ArticleMicroorganisms2021
Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 papers.
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Who cites it
45 citing papers in PubMed, 125 citations in OpenAlex.
- Kombucha Bacterial Cellulose Obtained from Tea Fermentation for Biomedical Applications.ACS applied engineering materials · 2026Article
- Kombucha Tea Fortified WithFood science & nutrition · 2026Article
- Active Chitosan Films Enriched with Yerba Mate Kombucha Infusion: Formulation and Characterization.International journal of molecular sciences · 2026Article
- Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha.Foods (Basel, Switzerland) · 2026Article
- Article
- Article
- Oak (Foods (Basel, Switzerland) · 2026Article
- Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology.Foods (Basel, Switzerland) · 2026Article
- Bacterial Cellulose for Sustainable Food Packaging: Production Pathways, Structural Design, and Functional Modification Strategies.Polymers · 2025Review
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- Microbial interactions and ecology in fermented food ecosystems.Nature reviews. Microbiology · 2025Review
- Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans.Scientific reports · 2025Article
- Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea.Food science & nutrition · 2025Article
- Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes.Foods (Basel, Switzerland) · 2025Review
- Probiotics and Plant-Based Foods as Preventive Agents of Urinary Tract Infection: A Narrative Review of Possible Mechanisms Related to Health.Nutrients · 2025Review
- ThaiFoods (Basel, Switzerland) · 2025Article
- Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices.FEMS yeast research · 2025Article
- Microbial Characterization of a Zambian Honey Vinegar.Food science & nutrition · 2025Article
- Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes.mSystems · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate the fermentation. This pellicle, commonly referred to as a symbiotic culture of bacteria and yeast (SCOBY), floats to the surface of the fermenting tea and represents an interphase environment, where embedded microbes gain access to oxygen as well as nutrients in the tea. To date, various yeast and bacteria have been reported to exist within the SCOBY, with little consensus as to which species are essential and which are incidental to Kombucha production. In this study, we used high-throughput sequencing approaches to evaluate spatial homogeneity within a single commercial SCOBY and taxonomic diversity across a large number (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.