@tardibabe: I wasn’t expecting THAT much action 😳 What you see in the video is loooots of small bacteria swimming around and some round yeasts chilling (they can’t move) 😄 Kombucha is made of sweetened and fermented green, black or oolong tea by a symbiotic culture of bacteria and yeasts (SCOBY or "tea fungus"). This culture is made of acetic acid bacteria, lactic acid bacteria and yeasts. Beer and wine are also fermented but only with yeasts, or else they taste like vinegar when bacteria join the party. You might’ve seen a SCOBY before, it’s yellowish/brown, very gelatinous and it floats at the top of the tea preparation. SCOBY is a microbial biofilm made of cellulose, which results from the metabolic activity of Acetobacter, an acetic acid bacteria. This cellulose pellicule is even being tested in the textile industry to substitute non-biodegradable fabrics! Just like sourdough starters, you can take a piece of SCOBY to start the fermentation of a new sweetened tea batch! The first documented reference to kombucha goes back to ancient China (around 220 BC). Nowadays you can do it in the comfort of your home or buy it almost anywhere! Kombucha has gained a looot of popularity and some people claim that it has several health benefits like antibiotic properties, improving gastrointestinal and glandular functions, relievng joint rheumatism, positive cholesterolemic effects, detoxification of blood, ageing problems, etc. Unfortunately those benefits haven’t been proven in humans yet! Video taken with my iPhone mounted on a BA310E Motic microscope with an @ilabcam ultra adapter 🔬 References: Antolak, H., Piechota, D., & Kucharska, A. (2021). Kombucha tea—A double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY). Antioxidants, 10(10), 1541. Dutta, H., & Paul, S. K. (2019). Kombucha drink: production, quality, and safety aspects. In Production and management of beverages (pp. 259-288). Woodhead Publishing. Laavanya, D., Shirkole, S., & Balasubramanian, P. (2021). Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation. Journal of Cleaner Production, 295, 126454. #fyp #tea #drink #life #science

Chloé Savard

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Region: CA

Friday 20 January 2023 17:33:40 GMT