50/50 Injectable Horse Manure/BRF Mushroom Growing Kit
Incorporating the benefits of directly injectable brown rice flour substrate in the base of the bag (2lbs) and Hpoo based substrate sitting up top (2lbs), makes for easy and fast colonisation with the added benefit of all the goodness of HPOO to really bring out the flavour/strength of your mushrooms. All mixed together in the safety of one bag meaning that no nasties will enter your substrate mix while you are combining the two substrates.
The All-In-One Kit Contains:
1] 50/50 Substrate bag containing 4lbs of Substrate
2] XLS Fruiting bag
3] Sterilised Vermiculite for rolling the cake in
4] Alcohol swab
- Brown Rice Flour
- Coco Coir
- Horse Manure
- Growth Supplements
Please Note: Spores are not included.
Due to age verification, confirmation of payment and nature of product, there can be a 3 – 7 day delay prior to shipping on this item.
50/50 INJECTABLE HORSE MANURE AND BRF MUSHROOM GROWING KIT. 4LBS/1800G FOR ANY HOME.
For your 50/50 Hpoo growing Pleasure.
Spores are not included.
Here we have a nice little product from MushBuddies. Designed to work in any home. No other equipment needed.
Incorporating the benefits of directly injectable brown rice flour substrate in the base of the bag (2lbs) and Hpoo based substrate sitting up top (2lbs), makes for easy and fast colonisation with the added benefit of all the goodness of hpoo to really bring out the flavour/strength of your mushrooms. All mixed together in the safety of one bag meaning that no nasties will enter your substrate mix while you are combining the two substrates.
Mushrooms grown on horse manure based substrate are larger, stronger and have fuller flavours. After injection with spore solution. The cake will colonise as normal and the mycelium will then grow up into the Horse Manure. To speed up the process we like to wait until the cake at the base is 50% colonised by the mycelium (as seen in the pics above). We then break up the BRF cake and mix this around with the Hpoo. When completely mixed up we can then pour this mix straight into any Mono Tub for a bulk grow or we can leave the mix in the bag and find the bag is fully colonised in less than 7days.
When the cake is fully colonised, birth the cake from the bag and fruit this massive 4lbs cake in a SGFC fruiting chamber, or, fruit the cake in the INCLUDED Grow Bag if you do not want to go through the hassle of building a fruiting chamber. Instruction for bag fruiting can be found below.
The All-In-One Kit Contains:
1] 50/50 Substrate bag containing 4lbs of Substrate
2] XLS Fruiting bag
3] Sterilised Vermiculite for rolling the cake in
4] Alcohol swab
- Brown Rice Flour
- Coco Coir
- Horse Manure
- Growth Supplements
The mix is perfectly hydrated too take you from injection all the way to your first flush. The mix comes supplied in 0.5 Micron Filtered incubation bags with Injection Port. The 1st stage bag does not give enough space to fruit mushrooms so we have included a super large XLS fruiting bag to help you out.
To Use (fruiting from the bag):
- 10ml of spore solution is to be injected into the 50/50 bag via the Black Injection Port at the bottom of the bag. Clean the injection port with the included alcohol swab
- Place the 50/50 bag some where warm 26-27c. This will allow the spores inside to germinate and the resulting mycelium will start to colonise up the substrate. Colonisation for this method is best done in the dark. We will use the introduction of light in latter steps to induce fruiting of the colonise cake.
- Keep the bag in the dark until it is fully colonise and ready to fruit
- When the mycelium has grown to the size of a tomato or orange, you can now break up the mycelium and try your best to mix all the mycelium through-out the substrate. This will allow the mycelium to fully colonise the substrate at a very fast rate.
- When the substrate is 95% colonised (mostly white). You can carefully cut away the first stage 50/50 bag and move the Large 4lbs cake into the larger 2nd stage XLS fruiting bag ready for fruiting. Rolling the cake in the provided vermiculite will increase the amount of mushrooms that subsequently grow from the cake. Place the cake into the XLS fruiting bag so it stands tall like a tower with the XLS bags opening at the top. Seal the bag up and add light. Please keep ambient temperature 26-27c. Rolling the cake in Vermiculite is as easy as it sounds and the idea is to end up with a cake that has vermiculite covering all sides. There is no need to soak the cake at this stage. Moving the cake from the 1st stage bag to the 2nd stage bag gives plenty of space for mushroom to grow on all sides of the cake.
