Does Kombucha Have Lactobacillus rhamnosus? A Probiotic Breakdown

December 31, 2025 •

4 min read

With the global kombucha market growing rapidly, consumers are increasingly curious about its health benefits and microbial composition. One common question is: does kombucha have Lactobacillus rhamnosus, or are other probiotic strains responsible for its touted digestive advantages? The presence of this specific strain is not a given and depends entirely on the brewing process and whether it was intentionally added by the manufacturer.

Quick Summary

Kombucha does not inherently contain the probiotic strain Lactobacillus rhamnosus, though it does have a rich and diverse microbiome. Its microbial content is highly variable, consisting mainly of acetic acid bacteria and yeast. Some manufacturers add specific, trademarked probiotic strains like L. rhamnosus to their commercial products after fermentation.

Key Points

Not always present: Traditional kombucha does not inherently contain Lactobacillus rhamnosus; its microbial profile is highly variable.
Commercial brands may add it: Some manufacturers add specific probiotic strains like L. rhamnosus to their commercial products, often after pasteurization.
Different microbes dominate: The core microbiome of kombucha typically consists of acetic acid bacteria (Komagataeibacter, Acetobacter) and various yeasts (Zygosaccharomyces), which naturally ferment the sweetened tea.
Check the label: To confirm if a product contains L. rhamnosus, check the ingredients list on the commercial bottle, as fortification is a common practice.
Consider supplements for consistency: For a guaranteed and consistent dose of L. rhamnosus, a high-quality probiotic supplement is a more reliable option.
Health benefits depend on strain: While kombucha offers general probiotic benefits, the specific effects associated with L. rhamnosus, such as combating certain types of diarrhea, are only present if the strain has been intentionally added and remains viable.

The Natural Probiotic Profile of Kombucha

At its core, traditional kombucha is produced from a Symbiotic Culture of Bacteria and Yeast (SCOBY), not a standardized probiotic supplement. This live culture, fed on sweetened tea, creates a complex and ever-evolving community of microorganisms that vary significantly from one batch to another, whether homemade or commercially produced.

Core Microbiome in Kombucha

The natural fermentation process is driven by several key players, but L. rhamnosus is not a guaranteed inclusion. The most prominent bacterial groups found in a SCOBY are Acetic Acid Bacteria (AAB), which consume the alcohol produced by yeast to create organic acids like acetic acid. Prominent AAB genera include Komagataeibacter and Acetobacter. The yeast component primarily consists of genera like Zygosaccharomyces, which are vital for converting sugar into ethanol and carbon dioxide.

While some Lactobacillus species are present in kombucha, they typically do not dominate the culture, making up a smaller portion of the microbial community compared to AAB. Examples of Lactobacillus species that have been detected include Lactobacillus nagelii and Lactobacillus mali, but not necessarily L. rhamnosus.

The Commercial Kombucha Difference: Added Probiotics

In the competitive market for functional beverages, many kombucha brands add specific, trademarked probiotic strains to ensure a consistent and quantifiable probiotic count. This is often done post-fermentation, particularly in pasteurized products where the natural cultures have been killed off, or as an enhancement to a raw product. This practice allows manufacturers to market specific health benefits associated with a particular strain, such as Lactobacillus rhamnosus GG, which is one of the most widely studied probiotic strains.

How Added Probiotics Affect the Product

When a commercial product lists Lactobacillus rhamnosus on its label, it means the manufacturer has intentionally fortified the kombucha with that specific strain. This changes the microbial profile from a naturally diverse culture to one supplemented with a targeted benefit. For consumers seeking the digestive benefits specifically associated with L. rhamnosus, a fortified product is a reliable way to get it, unlike traditional kombucha where its presence is uncertain.

