Kombucha

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Kombucha
Kombucha
Kombucha Mature.jpg
Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed
TipeFlavored cold tea drink with fermentation byproducts
Negara asalUnknown; Manchuria or east Russia
Wiwit digawé200+ years ago
Kandhutan alkohol<0.5% (commercial)
Proof<1 (commercial)
ColorCloudy, commonly pale or dark brown and sometimes green
FlavorFermented, effervescent
VarianFruit juices or spices added
Prodhuk kagandhèngWater kefir, Kefir, Kvass, Beer, Iced tea

Kombucha (uga jamur teh, tèh jamur, utawa jamur Manchuria ngarujuk menyang budaya ; jeneng Latin Medusomyces gisevii [1] ) iku fermented, entheng effervescent, legi ireng utawa ijo teh ngombe umum migunakaken kanggo kesehatan keuntungan sawijining mestine. Kadhangkala omben-omben kasebut diarani teh kombucha kanggo mbedakake karo budaya bakteri lan ragi . [2] Jus, rempah-rempah, woh-wohan utawa rasa liyane asring ditambahake kanggo nambah rasa wedang kasebut. Kombucha dianggep asale saka Manchuria utawa ing Rusia lan bagean-bagean saka Eropa Wétan, ing endi omben-omben iki umume diminum. [3] Kombucha saiki wis homebrew global, lan uga botol lan didol kanthi komersial dening macem-macem perusahaan. [1]

Referensi[besut | besut sumber]

  1. a b Jayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 538–550. doi:10.1111/1541-4337.12073.
  2. "A mug of kombucha for your health?". Mayo Clinic. Retrieved 2018-09-01.
  3. Troitino, Christina. "Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink". Forbes. Retrieved 2017-04-10.