digesting the science of fermented foods · dimensions of this popular fermented tea. In this...

6/10/2019 Microbial diversity of kombucha - MicrobialFoods.org

microbialfoods.org/science-digested-microbial-diversity-kombucha/ 1/19

digesting the science of fermented foods

29/07/14 | Posted in kombucha by Benjamin Wolfe

In the most comprehensive study of kombucha microbial diversityto date, a team of scientists recently uncovered new microbialdimensions of this popular fermented tea. In this ScienceDigested, I provide a summary of what you need to know fromthis exciting new work and how it may change our understandingof how kombucha is produced.

Kombucha is fermented tea. To make kombucha, tea is brewed,sugar is added to the tea, and then a microbial community isadded to the tea. This community is usually a giant slimy blob thatgoes by many names: mother, SCOBY (for symbiotic communityof bacteria and yeast), and pellicle. I think pellicle is the mostscienti�c, so I’ll use that throughout the rest of this piece. Thismicrobial community is a perfect example of a microbial bio�lm, adense microbial mat fused together by substances that themicrobes secrete. In this case, it’s cellulose that is produced by thebacteria that is primarily responsible for the glued togethercommunity.

Microbial diversity of kombucha

Share 120TweetLike 2K

Home Our Mission Feature Articles Science Digested Pro�les

Microbe Guides Techniques

The e�ects ofred pepperpowder onkimchifermentationby BronwenPercival

When makingfermentedvegetables,we often adddi�erent kindsor amounts ofspices. Theirimpacts on�avor may beobvious, butwhat do thesespices do atthe microbiallevel? A recentstudy took acareful look athow theaddition ofred pepper

FeaturedProfile

This site uses cookies Okay, thanks Find out more

http://microbialfoods.org/

http://microbialfoods.org/food/kombucha/

http://microbialfoods.org/author/ben-wolfe/

http://www.sciencedirect.com/science/article/pii/S0740002013001846

http://microbialfoods.org/science/science-digested/

https://twitter.com/intent/tweet?original_referer=http%3A%2F%2Fmicrobialfoods.org%2Fscience-digested-microbial-diversity-kombucha%2F&ref_src=twsrc%5Etfw&text=Microbial%20diversity%20of%20kombucha%20-%20MicrobialFoods.org%3A&tw_p=tweetbutton&url=http%3A%2F%2Fmicrobialfoods.org%2Fscience-digested-microbial-diversity-kombucha%2F%23.XZqazi17bc4.twitter

http://microbialfoods.org/

http://microbialfoods.org/ourmission/

http://microbialfoods.org/science/featured-articles/

http://microbialfoods.org/science/science-digested/

http://microbialfoods.org/science/profiles/

http://microbialfoods.org/science/microbes/

http://microbialfoods.org/science/techniques/

http://microbialfoods.org/science-digested-can-microbes-take-peppery-heat-effects-red-pepper-powder-kimchi-fermentation/


http://microbialfoods.org/author/bronwen-percival/


http://microbialfoods.org/cookie-policy



A pellicle (more commonly called SCOBY or mother) ofkombucha under the microscope. This 400X

magni�cation shows both the larger yeast cells as wellthe smaller bacterial cells that coexist in a typical

kombucha microbial community. Photo by BenjaminWolfe.

Yeasts living in the bio�lm use the sugars in the tea to producealcohol. This alcohol is then consumed by neighboring bacteria toproduce acetic acid (vinegar). The resulting kombucha tea is anearthy and slightly sweet (depending on the length offermentation) beverage with hints of vinegar. When bottled andstored, carbon dioxide is trapped making the kombucha bubbly.Some �nd kombucha to be refreshing and delightful. Others runaway in fear and disgust (to be fair, it’s one of the ugliestfermented foods I’ve ever seen!).

