Comparative analysis of microbial diversity in various kombucha starter cultures in Malaysia using the random amplified polymorphic DNA (RAPD) approach

• DOI: 10.35118/apjmbb.2025.033.1.01
• Publication Date: 2025-01-31T08:10:49Z
• Authors: Nur Syafiqah Syah...; Eric Tzyy Jiann C...; Clemente Michael ...; Nurul Farhana Nasir; Shaiful Adzni Sha...; Noorjahan Banu Al...; Nurul Elyani Mohamad
• Keywords: Starter

Kombucha is sweetened black tea fermented with symbiotic culture of bacteria and yeasts (SCOBY) has been widely consumed for its purported health benefits. The microbial consortium in kombucha dominated by such as Brettanomyces sp. Zygosaccharomyces sp., well acetic acid (AAB), Komagataeibacter Acetobacter However, the source SCOBY substrates used may affect diversity biochemical, flavour kombucha. Identifying population important use undefined starter cultures lead to variable metabolite production increase risk food pathogen contamination which can pose harm human health. This study aims isolate microbes from Malaysia future development a new specific species safe consumption Briefly, total 100 colonies were isolated nine selective plates. Differences colony morphology observed based on their colours, surface texture, elevation, margin. Their phenotypic genetic screened using microscopic examination, coupled catalase test random amplified polymorphic DNA (RAPD), respectively. Based data, 51% isolates showed under while rest bacteria. Additionally, 55.79% distinct banding profile patterns RAPD assessments. In conclusion, data this shows that there diverse different Malaysia, mainly predominated Gram-negative AAB Gram-positive yeasts. Identification at level be conducted future. By understanding microbiota kombucha, it contributes functional drink.