O'Sullivan Erin N, O'Sullivan Daniel J
Department of Food Science and Nutrition, Microbial and Plant Genomics Institute, University of Minnesota, St. Paul, MN 55108, USA.
Foods. 2024 May 29;13(11):1707. doi: 10.3390/foods13111707.
Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health benefits derived from this vibrant microbial bioconversion. While recent studies have shed light on the diversity of cultures in Kombucha fermentation, there is limited information on the diversity, and especially viability, of cultures in retail beverages that advertise the presence of Kombucha and probiotic cultures. In this study, 12 Kombucha beverages produced by different manufacturers throughout the US were purchased and microbially characterized. Eight of the beverages contained viable Kombucha cultures, while 3 of the remaining 4 had viable cultures as added probiotics. Amplicon profiling revealed that all contained Kombucha yeast and bacteria cells. The dominant yeasts detected were (10/12), (9/12), (6/12), and (5/12). Dominant LAB included and , and AAB were , , and . One beverage had a significant amount of , an ethanol-producing bacterium from Agave cactus. While Kombucha beverages differ in the types and viability of cultures, all except one beverage contained detectable viable cells.
康普茶是一种经过两阶段发酵的甜味茶饮料，它利用酵母和乳酸菌（LAB）将糖转化为乙醇和乳酸，并利用醋酸菌（AAB）将乙醇氧化为醋酸。它作为一种饮料的受欢迎程度源于这种充满活力的微生物生物转化所带来的健康益处的说法。虽然最近的研究揭示了康普茶发酵中培养物的多样性，但关于宣传含有康普茶和益生菌培养物的零售饮料中培养物的多样性，尤其是活力的信息却很有限。在这项研究中，购买了美国各地不同制造商生产的12种康普茶饮料并对其进行了微生物特征分析。其中8种饮料含有活的康普茶培养物，其余4种中有3种含有作为添加益生菌的活培养物。扩增子分析表明，所有饮料都含有康普茶酵母和细菌细胞。检测到的优势酵母为（10/12）、（9/12）、（6/12）和（5/12）。优势乳酸菌包括和，醋酸菌为、和。有一种饮料含有大量的，一种来自龙舌兰仙人掌的产乙醇细菌。虽然康普茶饮料在培养物的类型和活力方面存在差异，但除一种饮料外，所有饮料都含有可检测到的活细胞。
