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Many people tend to ignore the warning signs when the skin is involved, or at least until it really starts to bother them. Skin cancer is a very serious problem and one of the most common types of cancer. As a result, the majority of skin cancers is noticeable during the early stages. Due to the fact that skin cancer typically evolves within the outer layers of skin, the epidermis, the tumor will likely be precisely observable. When the harmful cells increase in numbers, they develop a tumor.

When this happens within the skin, skin cancer builds up. The defective cells start to expand as well as dividing with no control. If you find you are getting mold repeatedly, you are in unfortunate rare company.Cancer builds up if the molecule present in tissue cells responsible of the encoding of genetic information, DNA, turns out to be defective and the human body won`t be able to fix the deterioration. Once again: if you do end up with mold, get rid of your culture along with all other cultures and liquid from that batch and start over fresh from your SCOBY Hotel. That is why it is NEVER RECOMMENDED to simply wash off the culture in water or vinegar. Mold spores are not visible to the human eye and can lay dormant or survive in extreme conditions. It is only during that approximately 3-day period that there is the potential for mold to grow. The starter liquid acts as a protective layer until the entire sweet tea mixture is converted to young Kombucha (about 3 days), defined as when the mixtureвЂ™s pH drops to 3.5 or below. This mature Kombucha Tea has a pH of 3.5-2.5, low enough to create a natural anti-microbial barrier which inhibits the growth of any foreign micro-organisms. That starter liquid is the key to protecting the culture from mold. The standard recipe for Kombucha calls for a 90% nutrient solution of sweet tea and 10% Mature KT starter liquid. To better understand, letвЂ™s review the brewing process. Why does Kombucha Mold occur in the first place? This is why we instruct newbies not to look at or disturb their Kombucha for at least 7 days. To the untrained eye, these odd looking formations can seem startling at first, but over time, they become the familiar process of new SCOBY growth. Here are some photos of moldy Kombucha cultures. While not deadly, they do produce an off-taste and can cause allergic reactions or sickness. The most typical types of mold that may infest a Kombucha culture are the same as those you would find on bread or fruit or other decaying food items. However, the type of mold we are discussing here is definitely to be avoided. In fact, the most literal translation of the Chinese characters for Kombucha might be вЂњred mold tea.вЂќ Single cell mold is called yeast, which of course is the вЂYвЂ™ in SCOBY. Obviously then, Kombucha is somewhat related to mold. Some molds cause disease or food spoilage, others play an important role in biodegradation or in the production of various foods, beverages, antibiotics and enzymes. Molds do not form a specific taxonomic or phylogenetic grouping, but can be found in the divisions Zygomycota, Deuteromycota and Ascomycota. A connected network of these tubular branching hyphae has multiple, genetically identical nuclei and is considered a single organism, referred to as a colony. In contrast, microscopic fungi that grow as single cells are called yeasts. Molds (or moulds) are fungi that grow in the form of multicellular filaments called hyphae. To avoid such a tragedy, lean down and take a closer look at MOLD (but donвЂ™t inhale!) Okay waitвЂ¦What is mold?

Oftentimes a newbie will mistake normal SCOBY formation or a stray tea leaf lodged in the SCOBY as mold.ДЇeeling frustrated, they destroy a perfectly good culture out of ignorance. However, before throwing that culture away, make sure it actually is mold. Start over with a new one, and try the tips at the end of the article to avoid Kombucha mold in the future. If you have determined it is contaminated, THROW IT AWAY, along with whatever other cultures and liquid are present in that jar or vessel.

NEVER ATTEMPT TO SALVAGE A MOLDY KOMBUCHA CULTURE.

If there is one Kombucha mold warning we urge you to take seriously, itвЂ™s this one: Nobody likes to fail and the sight of fuzz on the brew is often intimidating for a moment. It is always plainly obvious if one is looking and, yes, disheartening for a moment. In many years of brewing, we RARELY EVER encounter a batch of moldy Kombucha. Yet this fear is mostly unfounded as Kombucha mold is extremely rare. Not Mold on Kombucha & What To Do NextДЄrgggghhhhh! The words alone strike terror into the heart of any newbie Kombucha brewer.

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