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.
1 (Beer contains 4-6%.) Single fermentation home brews of kombucha usually contain only .5% alcohol. 2  If you do a second fermentation in a bottle, to flavor it and increase the carbonation, the alcohol content will increase slightly. Although kombucha is made with caffeinated tea, by the end of the fermentation cycle, none remains. 2  MYTH. Roussin found that the caffeine content doesnât reduce at all. 3  This myth might have started because only 6-8 teabags are used to brew a gallon of kombucha tea, which is half the strength of a normal cup of tea.