SCOBY

produced by kombucha brewing A symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the LAB and AAB components unique to the SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lowers the pH of the beer or wine while AAB takes the ethanol produced from the yeast and oxidizes it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY. SCOBY most accurately refers to the culture of bacteria and yeast suspended in the fermentation media, but it also is commonly used to refer to the gelatinous biofilm or microbial mat found floating at the container's air–liquid interface. This bacterial cellulose mat is referred to as a pellicle, and consists of a dense cellulose matrix with embedded bacteria and yeast cultures. SCOBY pellicles, like other fermentation starters, can serve the purpose of continuing the fermentation process into a new vessel and reproducing the desired product.…

produced by kombucha brewing]] A symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the LAB and AAB components unique to the SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lowers the pH of the beer or wine while AAB takes the ethanol produced from the yeast and oxidizes it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY. SCOBY most accurately refers to the culture of bacteria and yeast suspended in the fermentation media, but it also is commonly used to refer to the gelatinous biofilm or microbial mat found floating at the container's air–liquid interface. This bacterial cellulose mat is referred to as a pellicle, and consists of a dense cellulose matrix with embedded bacteria and yeast cultures. SCOBY pellicles, like other fermentation starters, can serve the purpose of continuing the fermentation process into a new vessel and reproducing the desired product. This is done by introducing some of the previous culture to new, unfermented media. Typically, both the pellicle and a portion of the previously fermented fluid will be introduced, as this provides a higher quantity of microbes, and contributes to quickly lowering the pH of the mixture, which is essential for food safety. Microbial density can vary greatly within the biofilm due to fermentation conditions, leading to possible variations in the end product. ==Use in food production== In addition to kombucha, there are a variety of other foods and beverages which require a similar "symbiotic culture" in their production such as: Ginger beer Jun, a drink similar to kombucha Kefir Sourdough bread, which uses starters based on wild yeasts Tibicos Vinegar, the production of which requires a mother of vinegar Lambic ==Other uses== Queensland University of Technology and the State Library of Queensland have been using kombucha SCOBY to produce a workable bio-textile, considered a type of vegan leather. A small international team of material and computer engineers from the UK, Italy and Greece has tested the possibility of using kombucha SCOBY to produce electronic circuit boards. ==See also== Acetic acid bacteria Lactic acid bacteria ==References== ==Further reading== Program entitled "The Fermentation Revival" on BBC News. N. Padilla "do it yourself article in The Harvard Crimson. ==External links== Purported list of kombucha yeast and bacteria, at "Cultures for Health."

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