Mayser P, Fromme S, Leitzmann C, Gründer K
Department of Dermatology and Andrology, Justus Liebig University Giessen, Germany.
Mycoses. 1995 Jul-Aug;38(7-8):289-95. doi: 10.1111/j.1439-0507.1995.tb00410.x.
The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharomyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably consume controlled commercial Kombucha beverages.
茶菌“康普茶”是醋酸杆菌（包括作为特征性菌种的木醋杆菌）与多种酵母的共生体。尚未鉴定出特征性的酵母菌种或属。康普茶主要在加糖红茶中培养，以生产一种据说有多种治疗功效的微酸性泡腾饮料。除了糖，该饮料还含有少量酒精和多种酸，包括醋酸、葡萄糖酸和乳酸，以及一些抗生素物质。为了特别关注兼性致病酵母来表征酵母谱，通过微观形态学和生化方法分析了两份市售茶菌标本以及德国32份来自私人家庭的标本。分别在56%、29%和26%的标本中鉴定出酒香酵母属、接合酵母属和酿酒酵母属的酵母。路德类酵母和高加索念珠菌仅在个别案例中被发现。此外，测试还揭示了形成菌膜的酵母，如克鲁斯念珠菌或东方伊萨酵母/西方伊萨酵母，以及尖形酵母属（克勒克酵母属、汉逊酵母属）的菌种。因此，酒香酵母属可能是特别适应茶菌环境的典型酵母群。然而，为了进一步研究茶菌的有益作用，必须确定其他典型属的谱。只有三个标本显示有明确的污染。在一个案例中，由于青霉属大量污染，无法分离出酵母。在其余两个样本（来自一个家庭）中，发现了白色念珠菌。污染率低可能是由于有机酸和抗生素物质的形成等保护机制。因此，代谢健康的人无需被建议不要培养康普茶。然而，免疫抑制患者最好饮用经过控制的市售康普茶饮料。
