Twisted Kombucha founder Lou Dillon recently posted a report on LinkedIn about an year-long scientific study of the microbial activity of over 100 European kombucha brands. The content from LinkedIn with additional details supplied by Lou is re-posted here with...
Two studies highlight the varied health benefits of different types of teas used to make kombucha. White, Green, and Black teas Scientific Reports published a report by Thai researchers titled Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic...
The journal FEMS Yeast Research, from the Federation of European Microbiological Societies, published an article by researchers at the University of Strasbourg on February 4, 2025, titled Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices. It...
Curro Polo is currently pursuing a PhD under the Basque Culinary Center program, with the academic guidance of Harvard University The research project will take place at Ama Brewery, exploring the fascinating world of microbiology applied to beverages. We’d met...
Science Blog reports that scientists at Seoul National University in Korea have developed a new tissue engineering method that uses a bioink derived from kombucha SCOBY. A biopen enables precise wound repair. The study describes a new bioink composed of...
This article is re-posted from the GO Kombucha blog, February 28, 2025. It follows on from another post by Gary on The Risks of Packaging Kombucha in Aluminium Cans (February 3, 2024). On February 4, 2024 we posted The Case...
Friday February 21 was World Kombucha Day. The reason for selecting this date is that one of the legends of the origins of kombucha dates to the Chinese Qin dynasty (221-206 BCE), during which time people spoke about a fermented...
Building on an earlier round of experiments, UK fermentation experts Jo Webster and Caroline Gilmartin extended the range of commercial kombucha brands they tested from 12 to 16. Jo and Caroline conducted a rigorous “citizen science” experiment to determine if...
On Oct 29, 2024 Real Co Labs hosted an afternoon discussion on The Art and Science of Fermentation in London. The audio of company founder David Begg’s presentation is attached with the company’s express permission. In this audio, David Begg,...
This is a follow-up to the recent post about the study by the students and faculty the department of chemistry at Shippensburg University. The lead authors are Professors John Richardson and Jeb Kegerreis. They spoke with Booch News about the...
