Kombucha - A fermented tea drink


Kombucha - A fermented tea drink

Kombucha refers to any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly used as functional beverages for their unsubstantiated health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces (a probiotic fungus) and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids. The geographic origin of kombucha is unknown, and its etymology is uncertain. Historically, kombucha has been home-brewed or locally brewed, but in the late 1990s, commercially bottled kombucha became available in North American retail stores. It is known in Chinese as cháj?n (??), Japanese as k?cha-kinoko (?????), Korean as hongchabeoseotcha (?????) and Russian as chaynyy grib (?????? ????). These names translate literally to "tea fungus" or "tea mushroom.". Remember, Mushroom "1001 benefits" called Kombucha is not Cambodia. Although the two were almost identical name, Kombucha Mushroom not come from the country of Cambodia. So

Deepak Kamboj

Deepak Kamboj

Deepak Kamboj started and conceptualized the powerful interactive platform - KambojSociety.com in September 2002, which today is the biggest and most popular online community portal for Kambojas in the world. He was inspired by the social and community work carried out by his father Shri Nanak Chand Kamboj. He has done research on the history, social aspects, political growth and economical situation of the Kamboj community. Deepak Kamboj is an author of various articles about the history of Kamboj community and people.