Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations

Landis, Elizabeth A.; Fogarty, Emily C.; Edwards, John C.; Popa, Otilia; Eren, A. Murat; Wolfe, Benjamin E.

doi:10.1128/msystems.00157-22

Cited by 46 publications

(39 citation statements)

References 45 publications

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“…In the study of [12], a consistent cellulosic biofilm was only formed with a native kombucha consortium; in the co-cultures of selected strains, the biofilm was not present. Using two different yeast species, Zygosaccharomyces bisporus and B. bruxellensis, in pairwise combinations with K. rhaeticus, the production of biofilm was remarkably higher with B. bruxellensis than with Z. bisporus [23], thus opposite of this study where more cellulose was recovered from NhZp than NhBb.…”

Section: Discussioncontrasting

confidence: 85%

“…In both co-cultures, a decrease of ethanol was observed as compared with the monocultures, associated with the production of acetic acid from ethanol promoted by Nh [8]. A divergent result was found by [23], who reported a strikingly higher ethanol production by B. bruxellensis than Z. bisporus.…”

Section: Discussionmentioning

confidence: 81%

“…To overcome this, it is necessary to understand the role of each microbial component of SCOBY, depicting its contribution to the final organoleptic characteristics of the beverage, and selecting the most significant species and strains to simplify kombucha consortia. Indeed, a limited number of strains with desirable characteristics, such as B. bruxellensis and K. rhaeticus strains, can produce a kombucha-like fermentation without other taxa [10,23]. In this context, the present study aimed to investigate the microbial structure of an artisanal kombucha, with the ultimate goal of establishing a collection of taxonomically well-defined strains to be used for an ad hoc consortium development.…”

Section: Introductionmentioning

confidence: 99%

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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Leali

Binati

Martelli

et al. 2022

Foods

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Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellulosic matrix located at the liquid–air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, and Zygosaccharomyces parabailii T7SS-4W1, were used in mono- and co-culture fermentations. The monocultures highlighted important species-specific differences in the metabolism of sugars and organic acids, while binary co-cultures demonstrated the roles played by bacteria and yeasts in the production of cellulose and typical volatile acidity. Aroma complexity and sensory perception were comparable between reconstructed (with the three strains) and native microbial consortia. This study provided a broad picture of the strains’ metabolic signatures, facilitating the standardization of kombucha production in order to obtain a product with desired characteristics by modulating strains presence or abundance.

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Section: Discussioncontrasting

confidence: 85%

Section: Discussionmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Leali

Binati

Martelli

et al. 2022

Foods

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“…The most dominant bacteria in kombucha was Komagateibacter, a member of Acetobacteraceae family (Chakravorty et al, 2016). Another metagenomic approach showed that bacteria Komagataeibacter rhaeticus and yeast Brettanomyces bruxellensis were the most common microorganism in 23 samples of kombucha across the United States (Landis, et al,2022) Our previous research, focused on cultivation approach, has also reported that culturable microorganisms from kombucha drink (liquid phase) were all bacteria. Four out of six bacteria isolates showed close characteristic to Acetobacter genus (gram negative, short rod, motile, and does not produce endospore) (Permana, et al, 2021).…”

Section: Introductionmentioning

confidence: 94%

Isolation and Characterization of Microorganisms From Scoby (Symbiotic Culture of Bacteria and Yeast) During Kombucha Fermentation

Yuliana

Permana²

2022

WARTA AKAB

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Kombucha is made by fermenting tea with sugar solution using SCOBY (symbiotic culture of bacteria and yeast). Kombucha fermentation is divided into several stages, such as the conversion of sugar into ethanol, the conversion of ethanol into acetic acid, and the conversion of acetic acid into carbon dioxide. Thus, several types of unique microorganisms must be involved during kombucha fermentation. Our previous research has reported that culturable microorganisms from kombucha drink (liquid phase) were all bacteria. Furthermore, in this research we investigated culturable microorganisms from the SCOBY itself. During kombucha fermentation, SCOBY sheets were cut (about 1×1 cm) each day using a sterile knife. SCOBY slice was enriched in Potato Dextrose Broth and incubated at 37 °C for 24 hours. The enriched culture was inoculated into Plate Count Agar and incubated at 37 °C for 24 hours. Four different colonies, named isolate (a), (b), (c), (d), were collected during 14 days of kombucha fermentation. The suspected colonies of bacteria were cultivated in Nutrient Agar, while the suspected colonies of mold or yeast were cultivated in Potato Dextrose Agar. The characterization results suggested that isolate (a) has close characteristic to Acetobacter genus (gram negative, short rod, does not produce endospore), meanwhile isolate (b) is gram negative, long rod, and produces endospore. Isolate (c) was suspected as mold, and isolate (d) was identified as yeast.

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“…AAB can always be found during the fermentation of vinegar and kombucha (Landis et al., 2022; Lynch et al., 2019). The main AAB genera include Acetobacter , Acidomonas , and Amukamara (Lynch et al., 2019).…”

Section: Microbial Community Assembly Of Sffmmentioning

confidence: 99%

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

Chen

Wang²,

Teng³

et al. 2023

Comp Rev Food Sci Food Safe

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Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables to force natural microbial consortia to perform the desired functions. Spontaneous food fermentation, the oldest kind of traditional NgeME, transforms foods into various fermented products using natural microbial networks. In traditional NgeME, spontaneous food fermentation microbiotas (SFFMs) are typically formed and controlled manually by the establishment of limiting factors in small batches with little mechanization. However, limitation control generally leads to trade-offs between efficiency and the quality of fermentation. Modern NgeME approaches based on synthetic microbial ecology have been developed using designed microbial communities to explore assembly mechanisms and target functional enhancement of SFFMs. This has greatly improved our understanding of microbiota control, but such approaches still have shortcomings compared to traditional NgeME. Here, we comprehensively describe research on mechanisms and control strategies for SFFMs based on traditional and modern NgeME. We discuss the ecological and engineering principles of the two approaches to enhance the understanding of how best to control SFFM. We also review recent applied and theoretical research on modern NgeME and propose an integrated in vitro synthetic microbiota model to bridge gaps between limitation control and design control for SFFM.

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Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations

Cited by 46 publications

References 45 publications

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Isolation and Characterization of Microorganisms From Scoby (Symbiotic Culture of Bacteria and Yeast) During Kombucha Fermentation

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration

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