What is kombucha: the fungus of immortality and longevity

The kombucha It is also popularly known with the names of Chinese mushroom, tea mushroom or Manchurian mushroom. It consists of one fermented drink which is made from a sweetened tea which is fermented by a colony of microorganisms known by the scientific name of Medusomyces gisevi, which is characterized by its texture and gelatinous appearance, consisting mainly of fungi similar to yeast, as well as strains of Oxydans gluconate Y Bacterium xylinum.

These bacteria and fungi, when they ferment, are able to convert the sugar into fructose and glucose, then pass to ethyl alcohol, acetic acid and carbon dioxide, which coexist in a symbiosis of mutual benefit, forming a gelatinous body on its surface that reminds many of the shape of a jellyfish.

Depending on the variety of tea used and the preparation time the type of bacteria and fungi may vary, since at the beginning of the fermentation of the tea and sugar solution various types of microorganisms participate in the process, until after a few days there are only those who are part of the family Medusomyces gisevi, which tend to be more resistant to acidity and to the different antibiotic substances that segregate the colony for its protection.

What is the origin of the kombucha?

Some historians believe that the origin of the kombucha is Chinese, since in China they have been able to find writings that mention to the fungus of the tea towards the year 206 aC, in times of the Han dynasty. Nevertheless, other historians consider that in fact it is an invention that has its origin in a doctor from Korea.

Be that as it may, there is a beautiful legend that says that in the year 400 there was a Chinese or Korean doctor known by the name of Kombu, who was called back to the year 415 by the Japanese emperor Inkio, who was very sick. The doctor arrived in Japan with a "Kombu tea", with whose drink he was able to save the emperor's life.

In the particular case of the Chinese, we have a very valuable drink from the point of view of Traditional Chinese Medicine, very appreciated for its qualities to balance the vital energy or chi, while improving digestion. In this country, for example, it is known as the fungus of immortality and longevity.

Images | iris / Charles de Mille-Isles This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesTea

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