0 a drink made by allowing sweet tea, bacteria and yeast to ferment (= go through a process in which the sugar changes to acid, gas, or alcohol), that is thought to be good for your health
The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores.
Although kombucha is claimed to have several beneficial effects on health, these claims are not supported by scientific evidence.
This increases the acidity while limiting the alcoholic content of kombucha.
The bacteria and yeasts in kombucha promote microbial growth for the first six days of fermentation; after that, they steadily decline.
Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes.
Other reports suggest care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha.
Acute conditions, such as lactic acidosis, caused by drinking of kombucha, are more likely to occur in persons with pre-existing medical conditions.
The term is often used to refer to cultures of bacteria and yeast present during production of the fermented beverage kombucha.
