Comparing the microbiome associated with the fermentation of Kombucha produced in a commercial setting versus that brewed on a small scale (Laboratory brew)
No study has attempted to compare the microbiome associated with the fermentation of kombucha produced in a commercial setting, versus that brewed on a small scale e.g., at home or in a food laboratory. This we think is essential, especially with the increase in popularity of kombucha and consequently, many small-scale brewers. Here, we explored the microbial diversity of two kombucha types i.e commercial versus laboratory kombucha brew using metabarcoding approaches.