Scoby is really an acronym: Symbiotic Culture Of Bacteria and Yeast. Furthermore, that is precisely what it is! A scoby is the living home for the microbes and yeast that change sweet tea into tart, fizzy kombucha — think about the scoby as the coral reef of the microorganisms and yeast world. It a rubbery pontoon that buoys on the surface of the kombucha. Beside being a home for yeast and great microscopic organisms, the scoby closes the aging kombucha from the air and shields it from outside, undesirable microbes while it’s aging.
Here is one question arrising: Is it Mold Scoby !! No, Kombucha is not a mold but often resembles mold. Mold is often fuzzy, or dry and dusty whereas Komubcha in the best presentation is creamy smooth. Looks, feels, smells and taste very pleasant. Yet often it does look ugly. Yet this fear is mostly unfounded as Kombucha mold is extremely rare. It will grow on top of the brew right where the mushroom grows. If you disturb it it may slid right off and disappear into the tea. Properly fermented Kombucha Tea with a pH below 4.0 will destroy most all the common pathogenic mold that harms people. Tips to prevent Kombucha mold from recurring:
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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