Ingredient

Kombucha Cultures

Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.

Source
Not animal-derived
Allergen
No
Role in food
Kombucha cultures are primarily used to produce kombucha, a fermented tea drink. They act …

What it is

Kombucha cultures are a symbiotic colony of bacteria and yeast, often referred to as a SCOBY. This living culture is used to ferment sweetened tea, transforming it into kombucha, a fizzy, tangy beverage.

Why it's used

Kombucha cultures are primarily used to produce kombucha, a fermented tea drink. They act as the fermenting agent, giving the beverage its characteristic flavor profile and effervescence.

Health notes

Kombucha cultures are generally recognized as safe (GRAS) by the FDA for use in food. While kombucha is consumed for its potential probiotic benefits, scientific evidence supporting these claims in humans is still developing. Regulatory bodies like JECFA and EFSA have evaluated related fermentation processes but have not set specific limits for kombucha cultures themselves. Some studies suggest potential benefits from the probiotics and organic acids produced during fermentation, but more research is needed.

Allergen info

Kombucha cultures are not derived from any of the 9 FDA major allergens. They do not contain gluten.

Products containing Kombucha Cultures

Compare products →

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.