Previous studies had identi�ed the yeasts and bacteria present ina few kombucha SCOBYs. Most of these studies just focused onone kombucha tea made in one place. But kombucha is now madearound the world. Kombucha brewers pass their pellicle from onelocation to the next to help friends inoculate new batches. Howhave the microbial communities changed as people have passedthem along? Do the kombucha microbial communities in one part

changes thecourse ofmicrobialdevelopmentin kimchi.[click to viewthe full story]

MicrobeGuide:Fusariumdomesticumby BenjaminWolfe

Washed rindcheeses arehostile placesfor mostmolds. Thecontinuous washingof the surfacesof thesecheesesbreaks up thenetworks ofmolds(mycelium)and generallyfavors thegrowth ofyeasts andbacteria. Butone mold,Fusarium

FeaturedMicrobeGuide


http://microbialfoods.org/wp-content/uploads/2014/07/SCOBY_100x_annotated.jpg



http://microbialfoods.org/microbe-guide-fusarium-domesticum/


http://microbialfoods.org/author/ben-wolfe/





of the world look similar to another? By sampling kombuchacommunities made in several di�erent regions (the UK, Ireland,Canada, and the United States) this new paper by Alan Marsh andcolleagues attempts to broadly de�ne the typical communitywithin kombucha.

The microbiologists in this paper were the �rst to use high-throughput (sometimes called next-generation) DNA sequencingtechniques to analyze kombucha microbial diversity. This type ofDNA sequencing approach allows for rare types of microbes thatmight be missed with other techniques that can’t sample as‘deeply.’ Another important aspect of this paper is that thescientists studied both the bacteria and the fungi (yeasts in thiscase). Often these two microbial groups are studied separatelyand therefore the view of microbial diversity becomesdisconnected. Finally, the study examined the microbial diversityof both the solid mass of the pellicle, but also the microbes in theliquid tea to see how the two environments compared.

Several important �ndings from this work re�ne ourunderstanding of kombucha microbiology. First, the bacterialcomponent of the community was dominated by two bacterialgenera, Acetobacter and Gluconacetobacter. These are bothgenera of bacteria that can produce acetic acid and areresponsible for the vinegar �avor that comes through in a lot ofkombuchas. Previous studies had considered Acetobacter todominate kombucha communities, but Gluconacetobacter wasmost abundant in this paper. Interestingly, the authors suggestthat some of the most abundant types of Gluconacetobacter couldbe poorly characterized strains. The authors are careful to notethat changes in bacterial taxonomy are shaking up ourclassi�cation of Acetobacter and Gluconacetobacter, and thesechanges may account for how their results contrast with previousstudies.

One surprisingly �nding from the bacterial portion of this studywas the large abundance of lactic acid bacteria in some of thekombucha pellicles. Generally, these bacteria, which are moreabundant in lactic fermented foods such as yogurt, cheese, andsalame, are rarely detected in kombucha. Lactic acid bacteria weremost abundant in the pellicle from Ireland, making up over 30%

domesticum,has �guredout how tocope with thishighlydisturbedcheeseenvironment.[click to viewthe full story]



http://en.wikipedia.org/wiki/DNA_sequencing#Next-generation_methods

http://www.ncbi.nlm.nih.gov/pubmed/9301103





of the bacterial community. Previous studies may have missedthese bacteria because they require speci�c types of media notnormally used in studies of kombucha microbial diversity.

In the fungal part of these microbial communities, one type ofyeast, Zygosaccharomyces, dominated both the pellicle and liquidof the kombucha. In almost all samples, it made up greater than90% of the community composition. This wasn’t a huge surprisebecause previous studies had also observed dominanceby Zygosaccharomyces in other samples.

What might this new research mean for the production ofkombucha? The �nding of lactic acid bacteria at high abundancesuggests a potentially under-appreciated component ofkombucha microbiology. What are these lactic acid bacteriacontributing to the fermentation? Are their impacts desirable?Why are they present in some samples and not others? The�nding that not all komnucha samples are the same also suggeststhat each producer, whether a home or professional fermenter,can develop unique microbial communities. Future work canexperimentally tease apart why these unique communitiesdevelop and how the di�erences in microbial compositiontranslate to di�erences in kombucha �avors.

For more details on this study, please check out the full articlehere:

Marsh, Alan J., et al. “Sequence-based analysis of the bacterial andfungal compositions of multiple kombucha (tea fungus)samples.” Food Microbiology 38 (2014): 171-178. http://www.sciencedirect.com/science/article/pii/S0740002013001

Post written by Benjamin Wolfe. Header photo by AdamDetour/Catrine Kelty.



http://www.adamdetour.com/




Next: Microbe Guide: Zygosaccharomyces rouxii

Other articles you may be interested in

There are 32 comments on this article

Hannah Crum says:August 6, 2014 at 12:26 am

Great article! Looking forward to more studies about Kombucha – its

a fascinating culture =)

Reply to this comment

Jamba Dunn says:August 7, 2014 at 5:50 am

I am the founder of Rowdy Mermaid Kombucha, located in Boulder,

Colorado so I’m always interested in new research and information

about fermentation. Granted, I’ve not yet had a moment to read the

original research paper, just several summaries of the research, but

this particular study struck me for several reasons.

