SCOBY

[1] SCOBYs can vary greatly in cell density within the biofilm due to fermentation conditions, leading to possible variations in the end product; numerous studies are currently taking place to determine the optimal ratio of SCOBY, if any, to liquid culture to ensure highest product consistency, as there are no standard operating procedures in place.

[4] Further information such as the organisms and culture conditions necessary to ferment and form a SCOBY, biofilm characteristics, and applications in foods and beverages with specific emphasis in kombucha can be found below.

[6] For kombucha SCOBYs, the first step is yeast fermentation of sugars such as glucose from black or green tea into ethanol and carbon dioxide.

[1] Different variations of yeast can also be added as either a supplemental means to introduce different flavors and aromas or ensure reaction completion by utilizing different niches.

[4] Like yeasts, the species of bacteria chosen as well as culture conditions directly affect both the characteristics of the liquid kombucha product as well as the composition and morphology of the SCOBY pellicle.

[1] The necessary culturing conditions of these bacteria are similar to that of yeasts, but require more oxygen due to their aerobic nature in oxidizing ethanol to form organic acids.

[1] The formation of the cellulose pellicle at the surface of the broth yields a product with unique characteristics that both bacteria and consumers find advantageous.

[14] A small international team of material and computer engineers from the UK, Italy and Greece has tested the possibility of using kombucha SCOBY to produce electronic circuit boards.