kombucha

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kombucha

(kŏm′bo͞o′chä′)
n.
A lightly sparkling beverage made by fermenting black or green tea and sugar with a culture of various bacteria and yeasts.

kombucha (kōm·bōōˑ·ch),

n a colony of different species of bacteria and yeast, including
Schizosaccharomyces pombe, Saccharomycodes ludwigii, Bacterium gluconicum, Bacterium xylinum, Bacterium katogenum, Bacterium xylinoides, Pichia fermentans, and
Torula spp., kept together by a thin membrane and commonly brewed into a highly acidic tea containing ethyl acetate alcohol, lactate, and acetic acid. The tea has been promoted as a remedy for insomnia, baldness, arthritis, intestinal disorders, multiple sclerosis, chronic fatigue syndrome, cancer, and AIDS. The tea is claimed to boost the activities of the immune system and reverse the process of aging. Use of kombucha tea has been associated with metabolic acidosis and hepatotoxicity.