The issue with drawing conclusions based on the sequencing of just

�ve di�erent ferments is that the outcome of a kombucha batch is

the result of a plethora of factors, including brewing and �avor

trends, sugar source, tea origin, recipe, cleaning and sanitizing

practices, brewing temperature, fermenting time, fermenting

temperature, container size, container covering, starter origin,

ventilation, batch cooling procedures and steeping practices, to

name a few.

To accurately understand even one factor, such as the dominance of

Zygosaccharomyces, a yeast which most professional brewers

already understand, one would need to begin by understanding their

sugar source. Zygosaccharomyces, being a spoilage yeast, favors

conditions where sweet fructose predominates. Beet sugar, sucrose


http://microbialfoods.org/microbe-guide-zygosaccharomyces-rouxii/

http://kombuchakamp.com/

http://microbialfoods.org/science-digested-microbial-diversity-kombucha/?replytocom=29#respond

http://www.rowdymermaid.com/




high in fructose or sucrose dumped into an acidic starter which

cleaves the negative electron of the covalent bond to �ood the tank

with fructose make for perfect conditions for Zygosaccharomyces,

especially if sugar is introduced into the tank and allowed to cool

before the yeast and bacteria is added. Since it’s a wild yeast, just a

single cell of Zygosaccharomyces can colonize and overrun a

ferment before the addition of pure strain yeast.

Many companies that sell kombucha culture kits, and some of the

national kombucha brands which brewers purchase and raise to

make their batches–if they don’t purchase “pure” strains from a lab–

contain lacto. Certain areas where there is a lot of dairy production

will also be richer in malolactic bacteria. Such bacteria are

sometimes used as a soil conditioner, and these can be airborne. If

the brewing trend is to allow kombucha wort containing sugar to

naturally cool there is a good chance a range of malolactic bacteria

will enter the ferment, if it’s not part of the starter culture already.

As a kombucha brewer, I am always aware of the relationship

between ingredients, methodology and outcome. Reading the

research at hand is surprising to me only because of the narrow

interpretation, but not because of the results. I know these results

almost aesthetically through working with these cultures, and the

results of each of the ferments studied is like a reverse engineering

window into the best practices that resulted in the �ndings in the

�rst place.

For instance, if a brewer uses vinegar as a cleaner or additive, or if

they received their starter from a brewer who does use vinegar, and

some large breweries do, then they should expect

Gluconacetobacter since industrial acetic acid is most often the

result of several strains of Gluconacetobacter. And since this is a low

acid and high heat loving bacteria, I would venture a guess that the

brewers don’t properly cool their batches before pitching.

It’s also worth mentioning there are literally dozens of ways to make

kombucha, not all producers even use a SCOBY, and many of us use

control methods (such as introducing pure strains of yeast and

bacteria) or brewing with di�erent sugars to control our populations.







Benjamin Wolfe says:August 8, 2014 at 1:24 pm

Thanks so much for point out all of these important nuances,

Jamba! This is great stu� and it’s wonderful to hear all these

important details from a producer. I think this type of study is

really just the beginning. It is by far one of the most

comprehensive, but you are right – there are so many ways to

make kombucha and 5 di�erent kombucha samples can’t

really even begin to capture that diversity. I suspect there will

be larger studies of this nature in the future.


Mary Ann says:February 1, 2015 at 4:19 am

thanks for such a brilliantly phrased tutorial…you are indeed a

Master… And as an amature brewer I can use any info at all …


Theodore Dixon says:September 8, 2017 at 5:29 pm

One study with proper methodology is worth more than all

the anecdotal evidence in the world. Please share the

methodology and data behind the claims you make, otherwise

it comes across sounding like “I’ve been doin’ it this way for

years, it was good enough for Grandpa, it’s good enough for

you, I don’t need no high-falutin’ scientists tellin’ me what to

believe”.


Elaine Olsthoorn says:


http://www.microbialfoods.org/







October 5, 2017 at 7:00 am

Jamba,Thanks, for your knowledge sharing!


martin hill says:August 7, 2014 at 11:30 pm

Sounds like a great study – would love to �nd out what conclusion

this study revealed in terms of the health bene�ts of Kombucha. Is it

good or bad?


