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Updated by 219006793 on Mar 31, 2022
Headline for The Amazing Microbial Science of KOMBUCHA!
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The Amazing Microbial Science of KOMBUCHA!

Discorver the fermenting bacterium behind your favorite tea; Kombucha bacteria SCOBY


Kombucha Microbial SCOBY

Kombucha Microbial SCOBY

A kombucha culture (more commonly called SCOBY or pellicle or mother) is a symbiotic microbial community made of bacteria (Acetobacter xylinum) and yeast (Saccharomyces) More on the components of kombucha SCOBY

The multi-species microbial ecosystem of Kombucha

Kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems.

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.


The fun part: making your own Kambucha

The fun part: making your own Kambucha

What's best about this fermentation tea is that you do not need any special food technology to make it, you can make Kombucha AT HOME! and here's how

The characteristics of one of the many yeasts species that are used to make Kambucha tea


There are known microbiological risks/hazards associated with Kambucha SCOBY

Neither Acetobacter aceti nor S. cerevisiae have been reported as a human pathogen. Although very rare, S. cerevisiae are capable of causing human disease in opportunistic circumstances, particularly in immunosuppressed or critically ill patients. _A. aceti _has been shown to cause some detrimental effects on pineapples. The pink disease in pineapples causes the fruit to turn a slight pink colour, only to eventually become brown and then rot.