White Labs Kombucha Cultures are free of food pathogens and have been genetically identified to know specifically what yeast and bacteria are involved in the fermentation of kombucha. A complex combination of yeast and bacteria perfect for low alcohol production and medium acetic acid flavor.
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.
This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.
Available in liquid 1L Nalgene bottles, this product can be ordered in quantities for a whole batch or as a middle step up propagation.
Steps for Propagation
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 the 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.
Part Name:Kombucha Cultures