SCOBY

Jun SCOBYs are cold-tolerant and honey-adapted, shaped by millennia of fermentation in high-altitude Tibetan and northern Chinese environments. The yeasts in the Jun SCOBY are predominantly Brettanomyces, Saccharomyces, and Zygosaccharomyces. The Jun SCOBY's dominant bacteria are Gluconacetobacter and Lactobacillus species, distinct from the Acetobacter species that dominate in black tea/sugar kombucha. Attempting to convert a standard kombucha SCOBY by switching to honey will fail because the microbial communities are fundamentally distinct. Standard kombucha SCOBYs bred for industrial conditions cannot survive on honey and die within 24 hours in honey-based environments.