Comparison: Traditional vs. Commercial Kombucha


Feature	Traditional Kombucha	Commercial Kombucha with Added Probiotics
Microbial Profile	Diverse and variable; dominated by acetic acid bacteria (Komagataeibacter, Acetobacter) and various yeasts (Zygosaccharomyces).	Can contain the native SCOBY organisms, plus added, specific strains like L. rhamnosus.
Probiotic Consistency	Inconsistent. Strain composition changes with every batch due to environmental factors like temperature and ingredients.	Consistent and reliable. Manufacturers guarantee a specific count of added probiotic strains, and these are listed on the label.
Pasteurization	Typically raw and unpasteurized to maintain live cultures, though this can lead to an inconsistent product.	May be pasteurized and then have specific, heat-resistant probiotic strains like L. rhamnosus or Bacillus coagulans added afterward.
Control over Ingredients	Homebrewers have complete control over tea type, sugar, and fermentation time, resulting in a unique flavor and profile.	Ingredients and fermentation parameters are controlled by the manufacturer, ensuring a consistent product flavor and composition.

Is Kombucha a Reliable Source of L. rhamnosus?

If you are specifically looking to consume L. rhamnosus, commercial kombucha products that explicitly list it as an ingredient are a more reliable source than relying on a traditionally fermented brew. The natural fermentation in a SCOBY does not guarantee this particular strain, and the population of any Lactobacillus species is often less dominant than the acetic acid bacteria. For guaranteed dosage and consistency, a high-quality probiotic supplement is likely the most effective choice.

The Function of L. rhamnosus

Known for its hardiness, L. rhamnosus is a well-researched probiotic strain that can survive the harsh acidic conditions of the stomach and colonize the intestinal wall. It has been extensively studied for its potential health benefits, which include:

Relieving IBS symptoms: Studies suggest it can help alleviate abdominal pain and other symptoms associated with Irritable Bowel Syndrome.
Preventing and treating diarrhea: L. rhamnosus may help prevent antibiotic-related diarrhea and other types of infectious diarrhea.
Aiding gut health: It promotes a healthy gut environment by encouraging the growth of beneficial bacteria and inhibiting harmful pathogens.
Protecting against cavities: Some evidence suggests it may help fight harmful bacteria in the mouth that cause tooth decay.
Preventing UTIs: Certain strains may help prevent urinary tract infections, particularly in women.

Conclusion: Navigating Kombucha Probiotics

In summary, while kombucha is a fermented beverage teeming with bacteria and yeast, it does not automatically contain Lactobacillus rhamnosus. Its microbial content is highly variable, driven by the natural SCOBY culture. Consumers seeking a reliable source of L. rhamnosus should look for commercial kombucha brands that explicitly add this strain, though a dedicated probiotic supplement offers the most consistent and targeted approach. For those simply enjoying the diverse microbial benefits of a traditionally fermented drink, kombucha remains a rich source of various bacteria and yeast, providing a tasty way to support general digestive health. For more information on the wide range of probiotics available, consult authoritative health resources like the National Institutes of Health.

Frequently Asked Questions

Traditional kombucha contains a diverse and variable mix of microorganisms from the SCOBY. The most dominant bacteria are Acetic Acid Bacteria, while the most abundant yeast is often a species like Zygosaccharomyces.

Manufacturers add specific probiotic strains like L. rhamnosus to ensure a consistent, measurable probiotic count and to offer specific, science-backed health benefits associated with that strain, differentiating their product in the market.

It is unlikely. The presence of L. rhamnosus in homemade kombucha is not guaranteed as it is not a core part of the traditional SCOBY. The microbial composition of homemade brews is highly variable.

For targeted benefits from a specific strain like L. rhamnosus, a probiotic supplement offers greater consistency and dosage reliability. Kombucha provides a broader, but less predictable, range of microbes.

You can tell by carefully reading the product label. Brands that add specific probiotic strains, such as Lactobacillus rhamnosus, will list them in the ingredients or probiotic panel.

Lactobacillus rhamnosus has been studied for its ability to relieve symptoms of IBS, prevent and treat different types of diarrhea, support general gut health, and potentially protect against cavities and UTIs.

Yes, fermentation time significantly affects the microbial composition and resulting flavor of kombucha. As fermentation progresses, the microbial populations shift, altering the balance of yeast and bacteria.