Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America.
Keisha Harrison,Chris Curtin +1 more
- Vol. 9, Iss: 5, pp 1060
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TLDR
This article used high-throughput sequencing approaches to evaluate spatial homogeneity within a single commercial symbiotic culture of bacteria and yeast (SCOBY) and taxonomic diversity across a large number of SCOBY used by Kombucha brewers, predominantly in North America.Abstract:
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.read more
Citations
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Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
TL;DR: In this article, the authors focused on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea, including the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters.
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Microbial and Chemical Profiles of Commercial Kombucha Products
Jieping Yang,Venu Lagishetty,Patrick Kurnia,Susanne M. Henning,Aaron I. Ahdoot,Jonathan B. Jacobs +5 more
TL;DR: This study compared the major chemicals, antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays.
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Bacterial cellulose: recent progress in production and industrial applications
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Advances in Kombucha Tea Fermentation: A Review
TL;DR: The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing.
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Kombucha: Production and Microbiological Research
TL;DR: In this article , the authors present recent advances in the isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, and modern genetic identification techniques of AAB and yeast present in Kombucha to gain a better understanding of the microbial diversity of the beverage.
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