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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="http://www.fungi.com/info/articles/blob.html" target="_blank">http://www.fungi.com/info/articles/blob.html</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>
Thanks!<br>
Michelle
 

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Interesting link. I am certainly no kombucha expert. I've read several books and articles about kombucha, though it's been quite some time. I know that kombucha has been studied for its chemical/nutrient composition. I would think that pathogens would have been identified during this analysis if they are common, but I've never read that they are found. I'm curious what others have to say about this.
 

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I think one of the reasons for adding some liquid from the previous batch is to give the good guys a head start. The SCOBY should do that as well, I would think.
 
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