Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Alimentary Pharmabiotic Centre, University College Cork, Co. Cork, Ireland; Microbiology Department, University College Cork, Co. Cork, Ireland.
Food Microbiol. 2014 Apr;38:171-8. doi: 10.1016/j.fm.2013.09.003. Epub 2013 Sep 25.
Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucrose-tea solution is fermented by a symbiosis of bacteria and yeast embedded within a cellulosic pellicle, which forms a floating mat in the tea, and generates a new layer with each successful fermentation. The specific identity of the microbial populations present has been the focus of attention but, to date, the majority of studies have relied on culture-based analyses. To gain a more comprehensive insight into the kombucha microbiota we have carried out the first culture-independent, high-throughput sequencing analysis of the bacterial and fungal populations of 5 distinct pellicles as well as the resultant fermented kombucha at two time points. Following the analysis it was established that the major bacterial genus present was Gluconacetobacter, present at >85% in most samples, with only trace populations of Acetobacter detected (<2%). A prominent Lactobacillus population was also identified (up to 30%), with a number of sub-dominant genera, not previously associated with kombucha, also being revealed. The yeast populations were found to be dominated by Zygosaccharomyces at >95% in the fermented beverage, with a greater fungal diversity present in the cellulosic pellicle, including numerous species not identified in kombucha previously. Ultimately, this study represents the most accurate description of the microbiology of kombucha to date.
康普茶是一种加糖的茶饮料，由于发酵，含有乙醇、二氧化碳、高浓度的酸（葡萄糖酸、醋酸和乳酸）以及许多其他代谢物，被认为含有许多促进健康的成分。蔗糖-茶溶液由嵌入在纤维素皮膜中的细菌和酵母共生体发酵，在茶中形成一个漂浮的垫子，并在每次成功发酵时生成一个新层。微生物种群的特定身份一直是关注的焦点，但迄今为止，大多数研究都依赖于基于培养的分析。为了更全面地了解康普茶微生物群，我们对 5 个不同皮膜以及发酵后的康普茶在两个时间点的细菌和真菌种群进行了首次独立于培养的高通量测序分析。分析后发现，主要存在的细菌属是葡萄糖醋酸杆菌，在大多数样本中>85%，仅检测到痕量的醋杆菌属（<2%）。还鉴定出一个突出的乳杆菌属（高达 30%），同时还揭示了一些以前与康普茶无关的亚优势属。酵母种群在发酵饮料中以 >95%的优势被酿酒酵母占据，纤维素皮膜中存在更多的真菌多样性，包括以前在康普茶中未鉴定出的许多物种。最终，这项研究代表了迄今为止对康普茶微生物学最准确的描述。
