Who We Are
Our Hobby and Passion
A number of years ago, Sabia was diagnosed with the skin condition psoriasis, and the medical world prescribed the dangerous anti-cancer drug Methotrexate, alongside damaging skin creams containing corticosteroids. Very quickly it became apparent that the medical establishment was focussed purely on pushing drugs and treating symptoms, rather than focussing on health and wellness.
As crazy as it sounds, some people believe that the medical establishment is rotten from the core, and are generalised focus on treating symptoms with pharmaceuticals being the key to maintaining proper functioning of the human body, mind and soul. Some whacked out, crazy, conspiracy theorists hold a passionate belief that there might actually be other ways to approach ‘health’ and these nut jobs look for more natural, holistic, and less harmful approached to staying sane, well and active.
Believe it or not, Sabia became determined to take her health and skin condition into her own hands, and worked tirelessly to produce an entirely natural, safe, effective, skin cream which very quickly replaced the prescribed drugs, had her quit the anti-cancer medication, and return to a healthy, happy, skin condition. Unbelievably, and counter to commonly held belief, taking matters into her own hands, disregarding the sage advice of the very overweight, unhealthy looking GP who had her on anti-cancer medication, Sabia was able to cure and incurable problem while simultaneously ceasing a drug that was seriously damaging her liver. It’s absolute insanity to consider it.
It was out of the research into psoriasis (being an inflammatory immune issue; a symptom of a badly damaged gut microbiome) that Sabia became interested in kombucha, from which OMBucha® was born…
It started back in 2013; our obsession with fermented products like Kefir and Kombucha, thanks to stumbling across Tim Ferriss’s New York Times Best Selling fitness book 4 Hour Body while immersing ourselves in a primal and paleo style lifestyle. What started off as a personal health experiment, turned into a hobby, which very quickly bred into a passion. A passion to produce a beautifully brewed ‘booch that offered not only ourselves, but our friends and our family a fantastic fermented elixir to improve mind, body and gut. Before we knew it, our little hobby was taking us in new directions and new places, as we perfected our deep, aromatic, amber nectar – OMBucha®.
It’s a journey that has had many hurdles, with as many twists and turns as a Hollywood detective movie … whereby, pretty much every UK agency has tried to derail and discontinue our pursuit in a sharply Totalitarian Dictatorship-like manner, suggesting that your average Joe and Jane should put their trust and faith in the medical establishment and NHS guidelines for proper, good health (not sure we’re even allowed to say that to be honest). When you experience this sort of resistance, you know you’re onto something powerful (and effective)…
As much as we were enjoying the health and vitality instilled by regular daily OMBucha® Kombucha added to our own lifestyle, so were a growing number of people around us who we had started to supply with our very special ‘booch. We’re extremely grateful and ecstatic for the opportunity to keep growing our little home micro brewery. Now, with our new website, we’re able to supply you directly from our home micro-brewery, for you to directly experience the plethora of subjective experiences that can be awarded by ritually drinking OMBucha® in your daily lifestyle.
Bear in mind, we officially cannot, and of course would never, make any wild or exotic health claims – we’re simply not allowed to. You have some Kombucha companies suggesting that their Kombucha has a myriad of positive health benefits, which, we would never rise up to and suggest here. Mad stuff like how Kombucha is full of naturally occurring vitamins, beneficial gut bacteria, enzymes and acids are rampant rumours surrounding this ancient brew and we advise you to approach all of these magnificent claims with a skeptical and conservative mindset. Questioning why, for centuries, people have been wildly praising the many superb benefits of this drink … and suggest you put your faith and trust in the good old NHS and probably with a GP that is clinically obese, over worked, disinterested and dismissive of your desire for a more vibrant life.
