application in dentistry. Bad breath can be removed by rinsing the mouth with a monthly infusion diluted by half; stomatitis goes away within a week with daily rinsing five times. For periodontal disease, a four-day infusion is taken orally and the gums are wiped with it.

Typically, kombucha in both folk and traditional medicine has not harmed anyone. Even the contraindications for use are conditional: who would think of using an infusion rich in sugars if they have diabetes, or driving, knowing about the alcohol content in the infusion.
Be healthy!

Kombucha is a natural source of health and longevity. Experts consider it a real miracle, since they have not yet been able to establish the time and place of its origin, understand the features of its development and explain its beneficial properties. With the help of this plant, people prepare a special drink that tastes similar to kvass, which can be consumed cold, warm or hot.

The body of kombucha resembles a jellyfish in appearance, and the color can be light yellow or dark brown. On top it is smooth and dense, and on the inside it is layered and heterogeneous. At the initial stage of formation, it is a thin mucous film floating on the surface of a liquid nutrient medium. Culture grows and develops quickly, filling all available space. There are cases when kombucha originated in large barrels and reached a weight of one hundred kilograms.

Kombucha is a biological substrate that exists due to the mutual symbiosis of numerous colonies of yeast fungi and acetic acid bacteria.

The liquid surrounding the mushroom turns into a slightly carbonated, sour drink called kombucha. They drink it in its pure form, adding lime or lemon, with honey and sugar, and mix it with water or other drinks - tea, juice, milk, herbal infusions and decoctions. The substance has found application in home medicine, cosmetology and cooking. The culture received its unique properties due to the vital activity and secretion products of beneficial microorganisms. The mushroom is considered medicinal and is used to treat many diseases.

The benefits and harms of kombucha

Kombucha has an official scientific name - medusomycete, given to it in 1913 by the mycologist G. Lindau. In the process of life, it releases many biologically active substances. These are organic acids, polysaccharides, vitamins, alcohols and esters, proteins, trace elements, antibiotics and enzymes. Together, these components have a positive effect on human well-being and health.

The drink made with kombucha does not contain caffeine, so it is suitable for use at high and low blood pressure. It quenches thirst well, tones and dulls the feeling of hunger.

Beneficial properties of kombucha:

• normalization of metabolism;
• rejuvenation and restoration of the body;
• acceleration of regenerative processes;
• improvement of microflora;
• antibiotic exposure;
• strengthening immunity;
• antioxidant effect;
• promotes ;
• mild diuretic;
• replenishment of vitamins and minerals;
• removal of harmful and toxic substances.

The benefits of kombucha allow it to be used as a safe natural medicine. It cleanses the body of toxins, protects against viruses and infections, lowers blood pressure, normalizes cholesterol, improves the functioning of the stomach and intestines, improves sleep, relieves nervous tension and relieves pain. The high therapeutic effect made it possible to use the mushroom not only in everyday life, but also on an industrial scale - pharmaceuticals, catering, cosmetology.

Despite its many beneficial properties, kombucha has contraindications:

• the presence of fungal diseases;
• increased acidity, not allowed for use for erosions and stomach ulcers;
• gout and;
• allergic reaction and individual intolerance.

Growing technology

To breed kombucha, you will need the simplest items - a three-liter jar, preferably with a wide neck, a piece of gauze or a special food napkin, white or brown sugar, tea - green or black, or rosehip infusion or herbal tea. It is unacceptable to use sweeteners instead of sugar.

How to grow kombucha from scratch:

1. To grow from scratch, you will need freshly brewed tea of ​​medium strength in a volume of one and a half liters.
2. About 100-120 grams of sugar should be dissolved in tea, cool the drink and pour into a three-liter jar.
3. To prevent dirt and insects from getting inside the jar, the neck must be covered with gauze or a special breathable napkin. The fabric should be secured with a rope or rubber band.
4. It is best to place the jar in partial shade, where the air temperature ranges from 22 to 26°.

Kombucha does not like darkness and direct sunlight; in cool conditions, the growth process slows down slightly.

Over time, a thin darkish film forms on the surface of the tea - this is the beginning of the development of the fungus. In two to three months it will grow enough and you can use its infusion. The readiness of the liquid for consumption can be determined by the thickness of the mushroom (at least 2-3 mm) and a pleasant sour-sweet smell.

Dividing and growing kombucha

When the mushroom reaches a thickness of 4-5 centimeters, you can safely begin dividing it and moving it to another container with a nutrient medium. For transplantation, take the top layer, which is carefully separated, washed and transferred to a new three-liter jar.
On a mushroom that is ready for division, layers are clearly visible, which, even with minor impact, independently peel off from the mother base. The lower layers are considered the most productive and useful; they are darker in color and looser in density.

The maximum concentration of beneficial and nutrients is contained in the infusion, which is no more than one month old. The infusion of mature mushroom is unsuitable for consumption.

You can also grow a new mushroom using a ready-to-use infusion. The drink, which has been prepared for 5-6 days, is poured into a clean and dry container, covered with gauze and left in this form for a week. After a few days, a new organism forms on the surface of the nutrient medium. To speed up the process, it is recommended to add 1-2 tablespoons to the base solution.

Kombucha care and diseases

Every 3-5 days, the finished tea kvass is drained, and sweetish boiled water at room temperature is added instead. The amount of sugar is 100 grams per 1 liter of water. Water is boiled, sugar is dissolved in it, cooled and only then added to the container where the kombucha lives. It is undesirable to use raw water, as it contains a lot of salts and impurities that worsen the taste of the drink and precipitate.

Too strong tea has a bad effect on the condition of the fungus. If sugar is added directly to the jar, it can get burned and die.

