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):

Bacteria Strains:

Bacterium gluconicum
Bacterium xylinum
Acetobacter xylinum
Acetobacter xylinoides
Acetobacter Ketogenum

Yeast Strains:

Saccharomycodes ludwigii
Saccharomycodes apiculatus
Schizosaccharomyces pombe
Zygosaccharomyes
Saccharomyces cerevisiae

Acids and others:

Acetic acid
Acetoacetic acid
Benzoic acid
propenyl ester
Benzonitrile
Butanoic acid
Caffeine
Citric acid
Cyanocobalamin
Decanoic acid
Ethyl Acetate
Fructose
d-Gluconic acid
Glucose
Hexanoic acid
Itaconic acid
2-Keto-gluconic acid
5-Keto-gluconic acid
2-Keto-3-deoxy-gluconic Lactic acid
Niacinamide
Nicotinic acid
Pantothenic acid
Phenethyl Alcohol
Phenol, 4-ethyl
6-Phospho gluconate
Propionic acid
Octanoic acid
Oxalic acid
Riboflavin
d-Saccharic acid
(Glucaric acid)
Succinic acid
Thiamin
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.

OMBucha Kombucha

Passionately hand brewed with love, care & positive intentions in oak barrels & small batches. Truly honouring the very essence of authentic kombucha elixir making that began way back in ancient China. Our mission is to brew the finest and most authentic kombucha, honouring the timeless life promoting fermented tea as it was traditionally brewed & celebrated many years ago.