- Don’t not open the bag for the first 4days. The closed bag allows for moisture to build up inside the bag and the 4 day period allows the Mycelium to grow up through the vermiculite coating. These two actions are setting you up for a heavy harvest.
- Day 5 onwards you want to be opening the bags 3 times a day and fanning fresh air into the bag for 40 seconds each time. Sealing the bag back up after fanning. On the first opening of the bag, please spray a little fine mist of fresh tap water onto the insides of the bag. Doing this once in the morning will make a nice moist environment and the 3 fanning sessions a day will provide enough evaporation of moisture to promote a thick and heavy pin-set.
- Continue until pins show. At this point you can stop with the fanning. Misting once in the morning and just leave one corner of the bag open 1 inch all the time to allow for air flow.
- The Mushrooms will grow happily in the bag until they are mature and ready to harvest.
- Harvest the mushroom before they start to drop black/purple spores either by reaching into the bag or by sliding the bag down so mushrooms can be removed at will.
- To get more mushrooms to grow from the substrate. Simply harvest all the mushrooms (leave tiny pins for next time round), leave the cake in the 2nd XLS bag and pour water into the bag from the cold water tap. Add enough water to make the cake float in 1inch of water. Seal the bag and leave for 12hrs. After the 12hr soak. Drain the water from the cake/bag for 15mins.
- Place back in tower position, close the bag up, lights on and temps 26-27, fans bag tops until pins show and then leave a 1inch air gap for daily air flow until mushrooms are ready to harvest.
We sell spores for microscopy.
Please be aware that the cultivation of Psilocybe cubensis is prohibited in the UK.
Please be aware that the germination of spores from the Psilocybe genus is illegal in many countries, including the UK. Always do your thorough research before purchasing. By purchasing, you are indicating that you are aware of your local laws. You also waive any liability towards FitnessBodyStore ltd t/a OMBucha if you act outside your laws.
All of our spores are sourced from trusted vendors in Austria, where the cultivation of magic mushrooms is legal.
Images provided are for informational and educational reference only.
NOTE: Item eligible for purchase by people over the age of 18 – Verification may take place before shipping
Learn more about our partners at Atlas Biomed and our partnership team here.
Belonging to a haplogroup provides information about where your ancestors lived, how they moved around the planet and where your closest relatives are now.
Types of risk factors: – external (e.g., environment, economic situation, profession) – characteristics of the human body (e.g., elevated blood cholesterol, arterial hypertension, hereditary predisposition) – lifestyle (smoking, diet, exercise)
Disease risk is the sum of all risk factors, which is why Atlas users are invited to fill in the Health and Lifestyle Survey to get the most accurate assessment of their individual risk.
Such diseases are the result of interaction between multiple genetic and external factors that lead to a family predisposition to the disease, without a clear Mendelian inheritance pattern (i.e., classical genetic).
For example, if two DNA sequences - AAGCCTA and AAGCTTA - differ by a single nucleotide, then there are two alleles: C and T. Such point mutations are considered single nucleotide polymorphisms (SNPs).
DNA contains information on the structure of various types of RNA and proteins. It is made up of four nucleotides, known as adenine, guanine, thymine and cytosine or A, G, T, C for short. They are connected together in a specific pattern: adenine binds only to thymine and guanine only to cytosine. These nucleotides encode information about every protein in the body, thus determining the phenotype of a person (i.e., the set of observable characteristics).
It is a rolling subscription, so you will receive a test kit every 3 months. You can choose to terminate it whenever you like. To cancel the subscription, just contact us via email firstname.lastname@example.org.
If your first order contains both the OMBucha® DNA and Microbiome Tests, the delivery is free of charge.
There exists more than 20,000 scientific articles that have been published relating to the gut microbiome and its relationship with various health conditions over the past decade.
Every single month, world over, new research is released in this field. We used these publications to develop an interpretation system that is now featured in our microbiome test.
This research has firmly established that bacteria in the microbiome are not simply ‘good’ or ‘bad’ species. Rather, how microbes participate in health or illness is dependent on their abundance in the overall community and how they relate to one another. The recommendations provided on your personal account have been developed on the basis of microbiome research by doctors and scientists.
