Some of the microbes of kombucha (My master thesis is about kombucha, so I frequentely take these cool pictures on the microscope)

Some of the microbes of kombucha (My master thesis is about kombucha, so I frequentely take these cool pictures on the microscope)


Omg. I’m geeking out over this. I’m a microbiologist. I would LOVE to hear more about your thesis!!! Why species is this? It looks like a single one from the colonies, and maybe some budding under the microscope?


At the moment we are thinking Dekkera but still not sure. We will run pcr to confirm!


Dekkera bruxellensis? When I google Dekkera it bring me to Brettanomyces brucellosis or Dekkera anomala. Curious what the difference is between the two.


Dekkera is the genus, which is often used when the exact species is not known. I believe Brettanomyces is another name for the same genus ( a lot of the times things have more than one name in biology — don’t ask me why lol). Im by no means an expert on yeast, but as far as differences between species under the same genus (for microbes) goes, they’re usually pretty minor and come down to differences in the genetic sequence. Often times they look the same and only sequencing reveals the exact species. That’s why OP said he needs to do PCR! OP might now what the exact difference between the species is.


Cool thanks for explaining this!


Fungi often have two names: one for the sexual stadium and one for the non-sexual stadium. On top of that a lot of micro organisms have several names because 1) people wanted to name them after them because they thought they found a new species when it's actually already discovers by someone else, 2) they get a new name when the species is found out to be genetically related to another species.


Is this mold?




You win the day my friend. Hilarious.


That's so cool! What exactly are you researching?


My focus is on developing kombuchas with alternative infusions to tea, for example, trying to use fruits, flowers or leafs that would be wasted from the food industry and use them in kombucha


If you haven’t already, you may want to check out The Noma Guide to Fermentation. Probably doesn’t qualify as an academic source or anything but even just for personal interest purposes, there’s a whole section on kombuchas and a lot of them aren’t tea based


The Nina guide is on sale right now on Amazon for $22 instead of $40 for the hardcover.


Amazing book, great source of inspiration!


For example ? Because we sell Kombucha with my wife and always wanted to get rid off tea.


From my memory they do one with spent coffee grounds, fruit like mango and other plants/flowers like lemon verbena, elderflower, rose etc. instead of being tea based.


any plant based tea, boosted with fruit or veggie that contains some sugar, coffee, yerba mate, flowers ...


This is very very cool.


Are you attempting to selectively breed strains by putting the bacteria and yeast into different environments with different base liquids?


Right now my focus is more on the innovation/product development side of it, so it is mainly identifying what strains thrive in different environments in order to understand if/why/how different infusions/juices select different microbes throughout fermentation. Edit: spelling


Ahh I see. That’s a super interesting topic! I hope you uncover some useful results


Hello, this sounds great. I am doing the same, but not in the lab, but right in the production.


Very cool man


Love this!! Edit: spelling


cool photo!


congrats OP! Your hard work is paying off !


I’m super interested in this research. I’ve plated my own kombucha on MacConkey agar to check for gram negative bacteria and it didn’t seem to grow. I’m interested to see it grown on like a fungal culture agar.


We actually went straight to Gyc medium because we specifically wanted to grow acetic acid bacteria! They do take longer to grow than yeast though


Now THAT is a post! How brilliant is this! Well done! Don’t forget to ask if it’s mold! Well done! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻


This is interesting.