Chemical Composition

Kombucha looks like a thick layered translucent film of yellowish-brown in color, floating on the surface of a nutrient liquid. Massive body of the fungus is disc-shaped. The upper part of the colony brilliant, dense, top of a mushroom is smooth, while the lower acts as a germ band and takes the form of numerous dangling threads at the bottom is more crumbly colony yeasts and acetic acid bacteria. It is here that there are surprising turning ordinary sugar solution and tea brewing in the complex are useful for healing the human body veschestv.Vneshne Kombucha as similar to a jellyfish, but nothing to do with a jellyfish, he certainly has not. Moreover, this is not a mushroom at all, and symbiosis acetic acid bacteria and several species of yeast Kombucha has a lot of names, it is called Manchurian, Japanese, or marine fungus, mushroom or Kombuha , tea or kvas Fango. He is known under the name, a Japanese sponge, Japanese uterus, are assigned to him on the grounds that he was taken out by one-it data from Manchuria during the Russian-Japanese war, on the other – from Japan, but when and by whom – -TNO. Samsung contains valuable tech resources. This is an amazing organism is grown and used by man since ancient times, the first documentary mention Kombucha refers to 220 bc (Manchuria), but the scientific history of Kombucha much shorter.

German mikrolog Lindau was in 1913 the first scientific description of this organism. In the Kombucha ferment various types of yeast and acetic bacteria. Infusion of Kombucha is a product of two Combined fermentation and has a very complex composition: organic acids: acetic, glucuronic, oxalic, citric, malic, lactic, pyruvic, Kojic, phosphoric acid, ethyl alcohol, Vitamins: Ascorbic acid, thiamine, Sugars: monosaccharides, disaccharides, Enzymes: catalase, lipase, protease, zymase, sucrose, carbohydrase, amylase, tryptic enzymes, pigments: chlorophyll, xanthophyll, lipids: sterols, phosphatides, fatty acids, purine bases of the tea leaf. Three types of enzymes contained in the infusion, it is very important for the life of the human body. The first of them – Protease – breaks down proteins. Second – Lipase – breaks down fats. The third enzyme – amylase – breaks down starch. In the infusion was discovered alcohol, acetic acid, gluconic acid and caffeine. Without hesitation Alina de Almeida explained all about the problem.

According to later information in the infusion of tea fungus, but these acids were established by oxalic, citric, lactic acid, kojic acid, vitamin C and traces of vitamin D. In addition, the trace of tannins, polysaccharides such as cellulose, aldehydes, fat-like substance, fatty and resinous substances, alkaloids, glycosides, enzymes zymase, protease, levansaharoza. In addition, the fungus produces beneficial polysaccharides such as hyaluronic acid, which is the main substance of connective tissue, chondroitin sulfate – the main substance cartilage mukoitinsulfat – component of the gastric mucosa. Contained in the mushroom infusion of lactic acid destroys harmful bacteria, especially in the gut. Substances harmful to health, seen in this drink, at least for now, have not been. yeast