TIBETAN MUSHROOM - History and Origin

HISTORY AND ORIGIN

This culture originated many thousands years ago in Tibet and was used by Tibetian monachs medicinally as well as in cosmetics.

Kefir was called "youth elixir", because people who were regularly drinking it always stayed in good shape and never got sick.

The culture was brought to Europe by the Polish professor who was living in India for 5 years and got totally cured from the stomach and liver cancer using this culture.

In Europe Kefir has been extensively used as therapeutic treatment for patients in sanatoriums. Russian doctors used it to treat conditions like anemia, tuberculosis, digestion problems, - to name a few. Still now dietitians in Europe are using Kefir as an effective weight management treatment. 

TIBETAN MUSHROOM VS CAUCASION KEFIR GRAINS

The origin of the first Kefir Grains is widely unknown. Caucasus Mountains and Tibet are two major geographic locations where Kefir has been traditionally used by local communities and kept in secret. We're talking about the same type of culture evolved in different geographic locations.

Caucasian people believe that Prophet Mohamed himself bestowed Kefir Grains as a gift to them, and that the Grains is the Manna described in ancient Bible.

CHEMICAL COMPOSITION OF TIBETAN MUSHROOM KEFIR

LACTOBACILLUS

L. casei – Homo-fermentative [responsible for 90% of lactate synthesis]

L. paracasei – Homo-fermentativeL. acidophilis – Homo-fermentative

L. hilgardi -Hetero-fermentative [responsible for 50% of lactate synthesis]

L. delbruechkii subsp. bulgaricus – Homo-fermentative

L. kefiranofaciens – Produce Kefiran, internaly within the matrix

L. kefyri – Synthesizes kefiran superficially [possibly controlls microflora]

L. desidiosus – Heterofermentative [ferments L-arabinose and gluconate]

L. brevis [Synthesizes polysaccharide]

L. cellobiosusL. casei subsp. rhamnosus

L. casei subsp. alactosus

L. helveticus subsp. lactis

L. delbruekii subsp. lactis

L. lactis

L. fructivoransL. parakefir

L. paracasei subsp. paracasei

L. plantarum

LACTOCOCCUS

Lc. lactis subsp. lactis [primarilly utilize lactose]

Lc. lactis subsp. biacetylactis

Lc. lactis subsp. creomoris



LEUCONOSTOC

Leuc. citrovorumLeuc. cremoris

Leuc. mesenteroides subsp. mesenteroides

Leuc. mesenteroides subsp. dextrancicum

Leuc. mesenteroides subsp cremoris

Leuc. lactis

STREPTOCOCCUS

Strep. salivarius subsp. thermophilus [primarilly utilize lactose]

Strep. lactis

Strep. lactis subsp. diacetylactis [Synthesizes diacetyl]



ACETOBACTER

Acetobacter aceti [synthesize acetic acid from ethonol in the pressence of oxygen]

Acetobacter racens



YEASTS

KLUYVEROMYCES

Kluyv. lactis

Kluyv. marxianus subsp. marxianus

Kluyv. bulgaricus

Kluyv. fragilis

CANDIDA

Candida kefir

Candida pseudotropicalis

SACHAROMYCES

Sach. kefir [controls exogenous yeasts]

Sach. unisporum

Sach. torulopsis subsp holmii

TORULA

Torula kefir [controls exogenous yeasts]