A symbiotic culture of bacteria & yeast that is used for fermenting sweet tea into kombucha. White Labs SCOBY is free of food pathogens & has been genetically identified to know specially what yeast & bacteria are involved in the fermentation of kombucha. This SCOBY has medium acetic acid production & low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches
Bacteria:
Bacillus sp. licheniformis (99%)
Bacillus sp. cereus (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%)
Yeast:
Brettanomyces bruxellensis (99%)
Saccharomyces cerevisiae (92%)
Zygosaccharomyces sp. (97%)
Candida sp. (97%)
*Multiple organisms are listed as they are unable to be differentiated from its 16s ribosomal DNA sequence.
**This is a non-pathogenic species that is commonly found in probiotics.
