Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii[1]) is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[2] Juice, spices, fruit or other flavorings are often added to enhance the taste of the beverage. Kombucha is thought to have first originated in China where the drink is traditional.[3][4] By the early 20th century it had spread to Germany, Russia, and other parts of Eastern Europe.[5] Kombucha is now homebrewed globally, and also bottled and sold commercially by various companies.[1] Kombucha is produced by fermenting sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids).[6] Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [biofilm]".[1] The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink.[7][8] Numerous implausible health benefits have been attributed to drinking kombucha;[9] there is no evidence to support any of these claims.[7][9] The beverage has caused rare serious adverse effects, possibly arising from contamination during home preparation,[10][11] so it is not recommended for therapeutic purposes.[9][12]