Molecular characterization of the microbiota and physicalchemical evaluation of the fermentative process of Kombucha

Abstract

Kombucha is an Asian beverage obtained by the alcoholic and acetic fermentation of Camellia sinensis. Aimed characterize the microbial diversity and the physical-chemical parameters of the fermentative process of Kombucha. The analysis of the microbiota revealed low diversity of yeast and acetic bacteria species. Zygosaccharomyces (Z. bailii) and Komagataeibacter (K rhaeticus, K, hansenii, K. intermedius, K. europaues, and K. xylinus) are the main genera prevalent in Kombucha, respectively. The physical-chemical parameters analysis showed similar results for black and green tea kombucha fermentation. The composition of the phenolics was different between the black tea and green tea kombucha samples, and they influenced the formation of the groups through the analysis of principal components. The use of chemometric tools and data fusion strategy proved to be feasible for differentiating between the two types of Kombucha. Both kombuchas analyzed, under natural and filtered conditions, were effective in inhibiting different E. coli serotypes. The present work provides relevant contributions regarding the composition of the microbiota and the formation of compounds during the fermentation of black tea and green tea for Kombucha’s production. From the results obtained in this study regarding the kombucha microbiota, it was possible to know the microbial species' predominance. Also, recognizing important compounds presents in the substrates with the potential to bring health benefits.