Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties.

Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of algae extract, lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to the yeast and the bacteria and contained in all of the samples, the yeast and bacteria were detected in the samples with the herbal extracts.