https://www.selleckchem.com/products/ncb-0846.html
Kombucha is a sweetened tea beverage fermented by bacterial and yeast cultures. Sweeteners such as glucose, sucrose, fructose and others are converted by yeasts into ethanol, then by Acetobacter and other bacterial species into a weak acetic acid solution that is diluted, flavoured and packaged into glass or aluminum cans for consumer consumption. Naturally, fermented Kombucha contains 0 to 3% alcohol-by-volume (ABV). However, Kombucha containing ethanol is concerning for pregnant women and young children for whom low levels of ethanol
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