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Discussion Starter · #1 ·
Hi everyone!<br><br>
I'm going to try making kombucha and am really excited...but I just came across this website<br><a href="" target="_blank"></a><br>
He say's:<br>
"One of the major problems with trying to culture Kombucha at home is the fact that the sugar medium is non-selective. The culturing of yogurt or sourdough can be done with a modicum of success, because the milk and flour media selectively favors the desired organisms. Not so with sugar, tea and water which is an "open slate" for the culturing of most microorganisms - including pathogenic Aspergillus, Candida, Cryptococcus, and Fusarium species. The first week is the most critical time during which contaminants in Kombucha race for dominance. As the PH of the broth descends into acidity, the risk of pathogenic organisms proliferating is real and measurable. The primary vectors of contamination are of course, the air. Cheese cloth is an ineffective filtration membrane for preventing airborne contamination. Airborne contamination can be prevented by forcing air through a sub-micron filter, the type which are commonly used in Laminar Flow Hoods in sterile tissue culture. Without such filtration (99.99% at .3 microns), contamination is probable. It is easy to prove this danger by simply pouring the sugar media into sterile Petri dishes (with a gelatinizer like agar agar added). Exposing these dishes briefly to the air in your kitchen will result in a plethora of contamination growth in only 4-5 days. These organisms are made more visible on the surface of the media because of the gelatinizing agent—agar. In liquid culture, they are proliferating even more rapidly, but more invisibly, because they are submerged. The other vectors of contamination are: the mother culture, the insufficiently sterilized media, your hands, and the vessel in which the brew is made."<br><br>
Any thoughts on this?<br><br>
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