Composition and actionEdit
Within a culture, anaerobic ethanol fermentation (by yeast), anaerobic organic acid fermentation (by bacteria), and aerobic ethanol oxidation to acetate (by bacteria) can all take place concurrently along an oxygen gradient.
A gelatinous, cellulose-based biofilm called a pellicle forms at the air-liquid interface and is also sometimes referred to as a "scoby". Either samples of this pellicle or unpasteurized kombucha can be used similarly to mother of vinegar to begin fermentation in pasteurized sweet tea.
Scoby cultures used in beverage production can produce a pancake-sized dish-like structure that looks somewhat like the top of a mushroom, hence its nickname "mushroom". It often forms in vinegar in jars of pickled foods.
Use in food productionEdit
Foods and beverages which require a similar "symbiotic culture" in their production include:
Use in clothing productionEdit
- "The Fermentation Revival". BBC Radio 4. Retrieved 5 August 2016.
- "Definition of KOMBUCHA". www.merriam-webster.com. Retrieved 2019-03-08.
- Mitchell-Whittington, Amy. "QUT and State Library leading the way in 'vegan leather'". BrisbaneTimes.com.au. Retrieved 5 August 2016.