16S ribosomal RNA (or 16S rRNA) is the component of the 30S small subunit of a prokaryotic ribosome that binds to the Shine-Dalgarno sequence. The genes coding for it are referred to as 16S rRNA gene and are used in reconstructing phylogenies, due to the slow rates of evolution of this region of the gene. Carl Woese and George E. Fox were two of the people who pioneered the use of 16S rRNA in phylogenetics in 1977.
Multiple sequences of the 16S rRNA gene can exist within a single bacterium.
Incorporating testing via the OMBucha® gut microbiome test kit is probably your most cost effective, accessible and accurate method to truly analyse & track your gut competition & health.
We test your DNA and microbiome, using the latest technology from Illumina, a world leader in the field of molecular analysis. Your genetic data is analysed in a certified EU laboratory in the Netherlands, accredited with ISO 15189.
Learn more about our home gut microbiome testing.
Why should I take a microbiome test?The OMBucha® home Microbiome Test analyses the types of bacteria present and their proportion in the overall microbiome. It provides information about the various functions of your gut bacteria, like the extent to which they protect you against certain diseases and inflammation, as well as what vitamins they synthesise. You will also get recommendations to improve and maintain the balance of your microbiome by adding specific foods to your diet.
Benefits of Gut Microbiome Testing:
- Learn how microbes protect you from disease
- Understand how diet affects gut bacteria
- Optimise microbe’s vitamin synthesis
- Dietary fibre breakdown and butyrate synthesis
- Personalised food recommendations
- Probiotics and beneficial bacteria report
What You Will Learn
- Health Your microbiome health score and protection from 5 disease risks
- Nutrition Proportion of probiotics and beneficial bacteria, micronutrient synthesis potential and diversity score
- Foods Weekly personalised food recommendations to improve your microbiome health in 17 areas
- Bacterial composition List of bacteria found in your microbiome (%) and what enterotype you belong to
Learn more about home microbiome testing here.
SUBSCRIBE & SAVE (5% OFF STANDARD PRICES)Get 5% off your subscriptions for as long as you stay subscribed.
WHAT IS SUBSCRIBE & SAVE
- A completely flexible subscription to suit you. No contract – cancel at any time.
- You can now buy a subscription of OMBucha® Kombucha and save both time and money.
- You choose how often you want a delivery, from weekly, bi-monthly or monthly.
- Take the hassle out of reordering and let us do the hard work – everything is set on autopilot!
- Full support: we are always at the end of the email/phone/live chat.
*Kombucha will continue to mature and will eventually become Kombucha vinegar which has a multitude of uses of its own: use it in salad dressings, skin moisturiser, as a hair tonic, or as a marinade.
The majority of kombucha sold on the market, like OMBucha® is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on. Yeast is temperature sensitive, and cold temperatures keep them less active.
Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.
If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps. Good thing it is so delicious, leaving it in the bottle almost never happens!
- healthy liver function
- removing toxins
- destroying free radicals
- anti-microbial/anti-fungal properties
Health Benefits of drinking KombuchaRead the full article here on why craft OMBucha® is great for your gut and health. In the United Kingdom, we're not allowed to make any claims about Probiotics - as can be seen here: Article 13.1 2009;7(9):1247 from Great Britain nutrition and health claims (NHC) register - GOV.UK (www.gov.uk). So you won't find any information or claims related to Probiotics in relation to any of our products in the UK. Please do not ask us probiotic or gut health related questions, rather, please do your own research from Google and come to your own conclusions and of course, always discuss health matters with a fully qualified and highly trusted (hopefully pillar of health) GP at all times! May Improve Digestion As suggested by many enthusiasts, empirical data proposes that Kombucha tea potentially promotes healthy digestion. Many Kombucha lovers are attributing to the process of fermentation with a live colony of bacteria and yeast, that the beneficial application of fermented tea, may help sustain the gut health and provides relief from various abdominal disorders including chronic constipation and diarrhoea symptoms. The digestive enzymes present in it enhance the effects of glucuronic acid and aid in the breakdown of proteins and saccharides thereby, potentially assisting normal regulation of the digestive system. Many enthusiasts believe Kombucha possesses antibiotic properties i.e. bactericidal