{"version":"1.0","provider_name":"Glosarix","provider_url":"https:\/\/glosarix.com\/en\/","author_name":"Team Glosarix","author_url":"https:\/\/glosarix.com\/en\/author\/adm_glosarix\/","title":"Kombucha culture - Glosarix","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WSWl7Txt5D\"><a href=\"https:\/\/glosarix.com\/en\/glossary\/kombucha-culture-en\/\">Kombucha culture<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/glosarix.com\/en\/glossary\/kombucha-culture-en\/embed\/#?secret=WSWl7Txt5D\" width=\"600\" height=\"338\" title=\"&#8220;Kombucha culture&#8221; &#8212; Glosarix\" data-secret=\"WSWl7Txt5D\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/glosarix.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Description: The kombucha culture is a symbiotic mixture of bacteria and yeast used to ferment sweetened tea, creating a fizzy and slightly acidic beverage. This fermentation process is carried out by the SCOBY (Symbiotic Culture Of Bacteria and Yeast), which is the microbial community responsible for transforming the sugar in the tea into acids, gases, [&hellip;]"}