1. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods
- Author
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Audrey Pawtowski, Abdoulaye Fall, Georges Daube, Bernard Taminiau, Emmanuel Coton, Gaëtan Burgaud, Franck Déniel, Laurent Coulloumme-Labarthe, Monika Coton, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Université de Liège, Département Electronique et Physique (EPH), Institut Mines-Télécom [Paris] (IMT)-Télécom SudParis (TSP), and Laboratory of Food Microbiology, Department of Food Science, Fundamental and Applied Research for Animal and Health
- Subjects
0301 basic medicine ,Kombucha ,Zygosaccharomyces bailii ,030106 microbiology ,Saccharomyces cerevisiae ,Zygosaccharomyces ,Hanseniaspora ,Applied Microbiology and Biotechnology ,Microbiology ,03 medical and health sciences ,Fermented tea ,Microbial ecology ,Botany ,Acetobacter ,Lactic Acid ,Mycological Typing Techniques ,Acetic acid bacteria ,Oenococcus ,ComputingMilieux_MISCELLANEOUS ,[SDV.MP.MYC]Life Sciences [q-bio]/Microbiology and Parasitology/Mycology ,Acetic Acid ,Oenococcus oeni ,2. Zero hunger ,Dekkera ,Ecology ,biology ,Microbiota ,food and beverages ,Kombucha Tea ,15. Life on land ,biology.organism_classification ,Bacterial Typing Techniques ,030104 developmental biology ,Biofilms ,Fermentation - Abstract
Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.
- Published
- 2017