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Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context
Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the process. This study followed the microbial composi...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871122/ https://www.ncbi.nlm.nih.gov/pubmed/35206089 http://dx.doi.org/10.3390/foods11040614 |
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author | Mas, Perrine Tran, Thierry Verdier, François Martin, Antoine Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle |
author_facet | Mas, Perrine Tran, Thierry Verdier, François Martin, Antoine Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle |
author_sort | Mas, Perrine |
collection | PubMed |
description | Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time. |
format | Online Article Text |
id | pubmed-8871122 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88711222022-02-25 Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context Mas, Perrine Tran, Thierry Verdier, François Martin, Antoine Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle Foods Article Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time. MDPI 2022-02-21 /pmc/articles/PMC8871122/ /pubmed/35206089 http://dx.doi.org/10.3390/foods11040614 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mas, Perrine Tran, Thierry Verdier, François Martin, Antoine Alexandre, Hervé Grandvalet, Cosette Tourdot-Maréchal, Raphaëlle Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context |
title | Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context |
title_full | Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context |
title_fullStr | Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context |
title_full_unstemmed | Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context |
title_short | Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context |
title_sort | evolution in composition of kombucha consortia over three consecutive years in production context |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871122/ https://www.ncbi.nlm.nih.gov/pubmed/35206089 http://dx.doi.org/10.3390/foods11040614 |
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