What is a SCOBY?
B. Bacteria &
Kombucha is often refereed to as a SCOBY an acronym for:
Symbiotic Culture Of Bacteria & Yeast
Also referred to as a mother, baby, or kombucha culture.
You might have heard people talking about kombucha and heard someone mention the word scoby. The scoby is the living bacteria “body” that produces kombucha by converting sweetened tea into healthy acids that nourish the body.
The culture is fermented in sweetened cafinated tea and turns into vitamins, minerals, enzymes,& organic acids.
As the Kombucha digests the sugar it produces a range of organic acids like
butyric acid, glucuronic acid, lactic acid, gluconic acid, acetic acid, malic acid, and usnic acid;
And Vitimans like Vitamin B & C
As well as amino acids, enzymes. And probiotic microorganisms.
We take great pride in growing healthy scobys that produce wonderful kombucha brews.
They are never frozen or dehydrated.
One SCOBY can make an endless supply of kombucha tea
A few interesting facts about the scoby:
1. They will grow to fit the shape of the brewing vessel.
2. Each organism is both aerobic as well as anaerobic.
The kombucha scoby grows to cover the surface of the container it is in creating a barrier that allows for both aerobic and anaerobic fermentation. It is important to use a cloth or paper cover when brewing kombucha so that oxygen is able to circulate and process through the surface layer of the scoby. Note a fine knit cloth works best in avoiding contamination such as a coffee filter or a paper towel. Loose knit cloths and linens allow for debris and or insects to enter into your brew . Read more about SCOBYS and how to have an endless supply of kombucha