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Examples of the the word, kombucha , in a Sentence Context

The word ( kombucha ), is the 18162 most frequently used in English word vocabulary

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  1. Normally kombucha contains less than 0.5 % alcohol, which classifies, kombucha ,as a non-alcoholic beverage. Older, more acidic, kombucha might contain 1.0 %
  2. Are increased in the urine after consumption. Early chemical analysis of, kombucha ,brew suggested that electronic acid was the key component, and researchers
  3. Maintain as a culture outside sterile conditions. The bacteria and yeasts in, kombucha ,may also produce antimicrobial defense molecules. History The recorded history
  4. For firmer and more robust cultures. The acidity and mild alcoholic element of, kombucha ,resists contamination by most airborne molds or bacterial spores. As a result
  5. And pickled foods like leavened bread, alcoholic drinks, cheese,pickles, kombucha , and yogurt. Another example is blue-green algae such as Spirulina. Inorganic
  6. Drugs, supporting the idea that electric acid is an active component of, kombucha , Reports of adverse reactions may be related to unsanitary fermentation
  7. To produce a beverage called kombucha (literally" kelp tea" ). The English, kombucha ,fermented tea is pronounced similarly, and is confused with the Japanese
  8. Conditions, leaching of compounds from the fermentation vessels, or " sickly ", kombucha ,cultures that cannot acidify the brew. Cleanliness is important during
  9. Established. Acute conditions, such as lactic acidosis, caused by drinking of, kombucha , are more likely to occur in persons with pre-existing medical conditions.
  10. Factor in a home-brew. Acidic conditions are favorable for the growth of the, kombucha ,culture, and inhibit the growth of molds and bacteria. The pH of the kombucha
  11. Leathery and non-elastic, similar to a thick calamari. The yeast component of, kombucha ,may contain any of Saccharomyces Cartesian, Brettanomyces brucellosis
  12. The culture) be well cleaned to prevent contamination of the kombucha . Also, kombucha ,becomes very acidic (approximately pH 3.0 when finished),so it can leach
  13. And thorough analysis of a variety of commercial and Homebrew versions of, kombucha ,found no evidence of electronic acid at all. Instead, the active component is
  14. History of tea in China and history of tea in Japan). One author reports that, kombucha , famously known as the" Godly The i.e., tea " during the Chinese Qin
  15. Mind ', although there is little published research on the health benefits of, kombucha , Proponents of kombucha claim it aids cancer recovery, increases energy
  16. The surface of a thinly formed culture. If mold does grow on the surface of the, kombucha ,culture, or " mushroom," it is best to throw out both culture and tea and
  17. Red tea mushroom" ), or champion 茶霉菌 (" tea mold" ). In Japanese,the, kombucha ,drink is known as" Rocha Kinko" 紅茶キノコ (lit. " Red tea mushroom" ). Both
  18. Be taken during preparation and storage to prevent contamination. Keeping the, kombucha ,brew safe and contamination-free is a concern to many home brewers. Key
  19. Is a concern to many home brewers. Key components of food safety when brewing, kombucha ,include clean environment, proper temperature, and low pH. If a culture becomes
  20. Resists contamination by most airborne molds or bacterial spores. As a result, kombucha ,is relatively easy to maintain as a culture outside sterile conditions. The
  21. Also produce antimicrobial defense molecules. History The recorded history of, kombucha ,began in Russia during the late 19th century. In Russian, the kombucha culture
  22. Gasses. Keeping it covered with liquid in the later stages,i.e. when the new, kombucha ,mushroom starts growing, can successfully prevent mold from growing. The low
  23. From immunosuppression should preferably consume controlled commercial, kombucha ,beverages. In every step of the preparation process, it is important that hands
  24. Cellulose production by the bacterial symbionts. The bacterial component of a, kombucha ,culture usually consists of several species, but will almost always contain
