You something, heard of it?(scientific research, etc.)
Very tricky without an ancestor in nature, appeared in Tibet...
Kombucha
Kombucha is a complex symbiotic organism - a symbiosis of several organisms - acetic acid coli and yeast.
In 3-4 days after placing medusomyces into a chilled sweet tea turns sour, slightly alkoholisierung and carbonated beverage - tea brew.
Ripe tea brew contains sucrose, and it formed from glucose and fructose, a small amount of ethyl alcohol, lactic, gluconic, acetic acid, dissolved in a fluid gas, carbon dioxide, aromatic and other substances contained in tea. In some samples medusomyces are germs uksousnokisloy persausive fermentation of grape sugar in a non-volatile gluconic acid, which in excess of calcium salts gives them a connection and crystallizes on the bottom of the vessel.
Tea kvass were known in Transbaikalia in the NINETEENTH century as a remedy in certain diseases, especially in the elderly. In the late nineteenth century, it was found that drinking tea kvass improves the well-being of the elderly suffering from arteriosclerosis, and is useful in a number of intestinal diseases (for example, for habitual constipation).
Further studies of the chemical and biological properties of the products formed tea fungus is That it has
confirmed antimicrobial (antibiotic) action ripe tea kvass. These properties depend on the accumulation (7-8 day growth) special antibiotic medusine, quite resistant to acids, heat and non-toxic. It was also established presence in the tea brew of vitamins, formed, apparently, of the substances of tea. Tea brew are shown with weakness digestive and various rasstraivaj the gastrointestinal tract, particularly in people leading a sedentary lifestyle, with headache neuralgic character, some forms of angina, conjunctivitis, pustular skin lesions and as a germicide. Three, seven-day infusion of tea fungus take half a Cup an hour before meals 3-4 times a day. In the gastro-intestinal diseases is recommended after taking Kombucha to lie on his right side within the hour. At different sore throat and tonsillitis it is recommended to rinse the throat, and when cold lavage of the nasal cavity infusion.
The use of the tea brew as a medicinal and dieticheskoe means gives good results only when the purity of the tea brew.<
In 3-4 days after placing medusomyces into a chilled sweet tea turns sour, slightly alkoholisierung and carbonated beverage - tea brew.
Ripe tea brew contains sucrose, and it formed from glucose and fructose, a small amount of ethyl alcohol, lactic, gluconic, acetic acid, dissolved in a fluid gas, carbon dioxide, aromatic and other substances contained in tea. In some samples medusomyces are germs uksousnokisloy persausive fermentation of grape sugar in a non-volatile gluconic acid, which in excess of calcium salts gives them a connection and crystallizes on the bottom of the vessel.
Tea kvass were known in Transbaikalia in the NINETEENTH century as a remedy in certain diseases, especially in the elderly. In the late nineteenth century, it was found that drinking tea kvass improves the well-being of the elderly suffering from arteriosclerosis, and is useful in a number of intestinal diseases (for example, for habitual constipation).
Further studies of the chemical and biological properties of the products formed tea fungus is That it has
confirmed antimicrobial (antibiotic) action ripe tea kvass. These properties depend on the accumulation (7-8 day growth) special antibiotic medusine, quite resistant to acids, heat and non-toxic. It was also established presence in the tea brew of vitamins, formed, apparently, of the substances of tea. Tea brew are shown with weakness digestive and various rasstraivaj the gastrointestinal tract, particularly in people leading a sedentary lifestyle, with headache neuralgic character, some forms of angina, conjunctivitis, pustular skin lesions and as a germicide. Three, seven-day infusion of tea fungus take half a Cup an hour before meals 3-4 times a day. In the gastro-intestinal diseases is recommended after taking Kombucha to lie on his right side within the hour. At different sore throat and tonsillitis it is recommended to rinse the throat, and when cold lavage of the nasal cavity infusion.
The use of the tea brew as a medicinal and dieticheskoe means gives good results only when the purity of the tea brew.<
http://www.teagrib.ru/ here is almost everything about the mushroom
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Князевский
- Posts:304
- Joined:Sat Jul 28, 2007 21:12
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Князевский
- Posts:304
- Joined:Sat Jul 28, 2007 21:12
Tea fungus (Medusomyces Gisevi), Japanese mushroom, sea brew, tea jellyfish, medusomyces also in everyday life just the fungus is a symbiosis of yeast and acetic acid bacteria. Foreign names of fungus most often represent variations from the Japanese word "Kombucha" (昆布茶, Kombucha).
Strains of microorganisms that make up the "body fungus" may vary, depending on place of origin. The fungus is a thick layered mucous film floating on the surface of the liquid nutrient medium (sweet tea, juice); it consists of two culture are in a symbiotic relationship of microorganisms: yeast-like fungus (Saccharomycodes ludwigii), and bacteria (usually Acetobacter xylinum). Yeast ferment sugars with the formation of alcohol and carbon dioxide, and the bacteria oxidize ethyl alcohol to acetic acid. The liquid (usually 4-9%-th solution of sugar in weak tea) turns into sweet and sour, slightly carbonated beverage — "tea kvass". Kombucha tends to fill the entire free surface of the nutrient medium. Therefore, in industrial conditions it can reach an impressive size and can reach a weight up to 100 kg.
wikipedia
Kombucha
Strains of microorganisms that make up the "body fungus" may vary, depending on place of origin. The fungus is a thick layered mucous film floating on the surface of the liquid nutrient medium (sweet tea, juice); it consists of two culture are in a symbiotic relationship of microorganisms: yeast-like fungus (Saccharomycodes ludwigii), and bacteria (usually Acetobacter xylinum). Yeast ferment sugars with the formation of alcohol and carbon dioxide, and the bacteria oxidize ethyl alcohol to acetic acid. The liquid (usually 4-9%-th solution of sugar in weak tea) turns into sweet and sour, slightly carbonated beverage — "tea kvass". Kombucha tends to fill the entire free surface of the nutrient medium. Therefore, in industrial conditions it can reach an impressive size and can reach a weight up to 100 kg.
wikipedia
Kombucha