Kitchen Kombucha

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Here’s a nice little kitchen microbiology experiment. Kombucha is a natural and symbiotic fermentation that involves yeast and nanocellulose producing Gluconoacetobacter. It can be eaten and is safe to culture at home, but produces bacterial cellulose, natural biomaterial with unique properties that make it  suitable for tissue engineering applications. For example,  it might be used to prepare nerve conduits to repair peripheral nerve injuries or as scaffold to grow new tissue.  Here is some home grown Kombucha, stained with the Ehrlich stain (a simple of the shelf DIY staining method that I developed), and viewed down a microscope. The larger cells are the yeasts, and the much smaller rod shape ones, the cellulose producing Gluconoacetobacter.

 

 

 

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