  25. It is best to throw out both culture and tea and start again with a fresh, kombucha ,culture. Mold tends to grow especially when the kombucha mushroom is lifted out
  26. By the liver for detoxification. The idea that electronic acid is present in, kombucha ,is based on the observation that electronic acid conjugates (electronic acid
  27. Quantities of a sample can only be determined by laboratory analysis. Finished, kombucha ,may contain any of the following components: Normally kombucha contains less
  28. Transferred from one fermenting substrate to the next, much like kefir grains, kombucha , and libidos. The GBP was first described by Harry Marshall Ward in 1892,from
  29. Of kombucha began in Russia during the late 19th century. In Russian,the, kombucha ,culture is called canny grid чайный гриб (lit. " Tea mushroom" ), and the
  30. Can cause bottles to explode. Left entirely alone to ferment with oxygen,the, kombucha ,settles into months of production time (the" baby" thickening considerably)
  31. G. Xylinum is responsible for most or all of the physical structure of a, kombucha ,mother, and has been shown to produce microbial cellulose. This is likely due
  32. Acetic acid. This increases the acidity while limiting the alcoholic content of, kombucha , G. Linux is responsible for most or all of the physical structure of a
  33. Luminaria kelp; sea tangle" is dried and powdered to produce a beverage called, kombucha ,(literally" kelp tea" ). The English kombucha fermented tea is pronounced
  34. Finished kombucha may contain any of the following components: Normally, kombucha ,contains less than 0.5 % alcohol, which classifies kombucha as a non-alcoholic
  35. And tuna, in liver and meat products. Good sources for B vitamins include, kombucha , whole grains, potatoes,bananas, lentils,chili peppers, tempeh,beans
  36. Into contact with the culture) be well cleaned to prevent contamination of the, kombucha , Also, kombucha becomes very acidic (approximately pH 3.0 when finished),so
  37. Again with a fresh kombucha culture. Mold tends to grow especially when the, kombucha ,mushroom is lifted out of the liquid by its own gasses. Keeping it covered with
  38. Creating an ever more acidic and vinegar-flavored cider. At any point the, kombucha ,can be tapped or have tea added. Liquid from the previous batch will preserve
  39. Regular class traditionally made from water and stale rye bread. In Chinese, kombucha ,is called hongchajun 红茶菌 (lit. " Red tea fungus/mushroom" ), hongchagu 红茶菇 (
  40. Fermented tea is pronounced similarly, and is confused with the Japanese, kombucha ,seaweed tea. Some promotional kombucha sources suggest that the history of this
  41. Will preserve some culture. Some tea makers offer a dried version of, kombucha , mixed with the tea leaves, that dissolves in hot water; however, this is a
  42. Is little published research on the health benefits of kombucha . Proponents of, kombucha ,claim it aids cancer recovery, increases energy, sharpens eyesight, aids joint
  43. Taking medical drugs or hormone replacement therapy while regularly drinking, kombucha , It may also cause allergic reactions, though a Herxheimer Reaction, or dying
  44. Which classifies kombucha as a non-alcoholic beverage. Older, more acidic, kombucha ,might contain 1.0 % or 1.5 % alcohol, depending on more anaerobic brewing time
  45. Such as rice or pasta. A review of the published literature on the safety of, kombucha ,suggests no specific oral toxicity in rats. While no randomized
  46. Is similar in flavor to rice vinegar. Kombucha vinegar is made from, kombucha , a symbiotic culture of yeast and bacteria. The bacteria produce a complex
  47. Kombucha culture, and inhibit the growth of molds and bacteria. The pH of the, kombucha ,batch should be between 2.5 and 4.6. A pH of less than 2.5 makes the drink too
  48. And is confused with the Japanese kombucha seaweed tea. Some promotional, kombucha ,sources suggest that the history of this tea-based beverage originated in
  49. Subjects with a healthy metabolism need not be advised against cultivating, kombucha ,tea cultures. However, those suffering from immunosuppression should preferably
  50. Tea using a visible, solid mass of yeast and bacteria which forms the, kombucha ,culture, often referred to as the" mushroom" or the" mother ". Biology The

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