A differential procedure for bacteriological studies useful in the fermentation industry

Green, Samuel R.; Gray, Philip P.

doi:10.1016/0003-9861(51)90237-8

Cited by 10 publications

(7 citation statements)

References 3 publications

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“…Yeast and bacterial strains were isolated from liquid and pellicle samples of black tea kombucha from the company Biomère (Paris, France). WallersteinLab (WL) agar medium from Thermo Fisher Scientific (Waltham, MA, USA) was used to isolate yeasts [ 19 ]. Bromocresol Green allowed a macroscopic discrimination of colonies based on their aspect and color for the set of yeasts isolated in the present study [ 20 , 21 ].…”

Section: Methodsmentioning

confidence: 99%

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Tran

Grandvalet

Verdier³

et al. 2020

Foods

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Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the original kombucha consortium and cocultures in sugared tea were compared to determine the interactive microbial effects during successive phases in open and closed incubation conditions. The results highlight the main impact of yeast metabolism on the product’s chemical composition and the secondary impact of bacterial species on the composition in organic acids. The uncovered microbial interactions can be explained by different strategies for the utilization of sucrose. Yeasts and AAB unable to perform efficient sucrose hydrolysis rely on yeasts with high invertase activity to access released monosaccharides. Moreover, the presence of AAB rerouted the metabolism of Saccharomyces cerevisiae towards higher invertase and fermentative activities.

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Section: Methodsmentioning

confidence: 99%

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Tran

Grandvalet

Verdier³

et al. 2020

Foods

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“…Yeasts and bacteria were isolated using different agar media. The Wallerstein Laboratory medium of Thermo Fischer Scientific (Waltham, MA, USA) was used to isolate yeasts [ 12 , 13 , 14 ]. Bromocresol Green allowed for the macroscopic discrimination of colonies based on their appearance and color.…”

Section: Methodsmentioning

confidence: 99%

Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context

Mas

Tran

Verdier³

et al. 2022

Foods

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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.

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“…A microbial composition analysis of the kombucha culture was performed by isolating 12 yeast colonies per morphotype, and eight bacteria colonies were isolated on Wallerstein Lab (WL) agar medium ( Green and Gray, 1951 ) and MRS agar medium (pH 6.2), respectively. WL agar allows the discrimination of yeasts according to the shape and color of the colonies ( Pallmann et al, 2001 ).…”

Section: Methodsmentioning

confidence: 99%

Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy

et al. 2021

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Kombucha pellicles are often used as inoculum to produce this beverage and have become a signature feature. This cellulosic biofilm produced by acetic acid bacteria (AAB) involves yeasts, which are also part of the kombucha consortia. The role of microbial interactions in the de novo formation and structure of kombucha pellicles was investigated during the 3 days following inoculation, using two-photon microscopy coupled with fluorescent staining. Aggregated yeast cells appear to serve as scaffolding to which bacterial cellulose accumulates. This initial foundation leads to a layered structure characterized by a top cellulose-rich layer and a biomass-rich sublayer. This sublayer is expected to be the microbiologically active site for cellulose production and spatial optimization of yeast–AAB metabolic interactions. The pellicles then grow in thickness while expanding their layered organization. A comparison with pellicles grown from pure AAB cultures shows differences in consistency and structure that highlight the impact of yeasts on the structure and properties of kombucha pellicles.

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A differential procedure for bacteriological studies useful in the fermentation industry

Cited by 10 publications

References 3 publications

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage

Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context

Shedding Light on the Formation and Structure of Kombucha Biofilm Using Two-Photon Fluorescence Microscopy

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