2.3.1. Sectioning of Commercial Kombucha SCOBY (Spatial Analysis Study)

A solid-phase SCOBY (approximately 86 cm in diameter) was sourced from a commercial Kombucha producer in Portland, OR. The SCOBY had previously been used to perform a 7 day Kombucha fermentation and was then stored in “starter fluid” (fermented acidic tea) at room temperature according to standard production operations. The SCOBY was transferred in a sanitized bucket to Oregon State University, and then aseptically separated into two layers (top and bottom) using a scalpel. Each layer was dissected into concentric circles (approximately 5.0 cm in width): inner, mid, and outer. Each circular section was further dissected into four (inner and mid) or eight (outer) samples. A visual representation of sampling is included in supplemental materials (Figure S1).