Kombucha Pre/Post Fermentation Panel
qPCR
The Kombucha Pre and Post Fermentation Panel is recommended for testing the bacteria and yeast important to the fermentation process.
The following are included in this recommended panel:
General Saccharomyces strains
Non-Saccharomyces strains (wild yeast) (general Brettanomyces, Pichia, Candida, Ambrosiozyma, Kregeryanrija, Issatchenkia)
General Lactobacillus and Pediococcus strains
Acetic acid producing bacteria (Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter)
(adhA) alcohol dehydrogenase – converts alcohol into acid during bacterial metabolism (acetic acid producing bacteria)
General Bacillus (facultative anaerobic bacteria)
Additional Kombucha individual assays include the following
For Bacteria:
Lactobacillus acetotolerans
Lactobacillus fructivorans
Lactobacillus rhamnosus
Lactobacillus delbruekii
Lactobacillus brevis
Pediococcus damnosus
General Komagataeibacter (acetic acid producing bacteria)
Komagataeibacter hansenii
Pseudomonas aeruginosa (food pathogen capable of metabolizing caffeine present in tea)
For Yeast:
Lachancea thermotolerans
Saccharomycodes ludwigii
Zygosaccharomyces rouxii
Zygosaccharomyces kombuchaensia
Bacillus coagulans (lactic acid producing bacteria)