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Kombucha Pre/Post Fermentation Panel


The Kombucha Pre and Post Fermentation Panel is recommended for testing the bacteria and yeast important to the fermentation process.

The following are included in this recommended panel:

  • General Saccharomyces strains

  • Non-Saccharomyces strains (wild yeast) (general Brettanomyces, Pichia, Candida, Ambrosiozyma, Kregeryanrija, Issatchenkia)

  • General Lactobacillus and Pediococcus strains

  • Acetic acid producing bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter)

  • (adhA) alcohol dehydrogenase – converts alcohol into acid during bacterial metabolism (acetic acid producing bacteria)

  • General Bacillus (facultative anaerobic bacteria)


Additional Kombucha individual assays include the following

For Bacteria:

  • Lactobacillus acetotolerans

  • Lactobacillus fructivorans

  • Lactobacillus rhamnosus

  • Lactobacillus delbruekii

  • Lactobacillus brevis

  • Pediococcus damnosus

  • General Komagataeibacter (acetic acid producing bacteria)

  • Komagataeibacter hansenii

  • Pseudomonas aeruginosa (food pathogen capable of metabolizing caffeine present in tea)

For Yeast:

  • Lachancea thermotolerans

  • Saccharomycodes ludwigii

  • Zygosaccharomyces rouxii

  • Zygosaccharomyces kombuchaensia

  • Bacillus coagulans (lactic acid producing bacteria)

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