- growing materials from bacteria
A kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar, containing one or more species each of bacteria and yeasts, which form a zoogleal material known as a “mother.” The cultures may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, and Zygosaccharomyces bailii.
The bacterial component of kombucha comprises several species, almost always including Gluconacetobacter xylinus (G. xylinus, formerly Acetobacter xylinum), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content. The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter. G. xylinum has been shown to produce microbial cellulose, and is reportedly responsible for most or all of the physical structure of the “mother”, which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.
Sucrose is converted, biochemically, into fructose and glucose, and these into gluconic acid and acetic acid, and these substances are present in the drink. In addition, kombucha contains enzymes and amino acids, polyphenols, and various other organic acids; the exact quantities of these items vary between preparations. Other specific components include ethanol, glucuronic acid, glycerol, lactic acid, usnic acid (a hepatotoxin), and B-vitamins. Kombucha has also been found to contain vitamin C.
The alcohol content of the kombucha is usually less than 1% but increases with fermentation time.
Berlin, Grunewald - spring 2016:
First test to grow fabric from Kombucha Pilz, green tea and vinegar.
I started to grow this batch of Kombutcha on March 11 and I took it out to dry on May 5th.
I bought the Kombutcha pilz via ebay at Petra Kriege - firstname.lastname@example.org
On May 6 2016 I started a new batch of Kombucha, grown from the old Pilz: