Kombucha SCOBY

A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ SCOBY is free of food pathogens and has been genetically identified to know specifically what yeast and bacteria are involved in the fermentation of kombucha.
 

As we continue our genetic identification we will publish the data below. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.

Bacteria:
Bacillus sp. licheniformis
Bacillus sp. pumillus/aerophilus/safensis/altitudinis*
Acetobacter tropicalis 
Bacillus sp. aerophilus 
Bacillus sp. aryabhattai
Gluconacetobacter saccharivorans 
Micrococcus sp. 
Gluconacetobacter rhaeticus 
Paenibacillus taichungensis 
Bacillus sp. subtilis 

Yeast:
Brettanomyces bruxellensis 
Saccharomyces cerevisiae 
Zygosaccharomyces sp. 
Candida sp. 

*Multiple organisms are listed as they are unable to be differentiated from its 16s ribosomal DNA sequence.

Looking to make a bigger batch size? Click Here 

WLP600 Kombucha SCOBY Tech Sheet

Safety Data Sheet