ROBOT Kombucha takes the science of Kombucha to new heights. Our unique recipe involves fermenting organic black tea, natural sugar, and a "SCOBY" (Symbiotic Culture Of Bacteria and Yeast). With careful attention to detail, we create the perfect conditions for fermentation, using small glass jars to assist the process. As the bacteria and yeast feed on the sugar, Kombucha transforms into a tangy, slightly fizzy elixir teeming with millions of pro-biotic organisms. It's a natural and healthy drink that supports gut health.

The fermentation process of ROBOT Kombucha involves the hydrolysis of sucrose into fructose and glucose by yeast cells. These sugars are then metabolized into ethanol. Acetic acid bacteria (AA😎 further oxidize the ethanol, resulting in the production of a natural acetic acid. This not only contributes to the sour taste of Kombucha but also plays a role in reducing the pH of the drink.

From Japan, Kombucha made its way to Russia as "Tea Kvass," eventually spreading to Eastern Europe in the 20th century. In Russia, it gained popularity for its potential to alleviate metabolic diseases, haemorrhoids, and rheumatism.

During World War II, Kombucha found its way to Western Europe and North Africa, marking the beginning of its global presence. Today, Kombucha is sold commercially in various flavors, while small-scale home-brewed versions can be found in local markets and communities.

Understanding the microbial diversity in Kombucha is key to producing high-quality products with potential health benefits. The characterization of AAB and yeast in the Kombucha starter culture provides valuable insights into the fermentation process. Through advanced genetic identification techniques, we gain a better understanding of the microorganisms involved in producing organic acids and other metabolites associated with health benefits and sensory properties.