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
>cultures.
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.
Bruce Micales
Bruce Micales
bmicales at facstaff.wisc.edu
Department of Anatomy
Amateur Radio : WA2DEU
Packet PBBS : WA2DEU at WD9ESU.EN53IE.WI.USA.NOAM
