[논문]Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America

Harrison, Keisha; Curtin, Chris

doi:10.3390/microorganisms9051060

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America 원문보기

Microorganisms, v.9 no.5, 2021년, pp.1060 -

Harrison, Keisha (Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA) , Curtin, Chris (keisha.harrison@oregonstate.edu)

Abstract ▼ AI-Helper

Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate the fermentation. This pellicle, commonly referred to as a symbiotic culture of bacteria and yeast (SCOBY), floats to the surface of the fermenting tea and represents an interphase environment, where embedded microbes gain access to oxygen as well as nutrients in the tea. To date, various yeast and bacteria have been reported to exist within the SCOBY, with little consensus as to which species are essential and which are incidental to Kombucha production. In this study, we used high-throughput sequencing approaches to evaluate spatial homogeneity within a single commercial SCOBY and taxonomic diversity across a large number (n = 103) of SCOBY used by Kombucha brewers, predominantly in North America. Our results show that the most prevalent and abundant SCOBY taxa were the yeast genus Brettanomyces and the bacterial genus Komagataeibacter, through careful sampling of upper and lower SCOBY layers. This sampling procedure is critical to avoid over-representation of lactic acid bacteria. K-means clustering was used on metabarcoding data of all 103 SCOBY, delineating four SCOBY archetypes based upon differences in their microbial community structures. Fungal genera Zygosaccharomyces, Lachancea and Starmerella were identified as the major compensatory taxa for SCOBY with lower relative abundance of Brettanomyces. Interestingly, while Lactobacillacae was the major compensatory taxa where Komagataeibacter abundance was lower, phylogenic heat-tree analysis infers a possible antagonistic relationship between Starmerella and the acetic acid bacterium. Our results provide the basis for further investigation of how SCOBY archetype affects Kombucha fermentation, and fundamental studies of microbial community assembly in an interphase environment.

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90. Neta E.R.D.C. Johanningsmeier S.D. McFeeters R.F. The Chemistry and Physiology of Sour Taste―A Review J. Food Sci. 2007 72 R33 R38 10.1111/j.1750-3841.2007.00282.x 17995849

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91. Drysdale G.S. Fleet G.H. Acetic Acid Bacteria in Winemaking: A Review Am. J. Enol. Vitic. 1988 39 143 154
92. Ho V. Zhao J. Fleet G. The effect of lactic acid bacteria on cocoa bean fermentation Int. J. Food Microbiol. 2015 205 54 67 10.1016/j.ijfoodmicro.2015.03.031 25889523

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93. Capozzi V. Garofalo C. Chiriatti M.A. Grieco F. Spano G. Microbial terroir and food innovation: The case of yeast biodiversity in wine Microbiol. Res. 2015 181 75 83 10.1016/j.micres.2015.10.005 26521127

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표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

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Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America 원문보기

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