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Ingredients

1086 articles on substrates, cultures and additives.

All cultures100Koji and amylolytic starters31Yeasts18Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1

SCOBYs and grain cultures

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Cultures
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Illustrative editorial image of a generic kombucha culture: a pale cellulose pellicle floating on amber starter tea; not a specific sample, strain, or safety assessment.
Cultures

Kombucha culture and tea

Kombucha culture is the mixed starter, a retained liquid with a cellulose pellicle, that ferments sweetened tea into kombucha. Its organisms vary between samples, and a visible mat does not identify them.

A glossy beige vinegar mother with a folded edge rests in pale amber vinegar in a shallow clear glass dish against a warm ivory background.
Cultures

Vinegar mother

Vinegar mother is the acetic-acid-bacteria culture, often seen as a gelatinous film, that turns alcohol to vinegar; it is carried over from one batch of vinegar to the next.

Pale cream and honey-coloured translucent water kefir grains sit in a shallow glass dish on a warm ivory background.
Cultures

Water kefir grains

Water kefir grains are gelatinous polysaccharide aggregates that carry a mixed community of lactic-acid bacteria and yeasts, used to ferment sugar water into a lightly sparkling drink.

Cultures

Ginger beer plant

The ginger beer plant is a retained, grain-like mixed culture of yeasts and bacteria in a polysaccharide gel, used to ferment a ginger-flavoured sugary drink; it is not a ginger bug.

A clear glass jar holds amber tea and layered cream kombucha pellicles on a warm ivory background.
Cultures

Kombucha culture

The kombucha culture is a mixed community of yeasts and bacteria carried in an acidic starter liquid and a floating cellulose pellicle, used to turn sweetened tea into kombucha.

A loose cluster of ivory milk kefir grains in a small ceramic bowl beside a glass of milk.
Cultures

Milk kefir grains

Milk kefir grains are a reusable mixed culture that ferments milk. The grains are a living bacterial and yeast community held in a polysaccharide matrix, distinct from cereal grains and water-kefir cultures.