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...
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 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...
In the Fall 2021 edition of SYMBIOSIS Magazine, we profiled Sacha Laurin’s award-winning designs fashioned from SCOBY fabrics. She had taken early experiments in fabrics based on SCOBY (pellicle) processing to an international audience when, in 2015, she premiered her...
In this Kombucha 101 series, Tadeusz writes about the importance of all of the individual ingredients that are traditionally used to make kombucha. The first part discussed tea. The second part described the varieties of sweeteners. The third part discussed...
All home brewers are familiar with the look, smell and texture of the SCOBY that transforms sweet tea into fermented kombucha. What is a SCOBY? A SCOBY is a “Symbiotic Culture of Bacteria and Yeast”. It’s also been called the...
