Introduction 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} This ancient beverage has been invoked as a wonderful cure by many individuals and a poison or fancy stories by others, this without grey arguments.

The profuse information that can be found at the Web, teaches about the culture preparation, explores its origins, mentions some technical data but, on the contrary, does not appear a clear scientific explanation of how it acts, namely pharmacodynamics of the active ingredients and also about these, there is no unanimity. A lot of authors mention many chemicals that for other authors do not exist.

Our group has been working on developing a fermented beverage, based on bacteria and yeast that are used in brewing beer, cider, vinegar and wine.

We decided to begin, in parallel, the culture of Kombucha and once we systematize the methodology, we started carrying out tests on volunteers.

Also, to differentiate our culture, from the traditional, we started testing the addition of herbal extracts, at different times of the process.

This story refers only to observations made with the traditional Kombucha tea, without the addition of herbs. We do not have enough evidence to say that what is stated is statistically significant, as we do not have the possibility to measure accurately many of the results we have attained.

Keeping the kombucha culture within certain parameters, acidity, temperature and fermentation times, as well as the basic substrate of the crop (tea and sugar), we can say that there are properties that have been expressed fairly constant.