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 fermented tea that has become popular in health food stores and tastes a bit like sparkling apple cider. Consumed for thousands of years, there is a great deal of mystery surrounding kombucha and its health benefits. Kombucha is fermented from sugar, tea (usually green or black tea) and a live starter.While some refer to the kombucha starter as a âmushroom,â it is NOT a mushroom, but a symbiotic combination of bacteria and yeast (the acronym used for this combination is SCOBY).ombucha tea is made from wild, airborne yeast and bacteria that facilitate its fermentation process. The starter bacteria and yeasts give kombucha its probiotic power, but they are also highly unregulated, not always native to the human intestines, and can change from batch to batch.