Is this kombucha or is it another drink?

[Guest guest]

Hi!

I found this:

http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

The second paragraph is interesting:

" Leipold found bacteria which, instead of fermenting sugar to produce

alcohol, transformed it into gluconic acid. It was a sensation that

scientists had previously considered impossible – and marked the

beginning of the world's first alcohol-free fermented soft drink. The

great advantage: thanks to the gluconic acid, a natural lemonade can

be made containing less than half the amount of sugar added to

conventional soft drinks. Apart from this, other reactions occur

producing calcium and magnesium gluconate and making the drink

particularly healthy. Leipold then added carbonic acid, fruit juices

and unusual natural aromas. Eventually the drink's taste evolved.

Bionade was born. But the road to success had only just started and

the newly patented beverage still took some time to assert itself on

the market. "

What do you think about that drink? Here is their website in English:

http://www.bionade.com/bionade.php/20_en?usid=46f26565ee95e46f26565ef123

(in Belgium)

[Guest guest]

Interesting. Sounds like flavored KT. I wonder if it

is pasteurized?

I'm sure glad I make my own KT. That stuff sounds

expensive and probably not half as good for me as my

own KT.

Have a great day )

ann

--- " (in Belgium) " <cathcartes@...>

wrote:

> Hi!

>

> I found this:

>

http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

>

> The second paragraph is interesting:

> " Leipold found bacteria which, instead of fermenting

> sugar to produce

> alcohol, transformed it into gluconic acid. It was a

> sensation that

> scientists had previously considered impossible –

> and marked the

> beginning of the world's first alcohol-free

> fermented soft drink. The

> great advantage: thanks to the gluconic acid, a

> natural lemonade can

> be made containing less than half the amount of

> sugar added to

> conventional soft drinks. Apart from this, other

> reactions occur

> producing calcium and magnesium gluconate and making

> the drink

> particularly healthy. Leipold then added carbonic

> acid, fruit juices

> and unusual natural aromas. Eventually the drink's

> taste evolved.

> Bionade was born. But the road to success had only

> just started and

> the newly patented beverage still took some time to

> assert itself on

> the market. "

>

> What do you think about that drink? Here is their

> website in English:

>

http://www.bionade.com/bionade.php/20_en?usid=46f26565ee95e46f26565ef123

>

> (in Belgium)

>

>

>

>

[Guest guest]

Interesting. Sounds like flavored KT. I wonder if it

is pasteurized?

I'm sure glad I make my own KT. That stuff sounds

expensive and probably not half as good for me as my

own KT.

Have a great day )

ann

--- " (in Belgium) " <cathcartes@...>

wrote:

> Hi!

>

> I found this:

>

http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

>

> The second paragraph is interesting:

> " Leipold found bacteria which, instead of fermenting

> sugar to produce

> alcohol, transformed it into gluconic acid. It was a

> sensation that

> scientists had previously considered impossible –

> and marked the

> beginning of the world's first alcohol-free

> fermented soft drink. The

> great advantage: thanks to the gluconic acid, a

> natural lemonade can

> be made containing less than half the amount of

> sugar added to

> conventional soft drinks. Apart from this, other

> reactions occur

> producing calcium and magnesium gluconate and making

> the drink

> particularly healthy. Leipold then added carbonic

> acid, fruit juices

> and unusual natural aromas. Eventually the drink's

> taste evolved.

> Bionade was born. But the road to success had only

> just started and

> the newly patented beverage still took some time to

> assert itself on

> the market. "

>

> What do you think about that drink? Here is their

> website in English:

>

http://www.bionade.com/bionade.php/20_en?usid=46f26565ee95e46f26565ef123

>

> (in Belgium)

>

>

>

>

[Guest guest]

In message <ecf99b910709200525m2951ae65g6e56bf1fa40178f8@...> you

wrote:

> Hi!

>

> I found this:

> http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

>

> The second paragraph is interesting:

> " Leipold found bacteria which, instead of fermenting sugar to produce

> alcohol, transformed it into gluconic acid. It was a sensation that

> scientists had previously considered impossible =96 and marked the

> beginning of the world's first alcohol-free fermented soft drink. The

> great advantage: thanks to the gluconic acid, a natural lemonade can

> be made containing less than half the amount of sugar added to

> conventional soft drinks. Apart from this, other reactions occur

> producing calcium and magnesium gluconate and making the drink

> particularly healthy. Leipold then added carbonic acid, fruit juices

> and unusual natural aromas. Eventually the drink's taste evolved.

> Bionade was born. But the road to success had only just started and

> the newly patented beverage still took some time to assert itself on

> the market. "

Hi ,

Thanks for sharing that, it sure is very interesting.

