Symbiotic Culture of Bacteria and Yeast (SCOBY) in the Food Sector as a Source of Polysaccharides and Other Applications in the Food Sector

Abstract

The SCOBY (Symbiotic Culture of Bacteria and Yeast) is a microbial consortium composed of a diverse range of bacteria and yeasts that coexist symbiotically. The most commonly identified microorganisms include Gluconobacter, Acetobacte, Saccharomyces and Zygosaccharomyces. Its primary objective is to utilize sucrose as a substrate. SCOBY requires specific conditions for its multiplication, such as temperature, pH, and a suitable carbon source. Through its microbial dynamics and proper management, this consortium develops functional properties that are beneficial to health. This microbial consortium has been the subject of numerous studies due to the wide range of benefits it can offer through fermentation-derived products. Among the most frequently mentioned are organic acids, phenolic compounds, and a high concentration of probiotics. Originally, the SCOBY was used as a started culture in the production of the beverage “Kombucha”. However, due to the growing public interest, its use has diversified into fruit-based, dairy-based, and cereal-based beverages. Furthermore, its application has expanded to unconventional substrates. Its potential uses in other fields, such as medicine, as well as its antimicrobial activity, should also be noted.