You’re safe here from any of that nonsense – so just remember, here you can simply supply yourself with a tasty, zingy, fizzy drink that has been consumed for thousands of years – you can dismiss the thousands of positive comments and endless praise online, and you can throw away your notions of romantic silliness such as ‘Let Food Be Thy Medicine‘ and you can get back to putting your trust in the hands of the medical establishment that care deeply about your wellbeing.
Vitality | Spirit | Character
Kombucha is brewed using specific types of teas, raw organic cane sugar and a Kombucha culture called a SCOBY (a living Symbiotic Culture Of Bacteria and Yeast). This living culture is what digests the sugars and turns them into an elixir full of vitamins, minerals, enzymes and organic acids. We personally use black teas, purple teas & green teas in our unique blend, alongside distilled water in our brew to produce our classic deep, rich flavour and amber ‘booch.
We only use dark amber glass bottles in our brew, for the same reasons medicines typically appear in amber storage bottles, to preserve the delicate vitamins, minerals, enzymes and organic acids, shielding them from UV light. Glass is easier to recycle than plastic and more importantly, no harmful chemicals from the plastic can leach into your products. For everyone who sends us back their bottles, we offer free shipping off your next order: Recycle & Save
“Traditional tried-and-true Kombucha –
Deep amber, apple cider notes delivering a tart, bubbly brew. Sweet and sour. The perfect pick-me-up.”
Kombucha (also known as tea mushroom, Manchurian mushroom, formal name: Medusomyces gisevii) is a variety of fermented, lightly effervescent sweetened tea or, more rare, coffee. As the SCOBY Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the the probiotic microorganisms themselves. Check here for a comprehensive full list of the typical bacteria and yeasts present in a Kombucha brew.
Now bear in mind, it’s not allowed, and probably a sin where you’ll burn in eternal hell fire or something if you were to make some unsubstantiated and crazy claim about probiotics having any impact on the human organism (or at least it is, we’re informed sternly by the powers that be, in the United Kingdom) … so, rest assured, myself and the team here would never lead you down any path of breadcrumbs into a probiotic rabbit hole in the proverbial forest, lest you wander upon a dangerous ginger bread house, and be eaten by a wolf. No, no, we wouldn’t do that – so we’ll let you stay safe here, and fearlessly protect yourself when you wander around the wild west of the internet, and be armed with the knowledge that all of the references you come across online (and BOY, there are a LOT of them) suggesting Kombucha might have any beneficial health properties, knowing that the UK agencies have your utmost care and wellbeing in their safe pharmaceutically profit laden palms.
Our OMBucha® is fermented in oak barrels, in small batches for around two to three weeks to ensure optimum strength, and our amber ‘booch is not pasteurised, filtrated or force-carbonated, just naturally fermented tea. There are absolutely no industrialised processing methods, so no two batches ever taste quite the same. With OMBucha® being a truly authentic craft Kombucha, you can read more about why OMBucha® is nothing like commercialised mass produced mainstream ‘high street’ kombucha you may have tried from shops and supermarkets.
We’re a small family business, where OMBucha® is handmade each step of the way, from brewing the teas, bottling and even to applying the labels. You can see behind the scenes our story on Instagram.
Our booch contains less 75% less sugar than fruit juice, and half to two-thirds of the tea’s caffeine is also dissolved by the Kombucha culture.
Health Benefits of Kombucha
Apparently, there are many health benefits claimed of the miraculous ‘Elixir of Life‘ as it has been known – especially lurking dangerously online. Many facts are justified and researched, and many are hocus pocus, or over exaggerated. One has to be mindful of this disinformation and not let it cloud the body of good evidence out there that shows the many positive health benefits of fermented Kombucha tea. Now, we’re not allowed to make any claims here on OMBucha in the United Kingdom, so we certainly won’t be doing that, and especially we won’t be associating any claims made about Kombucha being related to our OMBucha drink … that would be nuts. Instead, we’ll just let you do your own research, and pray to the NHS board of directors, you have a moment of sane clarity, disregard pretty much everything you read online about the crazy wild ‘health’ benefits of Kombucha (and simply memory hole the fact it’s been drank for thousands of years pointlessly by cultures across the planet Earth and weirdly still going strong) and stay entirely safe in your bubble of Fact-Checked government approved science stuff.
