Key Responsibilities and Required Skills for Kombucha Fermentation Specialist

🎯 Role Definition

The Kombucha Fermentation Specialist is a hands-on fermentation expert responsible for end-to-end kombucha culture management, batch execution, process control, quality testing and continuous improvement. This role bridges production operations, quality assurance and product development to ensure safe, consistent, and scalable kombucha production while maintaining regulatory compliance and product sensory profiles.

📈 Career Progression

Typical Career Path

Entry Point From:

Fermentation Technician / Brewer
Quality Control Technician (Food & Beverage)
Lab Technician with microbiology/food science background

Advancement To:

Fermentation Manager / Brewing Manager
Production Manager — Non-Alcoholic Beverage
Head of Quality Assurance or Director of Operations

Lateral Moves:

R&D Fermentation Scientist
Quality Assurance Specialist (microbiology focus)
Process Development Engineer (food & beverage)

Core Responsibilities

Primary Functions

Oversee daily kombucha fermentation operations from culture propagation (SCOBY management) through final fermentation and hand-off to packaging, ensuring each batch meets defined sensory and microbiological specifications.
Manage starter culture health and propagation: monitor SCOBY integrity, prepare starter teas, perform aseptic transfers, and schedule inoculation to maintain consistent fermentation performance.
Design, execute and monitor fermentation schedules including pitching rates, temperature profiles, and fermentation timelines to achieve target pH, Brix, titratable acidity, and CO2 levels.
Perform routine in-line and laboratory testing (pH, Brix/refractometry, titratable acidity, dissolved CO2, microbial plating, yeast and bacterial counts) and interpret results to drive process decisions.
Implement and maintain SOPs for fermentation processes, culture handling, sampling protocols, and laboratory testing; update SOPs based on root-cause analysis and process improvements.
Identify, investigate and remediate off-spec batches: perform root-cause investigations, coordinate corrective actions, document non-conformances and update preventative controls.
Lead contamination control and aseptic technique programs, including environmental monitoring, sanitation validation, cross-contamination prevention, and corrective sanitation protocols.
Calibrate, maintain and troubleshoot fermentation equipment and instrumentation — temperature controllers, jacketed tanks, pressure-rated vessels, pH probes, and refractometers — and coordinate preventive maintenance.
Control and optimize carbonation and secondary fermentation strategies for consistent mouthfeel and package stability across bottles, kegs and cans.
Coordinate with Quality Assurance to ensure compliance with food safety systems (GMPs, HACCP, SSOPs), labeling regulations, and internal QA release criteria prior to distribution.
Run pilot and scale-up trials to transition new recipes, flavors or production increases from R&D bench to full-scale production while maintaining product stability and organoleptic profile.
Maintain detailed batch records, lab notebooks and electronic logs for traceability, audit readiness and continuous process improvement metrics.
Train production and packing staff on fermentation basics, culture handling, sampling technique, sanitation practices and safety around pressurized vessels.
Collaborate with R&D to refine starter ratios, fermentation kinetics, flavor additions, and secondary fermentation protocols to expand product line and shelf-life.
Manage ingredient and culture inventory including starter tea, sugar blends, tea sources, and culture banks; ensure proper cold-chain and rotation of perishable components.
Oversee sensory evaluation panels and implement acceptance criteria for aroma, acidity, sweetness balance and mouthfeel; translate sensory feedback into actionable process adjustments.
Maintain a sterile culture bank and backup plans for culture revival, cryopreservation or dry-back procedures to protect proprietary cultures and continuity of supply.
Coordinate with procurement and operations to evaluate and qualify fermentation equipment, vessels, sealing systems, and packaging components from a process/sterility perspective.
Monitor and report key fermentation KPIs (yield, fermentation time, contamination rate, batch loss, cycle time) and drive continuous improvement projects to improve throughput and reduce waste.
Support regulatory and customer audits by providing detailed process descriptions, validation data, environmental monitoring logs and lab testing results.
Implement and maintain sanitation/CIP procedures specific to kombucha production to preserve culture health while ensuring hygienic processing of tanks, pumps, valves and transfer lines.
Ensure safety protocols are enforced for working with pressurized carbonation systems, hot tea preparation and chemical sanitizers, and participate in safety training and inspections.

Secondary Functions

Maintain and organize laboratory inventory: media, reagents, disposable plates, and sampling supplies; order replacements to avoid production downtime.
Assist QA in compiling release documentation and certificate of analysis (COA) for finished product lots.
Participate in product shelf-life and stability studies, collect samples for accelerated aging and cold-chain testing.
Support cross-functional projects such as new packaging trials, production scale changes and vendor validations.
Provide fermentation expertise for marketing and technical customer inquiries, including product specification clarifications and ingredient provenance.
Help develop training materials and lead periodic workshops on fermentation science and culture stewardship for operations staff.
Document and contribute to continuous improvement initiatives, including 5S, root-cause corrective actions and process documentation updates.
Coordinate with logistics on cold-chain and storage requirements for finished goods to protect probiotic viability and sensory attributes.

Required Skills & Competencies

Hard Skills (Technical)

SCOBY and starter culture propagation and management
pH measurement and titratable acidity analysis for acidifying beverages
Refractometry (Brix) and dissolved CO2 measurement techniques
Microbiological testing: aerobic plate counts, yeast/mold enumeration, coliform screens and environmental monitoring
Aseptic technique, contamination control and sterile sampling procedures
SOP creation, batch record-keeping and production documentation best practices
HACCP, GMP and food safety plan development and execution
CIP (clean-in-place) and sanitation program design and validation
Fermentation tank and pressure vessel operation, including carbonation/kegging systems
Sensory evaluation and translating sensory data to process adjustments
Root-cause analysis and non-conformance investigations (CAPA)
Calibration and maintenance of lab/production instrumentation (pH meters, refractometers, probes)
Shelf-life testing, accelerated aging and stability study design
Data logging, basic statistical analysis and KPI reporting for process control

Soft Skills

Strong attention to detail and meticulous record-keeping for traceability and audits
Analytical mindset with ability to interpret laboratory and production data into operational decisions
Clear communicator able to translate technical fermentation concepts to production or cross-functional teams
Problem-solving orientation and persistence in troubleshooting contamination or off-spec issues
Team player who can train, mentor and lead small production teams
Time management and prioritization skills in a fast-paced manufacturing environment
Adaptability to changes in recipes, production volume and regulatory guidance
Commitment to food safety culture and continuous improvement
Customer-focused approach when supporting technical inquiries or product development
Integrity and professional responsibility for safety and compliance

Education & Experience

Educational Background

Minimum Education:

Associate degree in Brewing & Fermentation, Food Science, Microbiology, or related technical field

Preferred Education:

Bachelor's or Master's degree in Food Science, Microbiology, Fermentation Science, Brewing Science, Chemical Engineering or related discipline

Relevant Fields of Study:

Food Science
Microbiology / Industrial Microbiology
Fermentation Science / Brewing Science
Chemical or Bioprocess Engineering
Applied Biology

Experience Requirements

Typical Experience Range: 2–7 years in beverage fermentation, brewery, kombucha or fermented food production

Preferred:

3+ years direct experience managing kombucha or similar low-alcohol/acidified beverage fermentations
Proven track record with culture management, contamination control, and scaling bench trials to production
Experience with GMP/HACCP implementation, QA/QC testing and regulatory compliance in food & beverage manufacturing