Live And Raw Kombucha Culture

Kombucha culture, also known as a SCOBY (Symbiotic Culture Of Bacteria and Yeast), is a living starter culture used to ferment sweetened tea into kombucha. It is a gelatinous disc composed of bacteria and yeast that consume sugar and tea to produce acids, gases, and a small amount of alcohol. This culture is essential for the characteristic tangy flavor and effervescence of kombucha.

Manufacturers add live kombucha culture to beverages, primarily kombucha, to initiate fermentation and create its unique taste and fizzy texture. It acts as a fermenting agent, contributing to the drink's probiotic qualities and complex flavor profile. It is found in various fermented drinks, including kombucha and other fermented beverages.

Live kombucha culture is not an FDA-approved additive or GRAS substance; it is considered a food ingredient. The FDA does not set specific limits for its consumption. While kombucha is often consumed for its purported probiotic benefits, scientific evidence for these specific health claims is still developing. Some individuals may experience digestive upset from consuming fermented foods, especially when first starting.