Description
A symbiotic culture of bacteria and yeast (SCOBY) from kombucha is repurposed to ferment alternative sugar substrates.
Technical
The cellulose-producing Acetobacter species and fermentative yeasts adapt to new carbohydrate sources, with gluconic acid production shifting based on substrate. In tepache, wild Saccharomyces strains may dominate, while in jun, osmophilic yeasts preferentially metabolize honey fructose.
Culinary Significance
Creates novel fermented beverages with distinct acidity profiles while reducing starter culture waste.
Science
Primary Reaction
Microbial fermentation
Parameters
Temperature
24°C optimal
20°C to 28°C range
Time
7 days
3 days – 14 days
Equipment
Wide-mouth glass vesselBreathable coverpH stripsHydrometer