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.
How To Increase Alcohol Content Of Kombucha Tea. Freshly-brewed kombucha tea is a little sweet, a little tangy, and a little alcoholic. Donât worry about giving your kids kombucha, though! Thereâs usually about as much alcohol in a glass of kombucha as there is in a glass of unpasteurized apple cider â in other words, not much. Most bottled kombucha has less than 1% alcohol, which is 25% less than even the lightest âliteâ beer on the market.