Actually, many of the commercial "kombucha" brands that I've seen sold in stores are NOT actually made with G. xylinus.
-- As I understand, natural kombucha cultures have a problem with too much pressure buildup after bottling. You can safely bottle ferment beer and champagne, because as the pressure in the bottle increases, additional CO2 production becomes less thermodynamically favorable, and eventually fermentation comes to a halt. I guess in a kombucha culture, that equilibriumis reached at a higher pressure than you would get with brewer's yeast, so you'd get exploding bottles on the store shelves. (Just speculating here, mind you.)
Patrik
On Thursday, July 2, 2015 at 8:43:10 AM UTC-7, Theresa Ramseyer wrote:
On Thursday, July 2, 2015 at 8:43:10 AM UTC-7, Theresa Ramseyer wrote:
What is keeping you from getting a bottle of one of the organic
versions of the tea and using it? Seems that would have antifungal
properties from being bottled. Does the bottling process kill off what
you're looking for?
(Probably a very dumb question, but I know/remember very little
biology. The subject intriques me. I'm on
this list to learn. )
Theresa
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