Isolation and Characterization of Bacteria and Yeast from Kombucha Tea

Bharathiraja, B.; Devaki, Pardha; Dheepa, S.; Mageshwari, R.; Jayamuthunagai, J.; Chakravarthy, M.; Yuvaraj, D.; Praveenkumar, R.

doi:10.20546/ijcmas.2016.507.002

Cited by 9 publications

(8 citation statements)

References 65 publications

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“…In addition, consumer's preferences have been changed to functional foods which promote their health and well-being (Mollet & Lacroix, 2007). Kombucha is a traditional functional fermented non-alcoholic tea-based beverage with a pleasant sour and sweetish taste which is made by Kombucha starter culture (KSC) (mixed culture and symbiotic association of acidophilic yeast and acetic acid bacteria) (Chakravorty et al, 2016;Chen & Liu, 2000;Greenwalt, Steinkraus, & Ledford, 2000;Jayabalan, Malini, Sathishkumar, Swaminathan, & Yun, 2010;Lacorn & Hektor, 2018;Mukadam, Punjabi, Deshpande, Vaidya, & Chowdhary, 2016).…”

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confidence: 99%

Development of fermented date syrup using Kombucha starter culture

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Emam‐Djomeh

et al. 2019

J Food Process Preserv

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In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. Practical applications Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.

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confidence: 99%

Development of fermented date syrup using Kombucha starter culture

Khosravi

Safari

Emam‐Djomeh

et al. 2019

J Food Process Preserv

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“…Kombucha cascara was fermented with three variations of starter using SCOBY original 10% w/v, co-culture SCOBY 10% w/v with baker's yeast 0.1% w/v and coculture SCOBY 10% w/v with tapai yeast 0,1% w/v. SCOBY addition of as much as 10% w/v in accordance with previous studies (Jayabalan et al 2014;Mukadam et al 2016). Nursiwi et al (2018) made a probiotic drink from glutinous tape powder with the addition of Lactobacillus plantarum.…”

Section: Introductionmentioning

confidence: 62%

“…C. krusei has a role in cocoa fermentation to develop the aroma of chocolate and remove the bitter taste in seeds (Jespersen et al 2005;Lagunes et al 2007). C. krusei was also successfully identified in kombucha (Mukadam et al 2016). Yadav et al (2012) reported that C. krusei contributes to the formation of flavor.…”

Section: Fermentation Profile Of Yeast Co-culture Scobymentioning

confidence: 99%

“…But there have been no studies on adding yeast from outside coculture with SCOBY microbes. While the species diversity and kinetics during kombucha fermentation have been reported by Mukadam et al (2016) and . The aim of this study is to formulate a co-culture SCOBY starter with tapai and baker's yeast and to evaluate its activity.…”

Section: Introductionmentioning

confidence: 95%

“…Due to the symbiosis between bacteria and yeast, kombucha can inhibit the growth of microbial pathogens (Loncar et al 2013). Kombucha fermentation is carried out for 7-12 days (Chakravorty et al 2016;Mukadam et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Improving SCOBY starter using co-culture of tapai and bakery yeast

2021

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Abstract. Urbahillah A, Jayus J, Nurhayati N. 2021. Improving SCOBY starter using co-culture of tapai and bakery yeast. Biodiversitas 22: 4617-4624. Kombucha is a beverage fermented by a symbiotic bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). Bacteria and yeast contribute to the formation of organic acids, aroma, taste, and flavor of kombucha. The commercial yeasts used in Indonesian are baker’s yeast and tapai yeast. This study was conducted to develop SCOBYco-culture with tapai yeast and baker’s yeast and evaluate its activity. The ingredients for the kombucha were cascara, water, and sugar, which were fermented with three formula starter, i.e. original SCOBY 10% w/v (SN), co-culture SCOBY 10% w/v with 0.1% w/v of baker’s yeast (SNR), and co-culture SCOBY 10% w/v with tapai yeast 0.1% w/v (SNT). The starter activity were determined based on the OD (Optical Density) value. Yeast screening was carried out on the dominant starter population. Furthermore, morphologically yeast was identified based on colony type, color, and shape of cell. Then yeast was identified by their fermentation profile using API 20C Aux Kit. Isolate A showed white colony with convex elevation and the cell was round-shaped. Colony of isolate B and isolate C were creamy in color and oval cell shaped. The API results revealed that the first isolate was identified as Candida famata, second isolate was as Candida krusei, and the third isolate was as Candida magnoliae. Three types of fungi were found from SCOBY, namely Mucor sp., Trichoderma sp., and Fusarium sp. Mucor sp. has non-septate hyphae, and round black spores. Trichoderma sp. has septate hyphae, greenish-white spores, and the conidia have the shape of globose to ellipsoidal Fusarium sp. has a mold with septate hyphae, yellowish-white colonies, and the conidia have the shape of obovoid. Bacteria, yeast, and mold present in the medium form a powerful symbiosis for produce metabolite.

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Bacterial cellulose production from acerola industrial waste using isolated kombucha strain

et al. 2022

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Bacterial Cellulose (BC) production is still considered expensive and challenging for industries. Herein, BC was produced through an acetic acid bacteria isolated from the kombucha consortium and an extract from acerola juice-industrial waste. The isolated bacterium was characterized through different assays (biochemical characterization and 16S rRNA gene) being identi ed as Komagataeibacter rhaeticus. BC production with static cultivation mode by the isolated strain was compared using traditional Hestrin-Schramm (HS) medium and acerola waste (AC) (5% w/v). The kinetic behavior of BC production was slightly higher in the HS medium reaching 2.9 g/L after 12 days of fermentation, while 2.3 g/L in the AC medium. Minor differences were observed between crystallite size and d-spacing, highlighting BC produced by the AC medium with higher crystallinity of 93.9% and two-fold breaking stress resistance in comparison with the conventional medium, with high-temperature stability and economically feasible, promissory results for further application of this synthetized cellulose obtained from industrial residues.

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Isolation and Characterization of Bacteria and Yeast from Kombucha Tea

Cited by 9 publications

References 65 publications

Development of fermented date syrup using Kombucha starter culture

Development of fermented date syrup using Kombucha starter culture

Improving SCOBY starter using co-culture of tapai and bakery yeast

Bacterial cellulose production from acerola industrial waste using isolated kombucha strain

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