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:Furthermore, I tried to recombine the isolated cultures of yeasts and bacteria to connect certain characteristics of the bacterial skin with certain microorganisms. I also tried to change the properties of the skins by varying the drink. | :Furthermore, I tried to recombine the isolated cultures of yeasts and bacteria to connect certain characteristics of the bacterial skin with certain microorganisms. I also tried to change the properties of the skins by varying the drink. | ||
'''1. Culture | '''1. Culture isolation of the most common microorganisms that were found in Kombucha:''' | ||
1. GLUCONACETOBACTER (bacteria) | |||
/1 l water | |||
20 g D-glucose | |||
5 g yeast extract | |||
5 g peptone | |||
2.7 g disodium phosphate | |||
1.15 g citric acid | |||
2. CANDIDA ALBICANS (yeast) - Sabouraud agar | |||
:(http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=CM0041) | |||
/1 l distilled water | |||
20 g D-glucose | |||
5 g yeast extract | |||
5 g peptone | |||
2.7 g disodium phosphate | |||
1.15 g citric acid | |||
3. THERMUS (bacteria) | |||
: (https://www.atcc.org/~/media/EA0F257A821E408CB34BFF49393FA6C0.ashx) | |||
/1 l distilled water | |||
4 g yeast extract | |||
8 g peptone | |||
2 g NaCl (salt) | |||
30 g agar | |||
4. LEUCOSPORIDIELLA (fungi) -YM agar (yeast malt agar) | |||
: (http://www.humeau.com/media/blfa_files/271210.pdf) | |||
/1 l distilled water | |||
3 g yeast extract | |||
3 g malt extract | |||
5 g peptone | |||
10 g dextrose (grape-sugar) | |||
20 g agar | |||
5. LACTOCOCCUS (bacteria) | |||
:(NIZO, the food researchers B.V., Media and growth conditions for Lactococcus lactis) | |||
/1 l water | |||
20 g tryptone (peptone) | |||
5 g yeast extract | |||
4 g sodium chloride (vinegar (maybe)) | |||
(I skipped sodium acetate) | |||
0.5 g ascorbic acid (vitamin C) | |||
6. LACTOBACILLUS (bacteria)- Tomato Juice agar | |||
:(https://catalog.hardydiagnostics.com/cp_prod/Content/hugo/TomatoJuiceAgar.html) | |||
/1 l water | |||
20 ml tomato juice solids (tomato juice) | |||
10 g peptone | |||
10 g peptonized milk (baby powder) | |||
11 g agar | |||