What strains of bacteria & yeasts are present in Kombucha?
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):
Acids and others:
2-Keto-3-deoxy-gluconic Lactic acid
plus 40 other acid esters in trace amount.
Chemical composition of kombucha tea
Chemical analysis of kombucha showed the presence of various organic acids, such as acetic, gluconic, glucuronic, citric, L‐lactic, malic, tartaric, malonic, oxalic, succinic, pyruvic, usnic; also sugars, such as sucrose, glucose, and fructose; the vitamins B1, B2, B6, B12, and C; 14 amino acids, biogenic amines, purines, pigments, lipids, proteins, some hydrolytic enzymes, ethanol, antibiotically active matter, carbon dioxide, phenol, as well as some tea polyphenols, minerals, anions, DSL, as well as insufficiently known products of yeast and bacterial metabolites.