White Labs Yeast - WLP600 Kombucha Scoby
White Labs Yeast - WLP600 Kombucha Scoby
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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 specifically 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.
Bacteria:
Bacillus sp. licheniformis
Bacillus sp. pumillus/aerophilus/safensis/altitudinis*
Acetobacter tropicalis
Bacillus sp. aerophilus
Bacillus sp. aryabhattai
Gluconacetobacter saccharivorans
Micrococcus sp.
Gluconacetobacter rhaeticus
Paenibacillus taichungensis
Bacillus sp. subtilis
Yeast:
Brettanomyces bruxellensis
Saccharomyces cerevisiae
Zygosaccharomyces sp.
Candida sp.
*Multiple organisms are listed as they are unable to be differentiated from its 16s ribosomal DNA sequence.
