In article <3te64u$3s4 at odo.PEAK.ORG> microbe at PEAK.ORG (Steven Carpenter) writes:
>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
Yes, but if you are going to identify the bacterial strains present in the
"mushroom", please use names that are valid and up-to-date. This was my point.
>Like the container used to ferment pickles, this kombucha thing is
>mostly a crock.
I agree. There may be some good, but not nearly as much as some would like
you to beleive.
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Department of Anatomy
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