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 makers say it leaves production with almost no alcohol. But alcohol can develop over time in unpasteurized versions because the yeast is still alive, converting sugars to alcohol. The more sugar a drink has, the more alcohol can ferment.So each recipe might be different.Gerry Khermouch, editor of Beverage Business Insights, estimates some kombucha brands might have 2 to 3 percent alcohol, based on reports from producers doing independent testing. Regular beer has about 4 to 5 percent alcohol.he more sugar a drink has, the more alcohol can ferment. So each recipe might be different. Gerry Khermouch, editor of Beverage Business Insights, estimates some kombucha brands might have 2 to 3 percent alcohol, based on reports from producers doing independent testing. Regular beer has about 4 to 5 percent alcohol.