Mas Perrine, Tran Thierry, Verdier François, Martin Antoine, Alexandre Hervé, Grandvalet Cosette, Tourdot-Maréchal Raphaëlle
UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France.
Biomère, 14 rue Audubon, 75120 Paris, France.
Foods. 2022 Feb 21;11(4):614. doi: 10.3390/foods11040614.
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. , and were the major yeast species, and the major bacterial genera were and . Results highlight the persistence of yeast species such as 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 . Dominance of 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.
康普茶是一种由含糖茶经酵母和细菌群落转化而成的传统饮品。其生产已实现工业化，需要研究微生物群落的演变以加强对该过程的控制。本研究采用依赖培养的方法，连续三年跟踪了一家生产工厂中红茶和绿茶康普茶的微生物组成。使用选择性琼脂培养基分离和培养微生物。提取分离株的DNA，通过26S和16S PCR进行扩增并测序。与NCBI数据库比对后获得身份信息。 、 和 是主要的酵母种类，主要的细菌属是 和 。结果突出了2019年检测到的如 等酵母种类的持续性。一些酵母种类似乎对压力事件敏感，比如2019年的一段炎热时期。然而，它们具有恢复力，并于2021年再次被分离出来， 就是这种情况。 在绿茶和红茶康普茶中占主导地位，但酵母中的比例因茶的类型和阶段（液体或生物膜）而异。醋酸菌和乳酸菌的组成比酵母表现出更高的变异性，随着时间推移物种有许多变化。
