Yeast ecology of Kombucha fermentation

Teoh, Ai Leng; Heard, Gillian M.; Cox, Julian

doi:10.1016/j.ijfoodmicro.2003.12.020

Cited by 311 publications

(215 citation statements)

References 18 publications

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“…Previous work suggests that the liquid medium may have lower yeast population number per unit volume [10]. Despite this, we found that using well-mixed kombucha liquid without pellicle resulted in less variance in dry weight.…”

Section: Spatial Structuring and Diversity Of The Communitycontrasting

confidence: 75%

“…Intriguingly, Teoh et al [10] found that the populations of certain yeast species declined in the liquid solution after 8-10 days of fermentation (as pH fell and nutrients were depleted), yet were able to persist at stable levels within the pellicle beyond this timeframe. The biofilm matrix may thus act as an encapsulating barrier, protecting the entire community against the increasingly harsh environmental changes, and allow otherwise intolerant species to remain as members of the system.…”

Section: Spatial Structuring and Diversity Of The Communitymentioning

confidence: 99%

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Kombucha as a model system for multispecies microbial cooperation: theoretical promise, methodological challenges and new solutions ‘in solution’

May

Medina

Alcock

et al. 2017

Preprint

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The copyright holder for this preprint (which was not . http://dx.doi.org/10.1101/214478 doi: bioRxiv preprint first posted online Kombucha is a sweetened tea fermented by bacteria and yeast into a carbonated, acidic drink, producing a surface biofilm pellicle (colloquially called a SCOBY) during the process. Typically, liquid and a biofilm pellicle from a previously fermented culture is used as a starter for new cultures; however, there is no standard protocol for growing kombucha in the laboratory. In order to establish a standard protocol with low variability between replicates, we tested whether we could begin a kombucha culture with only well-mixed liquid stock. We found that viable kombucha cultures can be grown from low percentages of initial inoculum stock liquid, that new pellicles can form from liquid alone (with no 'starter' pellicle), and that the variation in the pellicle characteristics is lower when only a liquid starter is used (p = 0.0004). We also found that blending the pellicle before including it significantly reduces the variation among replicates, though the final pellicle was abnormal. We conclude that growing kombucha from only liquid stock is viable and provides a greater degree of experimental control and reproducibility compared to alternatives. Standardizing methodologies for studying kombucha in the lab can facilitate the use of this system for exploring questions about the evolutionary, ecological and cooperative/competitive dynamics within this multi-species system including resource transfers, functional dependence, genetic divergence, collective defense, and ecological succession. A better understanding of kombucha and other fermented foods may eventually allow us to leverage their pathogen inhibitory properties to develop novel antibiotics and bacteriocins. Keywords

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Section: Spatial Structuring and Diversity Of The Communitycontrasting

confidence: 75%

Section: Spatial Structuring and Diversity Of The Communitymentioning

confidence: 99%

Kombucha as a model system for multispecies microbial cooperation: theoretical promise, methodological challenges and new solutions ‘in solution’

May

Medina

Alcock

et al. 2017

Preprint

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“…Some authors obtained the traditional beverage with optimum acidity a er four days (31,32), others a er six (1) or even eight days (2) of fermentation. The diff erences in the basic chemical parameters and process duration in diff erent studies may be expected because kombucha cultures originating from diff erent geographic locations have no standardized microbiological and chemical compositions (8).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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“…Concurrently with the envisioned use of these new "wine yeasts", new fermentation techniques could be implemented and alternative alcoholic beverages produced (Ciani & Maccarelli, 1998). It has already been shown that non-Saccharomyces yeasts normally found during wine fermentation are also responsible for the fermentation of Kombucha, a traditional beverage produced by fermenting sweetened black tea (Teoh et al, 2004). Non-Saccharomyces isolates from wine could therefore be screened for improved strains for Kombucha production.…”

Section: Research Trends In Relation To Non-saccharo-myces Yeastsmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

160

161

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The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

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Yeast ecology of Kombucha fermentation

Cited by 311 publications

References 18 publications

Kombucha as a model system for multispecies microbial cooperation: theoretical promise, methodological challenges and new solutions ‘in solution’

Kombucha as a model system for multispecies microbial cooperation: theoretical promise, methodological challenges and new solutions ‘in solution’

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

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