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The microbial composition of Kombucha culture depends on several factors. Whether it's handcrafted or commercially made, no kombucha will have the exact same composition of microbes; it varies, depending on temperatures (as close to only one degree can change the whole culture), geographic location, oygen levels in the air, quality of tea, water, etc. It has even been shown that using a different Kombucha "starter" (Kombucha liquid that is put in during the first fermentation) can cause the development of a different antioxydant activity, even if the bacteria culture and yeast did not change (Aloulou and al. 2012). 

If you'd like to know more about Kombucha, please visit the different scientific articles cited down below.

Aloulou A., Hamden K., Elloumi D., Bou Ali M., Hargafi K., Jaouadi B., Ayadi F., Elfeki A. et Ammar E. (2012), Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats, BMC Complementary & Alternative Medicine, vol. 12, n°63
Chakravorty S., Bhattacharya D. & S., Sarkar S. (2019), Kombucha: A Promising Functional Beverage Prepared From Tea, Department of Biochemistry and Molecular Biophysics, Kansas State University
Jayabalan R., Malbasa R. V., Loncar E. S., Vitas J. S. et Sathishkumar M. (2014), A Reviews on Kombucha Tea – Microbiology Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus, Comprehensive Reviews in Food Science and Food Safety, Institute of Food Technologists, vol. 13, p.538-550
Kaewkod T., Bovonsombut S. et Tragoolpua Y. (2019), Efficacy of Kombucha Obtained from Gree, Oolong, and Black Teas on Inhibition of Pathogenic Bacteria, Antioxidation, and Toxicity on Colorectal Cancer Cell Line, Department of Biology, Faculty of Science, Chiang Mai University, Thailand
Srihari T. et Satyanarayana U. (2012), Changes in free radical scavenging activity of Kombucha during fermentation, Journal of Pharmaceutical Sciences and Research, vol. 4, n°11, p. 1978-1981
Vijayaraghavan R., Singh M. et R., Rao P. V. L., Bhattacharya R., Kumar P. et O., Sugendran K., et Pant S. C. (2000), Subactue (90 Days) Oral Toxicity Studies of Kombucha Tea, Biomedical and Environmental Sciences Journal, vol. 13, p.293-299
Watawana M. I., Nilakshi J., Gunawardhana C. B. et Waisundara V. Y. (2015), Health, Wellness, and Safety Aspects of the Consumption of Kombucha, vol. 15
Site officiel de l’OMS, utilisation de la définition du terme « probiotique », https://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf


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