Isolation and Characterization of Bacteria and Yeast from Kombucha Tea

Mukadam, Tehmeena Ashraf; Punjabi, Kapil; Deshpande, Swanit Hemant; Vaidya, Shashikant; Chowdhary, Abhay

doi:10.20546/ijcmas.2016.506.004

Cited by 26 publications

(10 citation statements)

References 17 publications

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“…The biochemical characterisation involves acetic acid fermentation and overoxidation of ethanol. Isolation of AAB was carried out on a glucose-ethanol medium (GEM: glucose, 15 g L -1 ; ethanol, 0.5%; peptone, 3 g L -1 and yeast extract, 3 g L -1 ; agar-agar, 15 g L -1 ) culture plate and incubated at 28 °C for 24 h. Further, the morphology and Gram nature of isolated bacteria were determined as described elsewhere [ 25 ]. The purified isolate was cultured on Carr medium (yeast extract, 30 g L -1 ; bromocresol green, 0.02 g L -1 ; agar-agar, 20 g L -1 ; and ethanol, 2%) and incubated at 28 °C for 5 days.…”

Section: Methodsmentioning

confidence: 99%

Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces

Subbiahdoss

Osmen

Reimhult

2022

Biofilm

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Section: Methodsmentioning

confidence: 99%

Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces

Subbiahdoss

Osmen

Reimhult

2022

Biofilm

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“…Earlier reports of Ghosh et al, (2013) explorated the morphological and biochemical characteristics of yeast isolated from fruit surface of Jamun. Mukadam et al, (2016) reported the isolated yeast produce the pink coloured, gram positive and showed the negative for the urease activity.…”

Section: Morphological and Biochemical Characterizationmentioning

confidence: 99%

Screening of Phyllosphere Yeast of Rice for the Production Enzymes and Solubilisation of Minerals

M¹,

Gomathy²,

Sabarinathan³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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“…In addition, consumer’s preferences have been changed to functional foods which promote their health and well‐being (Mollet & Lacroix, ). Kombucha is a traditional functional fermented non‐alcoholic tea‐based beverage with a pleasant sour and sweetish taste which is made by Kombucha starter culture (KSC) (mixed culture and symbiotic association of acidophilic yeast and acetic acid bacteria) (Chakravorty et al, ; Chen & Liu, ; Greenwalt, Steinkraus, & Ledford, ; Jayabalan, Malini, Sathishkumar, Swaminathan, & Yun, ; Lacorn & Hektor, ; Mukadam, Punjabi, Deshpande, Vaidya, & Chowdhary, ).…”

Section: Introductionmentioning

confidence: 99%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. Practical applications Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.

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Isolation and Characterization of Bacteria and Yeast from Kombucha Tea

Cited by 26 publications

References 17 publications

Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces

Cellulosic biofilm formation of Komagataeibacter in kombucha at oil-water interfaces

Screening of Phyllosphere Yeast of Rice for the Production Enzymes and Solubilisation of Minerals

Development of fermented date syrup using Kombucha starter culture

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