According to research, the pharmacological effect of kombucha is to adjust the microecological imbalance in the gastrointestinal tract by ingesting active probiotics in the human body and colonizing and proliferating in the intestinal tract. probioticseverything.com
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1. It can inhibit the growth and reproduction of pathogenic bacteria in the intestinal tract, so that the level of toxins produced by pathogenic bacteria in the intestinal tract is significantly reduced, thus reducing the absorption of intestinal toxins in the metabolic cycle of the liver and intestinal tract. The role of biological barriers.
2. During the reproduction of probiotic kombucha in the intestinal tract, it can provide the human body with a variety of vitamins, produce many kinds of digestive enzymes, and improve the digestion and absorption functions of the gastrointestinal tract.
3. After the human body ingests probiotic kombucha, it can degrade nitrosamines in the gastrointestinal tract, scavenge free radicals, and inhibit the proliferation and spread of cancer cells. According to Japanese research results, “B-inulin” produced by yeast cells and interferon extracted from yeast protein have strong anti-cancer effects.
4. Probiotic kombucha decomposes the prebiotic components of cellulose in the intestinal tract, and produces lactic acid and acetic acid, which can increase the acidity of the intestinal tract, which is very beneficial for the intestinal absorption of nutrients such as vitamin D, calcium ions and ferrous iron. It can effectively prevent iron deficiency anemia and vitamin D and calcium deficiency.
5. When drinking too much, by ingesting probiotic kombucha, the biological process of converting ethanol into acetic acid can be accelerated, which has the effect of speeding up sobering up and protecting the liver and stomach. probioticseverything.com
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best probiotics labdoor
Fermentation Mechanism of Three Microorganisms of Probiotic Kombucha
According to research and analysis, the strains used to ferment and brew kombucha are mainly acetic acid bacteria and yeast, and a small amount of lactic acid bacteria (mainly Lactobacillus bulgaricus). So far, the acetic acid bacteria isolated from various kinds of kombucha are: Acetobacter xylinum, Acetobacter xylinum, Acetobacter Gluconobacter, Acetobacter ketonegenes, Acetobacter weak oxidizing, Acetobacter gluconate, Acetobacter aceti and Acetobacter pasteuri, the most important of which is Acetobacter xylinum. Yeasts include Saccharomyces cerevisiae, Lutheran yeast, Schizosaccharomyces spp., Candida tropicalis, Candida krusei, Debaryomyces hansenii, Brettanomyces, Klerk yeast, Zygosaccharomyces bayer. The strain of fermented kombucha is composed of one or more of the above-mentioned acetic acid bacteria and one or more of the above-mentioned yeast bacteria, and some of them also have lactic acid bacteria. probioticseverything.com
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best probiotics labdoor
Different bacterial species have different types and quantities of metabolites in the bacterial solution. Due to the diversity of its species, the metabolic process of kombucha is complex. Yeast and acetic acid bacteria are in a mutually beneficial symbiotic relationship in kombucha. In the initial stage of fermentation, because acetic acid bacteria cannot directly utilize sucrose or the rate of utilizing sucrose is very slow, yeast first degrades sucrose into glucose and fructose, and further fermentation produces ethanol, while acetic acid bacteria have glucose and fructose in the culture solution After mixing with ethanol, it begins to grow and multiply, oxidize glucose and fructose to produce metabolites such as gluconic acid and acetic acid, and oxidize ethanol produced by yeast to produce acetic acid. In the early stage of fermentation, the reproduction of yeast plays an important role in promoting. probioticseverything.com
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best probiotics labdoor
