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Kombucha Laboratory

Kombucha is one of the most popular microbial consortia tested in space. It consists of multi-species bacterial components producing bacterial cellulose and multi-species fraction of yeasts. This symbiotic relationship characterizes stability, resistance to contamination, and its applicable byproducts: (1) bacterial cellulose and (2) probiotic brewing. Bacterial cellulose can be used as paper, bandage, threads, clothes, or electrophoretic membranes. Kombucha brewing is known as a living food rich in vitamins, enzymes, and antioxidants. Kombucha is easy to breed in non-laboratory conditions; however, the composition of the microbial consortium may change depending on the environment. Here we tested three various microbial consortia regarding chemical properties. We tested native kombucha, kombucha with added purple bacteria Rhodobacter Sphaeroides, and kombucha with added Cyanobacteria Synechocystis sp. PCC6803. The FTIR method was employed to determine chemical properties of the bacterial cellulose and the brewing. The aim of this investigation was to screen modified kombucha consortia for potential use in future space habitats.


We elaborated bioactive products that can be used for atopic skin and other dermatological problems. They act as probiotics for skin microbiomes.

Besides cosmetology, our laboratory is focused on the development of a new bioactive medium for hydroponic systems and standardization of the bacterial cellulose growth processes.

Kombucha Research Photo 001 Kombucha Research Photo 002 Kombucha Research Photo 003


Kombucha-derived bacterial cellulose can be used to generate several sensors biocompatible with human skin. We develop smart composites with nanomaterials.

The best part of working with kombucha is that it is tasty and healthy to drink as a probiotic.

Kombucha Products Photo 001