date:Jul 03, 2013
s the alcohol from the yeast into acetic acid. This lowers the alcohol content in the Kombucha and increases the probiotic metabolite content.
The kombucha mother
The G. xylinum bacterium makes up most of the physical structure of the kombucha mother. The kombucha mother is basically a floating piece of fibrous cellulose with these beneficial microorganisms. The presence of the mother is a sign of an active and alive kombucha. No mother is a sign of pasteurization or processing.
The acidity o