What is Kombucha culture?
Kombucha culture is the mathin of symbiotic microorganisms used in the production of kombuch, fermented tea prepared in Russia and other parts of Asia. This tea is produced commercially in some regions, but people can also make their own kombuch. Cultures are available through mail order companies and from people who prepare their own kombuch at home. Some people believe that kombucha has health benefits, while others simply enjoy their taste.
Culture consists of bacteria and yeasts that have a mutual symbiotic relationship. When culture is added to sweetened tea, culture feeds sugar and tea and ferment tea during the process. Tea develops a spicy and complex taste. Once the tea is tasted to taste, the culture can be removed to start a new dose of kombuch. KOMBUCHA cultures can be forced to be stored in a refrigerator, allowing people to control the amount of kombucha they produce.
every dose, culture increases. It starts like a thin leaf that ktErý gradually develops on a leather mat. Finally, the kombucha culture can be divided into two pieces by pulling out the layers apart, allowing people to give a second culture to someone else or keep it calm if the original culture becomes contaminated and must start again.
KOMBUCHA culture includes a combination of organisms that tend to withstand growth by other organisms, partially decreased pH of cooking. However, contamination occurs; For example, Kombucha culture can be moldy. In these situations it is necessary to discard culture. People can reduce the risk of contamination of manipulations with clean hands, use tea at room temperature for fermentation and cover the kombucha with substance, while it ferment to breathe culture while maintaining flies and fungal spores.
kombucha culture, also known as mothers, fungi or symbiotic colonies of bacteria and yeast (scobys) areQuite resistant. If they are properly processed, they can be used for a longer period of time and also develop unique properties that can contribute to the overall taste of the kombuch. Some provide more fruit drinks with soft surface, while others produce sharp and more acidic drinks. People who make their own kombuch and pass on cultures can provide tips for handling to make new batch tasty like people made with the original kombucha culture.