Mor-scoby og datter-scoby

Alt om mor scoby: Når 1 scoby svamp bliver til 2.

“Hjælp, min scoby ser underlig ud…!?”


En Scoby har en helt vild evne til at kunne formere sig.. Derfor kalder man ofte en scoby for en ‘Mor kultur’ eller en såkaldt ‘Mor-scoby’.

Vi befinder os stadig under den 1. fermentering. Efter man har haft sin kombucha stående i en uges tid, vil man opdage, at der er sket noget med scobyen nede i beholderen. Et nyt hvidt lag har nemlig lagt sig i toppen af beholderen. I starten kunne man godt tro, at der var gået mug i den under brygningen. Men bare rolig, det er altså sjældent tilfældet..

Ovenpå mor-scobyen vil der ved hver kombuchabryg dannes en ny scoby – altså en datter-scoby! Datteren vil starte med at gro ovenpå mor-scobyen, men vil med tiden lægge sig øverst og være tydelig separeret. Den vil altid gro i overfladen af væsken og i starten være helt tynd, hvid og gennemsigtig. Men med tiden vil den gro sig større og mere cremet i farven – ligesom sin mor..

.. Fascinerende ikke?

Mere om den fascinerende mor scoby:

Hvis du er til mere nørderi, så har jeg forsøgt at forklare det på godt gammeldags letforståeligt dansk.. Så både børn og voksne burde kunne være med!
Under fermenteringen skabes der en masse bakterier nede i væsken. Bakterierne har en unik evne til at producere cellulose (det der også sker hos planter). Cellulosen fungerer som en et slags klistret tyndt gennemsigtigt papir, hvor at bakterier og en masse gærceller nu klistrer sig fast ovenpå. Det sker altså i toppen af beholderen under den 1. fermentering. Det er den fantastiske skabelse af et nyt scoby-lag – altså en datter-scoby. Laget vil lægge sig øverst og er med til at beskytte mod uønskede små mikroorganismer. Altså en slags dumme og onde bakterier til at trænge ned i væsken og ødelægge kombuchaen.

Mor-scoby kan godt under en brygning bevæge sig både nede i bunden af glasset og øverst oppe ved overfladen. Det er lidt forskelligt. Men datter-scobyen har altid sine første dage i væskeoverfladen.

Når datter bliver til mor:

Som så mange andre situationer i livet, er det en god idé at lade mor og datter blive sammen de første brygninger. Vent gerne 2-3 brygninger før, at du separerer mor og datter-scoby. Herefter når datter-scobyen er blevet større, mere cremet i farven og ligner lidt sin mor – så kan du roligt lave en omgang brygning med datter-kulturen.

Fascinerede er det så, at datter-kulturen inden længe bliver til en ny mor-kultur, som nu har samme formeringsevne.. Altså vil man hurtigt opleve at man har et overskydende Scoby, da der hver gang produceres en ny. Og sådan forbliver cirklen. Er det ikke smukt?


Læs også: » Scoby hotellet, a hva’ for noget? – Få svaret her
Efter hver brygning vil man have et antal overskydende scoby – men hvad gør man ved alle dem? 
Tjo, man laver et SCOBY-hotel!


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