Description
A symbiotic culture of bacteria and yeast (SCOBY) maintains metabolic activity through staggered feeding cycles in kombucha production.
Technical
Acetobacter xylinum oxidizes ethanol to acetic acid while Brettanomyces spp. produce gluconic acid, creating a self-regulating pH environment between 2.5-3.5.
Culinary Significance
Allows for consistent flavor development and reduces batch-to-batch variability while maintaining microbial diversity in the culture.
Science
Primary Reaction
Ethanol oxidation to acetic acid
Parameters
Temperature
20°C optimal
15°C to 25°C range
Temperature range for optimal SCOBY activity and fermentation
Time
10 days
7 days – 14 days
Fermentation time for optimal flavor and carbonation
Equipment
Large glass jar or containerCheesecloth or breathable cloth