Mark Hodson, Soil pollution and its impact on soil life 12 Scale / level of impact â¢ Molecules Heat shock proteins Image from: http://www.usnon.com/expressi on-of-heat-shock-protein-70-in-human-skin-cells.htm
Bottled Kombucha. Photo by Joefoodie [flickr]. Kombucha is a beverage made from fermented sweet tea that is usually consumed for its purported health properties. Kombucha uses a combination of yeast and bacterial cultures to produce an end product that is only slightly alcoholic and mildly acidic.Because most of the alcohol is further fermented into acetic acid, kombucha is considered a non-alcoholic beverage.ombucha uses a combination of yeast and bacterial cultures to produce an end product that is only slightly alcoholic and mildly acidic. Because most of the alcohol is further fermented into acetic acid, kombucha is considered a non-alcoholic beverage.
Kombucha is a fizzy drink made from sweetened black tea, fermented with yeast and bacteria and served cold. The yeast turns sugar into alcohol and carbon dioxide, and bacteria called acetobacter, which are very common in the environment, convert the alcohol into acetic acid, giving it a sour taste.ombucha is a fizzy drink made from sweetened black tea, fermented with yeast and bacteria and served cold. The yeast turns sugar into alcohol and carbon dioxide, and bacteria called acetobacter, which are very common in the environment, convert the alcohol into acetic acid, giving it a sour taste.