The Science of Kombucha

In 2022 we all seem to hear about health fads that will make you healthier or live forever. Liquid chlorophyll, acai bowls, or various immune vitamins seem to follow this trend, but there is also another one of these mythologized super foods rooted in biological science— kombucha! Contrary to some assertions, kombucha does not cure cancer or make you ageless, but it does promote intestinal health, blood sugar regulation, and contains important antioxidants. The black tea it is made with is also good for you— it's hydrating and encourages regular fluid consumption. 

Bottle of Kombucha 

The roots of kombucha date back thousands of years. The base of kombucha is straightforward in nature. Similar to sourdough bread or any yeast-based food, it needs a "starter" of some kind. For kombucha, that starter is called SCOBY, or "Symbiotic Culture Of Bacteria and Yeast." SCOBY, with some tea and sugar, produces a chemical reaction that induces alcoholic fermentation. The yeast in SCOBY is called Saccharomyces cerevisiae, and along with a specific bacteria, it can transform alcohol into acetic acid, giving kombucha its sour taste. For it to be kombucha instead of beer, the alcohol made in fermentation must be changed into acetic acid. 

In the fermentation process, ethanol is produced. Instead, the SCOBY then uses ethanol to make vinegar. CO2 is also released making those yummy bubbles in your kombucha! The process of fermentation uses NADH and ATP only to break down carbs and release energy, continually regenerating NADH rather than using oxygen as an electron acceptor in the electron transport chain. 

While most Kombucha contains little to no alcohol, the process is similar to that of wine and beer. Alcoholic, or ethanol, fermentation uses yeast to perform glycolysis and then NADH regeneration. Kombucha isn't alcoholic, however, because alcohol is toxic to yeast, and depending on the strain, it limits the alcohol content of the byproduct, turning most to acetic acid. 

In the process of making Kombucha, SCOBY lifts to the top of the container, with a new layer forming on top of the old one, or "mother" layer. The drinkable Kombucha exists underneath. SCOBY has also been used as a natural treatment for wounds and a powerful antibiotic! It can treat burns and scrapes when applied on top of a wound. 

In addition, Kombucha contains polyphenols (or antioxidants), which exist in the organic acids that make up Kombucha. Polyphenols provide nutrients and protect cells from heart disease or other chronic problems. 

While there have not been copious studies done on the effects of Kombucha, it has been suggested that the diverse microbiome of probiotics and cultures provided by Kombucha promote gut health and has numerous positive psychological effects. SCOBY is also just incredibly cool! A bacteria that grows and multiples to make our food? Woah. The fact that humans have found a way to cultivate this and have been drinking it for thousands of years is astounding.

Picture of SCOBY, also known as Kombucha Fungus/Mushroom 

Whether it is truly a superfood or not, the fact remains that Kombucha is a fascinating and wildly cool method of hydration. It has an interesting taste and an even more interesting cultivation process. Like a good sourdough start, wine, or yogurt, it takes time and skill to make this delicious drink. Bacteria is so cool, I love to think about the work that it did for me every time I take a sip of my Kombucha. The fact is, in today's world we are less exposed to nature and less controlled places, taking the good bacteria flora, and fauna provide us away from our lives. Kombucha gives some of that healthy bacteria that we would normally not receive.