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Kombucha Pre & Post Fermentation Panel

The Kombucha panel is recommended to screen for the bacteria and yeast key to the fermentation process.

The following strains are included in this panel:
  • 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:

Bacteria:

  • Lactobacillus acetotolerans
  • Lactobacillus fructivorans
  • Lactobacillus rhamnosus
  • Lactobacillus delbruekii
  • Lactobacillus brevis
  • Pediococcus damnosus
  • General Komagataeibacter (acetic acid producing bacteria)
  • omagataeibacter hansenii
  • Pseudomonas aeruginosa (food pathogen capable of metabolizing caffeine present in tea)

Yeast:

  • Lachancea thermotolerans
  • Saccharomycodes ludwigii
  • Zygosaccharomyces rouxii
  • Zygosaccharomyces kombuchaensia
  • Bacillus coagulans (lactic acid producing bacteria)