Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 Dear Ed you wrote: > The species Lactobacillus can not on its own produce gluconic acid (the > third principle ingredient of kombucha) It can and often does produce a > cellulose (mushroom). However, IMO if honey was added to the fermenting > tea, (honey has gluconic acid) could one than produce kombucha tea with > just tea, honey and Lactobacillus camelliae ? Yes, honey contains gluconic acid. However, after dilution with tea, the concentration will be much lower than the concentration typically found in KT. Sander Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 Dear Ed you wrote: > The species Lactobacillus can not on its own produce gluconic acid (the > third principle ingredient of kombucha) It can and often does produce a > cellulose (mushroom). However, IMO if honey was added to the fermenting > tea, (honey has gluconic acid) could one than produce kombucha tea with > just tea, honey and Lactobacillus camelliae ? Yes, honey contains gluconic acid. However, after dilution with tea, the concentration will be much lower than the concentration typically found in KT. Sander Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 Dear Ed you wrote: > The species Lactobacillus can not on its own produce gluconic acid (the > third principle ingredient of kombucha) It can and often does produce a > cellulose (mushroom). However, IMO if honey was added to the fermenting > tea, (honey has gluconic acid) could one than produce kombucha tea with > just tea, honey and Lactobacillus camelliae ? Yes, honey contains gluconic acid. However, after dilution with tea, the concentration will be much lower than the concentration typically found in KT. Sander Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2007 Report Share Posted August 6, 2007 I'm confused. What literature I've read so far on kombucha states that fermenting herbal teas could introduce other yeasts, molds or bacterias...and also that honey should not be used in the fermentation process as it is an antibacterial and could upset the balance of the SCOBY. What't the scoop? Jill! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2007 Report Share Posted August 6, 2007 I'm confused. What literature I've read so far on kombucha states that fermenting herbal teas could introduce other yeasts, molds or bacterias...and also that honey should not be used in the fermentation process as it is an antibacterial and could upset the balance of the SCOBY. What't the scoop? Jill! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2007 Report Share Posted August 6, 2007 Introduction of herbs, etc especially those collected from the ground may introduce that and other possibilities. Real tea (camellias) may also harbor bacteria and yeasts. Though the thought is that camellias has the " proper yeasts /bacteria for kombucha - unless of course it has been contaminated. Using herbs - that have been dried are less risky and when added to a start of kombucha the starter tea should be sufficiently strong enough to protect itself. IMO, better to add after ferment. Two popular kombucha authors, Guenther and more so Harald Tietze believe that adding herbs or even substituting herbs for tea is OK. On Honey, its antibacterial properties are from its osmosis's (suffocating the pathogen) not in the traditional sense of anti-biotic. Ginger is another widely believed antibiotic yet easily makes fermented Ginger Beer with live bacteria and yeasts. Roussin, and Tietze all now agree that kombucha can be made with honey Peace Ed Kasper LAc. & family www.HappyHerbalist.com .................................................................. Re: End of SCOBY - Just a SCOB Posted by: " lillisilly " evangelnet@... lillisilly Mon Aug 6, 2007 4:50 pm (PST) I'm confused. What literature I've read so far on kombucha states that fermenting herbal teas could introduce other yeasts, molds or bacterias...and also that honey should not be used in the fermentation process as it is an antibacterial and could upset the balance of the SCOBY. What't the scoop? Jill! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2007 Report Share Posted August 6, 2007 Introduction of herbs, etc especially those collected from the ground may introduce that and other possibilities. Real tea (camellias) may also harbor bacteria and yeasts. Though the thought is that camellias has the " proper yeasts /bacteria for kombucha - unless of course it has been contaminated. Using herbs - that have been dried are less risky and when added to a start of kombucha the starter tea should be sufficiently strong enough to protect itself. IMO, better to add after ferment. Two popular kombucha authors, Guenther and more so Harald Tietze believe that adding herbs or even substituting herbs for tea is OK. On Honey, its antibacterial properties are from its osmosis's (suffocating the pathogen) not in the traditional sense of anti-biotic. Ginger is another widely believed antibiotic yet easily makes fermented Ginger Beer with live bacteria and yeasts. Roussin, and Tietze all now agree that kombucha can be made with honey Peace Ed Kasper LAc. & family www.HappyHerbalist.com .................................................................. Re: End of SCOBY - Just a SCOB Posted by: " lillisilly " evangelnet@... lillisilly Mon Aug 6, 2007 4:50 pm (PST) I'm confused. What literature I've read so far on kombucha states that fermenting herbal teas could introduce other yeasts, molds or bacterias...and also that honey should not be used in the fermentation process as it is an antibacterial and could upset the balance of the SCOBY. What't the scoop? Jill! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 Thank you so much! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2007 Report Share Posted August 7, 2007 Thank you so much! Quote Link to comment Share on other sites More sharing options...
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