2020
DOI: 10.18502/kls.v5i2.6444
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Abstract: Kombucha tea is a traditional fermented beverage of Manchurian origins which is made of sugar and tea. The fermentation involves the application of a symbiotic consortium of bacteria and yeast (SCOBY) in which their metabolites provide health benefits for the consumer and subsequently allow the product to protect itself from contamination. Additionally, kombucha tea fermentation also produces a byproduct in the form of a pellicle composed of cellulose (Bacterial Cellulose, BC). Compared to plant cellulose, BC … Show more

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Cited by 6 publications
(5 citation statements)
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“…Por secuenciación se identificó Brettanomyces bruxellensis, una de las levaduras mayoritarias en muestras de kombucha de estudios previos (Marsh et al, 2014;May et al, 2019;Angela et al, 2020), junto con la única especie bacteriana de la muestra, Moraxella osloensis, que ha sido aislada en otras ocasiones de la piel humana y de ropa húmeda, de manera que no es habitual encontrarla asociada a alimentos.…”
Section: Discussionunclassified
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“…Por secuenciación se identificó Brettanomyces bruxellensis, una de las levaduras mayoritarias en muestras de kombucha de estudios previos (Marsh et al, 2014;May et al, 2019;Angela et al, 2020), junto con la única especie bacteriana de la muestra, Moraxella osloensis, que ha sido aislada en otras ocasiones de la piel humana y de ropa húmeda, de manera que no es habitual encontrarla asociada a alimentos.…”
Section: Discussionunclassified
“…En la MC2 la única levadura identificada fue Brettanomyces bruxellensis, de forma que es la muestra que menor variedad de levaduras presenta (Angela et al, 2020). Esta es la responsable del sabor característico de la kombucha (Marsh et al, 2014;Nguyen et al, 2015) y de favorecer la producción de ácido glucurónico, una sustancia con propiedades desintoxicantes, por parte de las BAA (Nguyen et al, 2015).…”
Section: Discussionunclassified
“…K. intermedius and D. bruxellensis were previously isolated by Angela et al (2020) from kombucha tea provided by PT. Tujju Kombucha (Jakarta, Indonesia).…”
Section: Culture and Media Preparationmentioning
confidence: 99%
“…Previously, Angela et al (2020) have isolated bacteria and yeast predominant during Kombucha fermentation, identified as Komagataeibacter intermedius and Dekkera bruxellensis, respectively. The high bacterial cellulose-producing capacity of K. intermedius has been reported in several studies (Angela et al, 2020;Fernández et al, 2019;Lin et al, 2016).…”
Section: Introductionmentioning
confidence: 99%
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