Benjamin Wolfe says:August 8, 2014 at 1:26 pm

Hi Martin –

The authors weren’t looking at health bene�ts – just diversity

of the microbes. It’s di�icult to infer whether the microbes can

do anything good or bad by just knowing what species are

present. We’ll be writing a post in the future on the scienti�c

evidence for probiotic e�ects of fermented foods. Keep your

eyes open for that. And thanks for checking out

MicrobialFoods.org!


yvonne says:August 9, 2014 at 7:47 am

I’ve been loving my kombucha – second fermenting with organic

orange peel or ginger and it tastes bedtter than beer! However, I’ve

learned to “burp” my bottles on the second ferment as I had two

glass bottles which exploded even though I’d left an air gap in the



http://germ-o-gard.co.nz/




http://biosil.wordpress.com/




neck of the bottle. Thankfully despite being very messy, nobody was

hurt!


Jamba Dunn says:August 10, 2014 at 6:45 pm

Benjamin,

Thank you so much for the reply.

Like you, I’m extremely excited about the recent scienti�c research

into fermentation and probiotics. We have to start somewhere, and

the study at hand is a good example of what is possible with modern

machines and methodologies.

Gaining a clearer understanding of the �eld will require a multiplicity

of perspectives and experiences. Microbialfoods is the perfect place

for such discussions to take place. I look forward to learning

together.

Thank you!


Lisa Klieger says:August 29, 2014 at 6:04 pm

Comment Thank you for helping make this research available and

understandable. I am currently working on some research involving

Kombucha and the use of Medical Qi-gong Energetic Emissions in

the fermentation process. I must agree with Jamba that there are

many nuances in the creation of the beverage. Using traditional

practices of Chinese medical Qi manipulation I am getting some

dramatic result di�erences between my sample and my control

using the same culture, in the same environment using the same

batches of tea/sucrose. So the di�erences may go even beyond the

scienti�cally measurable factors. Since I lack the equipment



http://www.rowdymermaid.com/





necessary to measure all the factors, I have mostly been using the

�shed weight of the SCOBY. I have been getting typically 20% larger

SCOBY from the treated Kombucha, than from the non treated

Kombucha. The �avor of the two batches are subtly di�erent as well.

Thanks again for helping to get this information out so that we all

may foster each other in this learning process.


Gizelle says:September 14, 2014 at 1:41 pm

Lisa

You have given me a great idea! I am going to consciously

send my kombucha brew some love every day and see what

happens. I love drinking it anyway but sending it some

positive energy while it is growing can’t hurt.


rosetta starshine says:March 13, 2015 at 1:30 pm

wow, cool work….. is there any way to follow your results?

i would love to learn about your experience with this…

and i do know that at least one commercial brewer always

works some love and ceremony of their intentions for their

brew into every batch.


lance says:September 30, 2014 at 12:45 am

Great article, and I am fascinated by how the location is a key

component into which yeasts and bacterias come from. I have about

200 scobys in Phnom Penh, Cambodia. They are being fermented,



http://www.miraclewater.com/


http://rosettaskitchen.com/


http://facebook.com/cambodiaskombuchatea.com




and some are being dried and used as paper or canvas, and i turned

about 20 of them into a fake UFC championship belt. I really really

want to get a good microscope to compare my 10 month old strains

that have replicated dozens of times and see if my microorganisms

very in any way from the local settings of South East Asia. As much

as I love drinking kombucha, it is these great articles that enthrall

me, knowing that more answers lead to more questions. and im

excited to be part of such an amazing group who follow this closely.

A lot of us think there are some seriously amazing �nds waiting to be

found. The cellulose production alone is at its basics as far as textiles

go, and just like 3d printing, we are at a stage where the imagination

of our combined interests will drive us further to researching all

aspects of its potential uses.


Edith Attreed says:February 20, 2015 at 12:54 am

It is good to know the analysis in Kombucha but what about the

transformation in our system when we drink Kombucha?


Benjamin Wolfe says:September 24, 2015 at 2:05 am

Hi Edith –

As far as I am aware, there haven’t been any studies of the

probiotic potential of kombucha for the human gut

microbiome (the microbes that live in our guts). Hopefully

we’ll see some research on that soon.

Best










Nadia Swart says:September 28, 2015 at 5:21 pm

Always good to learn of new research done on Kombucha!


