Table 3.

Common yeast species isolated from Kombucha and their metabolic characteristics.

Species	Morphology	Characteristics
Zygosaccharomyces (Z.) bailii [1]	White to cream colonies with brownish top, cylindrical or ellipsoidal shape, (3.5–6.0) × (4.5–11.5) μm in size	Tolerant to organic acids, Forms acetic acid, heat tolerance < 75 °C Growth pH > 2 and < 7 [48]
Zycosaccharomyces (Z.) rouxii	White to cream smooth colonies, round or oval shape	High osmotic stress and salt/sugar tolerant, grows under low oxygen and low water activity [49]
Schizosaccharomyces (S.) pombe	Cream to tan, butyrous colonies, rod-shaped	Can convert malic acid to ethanol, high resistance to low water activity, low pH and wide range of temperature environments, highly sugar content tolerant [50]
Saccharomycodes (S.) ludwigi [10]	Cream, butyrous colonies, elongated shape, and swelling in the centre	Resistant to pressurised carbon dioxide, high sugar tolerant [51]
S. cerevisiae [27]	White to cream, butyrous colonies, spherical or ovoid shape, 2.5–10.0 µm (diameter)	Can convert glucose to ethanol, high ethanol tolerance, rapid fermentation rate [52]
Brettanomyces (B.) bruxellensis [24,47]	Distinctive elongated shape, 2.5–10.0 µm (diameter)	Can produce high amounts of acetic acid and ethanol under aerobic conditions, high ethanol concentration (up to 15%), able to grow under low pH and oxygen environment, high efficiency to utilise nitrogen sources [53]