Bina Rani1, Upma Singh2, Piyush Panwar 3, Raaz K Maheshwari*4
1Department of Engineering Chemistry & Environmental Engineering, Poornima College of Engineering, Sitapura, Jaipur, Rajasthan, India
2Department of Applied Chemistry, School of Vocational Studies & Applied Sciences, Gautam Buddha University, Greater Noida, UP, India
3Department of Biotechnology, University of Rajasthn, Jaipur, Rajasthan, India
4Department of Chemistry, MDSU’s Govt PG College, Nagaur, Rajasthan, India
A B S T R A C T
Kombucha is a beverage packed with mineral-replenishing electrolytes. It’s an energizing tonic, which makes it a healthy alternative to popular drinks that are often packed with caffeine and refined sugar. Kombucha contains regenerative enzymes, bacteria and organic macromolecules that support intestinal flora, stimulate the immune system and balance the endocrine system. This supports and increases the body’s natural ability to heal itself. It’s to be the secret to longevity, health, merriment and virility. It aids strengthening the immune system; cell detoxification; balance of the intestinal flora. All of which can help with: digestive problems (including obesity and lack of appetite); pH-balance; high blood-pressure; rheumatisms and arthritis;, stress (work-related & other), chronic fatigue syndrome, insomnia; psoriasis, eczema, allergies, abscesses, ulcers, hair-loss; PMS (pre-menstrual syndrome) and irritability! The Kombucha culture is a mix of a variety of yeasts (similar to those used in beer) and bacteria (similar to those used in yogurt) and a gelatinous cake called the symbiot. This culture acts like a veritable biochemical storehouse, transforming simple sugars into a multitude of highly beneficial substances viz. several types of enzymes and good bacteria; organic acids (acetic, lactic, D-gluconic, citric, usnic, malic, butyric, oxalic and some others); vitamins C, B1, B2, B3, B6, B12, amino acids; antioxidants, polyphenols, and < 0.5 % alcohol.
Keywords: Scoby, Fermentation, Osmophillic yeast strains, Gluconic acid, Prebiotics, AAB, Antioxidants, Polyphenols