ABacteriasParadise

TheScienceBehindtheFermentedDrink,Kombucha

ByChloeRemley

Long before refrigerators existed to preserve

food, people used a natural technique to make
their food last longer. Fermentation has been
used by cultures all around the world. It was
the main way people preserved food, from
burying food in pits covered in leaves to
sealing it in a jar, letting nature take its
course. For instance, Kombucha, a fermented
drink made from tea, sugar and the mother
of thedrink,aSCOBY,aSymbioticCultureof
Bacteria and Yeast. SCOBY, being the secret
to the fermentation in the drink holds a
collection of bacteria in yeast that react
causingfermentationtohappen.

Fermentation is microorganisms breaking

down the glucose in your food, essentially
predigesting your food for you. There are
different types of fermentation, there is Lacto
fermentationandAlcoholicfermentation.They
both do the same job just with different
byproducts. Lacto fermentation separates
glucose exactly the same as Alcohol yet the
processchangesafterthat.

As the process breaks down the glucose it

gains energy and turns the split molecules
into lactate. This lacate creates a very acidic
environment which they thrive in and
continue to break down the food while other
bacteria die. Alcoholicfermentationdiffersas
it breaks down the glucose, it releases carbon
dioxide and creates ethanol. This bacteria
preserves the food creating an environment
which effectively kills off all other
competition, resulting in that often sour
taste. This concept pushes many peopleaway
from the benefits of fermentation has,
believing all bacteria is bad. Fermented food
is significantly more nutritious, it can even
gain new vitamins. It not only saves food for
winter, adds a new flavor but also adds that
healthystuffin.

Kombucha is a fermented tea that actually

goes throughtheprocessoftwofermentations
tocomeoutasauniquecarbonateddrink.The
first fermentation is an aerobic process,
requiringoxygentoferment.Thesecond

TheSCOBYissimilartoa
verycomplexcodethatopens
adoortofermentation.

fermentation is an anaerobic process and

doesnt need oxygen. When the Alcoholic
fermentation occurs, the drink carbonates as
the byproduct carbon dioxide released inside
and the alcohol level rises. The process to
making this drink is to make tea and pour in
sugar however just that will not ferment. The
SCOBY exists to create a thriving bacterial
environment that allows fermentation to
occur. The SCOBY is similar to a very
complex code that opens a door to
fermentation.

Scientists are discovering many unique and

surprising bacteria living inside the SCOBY,
the mother of the drink. More abundant in
the mother is
Acetobacter and

Gluconacetobacter are a species of bacteria

that can produce acetic acid and are
responsibleforthevinegarflavoristastedina
lot of Kombuchas. Inarecentstudytherewas
a large amount of lactic acidfoundinthethin
coat that grows on the top of the Kombucha.
Though you dont naturally find lacticacidin
Kombucha, this drink brings together a
unique collection of fermentation methods
thatcreatethedrink.

A SCOBY isaSymbioticCultureOfBacteria
and Yeast. Inside this SCOBY much like in
the name exists a harmony of yeast and other
bacteria. There are many different types of
symbiotic relationships however this one is a
Commensalism, meaning they share the
same table or food. They benefit off ofone
another because they give each other easy
access to food, similar to the small fish
swimming around ashark.Thesmallfisheats
the leftovers from the shark and the shark in
return does not eat it. We have a relationship
like this in our intestines with bacteria. They
live in symbiosis with us as it eats the things
weingestandwetakethenutrientfromthem.

Fermentation is a very valued practice,

stretching back across history and still exists
today. The process of fermentation is a very
unique and beneficial breakdown of food.
Presenting these ideas in class and
discovering each process on our own will
teach you a lot about fermentation. As you
watch your food ordrinktransformyoubegin
to notice bacteria really are tiny magicians in
your food, something not to be feared but
respected.