Many of the reported benefits made by unscrupulous Kombucha brands, of regularly drinking Kombucha tea include nonsense such as improvements in energy levels, metabolic disorders, allergies, digestive problems, candidiasis, hypertension, chronic fatigue and arthritis. Can you believe the sort of madness that you come across online. It’s also allegedly used externally for skin problems and as a hair wash among other things, but we wouldn’t recommend that without first asking your GP to compare those facts against the petroleum based chemical cocktail creams they can prescribe you as a safe and effective alternative! At OMBucha® we’re always keeping our eye on the latest research on Kombucha, and although it’s not as widely studied as fermented milk products like Kefir yet, we believe much more research will soon be on the horizon. Only God knows what madness might be uncovered in highly unregulated countries … one can hope, in the UK, we have enough full time Fact Checkers and Bots, to scrub and memory hole all of that before it reaches and corrupts our eyes and minds!
Natural Fermented Non-Alcoholic Drink
Raw Living Food No Preservatives
No Artificial Colours Or Flavours
Non-pasteurised, Raw And Vegan
Low Sugar, Fluoride Free, Gluten Free
What is in Ombucha Kombucha that is so good for my health & gut?
You’ve heard the buzzwords and platitudes surrounding the “Elixir of Life”, but what’s actually in OMBucha’s delicately fermented Kombucha that makes it so enriching for your overall health and gut? Beats us, we just have customers telling us what they experience, but REST ASSURED, we won’t be making any wild claims or suggestions – that would be silly. Much better that independent Fact Checkers do their jobs, and you only listen to the mantra dictated to you by the powers that be, whom of course, have your best interests at heart.Learn more about why you should enjoy OMBucha Kombucha daily.
The exact origins of Kombucha are unkown. Rumor has it, that Kombucha may have originated around 220 BCE in the Manchuria region of North East Asia. There is a strong possibility that Kombucha has been around in certain forms, for over 5000 years!
It would appear that the name Kombucha came from Japan in around 415 AD. A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, “Kombu” and “cha” meaning tea. Russia has a long tradition of using a healing drink called “Tea Kvass” made from a “Japanese Mushroom”.
Certainly, in recent history the elixir has been reported to have been consumed in Russia in the 1900s, having made its way along the silk road from Asia, and from there, entered Europe via Prussia, Poland, Germany and Denmark. Kombucha was first mentioned in German literature in 1913, and the conspiracy laden theorists have you believe that the ‘health promoting’ drink became popular in the USA around the mid 1990s. The popularity of Kombucha seems to have dwindled during and after World War II.
Interestingly, after the war Dr Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes – a clear testament to the health promoting properties of this ancient fermented elixir in the mind of this mad scientist, eh?!
Like us, you’re probably wrapped up safely in a NHS branded blanket of trust, and are consulting your GP (if you can ever get an appointment) as frequently as possible, counting out your prescribed medications daily, wondering where on Earth your health and wellness went from your youth, and you’re pondering just why all these cultures around the world kept on brewing and using Kombucha. It’s almost as if it has some magically beneficial properties – but that would be simply insane, and we would never suggest such a thing. The obvious answer here, is, that like the commercial variety of booch you find in your local supermarket, it’s simply as good as Cola (minus the cocaine they used to put in it) – and people just couldn’t let a good tasty drink go to waste. It’s as simple as that.
The most likely origins of Kombucha Tea are indeed founded in the roots of China, known for it’s great historical connections with tea. There are written records from 220 BCE during the Qin Dynasty (Tsin Dynasty) where it is referred to as the Elixir Of Life and also the Tea Of Immortality apparently. Many believe that the warriors of these kingdoms would have been sent off to war carrying amongst their weapons, a hip flask of this naturally carbonated, fermented, sweetened tea to keep them fit and strong for battle. I mean, no idea why, seems bonkers to even think they valued it at all, right?
