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Mushrooms, Mycology and Psychedelics > Advanced Mycology
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Cross cultivation idea
    #29642733 -

Experimental idea

Kombucha / active lc

Thinking it would be like grafting a plum to a pear tree

If started at early stages they might like each other.

Mishies are highly adaptable  geneticly as far as I can tell....

I'm going to play with the idea ....

Might grow a new scobie.


Feel free to shoot the idea down . I'm going to try any way. Lol

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Re: Cross cultivation idea [Re: dreamninja]
    #29642838 -

You could probably grow cubensis culture in sugary tea, but I don't think it would interact symbiotically with scoby bugs.

The usual mix is yeast which consume sugar to produce ethanol, and bacteria which consume that ethanol to produce lactic and acetic acids.

Cubes don't really fit in the mix, other than maybe forming a structural scaffold (which is usually accomplished by cellulose producing bacteria).

But, no harm in giving it a try. Might be the cubes consume the sugar faster than the yeast and the scoby never takes off. Might be the scoby bacteria nuke the pH fast enough that the cube never takes off. Dunno.


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Re: Cross cultivation idea [Re: matsc]
    #29642875 -

I actually found more studies on this than you might expect... There's even a study where mycelium and kombucha were grown together.

This article claims to have inoculated Agaricus agar plates with kombucha, and achieved better growth. It's a cool study, but the article has an unnecessary machine learning section and at times is hard to understand due to machine translation (I think the authors are from Turkey).

Quote:
"Investigation of the Effects of Kombucha Mushroom on Mycelium Growth of Agaricus bisporus Using Artificial Neural Networks"



So they add a bit of kombucha to an agar plate, what you could do is just reverse this experiment, add some agar to kombucha. I think your idea of using spores might be an uphill battle because kombucha is started from an existing culture SCOBY and the spores are just getting started, so they might not have space to get going. But agar to kombucha would be two existing cultures together. Or perhaps you could make the kombucha from mushrooms themselves?

Interestingly there's a researcher, Diego Morales, who has two articles about making kombuchas from mushrooms... although the idea of the mycelium growing in the kombucha is not even something they consider. Their intent is to see how using mushrooms as the substrate, instead of tea, changes the final product.

Quote:
"Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles"

"Exploring the functional, aromatic and metabolomic profile of kombucha beverages based on edible mushrooms"
(I do not have access to the full text, someone let me know if they do).



The starting mushroom material is freeze dried before being added to the kombucha. The articles do not discuss the possibility of the mycelium reviving from being freeze dried, although this post by Alan Rockefeller suggests it's possible. They may have been growing live mycelium kombucha without even knowing it.

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Mushrooms, Mycology and Psychedelics > Advanced Mycology
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