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Kombucha culture

Kombucha culture suppliers and sourcing guide

A kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY): acetic acid bacteria such as Komagataeibacter, which build a floating cellulose pellicle, together with yeasts such as Brettanomyces and Zygosaccharomyces and often lactic acid bacteria. It ferments sweetened black or green tea into kombucha. Commercial brewers start batches with a pellicle, with acidic liquid starter from a previous batch, or with freeze-dried defined cultures, which give more consistent fermentation than an undefined SCOBY.

See suppliersWhat to ask for on the COA
Also known as
SCOBY · symbiotic culture of bacteria and yeast · kombucha mother · tea fungus
Facts checked
November 2026

Forms and grades of kombucha culture

Suppliers sell different products under the same name. Specify the one you need.

  • Live pellicle (SCOBY)

    The cellulose mat with its culture, shipped in acidic starter liquid; its microbial makeup is undefined.

  • Liquid starter

    Fermented kombucha at low pH used to inoculate and acidify a new batch, sold by volume.

  • Freeze-dried defined culture

    Named strains of yeast and acetic acid bacteria in sachets sized for a batch volume, for more repeatable fermentation.

  • Dehydrated SCOBY

    Dried pellicle for shipping and storage, rehydrated in sweetened tea before use and slower to start.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Composition and counts
Species present, with counts for yeasts and for acetic acid bacteria reported separately, mainly for defined cultures.
pH and titratable acidity
For liquid starter and pellicle liquid, pH and acidity as acetic acid by titration, which tell how much starter a batch needs.
Pathogen screen
Salmonella, E. coli O157, Bacillus cereus, Staphylococcus aureus and generic E. coli, the organisms Canada's food regulator tested kombucha for.
Mold check
Visual inspection of pellicles and a mold count, since a moldy culture is discarded rather than used.

Storage, lots and expiry

Storage and shelf life

Keep live pellicles covered in their acidic starter liquid at room temperature in a clean, breathable or loosely covered food-grade container, or refrigerated for short holds as the supplier advises. Freeze-dried cultures are kept sealed and frozen or refrigerated. Shelf life of dried cultures is set by the supplier; live cultures are judged by pH and fermentation performance.

Lots and expiry dates

Undefined SCOBYs drift in makeup across generations, so record the source and generation, check starter pH before use and track final pH and fermentation time for each batch. For defined cultures, record the culture code and counts.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The Canadian Food Inspection Agency describes kombucha as sweetened tea fermented with a symbiotic culture of bacteria and yeast (SCOBY), and notes the SCOBY or tea may become contaminated with harmful microorganisms if good manufacturing practices are not followed.

    Source: inspection.canada.ca (opens in a new tab)

  • In a 2018 to 2019 targeted survey, the CFIA tested 60 retail kombucha samples for Salmonella, E. coli O157, Bacillus cereus, Staphylococcus aureus and generic E. coli, and found none of them at the levels tested.

    Source: inspection.canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Kombucha culture suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking kombucha culture suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of kombucha culture can brands buy?

Common forms include live pellicle (SCOBY), liquid starter, freeze-dried defined culture and dehydrated SCOBY. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for kombucha culture include?

Expect composition and counts, pH and titratable acidity, pathogen screen and mold check, each with its method, specification and result for that lot.

How should kombucha culture be stored?

Keep live pellicles covered in their acidic starter liquid at room temperature in a clean, breathable or loosely covered food-grade container, or refrigerated for short holds as the supplier advises. Freeze-dried cultures are kept sealed and frozen or refrigerated. Shelf life of dried cultures is set by the supplier; live cultures are judged by pH and fermentation performance.

What is the regulatory status of kombucha culture?

The Canadian Food Inspection Agency describes kombucha as sweetened tea fermented with a symbiotic culture of bacteria and yeast (SCOBY), and notes the SCOBY or tea may become contaminated with harmful microorganisms if good manufacturing practices are not followed. In a 2018 to 2019 targeted survey, the CFIA tested 60 retail kombucha samples for Salmonella, E. coli O157, Bacillus cereus, Staphylococcus aureus and generic E. coli, and found none of them at the levels tested.

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