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Reports so far seem to indicate that fermenting with limited exposure to oxygen produces better results. Since SCOBY's contain ''Acetobacter'', fermenting with exposure to too much oxygen produces a very vinegar tasting beverage. Another approach is to ferment with exposure to air until the beer tastes as acidic as intended and then use an airlock to stop the aerobic fermentation; this will allow the ''Acetobacter'' to be more active and have a greater affect on the flavor of the beer since it needs oxygen in order to ferment <ref>Private correspondence with Ron Davis by Dan Pixley. 07/06/2017.</ref>. Another method for controlling the amount of acetic acid is blending finished kombucha with finished beer.
The microbiome of kombucha SCOBYs varies from "mother" culture to "mother"culture. They can include various yeasts, including ''Saccharomyces'', ''Saccharomycodes'', ''Schizosaccharomyces'', ''Zygosaccharomyces'', ''Brettanomyces/Dekkera'', ''Candida'', ''Torulospora'', ''Kloeckera'', ''Pichia'', ''Mycotorula'', and ''Mycoderma''. They also commonly contain some sort of acetic acid bacteria such as ''Gluconobacter'', ''Gluconacetobacter'', or ''Acetobacter'' species, which form the "leather pancake"-like SCOBY of kombucha. Some kombuchas (30%) have also been found to have species of ''Lactobacillus'' <ref>[http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12073/full A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Rasu Jayabalan, Radomir V. Malbasa, Eva S. Loncar, Jasmina S. Vitas, Muthuswamy Sathishkumar. 2014.]</ref>.
* [https://www.facebook.com/groups/MilkTheFunk/search/?query=kombucha MTF Threads.]