{"id":1935,"date":"2022-01-30T19:49:52","date_gmt":"2022-01-30T18:49:52","guid":{"rendered":"https:\/\/www.perecastells.com\/kombucha\/"},"modified":"2022-01-30T19:49:52","modified_gmt":"2022-01-30T18:49:52","slug":"kombucha","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/en\/kombucha\/","title":{"rendered":"Kombucha"},"content":{"rendered":"<div class=\"introduction\"><strong>El t\u00e9 fermentado entra con fuerza en la gastronom\u00eda occidental.<\/strong><\/div>\n<div class=\"row\">\n<div class=\"sharing col-md-12\">\n<div class=\"iyc-views-SocialNetworksBox\">\n<div class=\"socials_wrapper\">\n<div class=\"socials-inner-wrapper\">\n<p class=\"Normal1aGASTRONOMIA\">La fermentaci\u00f3n es una de las t\u00e9cnicas m\u00e1s antiguas que se conocen para la conservaci\u00f3n de alimentos. Sobre todo en los pa\u00edses asi\u00e1ticos, es muy com\u00fan aplicarla a pescados, carnes y verduras. Parad\u00f3jicamente, en pleno siglo XXI se ha convertido en tendencia culinaria con una gran proyecci\u00f3n de futuro.<\/p>\n<p class=\"NormalGASTRONOMIA\">De entre todas las fermentaciones alimentarias, la kombucha es la que ha irrumpido con mayor fuerza: su expansi\u00f3n es exponencial. Seg\u00fan cuenta una leyenda, se denomina as\u00ed por la combinaci\u00f3n de Kombu, apelativo de un monje tibetano, y\u00a0<em>cha<\/em>, nombre gen\u00e9rico que da la poblaci\u00f3n china al t\u00e9. Significar\u00eda, por tanto, \u00abt\u00e9 de kombu\u00bb.<\/p>\n<p class=\"NormalGASTRONOMIA\">Se trata de una bebida elaborada a partir de t\u00e9 endulzado y fermentado mediante un cultivo simbi\u00f3tico de bacterias y levaduras (SCOBY, por sus siglas en ingl\u00e9s) que vulgarmente se denomina hongo del t\u00e9. Suele obtenerse a partir de hojas de t\u00e9 negro, resultado de la fermentaci\u00f3n de las hojas de\u00a0<em>Camellia sinensis<\/em>; pero tambi\u00e9n se puede elaborar a partir de hojas de t\u00e9 oolong, t\u00e9 semifermentado, t\u00e9 verde o incluso blanco. Basta con introducir en un recipiente el t\u00e9, el az\u00facar y la \u00abkombucha madre\u00bb con la mencionada mezcla de microorganismos.<\/p>\n<p>De entre todos los estudios que se han realizado para determinar la microbiolog\u00eda de la kombucha, el m\u00e1s detallado es el que Alan J. Marsh y sus colaboradores del Colegio Universitario de Cork publicaron en abril de 2014 en\u00a0<em>Food Microbiology<\/em>. Seg\u00fan este, el principal g\u00e9nero bacteriano de la colonia es\u00a0<em>Gluconacetobacter<\/em>\u00a0(presente en m\u00e1s del 85 por ciento de las muestras); contiene tambi\u00e9n una poblaci\u00f3n prominente de\u00a0<em>Lactobacillus<\/em>\u00a0(30 por ciento) y solo trazas de\u00a0<em>Acetobacter<\/em>\u00a0(menos del 2 por ciento). Respecto a las poblaciones de levadura, est\u00e1n dominadas por\u00a0<em>Zygosaccharomyces<\/em>\u00a0(m\u00e1s del 95 por ciento).<\/p>\n<p><a href=\"https:\/\/www.investigacionyciencia.es\/revistas\/investigacion-y-ciencia\/la-ciencia-a-examen-753\/kombucha-16973?utm_source=boletin&amp;utm_medium=email&amp;utm_campaign=Sumario+IyC+Diciembre\" target=\"_blank\" rel=\"noopener\">saber m\u00e9s<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El t\u00e9 fermentado entra con fuerza en la gastronom\u00eda occidental. La fermentaci\u00f3n es una de las t\u00e9cnicas m\u00e1s antiguas que se conocen para la conservaci\u00f3n de alimentos. Sobre todo en los pa\u00edses asi\u00e1ticos, es muy com\u00fan aplicarla a pescados, carnes y verduras. Parad\u00f3jicamente, en pleno siglo XXI se ha convertido en tendencia culinaria con una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1348,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-1935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-investigacion-y-ciencia-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kombucha - Pere Castells<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perecastells.com\/en\/kombucha\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kombucha - Pere Castells\" \/>\n<meta property=\"og:description\" content=\"El t\u00e9 fermentado entra con fuerza en la gastronom\u00eda occidental. La fermentaci\u00f3n es una de las t\u00e9cnicas m\u00e1s antiguas que se conocen para la conservaci\u00f3n de alimentos. Sobre todo en los pa\u00edses asi\u00e1ticos, es muy com\u00fan aplicarla a pescados, carnes y verduras. 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