Everybody thinks the scoby is the most important factor in making kombucha but it is not. There are two parts to the culturing process. The first part is the starter tea, which is just kombucha tea that has already been made; and the second part is the SCOBY. The SCOBY (an acronym for Symbiotic Colony of Bacteria and Yeast) looks like something out of a sci-fi movie. It is part of the culturing process that helps turn sweet tea into a delicious probiotic beverage loaded with health benefits.The SCOBY is not a mushroom as many call it, but as I said before it is a combination of bacteria and various yeasts. You want to know something super cool about kombucha tea? One of the probiotics made by the culture in kombucha, called saccharomyces boulardii, cannot be killed by antibiotics. It is super strong and is one of the most researched and used probiotics in hospitals. The reason it can’t be killed by antibiotics is because it’s a good yeast that is unaffected by antibiotics. Cool, right? So, if you ever do have to take an antibiotic please make sure you drink some kombucha tea while taking it. It is the starter tea that is the most important thing in making kombucha..... culturedfoodlife/its-not-the-scoby-that-makes-kombucha/
Posted on: Sun, 11 Jan 2015 19:00:01 +0000
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