Changes

== Biology ==

== Biology ==

file:Kombuchacultsm.jpg|thumb|Yeast and bacteria in kombucha at 400X

[[file:Kombuchacultsm.jpg|thumb|Yeast and bacteria in kombucha at 400X]]

The kombucha culture is a symbiotic culture of bacteria and yeast, comprising ''Acetobacter'' (a genus of acetic acid bacteria) and one or more yeasts. These form a zoogleal mat. In Chinese language|Chinese, this microbial culture is called ''haomo'', or ''jiaomu'' in Mandarin, (zh|c=酵母|l=yeast).

 

The kombucha culture is a symbiotic culture of bacteria and yeast, comprising ''Acetobacter'' (a genus of acetic acid bacteria) and one or more yeasts. These form a zoogleal mat. In Chinese language|Chinese, this microbial culture is called ''haomo'', or ''jiaomu'' in Mandarin, (酵母).

A kombucha culture may contain oriane one or more of the yeasts ''Saccharomyces cerevisiae'', ''Brettanomyces bruxellensis'', ''Candida stellata'', ''Schizosaccharomyces pombe'', ''Torulaspora delbrueckii'', and ''Zygosaccharomyces bailii''. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria. Alcohol concentration also plays a role in triggering cellulose production by the bacterial symbionts.

A kombucha culture may contain oriane one or more of the yeasts ''Saccharomyces cerevisiae'', ''Brettanomyces bruxellensis'', ''Candida stellata'', ''Schizosaccharomyces pombe'', ''Torulaspora delbrueckii'', and ''Zygosaccharomyces bailii''. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria. Alcohol concentration also plays a role in triggering cellulose production by the bacterial symbionts.