Organic Live Kombucha Culture

This is a symbiotic culture of bacteria and yeast (SCOBY) used to ferment tea into kombucha. The culture consumes sugar and produces acids, gases, and a small amount of alcohol. It is a living ingredient that gives kombucha its characteristic tangy flavor and effervescence.

Manufacturers add organic live kombucha culture to beverages, primarily kombucha, to initiate fermentation. It acts as a flavor enhancer and contributes to the beverage's unique taste profile. It is also responsible for the natural carbonation found in kombucha.

Organic live kombucha culture is generally recognized as safe (GRAS) by the FDA when used as intended in food. It is a source of probiotics, which are live microorganisms that may offer health benefits, though research is ongoing. JECFA and EFSA have evaluated kombucha itself, but not specifically the live culture as a distinct ingredient with established limits.