Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated to beneficial effects for the health, due to its antioxidant and detoxifying properties. We characterized bacterial populations of Kombucha tea fermented at 20 or 30 °C by using culture-dependent and –independent methods and monitored the concentration of gluconic and glucuronic acids, as well as of total polyphenols. We found significant differences in the microbiota at the two temperatures. Moreover, different species of Gluconacetobacter were selected, leading to a differential abundance of gluconic and glucuronic acids.

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation / De Filippis, Francesca; Troise, Antonio Dario; Vitaglione, Paola; Ercolini, Danilo. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 73:(2018), pp. 11-16. [10.1016/j.fm.2018.01.008]

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

De Filippis, Francesca
Conceptualization
;
Troise, Antonio Dario
Formal Analysis
;
Vitaglione, Paola
Supervision
;
Ercolini, Danilo
Supervision
2018

Abstract

Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated to beneficial effects for the health, due to its antioxidant and detoxifying properties. We characterized bacterial populations of Kombucha tea fermented at 20 or 30 °C by using culture-dependent and –independent methods and monitored the concentration of gluconic and glucuronic acids, as well as of total polyphenols. We found significant differences in the microbiota at the two temperatures. Moreover, different species of Gluconacetobacter were selected, leading to a differential abundance of gluconic and glucuronic acids.
2018
Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation / De Filippis, Francesca; Troise, Antonio Dario; Vitaglione, Paola; Ercolini, Danilo. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - 73:(2018), pp. 11-16. [10.1016/j.fm.2018.01.008]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/696511
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