Kombucha Lab Report

This energy meets the needs for growth and maintenance of internal functions. Under anaerobic condition, yeast switches to fermentation which utilizes only about 5% of the energy contained in glucose and ethanol as the end product is produced. Acetic acid bacteria convert glucose to produce gluconic acid and ethanol to produce acetic acid giving it a sour flavor. The acetic acid production in turn induces the yeasts to produce ethanol and making alcohol available to bacteria. Both ethanol and acetic acid possess antimicrobial properties and thereby act against pathogenic bacteria and prevents contamination of the tea fungus (Liu et al., 1996). The glucose is polymerized by bacteria and produces cellulose and hemi- cellulose (Greenwalt et al.,

Traditionally, it has been always prepared with sugar and black tea. The sugar and black tea is added to a pan and boiled for several minutes. Tea infusion is cooled to about 30oC. Later, pour tea into the glass container with a wide mouth and add the Kombucha culture. Close the mouth of the bottles with the cloth and rubber band to prevent contamination of insects, bacteria, mold and dust and for a constant supply of air. The fermentation process in a hygienic, closed area at 22-30oC will take place about 7-10 days.

Below 18oC the fermentation process will slow down and above 30oC, the Kombucha becomes slimy. Each time the Kombucha culture goes through the fermentation process, it creates one new layer, on top of the previous culture. As the ingredients infuse and ferment, the sugar is broken down and converted into billions of organic acids, enzymes, vitamins and minerals. Thus sugary tea changes into healthy delicious beverage that can greatly improve health. The final product is a slightly carbonated, acidic beverage with mild vinegar flavor. The fermented tea should be strained, bottled, sealed with a clean lid and kept in the refrigerator. Kombucha is a living culture. Hence, care must be taken while handling the culture so that harmful bacteria and mold won't contaminate Kombucha pellicle or the fermented tea. Utensils and equipments should be thoroughly sterilized before

Apparently, many of the animal models are known to have related features of diabetes and allow experimentation that would be impracticable in humans. Thus serves as an important tool for investigating the metabolic changes that occur in humans and offer new insights into human diabetes treatment and management. Animal models have also gained importance in industrial research and medicinal chemistry and highly applicable in the screening of anti-diabetic compounds. The selection of particular animal model is based on the availability of particular animal strain, plan of study, type of drug and institutional resources. There are some limitations with the usage of large animal species (viz., pigs, dogs, feline models and non human primates) such as economic constraints, practical difficulties, extreme care and ethical considerations. A complete and comprehensive research in these animal species may provide better understanding of the disease and its complications, mechanism and discovery of new therapy, as these animals more closely imitate human