and bacteriostatic which works against a range of pathogens and is used for therapeutic purposes in human as well as veterinary treatments - though this has not been factually assessed in the UK, and variation in ones Kombucha brewing is derived from the source of the SCOBY. Could Detoxify the Body Kombucha may have a remarkable reputation for the ability to detoxify the body according to many online sources. Some proponents of Kombucha attribute this potential to a powerful detoxifier glucuronic acid that may be present in some Kombucha brews, which theoretically binds some toxins from the liver and then assisting eliminating them out of the body via kidneys, from what we have researched. Possible Antioxidant Agent Kombucha contains profuse amounts of organic acids like glucuronic acid, of which, some have been noted globally, though not in the UK, to possibly work as powerful antioxidants which may help in shielding the body from oxidative damage. The possibility of antioxidants present in some Kombucha teas, could look out for the oxygen free radicals and neutralize their effects thereby, some enthusiasts speculate that this might be helping repairing and protecting the body from diseases and inflammations. Maybe Even Liver Support Another suggested action purported by kombucha lovers, is its possible hepatic-protective effects. A research study conducted on kombucha tea has shown that its tea helps in restoring the levels of glutathione and some specialists outside of the UK have speculated that this may represent a remarkably effectual way in reducing possible hepatotoxicity. A comparative study conducted on black tea, kombucha tea, and enzyme-processed black tea has indicated the efficacy and superiority of kombucha tea in possibly providing hepatic protection against toxicity maybe attributing to its antioxidant potential, as compared to the latter. Possible Anti-microbial Effects Kombucha tea has even been suggested by some to possess anti-microbial properties which may prove effective against a variety of pathogens. An investigative research has revealed that apart from acetic acid, it contains other promising anti-microbial components which even at neutral values of pH, may possibly provide protection against a range of microorganisms including Staphylococcus aureaus, Staphylococcus epidermis, Escherichia Coli, Salmonella enteriditis, Pseudomonas aeruginosa, Listeria monocytogens, and Helicobacter pylori. The specific bacteria and yeast strains in the kombucha are what make it act the way it does, and what produces the fizz and flavour of kombucha. Not all kombucha cultures will contain the exact same strains, but these are some that have been recorded in studies: Acetobacter  is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. It is always found in kombucha. Acetobacter strains also build the SCOBY mushroom. Acetobacter xylinoides and acetobacter ketogenum are two strains that you might find in kombucha. Saccharomyces  includes a number of yeast strains that produce alcohol and are the most common types of yeast found in kombucha. They can be aerobic or anaerobic (requires an oxygen-free environment). They include Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae. Brettanomyces  is another type of yeast strain, either aerobic or anaerobic, that are commonly found in kombucha and produce alcohol or acetic acid. Lactobacillus : A type of aerobic bacteria that is sometimes, but not always, found in kombucha. It produces lactic acid and slime. Pediococcus : These anaerobic bacteria produce lactic acid and slime. They are sometimes, but not always, found in kombucha. Gluconacetobacter kombuchae  is an anaerobic bacteria that is unique to kombucha. It feeds on nitrogen that is found in tea and produces acetic acid and gluconic acid, as well as building the SCOBY. Zygosaccharomyces kombuchaensis  is a yeast strain that is unique to kombucha. It produces alcohol and carbonation as well as contributing to the mushroom body. Glucuronic acid Maybe the body's most important detoxifier. When toxins enter the liver this acid could bind them to it and assist in flushing them out through the kidneys. It has been suggested that once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a promising potential detoxifying agent it might be one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It could help kidnap the phenols in the liver, which are then eliminated easily by the kidneys. Reportedly, Kombucha could be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that has been suggested might allow Kombucha to be effective against arthritis. Glucuronolactone, glucuronic acid is involved in the metabolism of detoxification in the liver whose glucuronyl rest of the body is linked to a group of foreign compounds or any of the metabolites in the body so that they become soluble in water and