Whois & Analysis for kombuchakamp.com

Kombucha (also tea mushroom, Manchurian mushroom, formal name: Medusomyces gisevii) is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits.

Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY).

Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

A SCOBY (for symbiotic culture of bacteria and yeast) is a syntrophic mixed culture, generally associated with kombucha production wherein anaerobic ethanol fermentation (by yeast), anaerobic organic acid fermentation (by bacteria), and aerobic ethanol oxidation to acetate (by bacteria) all take place concurrently along an oxygen gradient.

A gelatinous, cellulose-based biofilm called a forms at the air-liquid interface and is also sometimes referred to as a SCOBY.

Either samples of this pellicle or unpasteurized kombucha can be used similarly to Mother of vinegar to begin fermentation in pasteurized sweet tea.

Referring to the cultures as a "colony" is misleading, because the term colony implies a group of genetically identical or nearly identical organisms living together.

The species comprising the mixed cultures vary from preparation to preparation, but generally include Acetobacter bacterial species, as well as various Saccharomyces and other yeast types.

SCOBY cultures used in beverage production can produce a structure referred to as a "mushroom," which is also biologically misleading, because mushrooms are a completely unrelated group of fungi.

It often forms in vinegar in jars of pickled foods.

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia.

After water, it is the most widely consumed drink in the world.

There are many different types of tea; some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral or grassy notes.

Beer is the world's oldest and most widely consumed alcoholic drink; it is the third most popular drink overall, after water and tea.

The production of beer is called brewing, which involves the fermentation of sugars, mainly derived from cereal grain starches—most commonly from malted barley, although wheat, maize (corn), and rice are widely used.

Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included.

The fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation.

Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and the resulting sweet liquid with yeast.

It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.

Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt and Mesopotamia brewed beer.

Since the nineteenth century the has been part of most western economies.