A Prebiotic Carbon Source Preference Profile and ID of Key Members of a Kombucha Community

Kombucha is a fermented tea beverage that is typically made using table sugar (sucrose) and green or black tea; the beverage has become increasingly popular in the health food industry over the last few decades due to the probiotic bacteria and yeast with purported gut-health benefits responsible for the fermentation process.

In this application note, we show how we utilized Biolog PreBioM™ plates and the Odin™ system to gain a holistic view of what substrates can be used by the kombucha microbes and to what extent.