White Labs now offers 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.
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%)
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.
For a Kombucha recipe, visit here.
In a White Labs blog post, we had Analytical Lab Technician Kristan Martinez, one of the masterminds behind our SCOBY, answer a few questions about SCOBY, tips for kombucha making and more. Read her full Q&A and learn more here.
Click here to see a full list of analytical lab services for kombucha.