Kombucha Scoby


What is a SCOBY or Culture?

The word “SCOBY” instantly triggers looks of confusion among listeners when discussing Kombucha production. Today, we’ll explain exactly what one is and why it’s critical to the production of our loving ‘booch.


What is a SCOBY?


“SCOBY” stands for Symbiotic Culture Of Bacteria and Yeast. A SCOBY is a syntrophic mixed culture, where one species nourishes itself off the production of another.

In Kombucha production, numerous chemical reactions take place concurrently that results in the end product. These include:

  • Anaerobic ethanol fermentation (by yeast)
  • Anaerobic organic acid fermentation (by bacteria)
  • Aerobic ethanol fermentation to acetate (by bacteria)

Once these reactions take place, a gelatinous, cellulose-based biofilm known as a ‘pellicle’ forms at the interface and voilà, you have your ‘SCOBY’.

The SCOBY is then added to tea and the fermentation process begins over the course of several days, resulting in the end product being Kombucha.

However, it’s not just Kombucha that leverages the science of SCOBY’s to produce results. The following fermented food/beverage products also utilise similar bacterial organisms in their fermentation process:

  • Kefir
  • Vinegar
  • Sourdough
  • Ginger beer



A SCOBY is an essential ingredient used in Kombucha production which couldn’t take place without it.

At OMBucha®, we meticulous prepare our ‘booch with a carefully crafted SCOBY, and the end result is always the same: perfect Kombucha made with love, nourished to perfection and delectable, ready to serve for any social occasion!