State of Kombucha
The EndorphinFam are big advocates of the natural probiotic Kombucha. One of the EndorphinFam members recently wrote on the topic for another forum and we share here - who knew there is so much more to Kombucha, read on . . . (origin of Paper submitted as a final paper in class PLS170C1, Dr. Orchard, University of Arizona, December 9, 2019 by Erik Kataisto)
A beverage that has raised more than just a fermented culture inside of a mason jar, but also the interests of thousands of health enthusiasts, myself included, and curious researchers is known as kombucha. This beverage has been around for centuries, finding a common ground in cultures all across the globe. Kombucha is known to have originated in 220 B.C. in the northeastern parts of China, where it then became more widely known and distributed in 414 A.D. throughout Japan and then further places such as Russia and Eastern Europe through various trade routes (Kapp and Summer, 2018). Along its journey around the world kombucha has been recognized for having varying effects on the human body in addition to various external applications for its use. The unique biological processes involved with the fermentation of kombucha are responsible for its varying applicability for both consumption and non-consumption based uses.
The fermentation process is a highly valued discovery in the world of biotechnology. Fermentation is so highly regarded due to its ability to preserve foods and beverages as a “low-cost energy conservation system” (Villarreal Soto et al., 2018). What this means is that people can store food and beverages with little to no energy expended. That said, it’s critical to understand the fermentation process in order to understand the nature of kombucha, or more specifically the quality and image of kombucha in the world today. Kombucha is typically consumed as tea and is fermented with the aid of a substance known as a SCOBY, “a Symbiotic Culture of Bacteria and Yeast” (Villarreal Soto et al., 2018). During the fermentation process, which occurs between seven 7 and 10 days, a series of three “metabolic pathways”: alcoholic, lactic, and acetic, are activated and contribute to the overall quality and image of the kombucha (Villarreal Soto et al., 2018; Kapp & Summer, 2018). Throughout the fermentation process, kombucha has a variety of active compounds, which include sugars, certain polyphenols, fibers, amino acids, ethanol, organic acids and vitamins C and B, which are both dissolvable in water (Kapp & Summer, 2018). All of these components are responsible for the chemical engineering of kombucha. There are two distinct results that occur during the fermentation process: the creation of the SCOBY, also described as a biofilm, and the fermented tea, which can be consumed (Villarreal Soto et al., 2018). The SCOBY can be removed from the fermented tea and used again to produce another batch of fermented tea, or more kombucha (Kapp & Summer, 2018). Through the biological processes of fermenting tea, the popular beverage known as kombucha is achieved. This has become so widely liked because of its various uses for both consumption and non-consummation based applications, which are discussed below.
Kombucha has become a widely favored health beverage due to the fermentation process and newfound ability to aid certain ailments through the various compounds mentioned above. One study discussing specific health benefits relating to the consumption of kombucha found that patients between the ages of 45 and 55 years old who consumed kombucha for 90 days experienced a normalization of blood sugar levels (Kapp & Summer, 2018). Another study presents evidence of lowered cholesterol, improved liver and immune health and a decrease in the likelihood of cancer diagnoses (Leal et al., 2018). Further studies of the health benefits of kombucha identify its value as an anti-inflammatory and high antioxidant contributor (Kapp & Summer, 2018). However, it’s important to recognize the potential harm that consuming kombucha may pose. One study indicates that consuming kombucha poses risks to pregnant women, and people who have liver, renal and pulmonary diseases (Kapp & Summer, 2018). This is due to the alcohol content available in kombucha, often ranging from 0.7% and 1.3%, which is still relatively low (Kapp & Summer, 2018). The alcohol content in kombucha is a result of one of the metabolic pathways that occur during the fermentation process, also mentioned above. Fortunately, it’s been determined that consuming about 4 oz per day is not harmful if the individual consuming kombucha is healthy with no identifiable ailments present (Kapp & Summer, 2018). As the growing population experiences more severe health issues, a continued interest in studying the health benefits of kombucha is apparent.
On the other hand, kombucha offers a variety of other benefits that range far beyond consumption. The SCOBY used to produce kombucha has been used to make clothing and textiles (Hinchliffe, 2014). This is achieved by shaping the SCOBY into the desired form and then drying it out to produce a leather-like consistency (Hinchliffe, 2014). Individuals behind this particular case are students at the Queensland University of Technology department of fashion and have taken a very open perspective on studying kombucha and its uniqueness. They are exploring the various textures and consistencies that can be achieved with different mediums; coffee, tea, red wine and molasses (Hinchliffe, 2014). Through experimentation with various mediums a deeper understanding of kombucha and its byproduct, dried SCOBY’s potential are both discovered.
As an alternative material for clothing and textiles, kombucha opens the door to the potential of using its SCOBY as a biodegradable and more sustainable product. With the growing concerns of waste and overconsumption, the value of the SCOBY as a biodegradable product can potentially shape the future of fashion. In addition to its application as a product for fashionable purposes, other applications for the SCOBY from kombucha have been explored in the use of band-aids (Fabry, 2014) and gardening fertilizers (Real Food RN, 2013). As a band-aid the SCOBY is dried, similarly as done for fashionable purposes but at a much smaller scale. The use of the SCOBY as a band-aid adds a beneficial layer of microbes that can protect against harmful pathogens in the air (Fabry, 2014). The final alternative for the SCOBY as a non-consumption based application is as a garden fertilizer. This is achieved by cutting the SCOBY into small pieces and dispersing them around garden plants. The SCOBY also presents potential as a way for balancing the pH levels of the soil in the garden (Real Food RN, 2013). These uses have identified the vast potential that kombucha and its byproducts have in addition to its use as a health beverage.
The history of fermented products has existed for centuries. However, kombucha has only contributed to that history as a relatively new health beverage, with additional and alternative applications. The potential of kombucha is relatively undiscovered, but more is learned after each batch. As an alternative material, kombucha holds a great deal of potential but is also largely yet to be studied. To reiterate, the most critical aspect of the creation of kombucha is the fermentation process. It’s critical because it is the underlying factor in determining how the SCOBY will turn out, and therefore, the quality of the kombucha. I have personally been drinking kombucha for about five years now and have appreciated the continued research into kombucha and variety of products that have become available since first trying it. I look forward to learning and consuming kombucha for the future to come.
References:
Fabry, A. (2015, August 12). Natural Band Aid. Retrieved from http://it-takes-time.com/2014/08/14/diy-natural-band-aid/.
Hinchliffe, J. (2014, September 25). Queensland fashion students grow garments in jars with kombucha. Retrieved from https://www.abc.net.au/news/2014-09-24/brewing-clothes-queensland-fashion-student-grow-garments-in-jar/5765060.
Kapp, J. M., & Sumner, W. (2019). Kombucha: a systematic review of the empirical evidence of human health benefit. Annals of Epidemiology, 30, 66–70. doi: 10.1016/j.annepidem.2018.11.001
Using SCOBY's to Balance Garden pH. (2013, June 24). Retrieved from https://realfoodrn.com/using-scobys-to-balance-garden-ph/.
Villarreal-Soto, S. A., Beaufort, S., Bouajila, J., Souchard, J.-P., & Taillandier, P. (2018). Understanding Kombucha Tea Fermentation: A Review. Journal of Food Science, 83(3), 580–588. doi: 10.1111/1750-3841.1406
Written by Erik Kataisto