Draft Genome Sequence of Komagataeibacter intermedius Strain AF2, a Producer of Cellulose, Isolated from Kombucha Tea

Santos, Renato Augusto Corrêa dos; Berretta, Andresa Aparecida; Barud, Hernane da Silva; Ribeiro, Sidney José Lima; González-García, Laura; Zucchi, Tiago Domingues; Goldman, Gustavo H.; Riaño-Pachón, Diego Mauricio

doi:10.1128/genomea.01404-15

Cited by 12 publications

(9 citation statements)

References 14 publications

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“…55 Moreover, the complete genomes of Komagataeibacter have only been sequenced in four species such as K. nataicola RZS01, K. xylinus E25, K. hansenii ATCC 23769 and K. medellinensis NBRC3288, while dra genomes are available for K. europaeus LMG18494, K. intermedius AF2, K. rhaeticus AF1, K. kakiaceti JCM 25156 and K. oboediens 174Bp2. 6,16,56,57 To have an overview of the relevant enzymes in Komagataeibacter sp. W1, we also sequenced the dra genome and analyzed the functional genes and signaling pathways associated with BC synthesis.…”

Section: Morphological Characteristics Of Cellulose Produced By Komagmentioning

confidence: 99%

Physicochemical characterization of high-quality bacterial cellulose produced by Komagataeibacter sp. strain W1 and identification of the associated genes in bacterial cellulose production

Wang

Han

et al. 2017

RSC Adv.

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Section: Morphological Characteristics Of Cellulose Produced By Komagmentioning

confidence: 99%

Physicochemical characterization of high-quality bacterial cellulose produced by Komagataeibacter sp. strain W1 and identification of the associated genes in bacterial cellulose production

Wang

Han

et al. 2017

RSC Adv.

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“…Unsurprisingly then, Komagataeibacter is consistently cited as the most prevalent bacterial genus associated with Kombucha production and has been reported in both liquid and solid phases. Species of Komagataeibacter observed include K. xylinus [ 4 , 5 ], K. rhaeticus [ 6 , 7 , 8 ], K. saccharivorans [ 4 , 5 ], K. intermedius [ 4 , 8 , 9 ], and K. kombuchae (also known as K. hansenii ) [ 4 ]. As well as generating the solid-phase pellicle, Komagataeibacter is responsible for production of organic acids integral to Kombucha’s characteristic sweet and sour flavor profile [ 1 , 10 , 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Harrison

Curtin

2021

Microorganisms

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Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate the fermentation. This pellicle, commonly referred to as a symbiotic culture of bacteria and yeast (SCOBY), floats to the surface of the fermenting tea and represents an interphase environment, where embedded microbes gain access to oxygen as well as nutrients in the tea. To date, various yeast and bacteria have been reported to exist within the SCOBY, with little consensus as to which species are essential and which are incidental to Kombucha production. In this study, we used high-throughput sequencing approaches to evaluate spatial homogeneity within a single commercial SCOBY and taxonomic diversity across a large number (n = 103) of SCOBY used by Kombucha brewers, predominantly in North America. Our results show that the most prevalent and abundant SCOBY taxa were the yeast genus Brettanomyces and the bacterial genus Komagataeibacter, through careful sampling of upper and lower SCOBY layers. This sampling procedure is critical to avoid over-representation of lactic acid bacteria. K-means clustering was used on metabarcoding data of all 103 SCOBY, delineating four SCOBY archetypes based upon differences in their microbial community structures. Fungal genera Zygosaccharomyces, Lachancea and Starmerella were identified as the major compensatory taxa for SCOBY with lower relative abundance of Brettanomyces. Interestingly, while Lactobacillacae was the major compensatory taxa where Komagataeibacter abundance was lower, phylogenic heat-tree analysis infers a possible antagonistic relationship between Starmerella and the acetic acid bacterium. Our results provide the basis for further investigation of how SCOBY archetype affects Kombucha fermentation, and fundamental studies of microbial community assembly in an interphase environment.

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“…The dominant bacterial genus in the system is Komagataeibacter (formerly Gluconacetobacter , and prior to that, Acetobacter , Yamada et al, 2012) (Marsh et al, 2014; Chakravorty et al, 2016) with numerous species identified within various kombucha cultures. These include Komagataeibacter xylinus (Reva et al, 2015; De Filippis et al, 2018), Komagataeibacter intermedius (Dos Santos et al, 2015; Reva et al, 2015; Gaggìa et al, 2019), Komagataeibacter rhaeticus (Machado et al, 2016; Semjonovs et al, 2017; Gaggìa et al, 2019), Komagataeibacter saccharivorans (Reva et al, 2015; De Filippis et al, 2018), and Komagataeibacter kombuchae (Reva et al, 2015). Another AAB genus often found in kombucha cultures is Gluconobacter (Reva et al, 2015; Chakravorty et al, 2016; Gaggìa et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem

May

Narayanan

Alcock

et al. 2019

PeerJ

128

108

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Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of a multispecies microbial ecosystem with complex interactions that are characterized by both cooperation and conflict. In kombucha, a complex community of bacteria and yeast initiates the fermentation of a starter tea (usually black or green tea with sugar), producing a biofilm that covers the liquid over several weeks. This happens through several fermentative phases that are characterized by cooperation and competition among the microbes within the kombucha solution. Yeast produce invertase as a public good that enables both yeast and bacteria to metabolize sugars. Bacteria produce a surface biofilm which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it. The ethanol and acid produced during the fermentative process (by yeast and bacteria, respectively) may also help to protect the system from invasion by microbial competitors from the environment. Thus, kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Further, it has the potential to be artificially selected to specialize it for particular human uses, including the development of antimicrobial ecosystems and novel materials. Finally, kombucha is easily-propagated, non-toxic, and inexpensive, making it an excellent system for scientific inquiry and citizen science.

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Draft Genome Sequence of Komagataeibacter intermedius Strain AF2, a Producer of Cellulose, Isolated from Kombucha Tea

Abstract: Here, we present the draft genome sequence of Komagataeibacter intermedius strain AF2, which was isolated from Kombucha tea and is capable of producing cellulose, although at lower levels compared to another bacterium from the same environment, K. rhaeticus strain AF1.

Cited by 12 publications

References 14 publications

Physicochemical characterization of high-quality bacterial cellulose produced by Komagataeibacter sp. strain W1 and identification of the associated genes in bacterial cellulose production

Physicochemical characterization of high-quality bacterial cellulose produced by Komagataeibacter sp. strain W1 and identification of the associated genes in bacterial cellulose production

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem

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