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Kombucha is produced by fermenting tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a mother or mushroom. The microbial populations in a SCOBY vary: the yeast component generally includes Saccharomyces cerevisiae, along with other species, while the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid…