Kombucha

Kombucha is a fermented, slightly alcoholic, lightly effervescent, beverage made from sweetened black or green tea. This highly sour (acetic acid) drink is often mixed with juice, spices, fruit or other flavorings. The fermentation process involves a symbiotic culture of bacteria and yeast referred to as a SCOBY or "mother." Health benefits from consumption are associated with the microbial content as well as microbial metabolites. The yeast involved includes Saccharomyces cerevisiae and the bacterial component includes Gluconacetobacter xylinus, a member of the acetic acid bacteria.

Kombucha Chemistry

The sugar, most likely sucrose, fructose, and/or glucose is added to the tea is metabolized by the yeast (fermentation) in the absence of oxygen (anaerobically).

Sucrose (C₁₂H₂₂O₁₁)

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Glucose (C₆H₁₂O₆)

Fructose

Ethanol (C₂H₅OH)

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References

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

to oxidize yeast-produced alcohols to acetic acid (and other acids).[4] Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [biofilm]".[1] The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink.[5][6]

drink commonly consumed for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[2]