Kombucha, the fermented tea: microbiology, composition, and claimed health effects.

@article{Greenwalt2000KombuchaTF,
  title={Kombucha, the fermented tea: microbiology, composition, and claimed health effects.},
  author={C J Greenwalt and Keith H. Steinkraus and Richard A. Ledford},
  journal={Journal of food protection},
  year={2000},
  volume={63 7},
  pages={976-81}
}
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats. Furthermore, Kombucha consumption has… CONTINUE READING