If you want to compair our Phuket Water Kefir vs Kombucha for probiotics, yeasts, acids and enzymes, and beneficial bacteria then read on.
Kombucha
Kombucha can be an aid to digestion. In addition to the beneficial 
bacteria, it also contains some acids and enzymes to aid in the breaking down of food. Kombucha tea can contain caffeine, depending on the tea used.
Probiotic profile: Contains a mix of bacteria and yeasts, often with a high concentration of acetic acid bacteria.
Key microorganisms in kombucha
Bacteria:
1) Lactic Acid Bacteria (LAB): Species like Lactobacillus produce lactic acid, contributing to kombucha’s tangy flavor.
2) Acetic Acid Bacteria (AAB): Genera like Gluconacetobacter and Komagataeibacter are responsible for producing acetic acid and forming the SCOBY (symbiotic culture of bacteria and yeast) biofilm.
3) Bacillus species: Some kombucha products may contain Bacillus coagulans or Bacillus subtilis.
Yeast:
1) Saccharomyces yeasts: These are common fermenters found in kombucha.
2) Brettanomyces yeasts: Species such as Brettanomyces bruxellensis are important for flavor developmen.
Our Phuket Water Kefir
Water kefir is more of a general probiotic beverage, but it also contains enzymes and acids such as lactic acid, acetic acid, and others like gluconic and tartaric acids. However, water kefir contains a greater number of bacteria strains than those found in kombucha.
Probiotic profile: Offers a wider variety of bacteria strains compared to kombucha.
Primary probiotic genera and species
1) Lactobacillus: A dominant group of bacteria in water kefir that produces lactic acid, creating an acidic environment that inhibits pathogens and helps maintain gut balance.
2) L. casei: Linked to reducing inflammation and potentially helping with symptoms of irritable bowel syndrome (IBS).
3) L. hilgardii: Has shown potential for glycemic control and lowering cholesterol.
Saccharomyces: A common type of yeast found in water kefir that contributes to fermentation and can compete with harmful yeasts like Candida.
4) Leuconostoc: Some strains, like L. mesenteroides, have been studied for their anti-inflammatory and antioxidant effects, as well as their potential to protect against gut pathogens.
5) Bifidobacterium: Another key player that helps break down complex carbohydrates and produces short-chain fatty acids (SCFAs), which nourish gut cells.
6) Acetobacter: These are acetic acid bacteria that are also found in water kefir grains.
Key yeast species in water kefir
1) Saccharomyces cerevisiae: One of the most prevalent and well-studied yeasts, it’s known for its role in fermentation, producing carbon dioxide and alcohol, and is also associated with immune support and gut barrier function.
2) Zygosaccharomyces florentinus: Another commonly found species in water kefir that aids in the fermentation process.
Hanseniaspora valbyensis: A frequently cited yeast species in water kefir cultures.