Thankfully, with latest research from mad scientists NOT in the UK, highlighting the multitude of health benefits of this ‘Tea of Immortality‘ the popularity of Kombucha is on the rise, firmly planting a flag in the ground of mainstream modern life for people to take serious note of & benefit in many positive ways… thankfully, there will be no discussions about that here!
Learn more about our partners at Atlas Biomed and our partnership team here.
Belonging to a haplogroup provides information about where your ancestors lived, how they moved around the planet and where your closest relatives are now.
Types of risk factors: – external (e.g., environment, economic situation, profession) – characteristics of the human body (e.g., elevated blood cholesterol, arterial hypertension, hereditary predisposition) – lifestyle (smoking, diet, exercise)
Disease risk is the sum of all risk factors, which is why Atlas users are invited to fill in the Health and Lifestyle Survey to get the most accurate assessment of their individual risk.
Such diseases are the result of interaction between multiple genetic and external factors that lead to a family predisposition to the disease, without a clear Mendelian inheritance pattern (i.e., classical genetic).
For example, if two DNA sequences - AAGCCTA and AAGCTTA - differ by a single nucleotide, then there are two alleles: C and T. Such point mutations are considered single nucleotide polymorphisms (SNPs).
DNA contains information on the structure of various types of RNA and proteins. It is made up of four nucleotides, known as adenine, guanine, thymine and cytosine or A, G, T, C for short. They are connected together in a specific pattern: adenine binds only to thymine and guanine only to cytosine. These nucleotides encode information about every protein in the body, thus determining the phenotype of a person (i.e., the set of observable characteristics).
It is a rolling subscription, so you will receive a test kit every 3 months. You can choose to terminate it whenever you like. To cancel the subscription, just contact us via email email@example.com.
If your first order contains both the OMBucha® DNA and Microbiome Tests, the delivery is free of charge.
There exists more than 20,000 scientific articles that have been published relating to the gut microbiome and its relationship with various health conditions over the past decade.
Every single month, world over, new research is released in this field. We used these publications to develop an interpretation system that is now featured in our microbiome test.
This research has firmly established that bacteria in the microbiome are not simply ‘good’ or ‘bad’ species. Rather, how microbes participate in health or illness is dependent on their abundance in the overall community and how they relate to one another. The recommendations provided on your personal account have been developed on the basis of microbiome research by doctors and scientists.
16S ribosomal RNA (or 16S rRNA) is the component of the 30S small subunit of a prokaryotic ribosome that binds to the Shine-Dalgarno sequence. The genes coding for it are referred to as 16S rRNA gene and are used in reconstructing phylogenies, due to the slow rates of evolution of this region of the gene. Carl Woese and George E. Fox were two of the people who pioneered the use of 16S rRNA in phylogenetics in 1977.
Multiple sequences of the 16S rRNA gene can exist within a single bacterium.
Incorporating testing via the OMBucha® gut microbiome test kit is probably your most cost effective, accessible and accurate method to truly analyse & track your gut competition & health.
We test your DNA and microbiome, using the latest technology from Illumina, a world leader in the field of molecular analysis. Your genetic data is analysed in a certified EU laboratory in the Netherlands, accredited with ISO 15189.
Learn more about our home gut microbiome testing.
Why should I take a microbiome test?The OMBucha® home Microbiome Test analyses the types of bacteria present and their proportion in the overall microbiome. It provides information about the various functions of your gut bacteria, like the extent to which they protect you against certain diseases and inflammation, as well as what vitamins they synthesise. You will also get recommendations to improve and maintain the balance of your microbiome by adding specific foods to your diet.
