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Where Can I Buy Kombucha Mushroom

Select a Kombucha mother for sale today from Kombucha Kamp, where you know you will get only the highest-quality culture to produce the best tasting Kombucha tea at home. Included for free with the Kombucha mother will be the strong starter liquid needed for the first batch. Brewing success is guaranteed!

where can i buy kombucha mushroom

All of our kombucha SCOBY cultures are made using triple filtered water, organic sugar, organic loose leaf tea, and organic kombucha starter liquid. Our cultures are grown using starter that we ferment for a minimum of 6 weeks to ensure the highest spectrum of beneficial acids and bacteria are present in your final culture and liquid starter pouch. We guarantee it will create delicious kombucha and a healthy baby scoby on your first brew.

All of the adaptogenic mushrooms used in ALIVE are sourced from the wild in the Pacific Northwest region of the United States. Our premium loose leaf teas are sourced from their native regions around the world:

SCOBY stands for Symbiotic Colony Of Bacteria and Yeast. These various yeast strains and bacteria colonies join together and create a floating mass that we refer to as a SCOBY. This SCOBY serves as a stable growth media for all the probiotics that consume the sugar in your kombucha tea.

A kombucha mother serves as a big buffer for those beneficial bacteria. When you add new tea to your kombucha brewer, all kinds of bacteria attempt to colonize this new food source. A kombucha mother or SCOBY is like a giant home base for the beneficial bacteria that we want. They immediately colonize all the fresh new tea before any negative bacteria have a chance to take hold, helping to ensure that your kombucha is safe and delicious.

At Cultures for Health, we obviously believe that we sell some of the best SCOBYs on the market! Grown in our own facilities, we have kombucha SCOBYs for sale, both dehydrated SCOBYs and live and active SCOBYs. We even have kombucha SCOBYs for jun tea. One of our favorite kombucha SCOBYs for sale is our live kombucha starter kit that has everything you need to get started making your own kombucha.

Our Organic Kombucha scoby's are large and powerful and will enable you to easily and safely brew. Our Organic kombucha scoby's are the biggest and best on the market and we are the market leader in providing live cultures and have been for over a decade. All scoby's include starter tea in their pouch.

Kombucha is similar to Kefir in that it creates a probiotic drink and reproduces itself in a similar manner. Many people call Kombucha a fungus or mushroom however it is not. It is classed as a SCOBY (symbiotic colony of Bacteria and Yeasts) and it lives on sugary tea.

Please note: it is your responsibility to ensure that the name & address you have given us correct. Our website sends your address exactly as you input it into Royal Mail to produce the delivery label. It is very difficult to amend details once they have been passed on to Royal Mail. We cannot amend an address once an order has been dispatched. If you need us to change a name or address then please give us a call on 01323 730091 (Mon-Fri 9am-4.30pm) please do not sent the request by email. We will try our best to amend address's where we can but we cannot always guarantee that we will be able to.

Our organic kombucha scoby produces a fizzy, slightly tart fermented tea drink. The tartness can be controlled by the amount of time the tea is left to ferment. It contains a range of bacteria and yeasts. Kombucha is a great tasting fermented drink that is quickly gaining popularity across the world.

A SCOBY is a symbiotic culture of bacteria and yeasts used to ferment sweetened tea into probiotic kombucha. The SCOBY is a cellulose mat made up of bacteria and yeasts which are imperative to the fermentation of kombucha.

One needs to have a SCOBY in order to ferment your kombucha. You simply dissolve sugar into tea, cool it to room temperature, and add your SCOBY. Wait a few days and you will now have kombucha that you can flavour according to your desired taste. All instructions are provided with your purchase to start fermenting 1L of kombucha and increased volumes.

Kombucha is an ancient traditional food originating from China thousands of years ago. It is a fermented tea that is made using a starter SCOBY (Symbiotic culture of bacteria and yeast), which is often mistaken for a mushroom! The SCOBY is a mix of yeasts and bacteria, living together in a symbiotic relationship, that transform the tea mixture into kombucha.

Kombucha has a fizzy, refreshing taste, and is packed with nutrients, microflora and organic acids which can support digestive health. It is widely available, but is very easy to make yourself at home- you just need to get hold of a SCOBY. You can buy a starter culture in stores, but often they are passed from one kombucha brewer to another when they have a spare SCOBY that has formed.

Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii)[1] is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast.[2] Juice, spices, fruit or other flavorings are often added.

Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes Saccharomyces cerevisiae, along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids).[7] Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [biofilm]".[1] The living bacteria are said to be probiotic, one of the reasons for the popularity of the drink.[8][9]

Numerous health benefits have been claimed to correlate with drinking kombucha;[10] there is little evidence to support any of these claims.[8][10][11] The beverage has caused rare serious adverse effects, possibly arising from contamination during home preparation.[12][13] It is not recommended for therapeutic purposes.[10][14]

Kombucha most likely originated in the Bohai Sea district in China.[4] The drink was consumed in Russia and from there entered the rest of Europe.[15] Its consumption increased in the United States during the early 21st century.[16][17] Having an alcohol content of less than 0.5%, kombucha is not a federally regulated beverage in the United States.[18][19]

Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.[20] With rising popularity in developed countries in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and pubs.[21]

In Japanese, the term konbu-cha or kobu-cha (昆布茶, 'kelp tea') refers to a kelp tea made with powdered konbu (an edible kelp from the family Laminariaceae) and is a completely different beverage from the fermented tea usually associated with kombucha elsewhere in the world.

The etymology of kombucha is uncertain; however, it is speculated that it is a misapplied loanword from Japanese.[22] It has been hypothesized that English speakers mistook the Japanese word kombucha to mean fermented tea, when in fact, fermented tea in Japanese is called kōcha kinoko (紅茶キノコ, 'red tea mushroom').[23] Webster's Dictionary maintains that the use of kombucha in English likely stems from the misapplication of Japanese words: kombucha, kobucha 'tea made from kelp', kobu, konbu 'kelp', and cha 'tea'.[24] The American Heritage Dictionary offers further insight into the etymology of kombucha, stating that it was "perhaps ... used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed."[25]

The first known use in the English language of the word kombucha to describe "a gelatinous mass of symbiotic bacteria (as Acetobacter xylinum) and yeasts (as of the genera Brettanomyces and Saccharomyces) grown to produce a fermented beverage held to confer health benefits" was in 1944.[24]

A kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar, containing one or more species each of bacteria and yeasts, which form a zoogleal mat[26] known as a "mother".[1] There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha culture including species of Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces, Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.[27][28][29]

The bacterial component of kombucha comprises several species, almost always including the acetic acid bacteria Komagataeibacter xylinus (formerly Gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content.[30][citation needed] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[31] K. xylinus produces bacterial cellulose, and is reportedly responsible for most or all of the physical structure of the "mother", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[32][non-primary source needed] The highest diversity of Kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.[29] The acetic acid bacteria in kombucha are aerobic, meaning that they require oxygen for their growth and activity.[27] Hence, the bacteria initially migrate and assemble at the air interface, followed by excretion of bacterial cellulose after about 2 days.[33] 041b061a72


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