How to care for kombucha:

1. Every 3-5 days it is necessary to drain the infusion and fill the container with fresh nutrient medium.
2. To keep the mushroom healthy and useful, you should wash it in water every 2-3 months.
3. A cloudy infusion is a bad sign; harmful impurities reduce the quality and medicinal properties of the drink.
4. The mushroom should always remain on the surface. If the mushroom has darkened greatly and sank to the bottom, this means that it is sick and may die.
5. The rules of treatment are simple - cleanliness and good care. The nutrient liquid in the jar can reach 2/3 of the total volume so that the mushroom has the opportunity for further development and growth.

Knowing how to properly grow kombucha, you can enjoy a natural drink every day that combines high benefits, quality and taste!

Video about growing kombucha at home

The first mentions of the mushroom are found in Chinese written sources from the Han Dynasty. This is approximately 250 BC. The drink made from it was called the elixir of health and immortality. The word "kombucha" comes from the Japanese seaweed tea kombu - "kombu-cha", which was mistakenly mistaken for the product of kombucha.

In Russia, kombucha became popular after the Russo-Japanese War (1904–1905). According to one version, it was brought by soldiers returning home. However, there is evidence that kombucha was used by residents of Irkutsk back in the 19th century. With the help of a drink “from the mushroom” they strengthened.

Is it true that kombucha is now very popular in Europe and the USA?

Yes. The drink in many countries is bottled and sold in stores. In 2016, global sales of kombucha were Long before U.S. hipsters discovered it, kombucha was a staple in Russia. It's making a comeback$1.06 billion. The popularity of the drink was added by the fact that PepsiCo acquired PepsiCo Announces Definitive Agreement to Acquire KeVita, a Leader in Fermented Probiotic Beverages Kombucha brand KeVita.

According to forecasts Global Kombucha Market Set for Rapid Growth, To Reach USD 2457.0 Million by 2021, by 2022, global sales of this drink could grow to $2.5 billion.

In addition, the kombucha drink is back in trend in Russia. Co-owner of a vegan cafe, Ilya Devedzhian, founded the Caribou Kombucha brand in Russia. He considered this drink to be a healthy alternative to lemonade.

Is Kombucha a plant?

No. This is zooglea - a mucous formation resulting from the symbiosis of microorganisms (yeast fungi and acetic acid bacteria). In 1913, a complete scientific description of the mushroom was given by the German mycologist Gustav Lindau. He named it a medusomycete because of its resemblance to a jellyfish.

It has not yet been possible to find the habitat of the fungus in nature: it dies in ordinary water. Most likely, it originated from some kind of fermented drink.

How does kombucha “work”?

Microorganisms release various acids, vitamins, aromatic substances, enzymes, etc. into the liquid (usually sweet tea). The drink feels carbonated, like kvass.

What are the benefits of kombucha?

Japanese geisha drank the drink for slimness, removed pigment spots with it, and rinsed their hair for shine. In Indonesia, kombucha was considered a good antidote for poisoning.

Scientists have researched Danielyan L.T. “Kombucha and its biological characteristics” the composition of the drink that is obtained by the “work” of kombucha. And they found that it helps restore intestinal microflora, reduces unpleasant symptoms, slows down the development of pathogenic bacteria, saturates the body with microelements, and suppresses appetite.

The drink can be used for skin care - for example, mixed with mineral water and wiped over the face.

Is there any harm?

In my practice, I meet patients who use kombucha. They note a decrease in discomfort in the gastrointestinal tract. Medusomycete contains enzymes: amylase, lipase and protease. I think this explains its effectiveness in gastroenterological patients.

Svetlana Nezvanova, nutritionist, gastroenterologist, founder of the author’s school of nutrition

But according to the nutritionist, if you lead a healthy lifestyle, feel great, think through and select quality products, there is no point in drinking a kombucha drink.

Can you grow your own kombucha at home?

Yes. Instructions:

1. Find those who will share the mushroom.

2. Prepare a container - its volume should be at least three liters. It is better if it is glass or stainless steel, with a wide neck.

3. Prepare the drink:

• For 1 liter of water - 2 teaspoons of tea leaves (black or green tea) and 5 tablespoons of sugar. The tea should not be too strong; the sugar should be completely dissolved.
• You can add a herbal infusion to the tea: a mixture of raspberry, blackberry, linden blossom, nettle, birch, coltsfoot leaves, and so on (1-3 teaspoons per 1 liter of drink).
• Pour boiling water over the rose hips, strain after an hour, add sugar (5 tablespoons per 1 liter).

Important: Do not use herbs that contain large amounts of essential oils (such as sage or chamomile). They can change their properties, so it's better not to take risks.

4. Pour the drink cooled to room temperature over the mushroom, cover with gauze or a napkin, and place in a dark, warm place for 4–6 days. After this, the infusion can be drained and drunk, but the mushroom must be filled with a new drink and wait for the next ripening.

5. Rinse the mushroom with running water: in winter - once a month, in summer - once every two weeks.

6. The older the kombucha, the thicker it becomes. And the more difficult it is to care for him. Therefore, you can and should separate the top layers from the mushroom and distribute it to friends and acquaintances or simply throw it away.

If you don't pour the drink into the kombucha, will it die?

Not if you dry it properly. The mushroom should be placed on a dry plate and turned over every day. Over time, it will shrink into a thin plate. After this, the mushroom can be placed in a dry, dark place.

To revive the mushroom, you need to pour it with a drink. After a week it should start “working” again.

So, is it worth drinking kombucha?

You can try. But, if in doubt, consult with . And keep in mind that this drink is definitely not an elixir of immortality.

Remember: you need to consume kombucha in doses - no more than 2-3 times a day. And be sure to drink it only a couple of hours after eating plant foods or four hours after meat dishes.