During a recent experiment using a spectrophotometer I found a significant quantity of protein in fermented K. tea. Initially I did not have an explanation for this finding. Later I interpreted this to indicate the presence of the enzymatic proteins required to break down nutrients into sufficiently small molecules capable of entering the cells of the microorganisms. This is a clear indication that enzymes are in fact breaking down the white sugar outside of the cells. Since enzymes are not getting used up in the catalytic process they would reach a maximum after a few days and would remain in the tea even after the tea has finished with fermentation.
Water is essential for life.
Kombucha bacteria and yeasts must have water to be able to metabolize the food provided, to grow and to multiply. Water usually contains trace elements which vary with location. Some of these trace elements are needed by the Kombucha culture. Distilled water does not contain any trace elements. Unfortunately, tap water often contains contaminents as well as undesirable microorganisms.