How does the Kombucha colony protect itself?
According to Russian reports no special precautionary measures are needed because the Kombucha protects itself against impurities. Some of these protective features include the organic acids, low alcohol content, and carbonic acid. These all jointly block the development of all foreign microörganisms not belonging to the Kombucha. The Russian researcher IN. Konovalow mentions in his report of 1959, “that the intensive growth of the Kombucha colony’s yeast and bacteria distinctly suppress the spreading of other yeast and bacterial varieties.” Also the Russian Professor G.F. Barbancik (1958) reports of tests which showed that the Kombucha microörganisms are energetically antagonistic to all other microbes.