are excreted in the urine. Glucuronic acid should be distinguished from gluconic acid because it is linear and the gluconic acid is formed by oxidation of the different carbon glucose atom. Lactic Acid Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels. Acetic Acid A powerful preservative and it inhibits harmful bacteria. Usnic Acid A natural antibiotic that can be effective against many viruses. Oxalic Acid An effective preservative and encourages the intercellular production of energy. Malic Acid Helps detoxify the liver. Gluconic Acid Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush. Butyric acid Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida. Kombucha also contains a variety of other nutrients, particularly various acids and esters that give the drink its characteristic tang and fizz. Included in these components is gluconic acid, which is the primary difference between the makeup of kombucha and the makeup of apple cider vinegar. Flavonoids Flavonoids are part of a large class of chemicals called polyphenols that occur naturally in plants. Flavonoids, which are found in a variety of fruits and vegetables as well as in tea and red wine, are thought to maintain health in part by combating oxidation. That's why they're called antioxidants. Antioxidants help the body's cells resist damage by free radicals. Tea has one of the highest total flavonoid contents of all plants at 15% of the leaf by dry weight and is the major source of flavonoids in the UK diet, providing approximately 80% of dietary flavonoids for the population as a whole. So don't stop drinking your tea! The actual bacteria, sugar, and acid content of kombucha depend on many factors, including the initial culture, the type of tea used, the type of sugar used, the strength of the tea, the type of water, the brewing time, the culturing temperature, and more. Due to the nature of kombucha, it is not possible to state an exact microbial composition for Kombucha.  While different SCOBYs may vary in their exact makeup, what is common to all kombuchas is gluconic acid, acetic acid, and fructose. 
SOURCES1. Ai Leng Teoha,, Gillian Heard, Julian Cox.(2044). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95(2), 119-126. doi:10.1016/j.ijfoodmicro.2003.12.020 2. Jayabalan, R., Malini, K., Sathishkumar, M., Swaminathan, K., & Yun, S. E. (2010). Biochemical characteristics of tea fungus produced during kombucha fermentation. Food Science and Biotechnology, 19(3), 843-847.
3. Kurtzman, C. P., Robnett, C. J. and Basehoar-Powers, E. (2001), Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from ‘Kombucha tea’. FEMS Yeast Research, 1: 133–138. doi: 10.1111/j.1567-1364.2001.tb00024.x
What strains of bacteria & yeasts are present in Kombucha?In the United Kingdom, we're not allowed to make any claims about Probiotics - as can be seen here: Article 13.1 2009;7(9):1247 from Great Britain nutrition and health claims (NHC) register - GOV.UK (www.gov.uk). So you won't find any information or claims related to Probiotics in relation to any of our products in the UK. Please do not ask us probiotic or gut health related questions, rather, please do your own research from Google and come to your own conclusions and of course, always discuss health matters with a fully qualified and highly trusted (hopefully pillar of health) GP at all times! The yeasts and bacteria commonly identified as Acetobacter xylinum (bacteria) and Saccharomyces (yeast) have been considered the key players in Kombucha Mushroom Tea ferments. However, as research into kombucha continues and as recently as Feb 2007 specific strains of both bacteria and yeasts have been identified. Similarly to milk‐derived kefir, the exact microbial composition of kombucha cannot be given because it varies. It depends on the source of the inoculum for the tea fermentation. All kombucha cultures should contain the bacteria species: Acetobacter or Gluconobacter, these bacteria are responsible for producing Gluconic and Acetic acid which make Kombucha uniquely kombucha. A typical Kombucha ferment may included the following strains (not always):
- Bacterium gluconicum
- Bacterium xylinum
- Acetobacter xylinum
- Acetobacter xylinoides
- Acetobacter Ketogenum
- Saccharomycodes ludwigii
- Saccharomycodes apiculatus
- Schizosaccharomyces pombe
- Saccharomyces cerevisiae
Acids and others:
- Acetic acid
- Acetoacetic acid
- Benzoic acid
- propenyl ester
- Butanoic acid
- Citric acid
- Decanoic acid
- Ethyl Acetate
- d-Gluconic acid
- Hexanoic acid
- Itaconic acid
- 2-Keto-gluconic acid
- 5-Keto-gluconic acid
- 2-Keto-3-deoxy-gluconic Lactic acid
- Nicotinic acid
- Pantothenic acid
- Phenethyl Alcohol
- Phenol, 4-ethyl
- 6-Phospho gluconate
- Propionic acid
- Octanoic acid
- Oxalic acid
- d-Saccharic acid
- (Glucaric acid)
- Succinic acid
- Thiamin - plus 40 other acid esters in trace amount.