Basic Kombucha Science | :| says:January 30, 2016 at 9:48 pm

[…] You can get a taste for that in the abstract and introduction of

this study, but there are many other […]


Kei says:July 6, 2016 at 3:10 am

I wish people would stop calling it “kombucha”, since the Japanese

drink kombucha (昆布茶) is actually tea made from kelp (kombu). The

drink people call kombucha is actually the Japanese drink koucha-

kinoko (紅茶キノコ). Somewhere along the line someone confused

the two drinks and for some reason the name stuck, even though it’s

incorrect.


Benjamin Wolfe says:July 6, 2016 at 3:17 am

Thanks for the note, Kei! I agree that the naming of this

fermented tea beverage has a confusing history. The culture

alone has a multitude of names (SCOBY, mother, mushroom,

pellicle). It would be interesting to know how the confusion

came about.



http://www.naturalgreen.co.za/


https://mathuaerknedam.wordpress.com/2016/01/30/basic-kombucha-science/








Kei says:July 8, 2016 at 6:12 am

Interesting to hear that the culture is sometimes

referred to as the “mushroom” as the literal translation

of the Japanese name for the drink (koucha-kinoko) is

“tea mushroom”. Personally I think people should just

call it “fermented tea”, but that doesn’t sound nearly as

exotic so I doubt it will catch on.

P.S. The site is great. I love how it’s science based and

contains real data, unlike many sites out there

dedicated to fermentation/bacteria.


Amber says:September 27, 2016 at 5:15 pm

Thank you so much for sharing & for summarizing the study! I work in

a Microbiology Lab and I brew Kombucha, so I �nd this fascinating!

I’ve been wanting to culture my Kombucha to see what strains of

bacteria and fungi predominant it. Unfortunately not all bacteria

grow on the standard media that we would use for culture, so I �nd

the results from this next generation DNA sequencing study very

interesting.

I am a bit confused by the statement that Lactobacillus species were

often missed in previous studies. In my experience Lactobacillus

grow on routine BAP and Chocolate media, which is likely what the

researchers are using because these are standard less selective

medias. Perhaps the other species in the culture overgrew the slower

growing Lacto, causing them to be missed in some studies?




http://www.vikingorganics.ca/





debra bourne says:November 3, 2017 at 1:44 pm

Dear Amber

I have thoroughly enjoyed reading the above thread. It feels

like alive ferment of expertise.

Although I’ve had an organic diet, including some ferments for

over twenty-�ve years, I’ve never made my own. I’ve been

slightly nervous about being keen, but unknowledgable and

cultivating ‘bad ‘ bacteria.

However, I’ve decided to start. I want to begin with sauerkraut

and fermented tea.

I imagine the origin of the scoby is key. Is there a trusted

source that you would direct a total beginner like me to go for

both the starter and instruction, in order to create a bacterially

potent brew.

I would like to end up with a 5L ongoing supply, so I can drink

one glass a day. I began taking probiotics about 7 years ago to

support recovery from auto-immune type symptons and

would love to maintain my health in this way.

Many thanks in advance for any help

Regards

Debra


Stan says:February 21, 2017 at 4:20 am

What I’ve been trying to discover (and what lead me to this article is):

if yeasts use the sugars to produce alcohol and the alcohol is

consumed by the bacteria to produce acetic acid to create the






�nished kombucha, other than as a “�avoring agent”, what role does

the (black, green or other) “tea” play?

Does the bacteria or yeast feed on the tea?

Does it merely provide acidity in the form of tannins?

Some claim to have made, with no or with a minimal amount of tea,

kombucha tea that, in most ways, appears very similar to typical

kombucha tea.

Though I enjoy tea as well as its health bene�ts

Tea drinking also has plenty of negative side e�ects, for example,

from the �uoride and tannins. Tannin …slow the absorption of

several important minerals, such as zinc, calcium, and iron, can cause

constipation, and may contribute to iron de�ciency. It has been

suggested that tannin increases the risk of nasal and esophageal

cancer.

So, the role of the sugar(s) is clear but what is the relationship

between the “tea” and the microbes / bacteria / yeast?


