Sorry Andrew, I wasn’t too clear!

Do you think the diversity of the final culture is being limited by using just a single carbohydrate food source? I’ve only done a little bit of research but it looks different substrates – milk, fruit, pickles, silage etc. will produce a variety of different LAB strains.

Then I think about a kombucha SCOBY, which is a product of acetic acid bacteria, lactic acid bacteria, as well as yeasts. I wonder what we’ll all be brewing up once we understand biology a bit better!