SCOBY

The species comprising the mixed cultures vary from preparation to preparation, but generally include Acetobacter bacterial species, as well as various Saccharomyces and other yeast types.

Within a culture, anaerobic ethanol fermentation (by yeast), anaerobic organic acid fermentation (by bacteria), and aerobic ethanol oxidation to acetate (by bacteria) can all take place concurrently along an oxygen gradient.

A gelatinous, cellulose-based biofilm called a pellicle forms at the air-liquid interface and is also sometimes referred to as a "scoby". Either samples of this pellicle or unpasteurized kombucha can be used similarly to mother of vinegar to begin fermentation in pasteurized sweet tea.[1]

A group of Kombucha scobies

Scoby cultures used in beverage production can produce a pancake-sized dish-like structure that looks somewhat like the top of a mushroom, hence its nickname "mushroom". It often forms in vinegar in jars of pickled foods.[2]

Foods and beverages which require a similar "symbiotic culture" in their production include:

• Ginger beer
• Jun, a drink similar to kombucha
• Kefir
• Kombucha
• Sourdough bread uses starters based on wild yeasts.
• Tibicos
• Vinegar, the production of which requires a mother of vinegar.

Queensland University of Technology and the State Library of Queensland have been using kombucha scoby to produce a workable bio-textile, called a "vegan leather".[3]

• Acetic acid bacteria
• Lactic acid bacteria

• Program entitled "The Fermentation Revival" on BBC News.
• N. Padilla "do it yourself article in The Harvard Crimson.

• Purported list of kombucha yeast and bacteria, at "Cultures for Health."