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Biofilms

Biofilms

Biofilms are complex communities of microorganisms encased in a self-produced extracellular polysaccharide matrix attached to surfaces. These microbial consortia can include single or multiple species, providing enhanced survival benefits by forming organized, multilayered structures.The formation of biofilms occurs through four key stages: attachment, colonization, development, and dispersal.During attachment, free-swimming planktonic cells adhere to a surface, often facilitated by...

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Related Experiment Video

Updated: Mar 29, 2026

In vitro Biofilm Formation in an 8-well Chamber Slide

In vitro Biofilm Formation in an 8-well Chamber Slide

Published on: January 20, 2011

Kombucha SCOBY as a Fermentation-Derived Biofilm Matrix: Species-Resolved Microbial Communities and Multidimensional

Anita Hartono¹, Kyra Singgih Palupi², Riza-Arief Putranto^3,4

¹Mambucha Scobylogy International, Jakarta 14240, Indonesia.

|March 28, 2026

Summary

This study characterized kombucha SCOBY microbial communities and evaluated its extracts for bioactivity. SCOBY extracts show moderate antioxidant and enzyme inhibition properties, suggesting potential as a functional ingredient.

Keywords:

Oxford Nanopore Technology anti-aging enzymes antioxidant activity full-length 16S–ITS sequencing kombucha SCOBY α-glucosidase and DPP4 inhibition

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Last Updated: Mar 29, 2026

In vitro Biofilm Formation in an 8-well Chamber Slide

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Published on: January 20, 2011

Concurrent Quantification of Cellular and Extracellular Components of Biofilms

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Published on: December 10, 2013

Use of a High-throughput In Vitro Microfluidic System to Develop Oral Multi-species Biofilms

Use of a High-throughput In Vitro Microfluidic System to Develop Oral Multi-species Biofilms

Published on: December 1, 2014

Area of Science:

Microbiology
Biochemistry
Food Science

Background:

Kombucha fermentation relies on Symbiotic Culture of Bacteria and Yeast (SCOBY), a biofilm often overlooked compared to the beverage.
Limited species-level understanding of SCOBY microbial consortia and their inherent biological activities exists.

Purpose of the Study:

To characterize the microbial composition of a commercial kombucha SCOBY at the species level.
To evaluate the in vitro biological activities of SCOBY biomass extracts, including antioxidant, antidiabetic, and anti-aging enzyme inhibition.
To explore the potential valorization of SCOBY as a functional ingredient.

Main Methods:

Full-length 16S rRNA and ITS amplicon sequencing using Oxford Nanopore Technology for species-level microbial identification.
In vitro antioxidant assays (DPPH, ABTS) and enzyme inhibition assays (α-glucosidase, DPP4, tyrosinase, elastase) on hydroalcoholic and aqueous SCOBY extracts.

Main Results:

The bacterial community was dominated by *Komagataeibacter saccharivorans* and *Acetobacter tropicalis* (>60%).
The yeast community was predominantly *Brettanomyces bruxellensis* (>80%).
Hydroalcoholic SCOBY extracts demonstrated higher bioactivity than aqueous extracts across all assays, though potency was moderate compared to reference compounds.

Conclusions:

The SCOBY microbial structure is optimized for cellulose production and oxidative metabolism, with specific dominant species.
SCOBY extracts possess measurable in vitro antioxidant and enzyme inhibitory activities, indicating potential as a functional ingredient.
Further chemical characterization and biological validation are necessary to fully realize SCOBY's potential.