Commercial Kombucha Starter
- Part No: WLP600-Pro
- Category: Yeast
Commercial Kombucha Starter - WLP600-Pro
This kombucha culture contains all of the organisms of our classic SCOBY, without the bulky biomass.
This culture is great for kombucha manufacturers looking to have a consistent and fast starter culture.
A quick starter liquid is consisting of different bacteria and unique yeast strains!
Bacillus sp. licheniformis (99%)
Bacillus sp. pumillus/aerophilus/safensis/altitudinis (99%)*
Acetobacter tropicalis (99%)
Bacillus sp. aerophilus (96%)
Bacillus sp. aryabhattai (98%)
Gluconacetobacter saccharivorans (99%)
Micrococcus sp. (98%)
Gluconacetobacter rhaeticus (98%)
Paenibacillus taichungensis (97%)
Bacillus sp. subtilis (99%)
Brettanomyces bruxellensis (99%)
Saccharomyces cerevisiae (92%)
Zygosaccharomyces sp. (97%)
Candida sp. (97%)
*Multiple organisms are listed as they are unable to be differentiated from their 16s ribosomal DNA sequence.
**This is a non-pathogenic species that is commonly found in probiotics.
Follow our quick and easy recipe to scale from 5 to 300 gallons or pitch directly at a recommended 3L/BBL!
Steps for Propagation or Pitch directly at a recommended 3L/BBL
1. Make 5 gallon (20L) kombucha recipe. Boiling the water, sugar, tea, and nutrients is recommended to avoid mold or other unwanted organisms. Be sure to sanitize
2. Once cooled to below 90 degrees Fahrenheit, add 1 liter of WLP600-Pro Commercial
Kombucha Starter culture.
3. Take the pH of the culture. If pH is >4.6, add vinegar to adjust the pH.
4. Check for activity over the course of 5-10 days at 70-85 ̊F. The warmer the temperature the
faster the culture will build. Take pH readings to ensure culture is active. A thin layer of
SCOBY may or may not form. Culture may look very active. Typical final pH ranges between
3.2 to 3.6.
5. Inoculate up to 300 gallons of prop wort into your kombucha recipe with this starter culture.
FANMax BIo® (Yeast nutrient) is not required.
WLP600-Pro Tech Sheet
Looking for a Homebrew SCOBY? Click Here