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Food Microbiol. 2018 Aug;73:11-16. doi: 10.1016/j.fm.2018.01.008. Epub 2018 Jan 9.

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation.

Author information

1
Department of Agricultural Sciences, University of Naples Federico II, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy. Electronic address: francesca.defilippis@unina.it.
2
Department of Agricultural Sciences, University of Naples Federico II, Italy.
3
Department of Agricultural Sciences, University of Naples Federico II, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy.

Abstract

Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated to beneficial effects for the health, due to its antioxidant and detoxifying properties. We characterized bacterial populations of Kombucha tea fermented at 20 or 30 °C by using culture-dependent and -independent methods and monitored the concentration of gluconic and glucuronic acids, as well as of total polyphenols. We found significant differences in the microbiota at the two temperatures. Moreover, different species of Gluconacetobacter were selected, leading to a differential abundance of gluconic and glucuronic acids.

KEYWORDS:

Bacterial cellulose; Gluconacetobacter; Kombucha tea; Oligotyping; Tea fungus

PMID:
29526195
DOI:
10.1016/j.fm.2018.01.008
[Indexed for MEDLINE]

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