The long discussion about which species can or cannot hurt you is
based on a dangerous assumption that each kombucha culture is
exactly the same. This is doubtful. The kombucha is grown in open
air by many people (like sourdough) and is capable of having a number
of wild species and strains of both bacteria, filamentous and single
celled fungi. Yes, someone may have analyzed a culture of kombucha,
but nobody to my knowledge has identified fungi and bacteria in ALL existing
cultures.
Like the container used to ferment pickles, this kombucha thing is
mostly a crock.
-Steve Carpenter
Cascade Research Associates
& Abbey Lane Laboratory
microbe at peak.org
