Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand

• DOI: 10.1016/j.crfs.2022.04.013
• Publication Date: 2022-05-14T23:58:43Z
• Authors: Boying Wang; Kay Rutherfurd-Ma...; Xue-Xian Zhang; Anthony N. Mutuku...
• Keywords: Acetic acid bacteria; Acetobacter

The demand for Kombucha, a sparkling sugared tea beverage fermented by symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity which mainly due to its perceived health benefits appealing sensory properties, microbial composition products at time consumption unknown. Such information important both manufacturers consumers. Therefore, this study characterised dominant AAB present in six commercial Kombucha samples sold New Zealand comprised three domestic imported samples. Acetic were isolated from using glucose extract peptone mannitol (GYPM) chloramphenicol (YGC) media, respectively. Phenotypic taxonomic identification achieved morphological biochemical characterisation, followed sequence analysis ribosomal RNA genes (16S rRNA 26S yeast). Viable only found domestically produced not products. species identified as Acetobacter musti Gluconobacter potus. isolates belonged Dekkera bruxelensis, Schizosaccharomyces pombes, Hanseniaspora valbyensis, Brettanomyces anamalus, Pichia kudriavzevii, Starmerella vitis Saccharomyces cerevisiae. communities more complex variable than analysed