It sounds to me like Kombucha through the backdoor ;-)

It would be very healthy, of course, just like our real Kombucha.

Would be interesting to know the price per litre of this beverage -

I bet it will be expensive ... unlike our Kombucha!

Kombucha greetings,

Margret:-)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

....whatever is true, noble, right, pure, lovely, adnirable, excellent

or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

In message <ecf99b910709200525m2951ae65g6e56bf1fa40178f8@...> you

wrote:

> Hi!

>

> I found this:

> http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

>

> The second paragraph is interesting:

> " Leipold found bacteria which, instead of fermenting sugar to produce

> alcohol, transformed it into gluconic acid. It was a sensation that

> scientists had previously considered impossible =96 and marked the

> beginning of the world's first alcohol-free fermented soft drink. The

> great advantage: thanks to the gluconic acid, a natural lemonade can

> be made containing less than half the amount of sugar added to

> conventional soft drinks. Apart from this, other reactions occur

> producing calcium and magnesium gluconate and making the drink

> particularly healthy. Leipold then added carbonic acid, fruit juices

> and unusual natural aromas. Eventually the drink's taste evolved.

> Bionade was born. But the road to success had only just started and

> the newly patented beverage still took some time to assert itself on

> the market. "

Hi ,

Thanks for sharing that, it sure is very interesting.

It sounds to me like Kombucha through the backdoor ;-)

It would be very healthy, of course, just like our real Kombucha.

Would be interesting to know the price per litre of this beverage -

I bet it will be expensive ... unlike our Kombucha!

Kombucha greetings,

Margret:-)

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

....whatever is true, noble, right, pure, lovely, adnirable, excellent

or praiseworthy, think about such things! (Phil.4:8)

[Guest guest]

Margaret,

And according to a January TIME magazine article, not available in the US

until, at the earliest, 2008. It would be nice to have more variety of " NOT

SODAS " available when traveling.

in SW VA USA

not that posted originally

You wrote:

Thanks for sharing that, it sure is very interesting.

It sounds to me like Kombucha through the backdoor ;-)

It would be very healthy, of course, just like our real Kombucha.

Would be interesting to know the price per litre of this beverage -

I bet it will be expensive ... unlike our Kombucha!

Kombucha greetings,

Margret:-)

[Guest guest]

Margaret,

And according to a January TIME magazine article, not available in the US

until, at the earliest, 2008. It would be nice to have more variety of " NOT

SODAS " available when traveling.

in SW VA USA

not that posted originally

You wrote:

Thanks for sharing that, it sure is very interesting.

It sounds to me like Kombucha through the backdoor ;-)

It would be very healthy, of course, just like our real Kombucha.

Would be interesting to know the price per litre of this beverage -

I bet it will be expensive ... unlike our Kombucha!

Kombucha greetings,

Margret:-)

[Guest guest]

, thanks for the link.

Really good advertising I'd say.

There is a sub species of Acetobacteraceae, Gluconobacter, that has been

identified in Kombucha Tea, which prefers glucose (sugar) more than

ethanol (alcohol) and converts sugar/alcohol into acetic acid and

gluconic acid. We have Gluconacetobacter kombuchae sp. nov. i (type

strain RG3T (=LMG 23726T=MTCC 6913T) a specific strain of bacteria

unique to Kombucha Tea that does just that.

Awhile ago I brought this up on this newsgroup, saying that this

bacteria could produce Kombucha Tea without using yeasts. I also noted

there is a species of yeasts that may produce a similar kombucha tea

without using bacteria.

Zygosaccharomyces kombuchaensis sp. n. (type strain NRRL YB-4811, CBS

8849) is a specific strain of yeasts isolated form Kombucha Tea. But the

yeasts itself does not produce gluconic acid.

I have a work in progress on the role specific bacteria and specific

yeasts play in the production of Kombucha Tea: http://tinyurl.com/2nn87n

<http://tinyurl.com/2nn87n> .

Besides there are many lactic acid ferments like Ginger Beer, Japanese

Water Crystals, http://tinyurl.com/y463wq <http://tinyurl.com/y463wq>

and B.E. GrainFields Liquid Probiotic http://tinyurl.com/2mpe4j

<http://tinyurl.com/2mpe4j> as well as sparkling apple cider. However

these do not naturally produce gluconic acid.

BIONADE also uses some popular kombucha herbs like Elderberry, Lychee, &

Ginger-Orange. The bacteria in kombucha (and probably in BIONADE) are

nitrogen-fixing and customarily kombucha uses tea (camellia s.) but any

nitrogen containing herb may do (as expressed by Guenther and

Harald Tietze).

It does seem that BIONADE would fit into Roussin lowest common

denominator defination of what is Kombucha Tea i.e., gluconic acid,

acetic acid and fructose. [note: Roussin did not include lactic aid]

So I would ask how important do you feel the yeasts are to producing

Kombucha Tea?

