Microbiological and Physico-chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture

Abstract

Kombucha is a popular sparkling sugared tea, fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast. The demand for Kombucha is increasing worldwide mainly due to its perceived health benefits and appealing sensory properties. This study isolated and characterised the dominant AAB and yeast from starter culture and Kombucha broth after 0, 1, 3, 5, 7, 9, 11, and 14 days of fermentation at ambient temperature (~22°C). Changes in the microbial composition were associated with variations in the physico-chemical characteristics of Kombucha tea, such as pH, titratable acidity, and total soluble solids (TSS). During fermentation, the acidity increased, and TSS decreased. The yield, moisture content and water activity of the cellulosic pellicles which had developed by the end of fermentation were attributed to the presence of AAB. Yeast and AAB were isolated from the Kombucha samples using glucose yeast extract mannitol ethanol acetic acid (GYMEA) and yeast extract glucose chloramphenicol (YGC) media respectively, using serial dilutions. Phenotypic and taxonomic identification of AAB and yeast were determined by morphological and biochemical characterisation, followed by sequence analysis of the ribosomal RNA gene (16S rRNA for AAB and ITS for yeast). The dominant AAB species in the cellulosic pellicle and Kombucha broth was identified as Komagataeibacter rhaeticus. The yeast isolates belonged to Debaryomyces prosopidis and Zygosaccharomyces lentus.