Tech News

Kombucha Cultures Can Be The Key To Fine Water Filters

Kombucha refreshing Tea that is provoked today by some people around the world may also have the cheapest, most consistent key ingredient in water filters, according to recent paper published in the journal American Chemical Society ACS ES&T Water. Researchers at Montana Technological University (MTU) and Arizona State University (ASU) showed that membranes that grew from the kombucha culture were better at preventing the formation of biofilms — a major problem in water filtration — than the current commercial one.

As we have done it has already been said, you need three essential ingredients to make a compost. Just combine tea with sugar and the kombucha culture known as SCOBY (symbiotic bacterial and yeast culture). This culture is also known as “mother,” tea fungus, tea fungus, or Manchurian fungus. (Kombucha tea is believed to have originated in Manchuria, China, or possibly Russia.)

Anything you can call it, is the same as the original sour. A SCOBY is a strong, gel-like cellulose fiber (biofilm) group, thanks to genetically active bacteria that make up the ideal breeding ground for yeast and bacteria. Dissolve the sugar in hot chlorinated water, then lower the selected tea leaves into the hot sugar water before discarding them.

When the tea cools, add the SCOBY and pour everything into a beaker or sterilized jar. Then cover the beaker or jar with a paper towel or cheesecloth for germs, let it sit for two or three weeks, and voilà! You have your cookie cooked at home. SCOBY’s new “daughter” will be floating on the surface of the fluid (commonly known in this form as a pellicle).

Continuing its popularity as a beverage, kombucha has promise as a useful biomaterial. For example, scientists at MIT and Imperial College London last year created new species of strong “living” creatures from SCOBYs that can one day be used as biosensors. These devices can help clean water or detect damage to “smart” carrying equipment. Scientists have not been able to use the wild yeast used in kombucha because yeast is a complex genetic mutation. Instead, the researchers used lab-based yeast, especially the so-called genus Saccharomyces cerevisiae, or alcohol yeast. He mixed beer yeast with a bacterium called Komagataeibacter rhaeticus (who can make a lot of cellulose) to make their “mother” SCOBY.

The team was able to synthesize yeast-producing cells to form visible-in-dark enzymes that can detect and break down once they are detected. One of their analogues detects estradiol contamination, while the other detects luciferase, a bioluminescent protein. Any other colors can be modified to suit different functions.

And now we have the possibility of water filters from SCOBY. According to the authors of a recent paper, contaminated drinking water is responsible for the deaths of 2,000 children worldwide every day. Commercial polymer filters are compact and flexible, and can destroy many harmful organisms, including bacteria, germs, and viruses. However, the pores of the filter eventually close, which reduces filtration and leakage, due to the accumulation of clay, oil, salts, and bacterial biofilms. The latter are durable and difficult to remove as soon as they form. Scientists are developing tools, techniques, and chemicals to counteract the adhesion of biofilms to filters. But perhaps the most reliable method would be to look more closely instead of producing substances that inhibit the growth of bacteria. That’s where the SCOBY of kombucha comes from.


Source link

Related Articles

Leave a Reply

Back to top button