Like all food, must be taken in the preparation and storage to prevent contamination. Keep the Kombucha drink safe and free from contamination concern for many home-brewers. The main ingredients in the food safety of kombucha drink clean environment, proper temperature and low pH contents. When a culture becomes dirty, it is most likely to identify a common form that is often green, blue or black. Often beginners beer, root fibers of the brownish turbid culture in the bottom of the mold contamination on the surface as it passes through a thin culture is formed. If the mold does not grow on the surface of the kombucha culture, or "mushroom" to throw the best, both cultural and tea, and start over with a fresh kombucha culture.
Mold tends to grow, especially if the Kombucha mushroom is lifted from the liquid gases. Keep covered with liquid begins in the later stages, ie when the new Kombucha mushroom grow, grow successfully prevents mold.
The low level of impurities in the domestic brewery could be achieved by protective mechanisms, such as organic acids and the formation of antibiotic substances are explained. Accordingly, the metabolism of a healthy person is not a contraindication Kombucha tea culture in nursing. However, those who consume these commercial Kombucha beverages immunosuppression preferably adjustable.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น