What is a SCOBY? Discover what this symbiotic culture of bacteria and yeast is and learn exactly how it ferments sweet tea into tangy kombucha.
1 Answer
A SCOBY, or Symbiotic Culture Of Bacteria and Yeast, is a cellulose-based mat that houses the microorganisms responsible for fermenting sweet tea into kombucha. It consumes the sugar and transforms it into various acids, carbon dioxide, and trace amounts of alcohol, giving kombucha its characteristic tangy flavor and fizz.
Detailed Explanation:
The SCOBY is not a single organism but a complex community of bacteria and yeast living in a symbiotic relationship. The bacteria, primarily acetic acid bacteria, convert alcohol produced by the yeast into acetic acid, contributing to kombucha's tartness. The yeast, including various species like *Saccharomyces* and *Brettanomyces*, consume sugar and produce alcohol and carbon dioxide. This carbon dioxide is what gives kombucha its effervescence.
The fermentation process begins when the SCOBY is added to cooled, sweetened tea. The microorganisms within the SCOBY start consuming the sugar, producing a range of organic acids (like acetic, gluconic, and lactic acid), carbon dioxide, and other compounds. These byproducts contribute to the unique flavor profile of kombucha, which can vary depending on the type of tea used, the sugar concentration, the fermentation time, and the specific composition of the SCOBY. Over time, the SCOBY will grow and thicken, and a new, thinner SCOBY, often called a 'baby' SCOBY, will form on the surface of the kombucha.
Pro Tip:
Always use a starter liquid (a cup or two of unflavored, finished kombucha from a previous batch) along with your SCOBY when starting a new batch. The starter liquid helps to lower the pH of the tea, preventing the growth of unwanted molds and bacteria early in the fermentation process.