Does it matter which bacteria you use in your ferment?

Which Herb / tea do you use?

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com <http://www.HappyHerbalist.com>

e-mail: eddy@... <mailto:eddy@...>

>

> Hi!

>

> I found this:

> http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

>

> The second paragraph is interesting:

> " Leipold found bacteria which, instead of fermenting sugar to produce

> alcohol, transformed it into gluconic acid. It was a sensation that

> scientists had previously considered impossible – and marked the

> beginning of the world's first alcohol-free fermented soft drink. The

> great advantage: thanks to the gluconic acid, a natural lemonade can

> be made containing less than half the amount of sugar added to

> conventional soft drinks. Apart from this, other reactions occur

> producing calcium and magnesium gluconate and making the drink

> particularly healthy. Leipold then added carbonic acid, fruit juices

> and unusual natural aromas. Eventually the drink's taste evolved.

> Bionade was born. But the road to success had only just started and

> the newly patented beverage still took some time to assert itself on

> the market. "

>

> What do you think about that drink? Here is their website in English:

>

http://www.bionade.com/bionade.php/20_en?usid=46f26565ee95e46f26565ef123

>

> (in Belgium)

>

[Guest guest]

, thanks for the link.

Really good advertising I'd say.

There is a sub species of Acetobacteraceae, Gluconobacter, that has been

identified in Kombucha Tea, which prefers glucose (sugar) more than

ethanol (alcohol) and converts sugar/alcohol into acetic acid and

gluconic acid. We have Gluconacetobacter kombuchae sp. nov. i (type

strain RG3T (=LMG 23726T=MTCC 6913T) a specific strain of bacteria

unique to Kombucha Tea that does just that.

Awhile ago I brought this up on this newsgroup, saying that this

bacteria could produce Kombucha Tea without using yeasts. I also noted

there is a species of yeasts that may produce a similar kombucha tea

without using bacteria.

Zygosaccharomyces kombuchaensis sp. n. (type strain NRRL YB-4811, CBS

8849) is a specific strain of yeasts isolated form Kombucha Tea. But the

yeasts itself does not produce gluconic acid.

I have a work in progress on the role specific bacteria and specific

yeasts play in the production of Kombucha Tea: http://tinyurl.com/2nn87n

<http://tinyurl.com/2nn87n> .

Besides there are many lactic acid ferments like Ginger Beer, Japanese

Water Crystals, http://tinyurl.com/y463wq <http://tinyurl.com/y463wq>

and B.E. GrainFields Liquid Probiotic http://tinyurl.com/2mpe4j

<http://tinyurl.com/2mpe4j> as well as sparkling apple cider. However

these do not naturally produce gluconic acid.

BIONADE also uses some popular kombucha herbs like Elderberry, Lychee, &

Ginger-Orange. The bacteria in kombucha (and probably in BIONADE) are

nitrogen-fixing and customarily kombucha uses tea (camellia s.) but any

nitrogen containing herb may do (as expressed by Guenther and

Harald Tietze).

It does seem that BIONADE would fit into Roussin lowest common

denominator defination of what is Kombucha Tea i.e., gluconic acid,

acetic acid and fructose. [note: Roussin did not include lactic aid]

So I would ask how important do you feel the yeasts are to producing

Kombucha Tea?

Does it matter which bacteria you use in your ferment?

Which Herb / tea do you use?

Peace

Ed Kasper LAc. & family

www.HappyHerbalist.com <http://www.HappyHerbalist.com>

e-mail: eddy@... <mailto:eddy@...>

>

> Hi!

>

> I found this:

> http://www.magazine-deutschland.de/issue/Bionade_4-06_ENG_E1.php

>

> The second paragraph is interesting:

> " Leipold found bacteria which, instead of fermenting sugar to produce

> alcohol, transformed it into gluconic acid. It was a sensation that

> scientists had previously considered impossible – and marked the

> beginning of the world's first alcohol-free fermented soft drink. The

> great advantage: thanks to the gluconic acid, a natural lemonade can

> be made containing less than half the amount of sugar added to

> conventional soft drinks. Apart from this, other reactions occur

> producing calcium and magnesium gluconate and making the drink

> particularly healthy. Leipold then added carbonic acid, fruit juices

> and unusual natural aromas. Eventually the drink's taste evolved.

> Bionade was born. But the road to success had only just started and

> the newly patented beverage still took some time to assert itself on

> the market. "

>

> What do you think about that drink? Here is their website in English:

>

http://www.bionade.com/bionade.php/20_en?usid=46f26565ee95e46f26565ef123

>

> (in Belgium)

>