date:Apr 14, 2016
lageas well as all the active bacteria, leaving the consumer drinking what amounts to nothing but flavored vinegar.
Processors wishing to create a truly probiotic kombucha could consider incorporating some of the new strains of hardy bacteria into their formulation.
Under Pressure
Fermentation, low pH, and refrigerated temperatures protect raw kombucha from pathogenic bacteria. However, fresh-pressed fruit and vegetable drinks (juicing) is now a large market and can pose potential health risks