Kombucha Mushroom Tea is a Raw Active Continuous Process. Kombucha Tea is made with both yeasts and bacteria in a synergistic process.The most common sugar used for kombucha mushroom tea is normal table sugar. White Sugar. Sucrose. The yeast cleave the sucrose into fructose and glucose. The yeast need glucose to survive underwater. Alcohol is produced as a by-product. The bacteria prefer alcohol but require glucose to produce the cellulose (SCOBY, Mushroom).
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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