Kombucha is one of the most popular low-alcoholic drinks among many traditional fermented beverages. This fermented drink contains several health-promoting components as a result of the complex symbiotic relationship within its microbial community. The fermentation process involves cooperative and competitive processes inside a microbial consortium encapsulated in a cellulose biofilm, known as SCOBY (Symbiotic Culture Of Bacteria and Yeasts). The production process involves a backslopping technique, in which a small portion of a previously brewed and matured kombucha is used as starter for initiating fermentation of a new batch. Backslopping provides a means of transferring the beneficial microorganisms from mature kombucha into fresh sweetened tea, ensuring the continuity of the symbiotic culture responsible for the fermentation process. This study delves into the dynamic interplay between microbial consortia involved in the fermentation and the correlated bioactivities of successive propagations, in order to investigate the effect of backslopping on green and black kombucha fermentation. To gain a more comprehensive insight into the kombucha microbiota, a culture-independent, high-throughput sequencing analysis of bacterial and fungal populations of SCOBY and kombucha from different propagations, was performed. Following the analysis, it was detected that the two largest bacterial genera present in both green and black kombucha were Komagataeibacter and Acetobacter, while for yeasts we found Brettanomyces and Saccharomyces. In particular, we evidenced differences in microbial community structures between black and green tea, the latter supporting a better growth of Saccharomyces over Brettanomyces with respect to black tea. Regarding microbial variations among microbial groups during time, an increase in Komagataeibacter was detected with respect to Acetobacter in both kombuchas. In addition, only in green kombucha Saccharomyces population significantly increased compared to Brettanomyces.

EVALUATION OF MICROBIAL DYNAMICS OF GREEN AND BLACK KOMBUCHA CONSORTIA AND IN VITRO BIOACTIVITIES DURING ONE YEAR OF BACKSLOPPING

Gloria Ghion;Sofia Massaro;Jacopo Sica;Chiara Nadai;Viviana Corich;Alessio Giacomini
2024

Abstract

Kombucha is one of the most popular low-alcoholic drinks among many traditional fermented beverages. This fermented drink contains several health-promoting components as a result of the complex symbiotic relationship within its microbial community. The fermentation process involves cooperative and competitive processes inside a microbial consortium encapsulated in a cellulose biofilm, known as SCOBY (Symbiotic Culture Of Bacteria and Yeasts). The production process involves a backslopping technique, in which a small portion of a previously brewed and matured kombucha is used as starter for initiating fermentation of a new batch. Backslopping provides a means of transferring the beneficial microorganisms from mature kombucha into fresh sweetened tea, ensuring the continuity of the symbiotic culture responsible for the fermentation process. This study delves into the dynamic interplay between microbial consortia involved in the fermentation and the correlated bioactivities of successive propagations, in order to investigate the effect of backslopping on green and black kombucha fermentation. To gain a more comprehensive insight into the kombucha microbiota, a culture-independent, high-throughput sequencing analysis of bacterial and fungal populations of SCOBY and kombucha from different propagations, was performed. Following the analysis, it was detected that the two largest bacterial genera present in both green and black kombucha were Komagataeibacter and Acetobacter, while for yeasts we found Brettanomyces and Saccharomyces. In particular, we evidenced differences in microbial community structures between black and green tea, the latter supporting a better growth of Saccharomyces over Brettanomyces with respect to black tea. Regarding microbial variations among microbial groups during time, an increase in Komagataeibacter was detected with respect to Acetobacter in both kombuchas. In addition, only in green kombucha Saccharomyces population significantly increased compared to Brettanomyces.
2024
FoodMicro2024: TECHNOLOGICAL EVOLUTION AND REVOLUTION IN FOOD MICROBIOLOGY
Food Micro 2024
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/3518603
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
  • OpenAlex ND
social impact