Cultures

[T-Bird]

So I was wondering from the Kombuchu thread about it not being 100%


Some love the tea because of the cultures.....

What is the difference in the cultures between that - and sauerkraut, and cultured cashew sour creme, and rejuvelac, etc. etc.


Are these all different cultures - that have different health giving properties, or is it just different foods/beverages cultured with the same thing/or have the same effect?

Thanks for any info!

[klomasius]

Definitely different cultures!

Kombucha culture is a member of the fungi family, same as yeast and mushrooms.

Sauerkraut is different in that it's mostly cultured from wild anaerobic (air hating or non air tolerant) bacteria already existing on the vegetables.

Rejuvelac and fermented cheeses are the same as sauerkraut in that they usually use wild cultures, but I think it might be aerobic (air loving or tolerant) bacteria. Specific cultures can also be used.

The cultures would give the foods different properties depending on the type of culture and the aerobic or anaerobic conditions.

I'm a big fan of the health benefits of cultured foods, I believe that B12 producing bacteria can be cultured in sauerkraut.