Isolation,identification and characterization of dominant microorganisms in kombucha
To clarify the dominant microbial species and their characteristics during the fermentation of traditional kombucha, the dominant strains were isolated and screened from kombucha using selective medium, which were identified through morphological observation and molecular biology techniques. Subsequ...
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| Language: | English |
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Editorial Department of China Brewing
2025-02-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-136.pdf |
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| author | LIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E |
| author_facet | LIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E |
| author_sort | LIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E |
| collection | DOAJ |
| description | To clarify the dominant microbial species and their characteristics during the fermentation of traditional kombucha, the dominant strains were isolated and screened from kombucha using selective medium, which were identified through morphological observation and molecular biology techniques. Subsequently, their growth characteristics, fermentation properties, and tolerance were analyzed. The results revealed that 12 yeast strains were screened from traditional kombucha, comprising 3 strains of Saccharomyces cerevisiae, 8 strains of Zygosaccharomyces bailii, and 1 strain of Starmerella davenportii. Additionally, 5 acetic acid bacteria strains were identified, including 2 strains of Gluconobacter oxydans and 3 strains of Komagataeibacter intermedius, as well as 1 strain of Lactobacillus sakei. Yeast strains P1-SC1, P1-SC3, P2-ZB4, P2-ZB5, P2-ZB7 and P3-SD demonstrated superior ethanol production ability (ethanol content>3.0%) and reducing sugar consumption ability (reducing sugar content<0.42 g/L). Among them, strains P1-SC1 and P1-SC3 exhibited the most vigorous growth, which could growth under the condition of temperature 35 ℃, pH 3.0 and glucose concentrations>450 g/L. Strains C1-KI1, C1-KI3, C2-GO1 and M-LS exhibited high acid production capacity (1.61-3.30 g/L). Among them, strain M-LS exhibited the most vigorous growth, both strains M-LS and C1-KI1 could grow under the condition of temperature 40 ℃ and alcohol volume fraction 12% (OD<sub>600 nm</sub> value>0.3). In summary, S. cerevisiae P1-SC3 had strong growth characteristics, fermentation characteristics and tolerance, and K. intermedius C1-KI1 and L. sakei M-LS had strong acid production capacity, growth characteristics and tolerance. |
| format | Article |
| id | doaj-art-126e866b72314cb5bb2b9eb9a2f3d819 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-126e866b72314cb5bb2b9eb9a2f3d8192025-08-20T03:39:54ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-02-0144213614310.11882/j.issn.0254-5071.2025.02.020Isolation,identification and characterization of dominant microorganisms in kombuchaLIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E01. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;;2. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;;3. Wuhan Yijiang Food Co., Ltd., Wuhan 430023, ChinaTo clarify the dominant microbial species and their characteristics during the fermentation of traditional kombucha, the dominant strains were isolated and screened from kombucha using selective medium, which were identified through morphological observation and molecular biology techniques. Subsequently, their growth characteristics, fermentation properties, and tolerance were analyzed. The results revealed that 12 yeast strains were screened from traditional kombucha, comprising 3 strains of Saccharomyces cerevisiae, 8 strains of Zygosaccharomyces bailii, and 1 strain of Starmerella davenportii. Additionally, 5 acetic acid bacteria strains were identified, including 2 strains of Gluconobacter oxydans and 3 strains of Komagataeibacter intermedius, as well as 1 strain of Lactobacillus sakei. Yeast strains P1-SC1, P1-SC3, P2-ZB4, P2-ZB5, P2-ZB7 and P3-SD demonstrated superior ethanol production ability (ethanol content>3.0%) and reducing sugar consumption ability (reducing sugar content<0.42 g/L). Among them, strains P1-SC1 and P1-SC3 exhibited the most vigorous growth, which could growth under the condition of temperature 35 ℃, pH 3.0 and glucose concentrations>450 g/L. Strains C1-KI1, C1-KI3, C2-GO1 and M-LS exhibited high acid production capacity (1.61-3.30 g/L). Among them, strain M-LS exhibited the most vigorous growth, both strains M-LS and C1-KI1 could grow under the condition of temperature 40 ℃ and alcohol volume fraction 12% (OD<sub>600 nm</sub> value>0.3). In summary, S. cerevisiae P1-SC3 had strong growth characteristics, fermentation characteristics and tolerance, and K. intermedius C1-KI1 and L. sakei M-LS had strong acid production capacity, growth characteristics and tolerance.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-136.pdfkombucha|dominant microorganism|isolation and identification|yeast|acetic acid bacterium|fermentation characteristic|tolerance |
| spellingShingle | LIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E Isolation,identification and characterization of dominant microorganisms in kombucha Zhongguo niangzao kombucha|dominant microorganism|isolation and identification|yeast|acetic acid bacterium|fermentation characteristic|tolerance |
| title | Isolation,identification and characterization of dominant microorganisms in kombucha |
| title_full | Isolation,identification and characterization of dominant microorganisms in kombucha |
| title_fullStr | Isolation,identification and characterization of dominant microorganisms in kombucha |
| title_full_unstemmed | Isolation,identification and characterization of dominant microorganisms in kombucha |
| title_short | Isolation,identification and characterization of dominant microorganisms in kombucha |
| title_sort | isolation identification and characterization of dominant microorganisms in kombucha |
| topic | kombucha|dominant microorganism|isolation and identification|yeast|acetic acid bacterium|fermentation characteristic|tolerance |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-136.pdf |
| work_keys_str_mv | AT liangxinyiliqianfusiyidongdengfengzhangyingjiangyiliaoe isolationidentificationandcharacterizationofdominantmicroorganismsinkombucha |