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RESEARCH PRODUCT
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage.
Raphaëlle Tourdot-maréchalAntoine MartinFrançois VerdierThierry TranHervé AlexandreCosette Grandvaletsubject
KombuchaHealth (social science)BrettanomycesyeastsPlant Sciencelcsh:Chemical technologyHanseniasporaHealth Professions (miscellaneous)MicrobiologySaccharomycesArticle03 medical and health sciences[SDV.IDA]Life Sciences [q-bio]/Food engineeringlcsh:TP1-1185[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biologyacetic acid bacteriaFood scienceAcetic acid bacteria030304 developmental biology2. Zero hunger0303 health sciencesbiology030306 microbiologyChemistrypellicleMicrobial consortiuminteractionsbiology.organism_classificationsucrose hydrolysisYeastsymbiosiskombuchaAcetobacterFood Sciencedescription
Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition of the beverage, an experimental design with nine couples associating one yeast strain and one AAB strain isolated from original black tea kombucha was set up. Three yeast strains belonging to the genera Brettanomyces, Hanseniaspora, and Saccharomyces and three strains of Acetobacter and Komagataeibacter species were chosen. Monocultures in sugared tea were analyzed to determine their individual microbial behaviors. Then, cultivation of the original kombucha consortium and cocultures in sugared tea were compared to determine the interactive microbial effects during successive phases in open and closed incubation conditions. The results highlight the main impact of yeast metabolism on the product&rsquo
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-07-01 | Foods (Basel, Switzerland) |