[Note: The research paper I discuss in this post has since been retracted. It was retracted in November of 2016. Reasons for the retraction were not given. I discuss the retraction of scientific papers in this post here, and the link to the retraction is here.]
So. What strains of probiotics are in kombucha? What are the kombucha microbes that make your brew so good? And can you change them?
We know that SCOBY stands for “Symbiotic Colony of Bacteria and Yeast”. But which bacteria are doing the work? What is a good scoby yeast? And are all kombucha scobys the same? (hint: they’re not) Continue reading “Kombucha has a different mix of microbes when grown with different recipes”