If you've ever made or enjoyed kombucha, you may have heard about something called a SCOBY. Short for Symbiotic Culture of Bacteria and Yeast, the SCOBY is essential to the fermentation process that gives kombucha its tangy taste, slight effervescence, and probiotic benefits. But what exactly is a SCOBY, and how does it work? This guide explains everything you need to know!

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What Is a SCOBY?

A SCOBY is a thick, gelatinous, pancake-shaped biofilm made up of living bacteria and yeast. It acts as the engine behind kombucha fermentation.

When placed in sweetened tea, this living culture metabolizes the sugars and produces organic acids, carbonation, trace alcohol, and probiotics. SCOBYs are rubbery in texture and vary in color from creamy white to light brown, depending on the ingredients used and the age of the brew.

The Role of a SCOBY in Kombucha Fermentation

SCOBYs are essential for making kombucha tea because they initiate and maintain the fermentation process. The yeast component breaks down sugar into ethanol and carbon dioxide. Then, the bacteria convert the ethanol into acetic acid and other beneficial organic acids, creating kombucha’s signature tangy flavor and preserving the brew.

The process typically takes 7 to 14 days, depending on ambient temperature and sugar concentration. During this time, a new layer of SCOBY forms on top of the liquid, indicating that the fermentation is active and healthy.

SCOBY and Gut Health: A Probiotic Powerhouse

Because the SCOBY fosters the development of beneficial microbes, kombucha made with a healthy SCOBY is rich in probiotics such as Lactobacillus, Acetobacter, and Saccharomyces. These support gut health, potentially improve digestion, enhance immunity, and even support mental well-being through the gut-brain axis.

Many homebrewers and commercial producers refer to the SCOBY as the "kombucha mother" due to its regenerative nature. Each brew typically produces a new SCOBY, allowing for continuous fermentation or sharing with others.

Can You Make or Buy a SCOBY?

Yes! While SCOBYs can be purchased from reputable online sources or kombucha brewing kits, many people grow one at home from raw, unflavored kombucha. To make a SCOBY from scratch, combine store-bought raw kombucha with sweetened tea and leave it at room temperature, covered with a breathable cloth. Within 2–4 weeks, a new SCOBY will form.

If you're buying a SCOBY, ensure it's from a trusted supplier to avoid contamination with mold or harmful bacteria.

Storing and Reusing Your SCOBY

SCOBYs are surprisingly durable. When not actively brewing kombucha, you can store a SCOBY in a SCOBY hotel—a jar filled with leftover kombucha and multiple SCOBYs stacked together. This preserves the cultures and ensures you have backup SCOBYs for future batches or experimentation.

It’s best to use glass containers and keep the SCOBY submerged in acidic liquid (like mature kombucha) to prevent mold and maintain optimal pH.

An Essential Addition to the Health of Kombucha

There you have it. You may be curious about the science behind your favorite brand of ready-made kombucha, or on the path of making your own brew at home.

Understanding the role and importance of the SCOBY—and how to handle it—offers a new appreciation for the fascinating culture responsible for the distinctive and healthful drink we know and love. Enjoy!

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Sources

1. Antolak, Hubert et al. “Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).” Antioxidants (Basel, Switzerland) vol. 10,10 1541. 28 Sep. 2021, doi:10.3390/antiox10101541 https://pmc.ncbi.nlm.nih.gov/articles/PMC8532973/

2. Cultures for Health – “What is a Kombucha SCOBY?”
https://www.culturesforhealth.com/learn/kombucha/kombucha-scoby/

3. Healthline – “Kombucha SCOBY: What It Is and How to Make One" https://www.healthline.com/nutrition/scoby

4. BBC Science Focus – “Are fermented foods like kombucha actually good for you?" https://www.bbc.com/future/article/20240719-are-fermented-foods-actually-good-for-you