Benefits of Gut Microbiome Testing:
- Learn how microbes protect you from disease
- Understand how diet affects gut bacteria
- Optimise microbe’s vitamin synthesis
- Dietary fibre breakdown and butyrate synthesis
- Personalised food recommendations
- Probiotics and beneficial bacteria report
What You Will Learn
- Health Your microbiome health score and protection from 5 disease risks
- Nutrition Proportion of probiotics and beneficial bacteria, micronutrient synthesis potential and diversity score
- Foods Weekly personalised food recommendations to improve your microbiome health in 17 areas
- Bacterial composition List of bacteria found in your microbiome (%) and what enterotype you belong to
Learn more about home microbiome testing here.
SUBSCRIBE & SAVE (5% OFF STANDARD PRICES)Get 5% off your subscriptions for as long as you stay subscribed.
WHAT IS SUBSCRIBE & SAVE
- A completely flexible subscription to suit you. No contract – cancel at any time.
- You can now buy a subscription of OMBucha® Kombucha and save both time and money.
- You choose how often you want a delivery, from weekly, bi-monthly or monthly.
- Take the hassle out of reordering and let us do the hard work – everything is set on autopilot!
- Full support: we are always at the end of the email/phone/live chat.
*Kombucha will continue to mature and will eventually become Kombucha vinegar which has a multitude of uses of its own: use it in salad dressings, skin moisturiser, as a hair tonic, or as a marinade.
The majority of kombucha sold on the market, like OMBucha® is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on. Yeast is temperature sensitive, and cold temperatures keep them less active.
Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.
If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps. Good thing it is so delicious, leaving it in the bottle almost never happens!
- healthy liver function
- removing toxins
- destroying free radicals
- anti-microbial/anti-fungal properties
Health Benefits of drinking KombuchaRead the full article here on why craft OMBucha® is great for your gut and health. In the United Kingdom, we're not allowed to make any claims about Probiotics - as can be seen here: Article 13.1 2009;7(9):1247 from Great Britain nutrition and health claims (NHC) register - GOV.UK (www.gov.uk). So you won't find any information or claims related to Probiotics in relation to any of our products in the UK. Please do not ask us probiotic or gut health related questions, rather, please do your own research from Google and come to your own conclusions and of course, always discuss health matters with a fully qualified and highly trusted (hopefully pillar of health) GP at all times! May Improve Digestion As suggested by many enthusiasts, empirical data proposes that Kombucha tea potentially promotes healthy digestion. Many Kombucha lovers are attributing to the process of fermentation with a live colony of bacteria and yeast, that the beneficial application of fermented tea, may help sustain the gut health and provides relief from various abdominal disorders including chronic constipation and diarrhoea symptoms. The digestive enzymes present in it enhance the effects of glucuronic acid and aid in the breakdown of proteins and saccharides thereby, potentially assisting normal regulation of the digestive system. Many enthusiasts believe Kombucha possesses antibiotic properties i.e. bactericidal and bacteriostatic which works against a range of pathogens and is used for therapeutic purposes in human as well as veterinary treatments - though this has not been factually assessed in the UK, and variation in ones Kombucha brewing is derived from the source of the SCOBY. Could Detoxify the Body Kombucha may have a remarkable reputation for the ability to detoxify the body according to many online sources. Some proponents of Kombucha attribute this potential to a powerful detoxifier glucuronic acid that may be present in some Kombucha brews, which theoretically binds some toxins from the liver and then assisting eliminating them out of the body via kidneys, from what we have researched. Possible Antioxidant Agent Kombucha contains profuse amounts of organic acids like glucuronic acid, of which, some have been noted globally, though not in the UK, to possibly work as powerful antioxidants which may help in shielding the body from oxidative damage. The possibility of antioxidants present in some Kombucha teas, could look out for the oxygen free radicals and neutralize their effects thereby, some enthusiasts speculate that this might be helping repairing and protecting the body from diseases and inflammations. Maybe Even Liver Support Another suggested action purported by kombucha lovers, is its possible hepatic-protective effects. A research study conducted on kombucha tea has shown that its tea helps in restoring the levels of glutathione and some specialists outside of the UK have speculated that this may represent a remarkably effectual way in reducing possible hepatotoxicity. A comparative study conducted on black tea, kombucha tea, and enzyme-processed black tea has indicated the efficacy and superiority of kombucha tea in possibly providing hepatic protection against toxicity