Why DNA Sequencing for Kombucha Brewers?
DNA Sequencing gives us the ability to provide more insight into ferments than the plating services offered by most typical yeast labs.
For many fermented foods and drinks, the strains of organisms and the relative proportion they exist remain a mystery. When it comes to commercially-produced fermented foods, it’s crucial to know which are in your brew. To do this, we must tailor our processes and equipment to encourage cultural stability for consistent results.
Exploring the Biodiversity of Your Kombucha
In addition to producing consistent Kombucha, knowing what’s in your brew allows you to know your culture more deeply. While supplements push for a monoculture of lab-tested strains, Kombucha is biodiverse by nature and offers a wide variety of health benefits.
Many strains have not been proven to benefit our health (yet!)! Through the work of citizen scientists, we can learn more about the world around (and inside of) us.
Improved Brew Health
The makeup of your Kombucha can give you insight into the health of your brew. For example, if the yeast level in your Kombucha is elevated, you can modify different variables to encourage better levels.
Not sure what to do to bring your brew back to health? We can discuss it in the included consultation.
Never before offered to the public, Kombucha Kamp has partnered with a cutting-edge lab that provides DNA sequencing for scientific studies – and now for your homemade fermented foods & drinks!
What’s Included in Kombucha Kamp’s DNA Sequencing?
Each detailed report features the genus & species name of every strand of DNA present in your culture – along with relative percentages. This makes it easy to see the composition of your Kombucha, JUN, Milk Kefir, Sauerkraut, and more!
- Report – a full report of the organisms present and chart representing relative percentages
- Original DNA Sequencing Data Files – available upon request
- 30-minute consultation – to discuss the organisms present and the effects they may have on process & product design
- Bacteria Count
- Yeast Count
- Rush Turnaround