WLP600 Kombucha Scoby

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  • Price: $32.99
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WLP600 Kombucha SCOBY is a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha. As we continue our genetic identification we will publish the data below. This SCOBY has medium acetic acid production and low alcohol production based on our recipe. The SCOBY diameter is 2.92 inches.

In a White Labs blog post, we had Analytical Lab Technician Kristan Martinez, one of the masterminds behind our SCOBY, answer a few questions about SCOBY, tips for kombucha making and more. 

Bacteria: Bacillus licheniformis (99%)
Bacillus cereus (99%)**
Bacillus pumillus/aerophilus/safensis/altitudinis (99%)*
Acetobacter tropicalis (99%)
Bacillus aerophilus (96%)
Bacillus aryabhattai (98%)
Gluconacetobacter saccharivorans (99%)
Micrococcus sp. (98%)
Gluconacetobacter rhaeticus (98%)
Paenibacillus taichungensis (97%)
Bacillus subtilis (99%)
Yeast: Brettanomyces bruxellensis (99%) Saccharomyces cerevisiae (92%)

*Multiple organisms are listed as they are unable to be differentiated from its 16s ribosomal DNA sequence. **This is a non-pathogenic species that is commonly found in probiotics.
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Average rating 10 out of 10 ( based on 1 review )

Kombucha

Review by Juan on 5/1/2018

It took about three weeks to fully attenuate 1 gallon of black tea, but now the culture is hardy enough to produce 3 gallons of deliciously tart kombucha. I even have my friends and coworkers begging me for more bottles of this amazing elixir.

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May 01, 2019 by Jonathan

Q: How many gallons is this good for?

A: One to five gallons.


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