Microbial Interactions in Kombucha through the Lens of Metabolomics

Abstract

Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and one acetic acid bacterium (Acetobacter indonesiensis) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in relationship to commensalism. A yeast–acetic acid bacterium interaction was different depending on yeast species. With B. bruxellensis, fatty acids and peptides were mainly produced along with consumption of sucrose, fatty acids and polysaccharides. In opposition, the presence of H. valbyensis induced mainly the decrease of polyphenols, peptides, fatty acids, phenolic acids and putative isopropyl malate and phenylpyruvate and few formulae have been produced. With all three microorganisms, the formulae involved with the yeast–yeast interactions were consumed or not produced in the presence of A. indonesiensis. The impact of the yeasts’ presence on A. indonesiensis was consistent regardless of the yeast species with a commensal consumption of compounds associated to the acetic acid bacterium by yeasts. In detail, hydroxystearate from yeasts and dehydroquinate from A. indonesiensis were potentially consumed in all cases of yeast(s)–acetic acid bacterium pairing, highlighting mutualistic behavior.

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

“…Regarding the different starters inoculated, the Bb monoculture maintained the pH around 4.0 after 10 days of fermentation, which was comparable to the value of 4.17 obtained by [45] after 12 days, even if the starting pH was very different (4.6 against 6.9, respectively). Nh fermentation pH after 10 days was 2.55 and remained stable until the 14th day, which was concordant with the pH value of 2.6 after 7 days found by [46].…”

“…For terpenes and norisoprenoids, the concentration in the reconstructed consortium was possibly a contribution of the three strains. These changes, associated with the microbial interactions, could be related with modifications to oxygen access due to pellicle formation, alterations of pH, competition for substrates, and cross-feeding of metabolites [10,45].…”

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

“…The genus Hanseniaspora is one of the main yeast groups isolated from grapes. Hanseniaspora valbyensis is generally isolated in a kombucha environment [10,148,149].…”

Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates

“…γ-Decalactone was synthesized by yeast Yarrowia lipolytica through oxidative degradation of fatty acids [29]. A similar metabolic process yields γdecalactone in kombucha through the activity of the bacterium Acetobacter indonesiensis [30]. Furthermore, benzaldehyde levels demonstrated an increasing trend during fermentation.…”