RESEARCH: Kombucha / SCOBY

Kombucha / SCOBY

 

Kombucha is brewed by Mother SCOBY(Symbiotic Culture oBacteria & Yeast)  & develops ‘daughters’ as a microbial matt (known aszoogleal mat or biofilm) and is a symbiotic growth of acetic acid bacteria and osmophilic yeast species 

The SCOBY, botanical name Medusomyces gisevii Lindau has about 80 other names worldwide- tea mushroom, tea fungus, Manchurian mushroom. Also  “teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass”. Some further spellings and synonyms include combucha and tschambucco, haipao, kargasok tea, kwassan, Manchurian fungus or mushroom, spumonto. wikipedia

 

Micro-organisms include;
Acetobacter aceti, Acetobacter Ketogenum, Acetobacter pasteurianus, Acetobacter xylinum, Acetobacter xylinoides, Bacterium gluconicum, Bacterium xylinum, Brettanomyces bruxellensis, Brettanomyces lambicus, Brettanomyces custersii, Gluconacetobacter kombuchae, Kloeckera apiculata / Hanseniaspora uvarum, Pichia pastoris, Saccharomycodes apiculatus, Saccharomyces cerevisiae, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Zygosaccharomyces bailii, Zygosaccharomyces kombuchaensis

 

drinks, scoby crisps, paper, fabric, snacks …