Kombucha SCOBY - WLP600

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 specially 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 licheniformis (99%)
Bacillus cereus (99%)
Bacillus pumillus/aerophilus/safensis/altitudinis (99%)*
Acetobacter tropicalis (99%)
Bacillus aerophilus (96%)
Bacillus aryabhattai (98%) 
Gluconacetobacter saccharivorans (99%) 
Micrococcus sp. (98%) 
Gluconacetobacter rhaeticus (98%) 
Paenibacillus taichungensis (97%) 
Bacillus subtilis (99%)

Yeast: 
Brettanomyces bruxellensis (99%) 
Saccharomyces cerevisiae (92%) *

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


Kombucha SCOBY - WLP600

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