# Kombucha SCOBY as a Fermentation-Derived Biofilm Matrix: Species-Resolved Microbial Communities and Multidimensional In Vitro Bioactivities

## TL;DR

This study explores the microbial makeup and bioactivity of kombucha SCOBY, finding it rich in acetic acid bacteria and active yeast, with potential as a functional biomaterial.

## Contribution

The study provides species-level resolution of SCOBY microbial communities and evaluates their in vitro bioactivities using advanced sequencing and biochemical assays.

## Key findings

- Komagataeibacter saccharivorans and Acetobacter tropicalis dominate the bacterial community in SCOBY.
- Brettanomyces bruxellensis represents over 80% of yeast reads in the SCOBY.
- Hydroalcoholic SCOBY extracts show higher antioxidant and enzyme inhibition activity than aqueous extracts.

## Abstract

Kombucha fermentation is driven by a Symbiotic Culture of Bacteria and Yeast (SCOBY), a cellulose-rich biofilm that hosts a complex microbial consortium. While most kombucha studies focus on the liquid beverage, the SCOBY pellicle itself remains underexplored, particularly with respect to species-level microbial resolution and its intrinsic biological activities. In this study, a commercial kombucha SCOBY was characterized using full-length 16S rRNA gene and ITS amplicon sequencing based on Oxford Nanopore Technology, enabling species-level taxonomic resolution. In parallel, hydroalcoholic and aqueous extracts of dried SCOBY biomass were evaluated for in vitro antioxidant activity (DPPH and ABTS assays), antidiabetic-related enzyme inhibition (α-glucosidase and dipeptidyl peptidase-4, DPP4), and anti-aging-related enzyme inhibition (tyrosinase and elastase). The SCOBY bacterial community was strongly dominated by acetic acid bacteria, with Komagataeibacter saccharivorans and Acetobacter tropicalis accounting for more than 60% of total reads, reflecting a biofilm structure optimized for cellulose production and oxidative metabolism. The yeast community showed marked unevenness, with Brettanomyces bruxellensis representing over 80% of reads, consistent with its known role in ethanol production and stress tolerance within kombucha systems. In vitro assays revealed that hydroalcoholic SCOBY extracts consistently exhibited higher biological activity than aqueous extracts across all tested assays. However, both extracts showed substantially lower potency than purified reference compounds, indicating moderate but measurable bioactivity typical of complex fermented matrices. These findings support the potential valorization of SCOBY as a fermentation-derived biomaterial and functional ingredient while underscoring the need for further chemical characterization, mechanistic studies, and biological validation beyond enzyme-based assays.