maybe attributing to its antioxidant potential, as compared to the latter. Possible Anti-microbial Effects Kombucha tea has even been suggested by some to possess anti-microbial properties which may prove effective against a variety of pathogens. An investigative research has revealed that apart from acetic acid, it contains other promising anti-microbial components which even at neutral values of pH, may possibly provide protection against a range of microorganisms including Staphylococcus aureaus, Staphylococcus epidermis, Escherichia Coli, Salmonella enteriditis, Pseudomonas aeruginosa, Listeria monocytogens, and Helicobacter pylori. The specific bacteria and yeast strains in the kombucha are what make it act the way it does, and what produces the fizz and flavour of kombucha. Not all kombucha cultures will contain the exact same strains, but these are some that have been recorded in studies: Acetobacter  is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. It is always found in kombucha. Acetobacter strains also build the SCOBY mushroom. Acetobacter xylinoides and acetobacter ketogenum are two strains that you might find in kombucha. Saccharomyces  includes a number of yeast strains that produce alcohol and are the most common types of yeast found in kombucha. They can be aerobic or anaerobic (requires an oxygen-free environment). They include Saccharomycodes ludwigii, Saccharomycodes apiculatus, Schizosaccharomyces pombe, Zygosaccharomyes, and Saccharomyces cerevisiae. Brettanomyces  is another type of yeast strain, either aerobic or anaerobic, that are commonly found in kombucha and produce alcohol or acetic acid. Lactobacillus : A type of aerobic bacteria that is sometimes, but not always, found in kombucha. It produces lactic acid and slime. Pediococcus : These anaerobic bacteria produce lactic acid and slime. They are sometimes, but not always, found in kombucha. Gluconacetobacter kombuchae  is an anaerobic bacteria that is unique to kombucha. It feeds on nitrogen that is found in tea and produces acetic acid and gluconic acid, as well as building the SCOBY. Zygosaccharomyces kombuchaensis  is a yeast strain that is unique to kombucha. It produces alcohol and carbonation as well as contributing to the mushroom body. Glucuronic acid Maybe the body's most important detoxifier. When toxins enter the liver this acid could bind them to it and assist in flushing them out through the kidneys. It has been suggested that once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a promising potential detoxifying agent it might be one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It could help kidnap the phenols in the liver, which are then eliminated easily by the kidneys. Reportedly, Kombucha could be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that has been suggested might allow Kombucha to be effective against arthritis. Glucuronolactone, glucuronic acid is involved in the metabolism of detoxification in the liver whose glucuronyl rest of the body is linked to a group of foreign compounds or any of the metabolites in the body so that they become soluble in water and are excreted in the urine. Glucuronic acid should be distinguished from gluconic acid because it is linear and the gluconic acid is formed by oxidation of the different carbon glucose atom. Lactic Acid Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels. Acetic Acid A powerful preservative and it inhibits harmful bacteria. Usnic Acid A natural antibiotic that can be effective against many viruses. Oxalic Acid An effective preservative and encourages the intercellular production of energy. Malic Acid Helps detoxify the liver. Gluconic Acid Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush. Butyric acid Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida. Kombucha also contains a variety of other nutrients, particularly various acids and esters that give the drink its characteristic tang and fizz. Included in these components is gluconic acid, which is the primary difference between the makeup of kombucha and the makeup of apple cider vinegar. Flavonoids Flavonoids are part of a large class of chemicals called polyphenols that occur naturally in plants. Flavonoids, which are found in a variety of fruits and vegetables as well as in tea and red wine, are thought to maintain health in part by combating oxidation. That's why they're called antioxidants. Antioxidants help the body's cells resist damage by free radicals. Tea has one of the highest total flavonoid contents of all plants at 15% of the leaf by dry weight and is the major source of flavonoids in the UK diet, providing approximately 80% of dietary flavonoids for the population as a whole. So don't stop drinking your tea! The actual bacteria, sugar, and acid content of kombucha depend on many factors, including the initial culture, the type of tea used, the type of sugar used, the strength of the tea, the type of water, the brewing time, the culturing temperature, and more. Due to the nature of kombucha, it is not possible to state an exact microbial composition for Kombucha.  While different SCOBYs may vary in their exact makeup, what is common to all kombuchas is gluconic acid, acetic acid, and fructose. 
