Kombucha tea fermentation: Microbial and biochemical dynamics

Chakravorty, Somnath; Bhattacharya, S.; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, D.P.; Gachhui, Ratan

doi:10.1016/j.ijfoodmicro.2015.12.015

Cited by 320 publications

(277 citation statements)

References 64 publications

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“…As stated previously, the resulting fermented beverage is low in pH and contains multiple organic acids (mainly acetic and lactic, and to a lesser extent gluconic acid), trace amounts of ethanol and glycerol as well as phenolic compounds (Sievers et al 1995;Teoh, Heard and Cox 2004;Cvetkovic et al 2008;Chakravorty, Sarkar and Gachhui 2015;Chakravorty et al 2016).…”

Section: Introductionmentioning

confidence: 79%

“…After prolonged periods, the final product also leads to a mild vinegar taste (Reiss 1994;Blanc 1996). This is due to organic acid (mainly acetic, lactic and to a lesser extent gluconic and glucoronic acids) as well as other metabolites released by microorganisms, along with CO 2 from yeast alcoholic fermentation (Sievers et al 1995;Teoh, Heard and Cox 2004;Cvetkovic et al 2008;Chakravorty et al 2016). The fermented product will have an acidic pH generally close to 3, although some authors have described pH below 2 after prolonged fermentations (which may cause organoleptic defects).…”

Section: Introductionmentioning

confidence: 99%

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Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

221

174

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Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.

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Section: Introductionmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

221

174

View full text Add to dashboard Cite

show abstract

“…In kombucha (source of investigated yeasts), where sucrose is the main or only sugar source, the conversion of sucrose by yeast invertase is required for Acetobacter spp. to subsequently produce acetic acid [25]. Looking at the main sugars of wort, only the control strain WLP001 was able to ferment maltose and maltotriose.…”

Section: Yeast Characterizationmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

et al. 2018

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer's yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

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“…Likewise the safety of other fermented foods has been improved [45]. Furthermore, to study the fermentation process of kombucha tea, ITS and metabolomics were combined to demonstrate that fungal population evolutions was related to the improvement antioxidants levels [46]. Recent investigations have assessed transcriptomes and/or proteomes of bacteria under particular conditions, for instance, simulating the behavior of E. coli during beef carcass chilling [47].…”

Section: Food Safetymentioning

confidence: 99%

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

2018

International Journal of Research Studies in Microbiology and B

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Kombucha tea fermentation: Microbial and biochemical dynamics

Cited by 320 publications

References 64 publications

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

High-Throughput Sequencing Technologies and new Approaches in Food Microbiology

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