Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider

Balmaseda, Aitor; Lorentzen, Marc; Dutilh, Lucie; Bauduin, Rémi; Guichard, Hugues; Ollivier, Séverine; Miot-Sertier, Cécile; Lucas, Patrick M.

doi:10.1016/j.ijfoodmicro.2023.110276

Cited by 9 publications

(2 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is best known as an acid tolerant LAB organism important for the malolactic conversion of malic acid to lactic acid during the aging phase of wine production [31]. It has also been frequently isolated from Kombucha [32,33].…”

Section: Discussionmentioning

confidence: 99%

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA

O'Sullivan,

O'Sullivan

2024

Preprint

View full text Add to dashboard Cite

Kombucha is a two-stage fermented sweetened-tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate, and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health-benefits derived from this vibrant microbial bioconversion. While recent studies have shed light on the diversity of cultures during a Kombucha fermentation, there is limited information on the diversity, and especially viability, of cultures in retail beverages that advertise the presence of Kombucha and probiotic cultures. In this study, 12 Kombucha beverages produced by different manufacturers throughout the US were purchased and microbially characterized. Eight of the beverages contained viable Kombucha cultures, while 3 of the remaining 4 had viable Bacillus cultures as added probiotics. Amplicon profiling revealed all contained Kombucha yeast and bacteria cells. The dominant yeast detected were Lachancea cidri (10/12), Brettanomyces (9/12), Malassezia (6/12) and Saccharomyces (5/12). Dominant LAB included Liquorilactobacillus and Oenococcus oeni, and AAB were Komagataeibacter, Gluconobacter and Acetobacter. One beverage had a significant amount of Zymomonas mobilis, an ethanol producing bacterium from Agave cactus. While Kombucha beverages differ in the types and viability of cultures, all except one beverage contained detectable viable cells.

show abstract

Section: Discussionmentioning

confidence: 99%

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA

O'Sullivan,

O'Sullivan

2024

Preprint

View full text Add to dashboard Cite

show abstract

“…This is best known as an acid-tolerant LAB organism important for the malolactic conversion of malic acid to lactic acid during the aging phase of wine production [ 33 ]. It has also been frequently isolated from Kombucha [ 34 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA

O’Sullivan,

O’Sullivan

2024

Foods

View full text Add to dashboard Cite

Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health benefits derived from this vibrant microbial bioconversion. While recent studies have shed light on the diversity of cultures in Kombucha fermentation, there is limited information on the diversity, and especially viability, of cultures in retail beverages that advertise the presence of Kombucha and probiotic cultures. In this study, 12 Kombucha beverages produced by different manufacturers throughout the US were purchased and microbially characterized. Eight of the beverages contained viable Kombucha cultures, while 3 of the remaining 4 had viable Bacillus cultures as added probiotics. Amplicon profiling revealed that all contained Kombucha yeast and bacteria cells. The dominant yeasts detected were Lachancea cidri (10/12), Brettanomyces (9/12), Malassezia (6/12), and Saccharomyces (5/12). Dominant LAB included Liquorilactobacillus and Oenococcus oeni, and AAB were Komagataeibacter, Gluconobacter, and Acetobacter. One beverage had a significant amount of Zymomonas mobilis, an ethanol-producing bacterium from Agave cactus. While Kombucha beverages differ in the types and viability of cultures, all except one beverage contained detectable viable cells.

show abstract

Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine

Wang,

Liu,

Long

et al. 2024

Food Bioscience

View full text Add to dashboard Cite

Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider

Cited by 9 publications

References 45 publications

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA

Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA

Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine

Contact Info

Product

Resources

About