The Kombucha panel is recommended to screen for the bacteria and yeast key to the fermentation process.
The following are included:
- General Saccharomyces strains
- Non-Saccharomyces strains (wild yeast) (general Brettanomyces, Pichia, Candida, Ambrosiozyma, Kregeryanrija, Issatchenkia)
- General Lactobacillus and Pediococcus strains
- Acetic acid producing bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter)
- (adhA) alcohol dehydrogenase – converts alcohol into acid during bacterial metabolism (acetic acid producing bacteria)
- General Bacillus (facultative anaerobic bacteria)
Additional individual assays available:
For Bacteria:
- Lactobacillus acetotolerans
- Lactobacillus fructivorans
- Lactobacillus rhamnosus
- Lactobacillus delbruekii
- Lactobacillus brevis
- Pediococcus damnosus
- General Komagataeibacter (acetic acid producing bacteria)
- Komagataeibacter hansenii
- Pseudomonas aeruginosa (food pathogen capable of metabolizing caffeine present in tea)
For Yeast:
- Lachancea thermotolerans
- Saccharomycodes ludwigii
- Zygosaccharomyces rouxii
- Zygosaccharomyces kombuchaensia
- Bacillus coagulans (lactic acid producing bacteria)