首页    期刊浏览 2024年12月06日 星期五
登录注册

文章基本信息

  • 标题:Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context
  • 本地全文:下载
  • 作者:Perrine Mas ; Thierry Tran ; François Verdier
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2022
  • 卷号:11
  • 期号:4
  • DOI:10.3390/foods11040614
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要:Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time.
  • 关键词:enkombuchaevolutionmicrobial compositionyeastacetic acid bacteria
国家哲学社会科学文献中心版权所有