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Metabarcoding of the kombucha microbial community grown in different microenvironments

Introducing of the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing a better control on safety and efficacy of the probiotic communities. In this work the kombucha poly-microbial probiotic community was analysed to study it...

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Autores principales: Reva, Oleg N, Zaets, Iryna E, Ovcharenko, Leonid P, Kukharenko, Olga E, Shpylova, Switlana P, Podolich, Olga V, de Vera, Jean-Pierre, Kozyrovska, Natalia O
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4467805/
https://www.ncbi.nlm.nih.gov/pubmed/26061774
http://dx.doi.org/10.1186/s13568-015-0124-5
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author Reva, Oleg N
Zaets, Iryna E
Ovcharenko, Leonid P
Kukharenko, Olga E
Shpylova, Switlana P
Podolich, Olga V
de Vera, Jean-Pierre
Kozyrovska, Natalia O
author_facet Reva, Oleg N
Zaets, Iryna E
Ovcharenko, Leonid P
Kukharenko, Olga E
Shpylova, Switlana P
Podolich, Olga V
de Vera, Jean-Pierre
Kozyrovska, Natalia O
author_sort Reva, Oleg N
collection PubMed
description Introducing of the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing a better control on safety and efficacy of the probiotic communities. In this work the kombucha poly-microbial probiotic community was analysed to study its flexibility under different growth conditions. Environmental DNA sequencing revealed a complex and flexible composition of the kombucha microbial culture (KMC) constituting more bacterial and fungal organisms in addition to those found by cultural method. The community comprised bacterial and yeast components including cultured and uncultivable microorganisms. Culturing the KMC under different conditions revealed the core part of the community which included acetobacteria of two genera Komagataeibacter (former Gluconacetobacter) and Gluconobacter, and representatives of several yeast genera among which Brettanomyces/Dekkera and Pichia (including former Issatchenkia) were dominant. Herbaspirillum spp. and Halomonas spp., which previously had not been described in KMC, were found to be minor but permanent members of the community. The community composition was dependent on the growth conditions. The bacterial component of KMC was relatively stable, but may include additional member—lactobacilli. The yeast species composition was significantly variable. High-throughput sequencing showed complexity and variability of KMC that may affect the quality of the probiotic drink. It was hypothesized that the kombucha core community might recruit some environmental bacteria, particularly lactobacilli, which potentially may contribute to the fermentative capacity of the probiotic drink. As many KMC-associated microorganisms cannot be cultured out of the community, a robust control for community composition should be provided by using DNA metabarcoding. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s13568-015-0124-5) contains supplementary material, which is available to authorized users.
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spelling pubmed-44678052015-06-18 Metabarcoding of the kombucha microbial community grown in different microenvironments Reva, Oleg N Zaets, Iryna E Ovcharenko, Leonid P Kukharenko, Olga E Shpylova, Switlana P Podolich, Olga V de Vera, Jean-Pierre Kozyrovska, Natalia O AMB Express Original Article Introducing of the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing a better control on safety and efficacy of the probiotic communities. In this work the kombucha poly-microbial probiotic community was analysed to study its flexibility under different growth conditions. Environmental DNA sequencing revealed a complex and flexible composition of the kombucha microbial culture (KMC) constituting more bacterial and fungal organisms in addition to those found by cultural method. The community comprised bacterial and yeast components including cultured and uncultivable microorganisms. Culturing the KMC under different conditions revealed the core part of the community which included acetobacteria of two genera Komagataeibacter (former Gluconacetobacter) and Gluconobacter, and representatives of several yeast genera among which Brettanomyces/Dekkera and Pichia (including former Issatchenkia) were dominant. Herbaspirillum spp. and Halomonas spp., which previously had not been described in KMC, were found to be minor but permanent members of the community. The community composition was dependent on the growth conditions. The bacterial component of KMC was relatively stable, but may include additional member—lactobacilli. The yeast species composition was significantly variable. High-throughput sequencing showed complexity and variability of KMC that may affect the quality of the probiotic drink. It was hypothesized that the kombucha core community might recruit some environmental bacteria, particularly lactobacilli, which potentially may contribute to the fermentative capacity of the probiotic drink. As many KMC-associated microorganisms cannot be cultured out of the community, a robust control for community composition should be provided by using DNA metabarcoding. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1186/s13568-015-0124-5) contains supplementary material, which is available to authorized users. Springer Berlin Heidelberg 2015-06-11 /pmc/articles/PMC4467805/ /pubmed/26061774 http://dx.doi.org/10.1186/s13568-015-0124-5 Text en © Reva et al. 2015 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Article
Reva, Oleg N
Zaets, Iryna E
Ovcharenko, Leonid P
Kukharenko, Olga E
Shpylova, Switlana P
Podolich, Olga V
de Vera, Jean-Pierre
Kozyrovska, Natalia O
Metabarcoding of the kombucha microbial community grown in different microenvironments
title Metabarcoding of the kombucha microbial community grown in different microenvironments
title_full Metabarcoding of the kombucha microbial community grown in different microenvironments
title_fullStr Metabarcoding of the kombucha microbial community grown in different microenvironments
title_full_unstemmed Metabarcoding of the kombucha microbial community grown in different microenvironments
title_short Metabarcoding of the kombucha microbial community grown in different microenvironments
title_sort metabarcoding of the kombucha microbial community grown in different microenvironments
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4467805/
https://www.ncbi.nlm.nih.gov/pubmed/26061774
http://dx.doi.org/10.1186/s13568-015-0124-5
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