Wang Boying, Rutherfurd-Markwick Kay, Zhang Xue-Xian, Mutukumira Anthony N
School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand.
School of Health Sciences, College of Health, Massey University, Auckland, 0745, New Zealand.
Curr Res Food Sci. 2022 May 14;5:835-844. doi: 10.1016/j.crfs.2022.04.013. eCollection 2022.
The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity of the beverage which is mainly due to its perceived health benefits and appealing sensory properties, the microbial composition of the products at the time of consumption is unknown. Such information is important to both manufacturers and consumers. Therefore, this study characterised the dominant AAB and yeast present in six commercial Kombucha samples sold in New Zealand which comprised of three domestic and three imported samples. Acetic acid bacteria and yeast were isolated from the Kombucha samples using glucose yeast extract peptone mannitol (GYPM) and yeast extract glucose chloramphenicol (YGC) media, respectively. Phenotypic and taxonomic identification of AAB and yeast were achieved by morphological and biochemical characterisation, followed by sequence analysis of ribosomal RNA genes (16S rRNA for AAB and 26S rRNA for yeast). Viable AAB and yeast were only found in domestically produced Kombucha samples and not in the imported products. The dominant AAB species were identified as and . The yeast isolates belonged to , and The yeast communities were more complex and variable than the AAB communities in the analysed Kombucha samples.
康普茶是一种由醋酸菌（AAB）和酵母共生培养发酵而成的含糖气泡茶饮料，其在全球范围内的需求正在不断增加。尽管这种饮料广受欢迎，主要是因为它被认为有益健康且具有吸引人的感官特性，但在消费时产品的微生物组成尚不清楚。此类信息对制造商和消费者都很重要。因此，本研究对在新西兰销售的六个商业康普茶样品中的优势AAB和酵母进行了表征，这些样品包括三个国产样品和三个进口样品。分别使用葡萄糖酵母提取物蛋白胨甘露醇（GYPM）和酵母提取物葡萄糖氯霉素（YGC）培养基从康普茶样品中分离醋酸菌和酵母。通过形态学和生化特征对AAB和酵母进行表型和分类鉴定，随后对核糖体RNA基因进行序列分析（AAB为16S rRNA，酵母为26S rRNA）。仅在国产康普茶样品中发现了活的AAB和酵母，进口产品中未发现。优势AAB物种被鉴定为 和 。酵母分离株属于 、 和 。在所分析的康普茶样品中，酵母群落比AAB群落更复杂、更具多样性。
