Lets talk about growing the Kombucha SCOBY!
Kombucha tea has been enjoyed for generations and passed down from family to family. The tea-mushroom has a high vitality and a great capacity for regeneration, which is why it has survived for over 2000 years.
Did you know that these remarkable organisms have a built-in defense mechanism that protects them from impurities? It's true! The Kombucha mushroom boasts several protective features, including organic acids, low alcoholic content, carbonic acid, and antibiotic products. These elements work together to prevent the growth of foreign microorganisms, ensuring that the mushroom remains healthy and thrives.
Russian researcher I.N. Konovalow, in his 1959 report, noted that the rapid growth of the tea-mushroom leaven and bacteria significantly suppresses the spread of other yeast and bacterial varieties. Similarly, Professor G.F. Barbancik, in his book on the tea-mushroom, reported that the tea-mushroom bacteria actively drive
out other microbes, demonstrating an interesting phenomenon known as antagonism.
But that's not all! The Kombucha mushroom is not only robust, but it's also easy to cultivate and share with others. It grows rapidly and is happy to be partitioned, making it an excellent choice for sharing with friends and acquaintances. In fact, passing on the Kombucha mushroom to others is a thoughtful gesture of friendship and mutual helpfulness.
Mutiny Brewing
npub1u9…ufgah
2024-01-06 05:25:15
Author Public Key
npub1u9lf5xrrt7qdguhxkjw6jy8jgnew6aph4mrt7gnls5yjqekk0f4suufgahPublished at
2024-01-06 05:25:15Event JSON
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"content": "Lets talk about growing the Kombucha SCOBY!\n\nKombucha tea has been enjoyed for generations and passed down from family to family. The tea-mushroom has a high vitality and a great capacity for regeneration, which is why it has survived for over 2000 years.\n\nDid you know that these remarkable organisms have a built-in defense mechanism that protects them from impurities? It's true! The Kombucha mushroom boasts several protective features, including organic acids, low alcoholic content, carbonic acid, and antibiotic products. These elements work together to prevent the growth of foreign microorganisms, ensuring that the mushroom remains healthy and thrives.\n\nRussian researcher I.N. Konovalow, in his 1959 report, noted that the rapid growth of the tea-mushroom leaven and bacteria significantly suppresses the spread of other yeast and bacterial varieties. Similarly, Professor G.F. Barbancik, in his book on the tea-mushroom, reported that the tea-mushroom bacteria actively drive\nout other microbes, demonstrating an interesting phenomenon known as antagonism.\n\nBut that's not all! The Kombucha mushroom is not only robust, but it's also easy to cultivate and share with others. It grows rapidly and is happy to be partitioned, making it an excellent choice for sharing with friends and acquaintances. In fact, passing on the Kombucha mushroom to others is a thoughtful gesture of friendship and mutual helpfulness.",
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