A well developed SCOBY suitable for making Kombucha
Yeast and bacteria commonly found in SCOBY include:
Acetobacter: This 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: This 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: 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 mushroom.
Zygosaccharomyces kombuchaensis is a yeast strain that is unique to kombucha. It produces alcohol and carbonation as well as contributing to the mushroom body.
- BBC News The Fermentation Revival
- Natalie Padilla, Do It Yourself, The Harvard Crimson, April 18, 2012.
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