The Truth and Unknown Bene�ts of Drinking KombuchaTea – Rashed Organic Farm says:March 6, 2017 at 3:03 pm

[…] with a bacteria and yeasts culture. Kombucha contains a variety

of minerals, vitamins, and enzymes (1). The taste of this drink can

vary depending on the type of the tea, from a sparkling apple cider

[…]


Mike Stevens says:August 22, 2017 at 1:49 am



http://test6.seorevizija.net/the-truth-and-unknown-benefits-of-drinking-kombucha-tea/


http://zinksgreenhouses.com/




I brew beer and make yoghurt as well as making our own family

ginger kombucha so I know the tricks. Tea is expensive, water isn’t.

Keeping complex probiotics is complicated while adding dry yeast is

easy. Even if you have a good probiotic base the yeast element will

easily take over and brewing from batch to batch is easy without the

need for a solid scoby. Bottom line is I believe most commercial

kombucha drinks are fermented sugar water plus �avorings. Our

own family ginger beer is made from a long established “ginger beer

plant” and tastes just like the more expensive ginger kombuchas I

buy in Trader Joe’s. And this explains the high percentage of yeast

and lactic acid as opposed to true probiotics as found in yoghurt.


TrayPo says:June 12, 2018 at 6:06 pm

Microbiologist here. I’ve attended a handful of recent seminars

regarding Kombucha microbial population studies. I don’t have the

research to referance at my disposal. My take away, albeit second

hand paraphrasing, is:

The population of Kombucha microbial community varies greatly.

The list of a single SCOBY could contain dozens of di�erent

microbes.

Regional SCOBY ‘s have regional pro�les.

There are many of the usual suspects of recognized “Probiotics.”

The dynamics of population competition for resources prohibits a

consistent population pro�le.

I hypothesize individual recipe/processes wold produce great

variability.

I am going to start brewing my own today.

I prefer not to have the acetic acid bacteria prominent.

Any suggestions?

Thanks for renewing the thread!


Benjamin Wolfe says:








June 20, 2018 at 6:37 pm

Hi TrayPo –

Great summary!

Acetic acid are necessary for a traditional ferment. Without

them, you’ll just have alcoholic tea (just alcohol production).

You might be able to get lactic acid bacteria to be happy with

the yeast, but I am not aware of anyone that has tried that.

Ben


Douglas Skites says:June 27, 2018 at 10:07 pm

Hey TryPo:

Why the aversion to acetic acid bacteria?

Doug


Stressed Out? Your Microbiome Could Be To Blame - TheBodywise Clinic says:September 4, 2018 at 11:41 am

[…] Research has not yet proven the e�icacy of Kombucha as a

supplement for improving our gut health. Although Kombucha is a

source of potentially healthy microorganisms, the drink’s long-term

bene�ts on gut �ora diversity have yet to be examined. […]


Kombucha Series 1: WTF is Kombucha - Oh Sure I CanHomestead says:January 3, 2019 at 5:06 am




https://www.thebodywiseclinic.ie/stress-microbiome/


https://ohsureican.com/2017/03/23/kombucha-series-1-wtf-is-kombucha/




Leave a Reply

Your email address will not be published. Required �elds aremarked *

Name *

Email *

Website

Comment

[…] There are two most dominate bacterias present in Kombucha,

Acetobacter and Gluconacetobacter. These two bacterias produce

acetic acid which is responsible for providing that vinegar taste in

Kombucha. (4) […]


brewdrkombucha says:September 5, 2019 at 1:17 pm

thanks for the information




https://brewdrkombucha.com/





Search our website Further information

About UsContact UsLinks & ResourcesCopyright PolicyCookie Policy

Social Media

Our mission is to provide microbial food producers with information that will assist them in making uniqueand expressive foods in a safe and responsible way. While the information on this site is reported to thehighest academic standards, successful and safe application depends on risk assessment and veri�cation ona case-by-case basis. We strongly encourage the use of HACCP/HARPC principles by all food producers,regardless of their scale.

©2014 MicrobialFoods.org Website Development By Ransome Design

Post Comment

What are you looking for?


http://microbialfoods.org/about-us/

http://microbialfoods.org/contact-us/

http://microbialfoods.org/glossary/

http://microbialfoods.org/copyright-policy/

http://microbialfoods.org/cookie-policy/

https://www.facebook.com/microbialfoods

https://twitter.com/microbialfoods

http://www.ransomedesign.co.uk/


digesting the science of fermented foods · dimensions of this popular fermented tea. In this...

Documents

Transcript of digesting the science of fermented foods · dimensions of this popular fermented tea. In this...