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KOMBUCHA- ANOTHER GIFT OF FERMENTATION

 

                        

 

Although some of us might be hearing this word for the first  time, this fermented, non-alcoholic, tea-based, beverage existed  since the 200 BC and its market is estimated to grow at a CAGR  of 24.43% within the years of 2019-2028.

 

Kombucha is a unique beverage made from fermentation of  sweetened black or green tea with a fermentation starter SCOBY (Symbiotic Culture of Bacteria and Yeast) at room  temperature for 1-3 weeks. A cascade of biochemical reactions  converts the sucrose in the mixture to acetic acid and carbon  dioxide. The yeast can also produce ethanol (0.5%) which can  be eliminated by regulating the processing conditions. The  mixture is then refrigerated to slowdown carbonation and  fermentation as desired. 

 

The result is an effervescent, tart and slightly sweet drink  that has antimicrobial, anticancer, antioxidant, pain relieving and  hepatoprotective effects. Its growing popularity is such that even  Starbucks is getting into the Kombucha market by launching six  different flavors of Kombucha! 

 

 Controversies surrounding Kombucha restricts its use as a  dietary and non-therapeutic aid. Thus, we can conclude that in  an increasingly health-conscious world, Kombucha manages to  find a sweet spot between a health drink and a fun beverage!

 

By – Mitali Bhuimali