What Is Kombucha? A Comparison of Traditional Kombucha and GT Kombucha

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Traditional Kombucha

From THE MICROBIOLOGY OF THE KOMBUCHA COLONY AND FERMENT

From the Analyses of Kombucha Ferments Report on Growers by Roussin.

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The typical isolations of microorganisms found in the Kombucha samples we

Examined are Acetobacter xylinum, Acetobacter xylinoides, Acetobacter

Ketogenum, Saccharomycodes ludwigii, Saccharomycodes apiculatus,

Schizosaccharomyces pombe, Zygosaccharomyces, and Saccharomyces cerevisiae.

The mainstay of Kombucha ferments in North America appear to be Acetobacter

Xylinum, Zygosaccharomyces, and Saccharomyces cerevisiae. Unlike the

Research in the Fromm paper, which showed Brettanyomyces, Zygosaccharomyces

And Saccharomyces appearing in 56%, 29%, and 26% of the tested ferments

Respectively, we did not isolate Brettanyomyces from any of the ferments we

Examined. Saccharomyces, Zygo-saccharomyces and Saccharomycodes were the

Most common yeast in the ferments we examined. Of the genus of Acetobacter,

A. Xylinum was the most frequently isolated.

GT's Kombucha

The ingredients as listed on the GT website

Lactobacillus Bacterium: 1 billion organisms

S. Boulardii: 1 billion organisms

Amino Acids and Organic Acids

L-Theanine 100mg.

Glucuronic Acid 10mg

Lactic Acid 25 mg.

Usnic Acid 30 mg.

Folic Acid 25%

Various B Vitamins 20% per bottle