Kombucha – Slavic Natural Antibiotic

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Kombucha – a symbiosis of different bacteria and yeast, which arose in vivo. Kombucha was so popular among the residents of various nationalities that mention of it can be found in almost every culture. This is not surprising, because in addition to a pleasant taste and a number of useful properties, the culture liquid Kombucha is a powerful antibiotic. History Kombucha dates back to ancient times. The first mention of the use of this unique drink belong to 220 BC, to the days of the Jin Dynasty in ancient China, where it was called “Kombuha.” The term “Kombucha” is still used for the name of Kombucha in different cultures.  Kombucha is a floating piece of fibrous cellulose filaments and colonies of beneficial microorganisms. Kombucha, generally comprises a plurality of useful strains of yeast, which convert the sugar to alcohol. One of the most common of beneficial bacteria in the structure of Kombucha – Gluconacetobacter xylinus – the main producer of microbial cellulose. This microorganism converts ethanol to acetic acid, which reduces the alcohol content of Kombucha and enhances probiotic products.

Acidic environment Kombucha prevents infection by pathogenic bacteria and mold. In addition, kombucha produces a variety of substances:

• organic acids (acetic acid, gluconic acid, oxalic acid, citric acid, malic acid, lactic acid, kojic);
• ethyl alcohol;
• vitamins (ascorbic acid, thiamine, vitamin D);
• enzymes (catalase, lipase, protease, carbohydrase, zymase, levansucrase);
• lipids (sterols foefatidy fatty acid);
• sugars (monosaccharides, dieaharidy);
• pigments (chlorophyll, xanthophyll);
• purine bases from the tea leaf;
• resins and tannins from the tea leaf;
• antibiotic substances.

Mention should antibacterial effects of Kombucha.

According to a study conducted at the Department of Microbiology of the Yerevan Veterinary Institute Associate Professor LT Danielian and Professor GA Shakarian in 1946-1947., Kombucha has antibacterial activity with a broad spectrum of action. According to researchers, the antibacterial activity of the culture fluid Kombucha caused mainly by the presence therein of biologically active substances. Kombucha effective against a number of Gram-positive and Gram-negative bacteria. Most bacteria are killed nesporogennyh Kombucha solution for a period of from 10 minutes to 2 hours. The spores of bacteria and fungi tend to have a strong resistance, but still die upon exposure from 1 to 4 days. These include anthrax spores, spore-bearing soil bacteria and fungi from – fungi of the genus Penicillium, Aspergillus, Sem. Mukor, which exhibit sensitivity in anaerobic conditions. Most sensitive to the effects of Kombucha were streptococci, which died after 1 hour at exposure undiluted tea fungus.

In other words, the liquid tea fungus can be a means for the home kits for infectious diseases caused by various pathogens. And for the prevention simply drink a drink on a daily basis.

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