SOURCES1. Ai Leng Teoha,, Gillian Heard, Julian Cox.(2044). Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95(2), 119-126. doi:10.1016/j.ijfoodmicro.2003.12.020 2. Jayabalan, R., Malini, K., Sathishkumar, M., Swaminathan, K., & Yun, S. E. (2010). Biochemical characteristics of tea fungus produced during kombucha fermentation. Food Science and Biotechnology, 19(3), 843-847.
3. Kurtzman, C. P., Robnett, C. J. and Basehoar-Powers, E. (2001), Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from ‘Kombucha tea’. FEMS Yeast Research, 1: 133–138. doi: 10.1111/j.1567-1364.2001.tb00024.x
What strains of bacteria & yeasts are present in Kombucha?In the United Kingdom, we're not allowed to make any claims about Probiotics - as can be seen here: Article 13.1 2009;7(9):1247 from Great Britain nutrition and health claims (NHC) register - GOV.UK (www.gov.uk). So you won't find any information or claims related to Probiotics in relation to any of our products in the UK. Please do not ask us probiotic or gut health related questions, rather, please do your own research from Google and come to your own conclusions and of course, always discuss health matters with a fully qualified and highly trusted (hopefully pillar of health) GP at all times! The yeasts and bacteria commonly identified as Acetobacter xylinum (bacteria) and Saccharomyces (yeast) have been considered the key players in Kombucha Mushroom Tea ferments. However, as research into kombucha continues and as recently as Feb 2007 specific strains of both bacteria and yeasts have been identified. Similarly to milk‐derived kefir, the exact microbial composition of kombucha cannot be given because it varies. It depends on the source of the inoculum for the tea fermentation. All kombucha cultures should contain the bacteria species: Acetobacter or Gluconobacter, these bacteria are responsible for producing Gluconic and Acetic acid which make Kombucha uniquely kombucha. A typical Kombucha ferment may included the following strains (not always):
- Bacterium gluconicum
- Bacterium xylinum
- Acetobacter xylinum
- Acetobacter xylinoides
- Acetobacter Ketogenum
- Saccharomycodes ludwigii
- Saccharomycodes apiculatus
- Schizosaccharomyces pombe
- Saccharomyces cerevisiae
Acids and others:
- Acetic acid
- Acetoacetic acid
- Benzoic acid
- propenyl ester
- Butanoic acid
- Citric acid
- Decanoic acid
- Ethyl Acetate
- d-Gluconic acid
- Hexanoic acid
- Itaconic acid
- 2-Keto-gluconic acid
- 5-Keto-gluconic acid
- 2-Keto-3-deoxy-gluconic Lactic acid
- Nicotinic acid
- Pantothenic acid
- Phenethyl Alcohol
- Phenol, 4-ethyl
- 6-Phospho gluconate
- Propionic acid
- Octanoic acid
- Oxalic acid
- d-Saccharic acid
- (Glucaric acid)
- Succinic acid
- Thiamin - plus 40 other acid esters in trace amount.