Kombucha Microbiology: Understanding SCOBY Diversity to Reverse Engineering a SCOBY Webinar
Keisha Rose Harrison
Keisha-Rose Harrison, MS is a PhD candidate of Fermentation Science in the Food Science & Technology Department at Oregon State University (OSU). She received a BA in Cell Biology & Biochemistry from Rice University and a Master of Science in Nutrition from the University of Houston.
Keisha’s love of microbiology and home brewing led her to her current field of study at OSU. She joined Dr. Chris Curtin’s lab to combine her love of Kombucha and Molecular Biology. She aims to develop a categorical system for Kombucha by first assessing the level of microbial diversity that varies from SCOBY to SCOBY. Currently, Keisha is collecting samples from across North America to identify the bacteria and yeast that live within our commercial breweries. She believes to get at the heart of Kombucha, we have to get better acquainted with it first!
During the course of this webinar, we will review the cutting-edge Kombucha genomic research being performed at Oregon State University and its application to the industry. In collaboration with KBI, this group of OSU researchers have been able to characterize the dominant organisms that play a role in Kombucha fermentation through two previous rounds of genomic studies (KBI Diversity Study I and II). Findings revealed defined SCOBY styles among the commercial population and furthermore a characteristic difference in organic acid production. To best serve the industry, OSU has been directing its attention towards enhancing the tractability of the Kombucha SCOBY. Participation in this webinar should lead to a better understanding of the Kombucha SCOBY and the methods being used to evaluate culture stability.
We invite you to listen in and ask questions. FREE for KBI Members & Study Participants, $40 for Non-Members
July 15th 1:00pm PST
DATE: July 15th, 2020
TIME: 1-3pm PST; 90 min presentation & 30 min Q&A
COST: Free for KBI members & Study Participants, $40 for Non-Members
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