Kombucha is one of the most popular microbial consortiums tested in space. It consists of multispecies bacterial components producing bacterial cellulose and multispecies 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, which can be used for atopic skin and other dermatological problems. They react as probiotics for skin microbioms.
Besides cosmetology, our laboratory is focused on development of a new bioactive media for hydroponic systems and standardisation of the bacterial cellulose growth processes.
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 probiotic.