Kombucha Making - A Probiotic Powerhouse

Mohamad Shazeli Che Zain
Apr 20
2 min read

Updated: Apr 20

We are excited to conduct a kombucha making workshop with students from the Rohingya Education Centre Penang and AIESEC University of Malaya at Centre of Excellence, Cell AgriTech! The objective of this session is to boost students with STEM interest and related skills through site visits and workshops.

Kombucha is a fascinating fermented tea drink that has garnered significant attention in recent years, primarily due to its impressive health benefits, which stem from its rich composition of polyphenols and probiotics. This effervescent beverage has a long history, having been consumed for centuries across various cultures for its purported health-enhancing properties. The fermentation process involves the interaction of sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY), resulting in a tangy, slightly effervescent drink that is not only refreshing but also packed with beneficial compounds. In recent years, as the global landscape shifts towards a more health-conscious lifestyle, the popularity of kombucha has surged once again. Consumers are increasingly seeking out natural, functional beverages that can support their overall well-being, and kombucha fits this bill perfectly. Its reputation as a probiotic powerhouse has made it a staple in the diets of many health enthusiasts. This renewed interest has led to a variety of flavors and formulations, catering to diverse palates and dietary preferences. We are excited to showcase one of our unique kombucha-based healthy products, which has been meticulously brewed in our laboratory. This particular blend not only highlights the traditional aspects of kombucha but also incorporates innovative ingredients that enhance its nutritional profile. During our recent workshop, we had the pleasure of guiding students through the fascinating process of kombucha brewing. We provided them with comprehensive scientific knowledge about fermentation, the role of probiotics in gut health, and the importance of polyphenols as antioxidants in the diet. In addition to theoretical insights, we emphasized the importance of following proper protocols to ensure a safe and successful brewing experience. Each student was equipped with the necessary tools and ingredients to create their own batch of kombucha. They learned how to balance flavors, manage fermentation times, and troubleshoot common issues that may arise during the brewing process. As a takeaway, we encouraged them to bring home the recipe, empowering them to share their newfound knowledge and delicious creations with their family members. This hands-on experience not only fosters a deeper appreciation for the art of kombucha brewing but also promotes a sense of community and shared wellness among participants. By engaging with this ancient practice, students are not just learning about a beverage; they are also embracing a lifestyle choice that prioritizes health and well-being, making kombucha a perfect addition to their daily routines.

Thank you to my #PhytoRG students for your commitment and invaluable assistance. A special shout out to Cell AgriTech for the warm invitation and supporting this fun yet educational session.

#qualityeducation #phytochemistry #health #fermentation #community #research #activeingredient #herbaltechnology