Kombucha Culture

Kombucha culture, also known as a SCOBY (Symbiotic Culture Of Bacteria and Yeast), is a gelatinous disc made of cellulose and microorganisms. It is used to ferment sweetened tea, transforming it into kombucha, a fizzy, tangy beverage. The bacteria and yeast consume the sugar and produce acids, gases, and trace amounts of alcohol.

Kombucha culture is the essential starter for making kombucha. Manufacturers add it to sweetened tea to initiate fermentation, creating the characteristic flavor and effervescence of the drink. It is primarily found in bottled kombucha beverages.

Kombucha culture itself is not directly regulated as a food additive by the FDA. The fermented beverage, kombucha, is generally recognized as safe (GRAS) for consumption. Some research suggests potential benefits from the probiotics and organic acids in kombucha, but more high-quality human studies are needed. JECFA has evaluated kombucha and found no safety concerns at typical consumption levels. Evidence regarding specific health benefits is still developing.