TY - JOUR
T1 - Microbial–physicochemical integrated analysis of kombucha fermentation
AU - Barbosa, Cosme Damião
AU - Uetanabaro, Ana Paula Trovatti
AU - Santos, Wildon César Rodrigues
AU - Caetano, Renata Gomes
AU - Albano, Helena
AU - Kato, Rodrigo
AU - Cosenza, Gustavo Pereira
AU - Azeredo, Antonio
AU - Góes-Neto, Aristóteles
AU - Rosa, Carlos Augusto
AU - Teixeira, Paula
AU - Alvarenga, Verônica Ortiz
AU - Lacerda, Inayara Cristina Alves
N1 - Funding Information:
The authors would like to thank the Graduate Program in Food Science–Pharmacy Faculty; the Graduate Programs in Microbiology and in Bioinformatics, both of Federal University of Minas Gerais (UFMG), and, especially Beatriz Cunha Mello, who donated the initial kombucha inoculum. We are also grateful to the Research Support Foundation of the state of Minas Gerais (FAPEMIG), and the scientific collaboration under the Foundation for Science and Technology (FCT, Portugal) , project UID/Multi/50016/2019. CDB participated in the Doctoral Program Sandwich Abroad from Coordination for the Improvement of Higher Education Personnel (CAPES), Brazil (88881190024/2018–1, 2018); AG-N received a research grant for productivity from the National Council for Scientific and Technological Development (CNPq) , Brazil (no. 310764/2016–5 ), and APTU received a senior postdoc grant from CNPq (no. 104327/2019–7). We would like to thank Editage ( www.editage.com ) for English language editing.
Funding Information:
The authors would like to thank the Graduate Program in Food Science?Pharmacy Faculty; the Graduate Programs in Microbiology and in Bioinformatics, both of Federal University of Minas Gerais (UFMG), and, especially Beatriz Cunha Mello, who donated the initial kombucha inoculum. We are also grateful to the Research Support Foundation of the state of Minas Gerais (FAPEMIG), and the scientific collaboration under the Foundation for Science and Technology (FCT, Portugal), project UID/Multi/50016/2019. CDB participated in the Doctoral Program Sandwich Abroad from Coordination for the Improvement of Higher Education Personnel (CAPES), Brazil (88881190024/2018?1, 2018); AG-N received a research grant for productivity from the National Council for Scientific and Technological Development (CNPq), Brazil (no. 310764/2016?5), and APTU received a senior postdoc grant from CNPq (no. 104327/2019?7). We would like to thank Editage (www.editage.com) for English language editing.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/8
Y1 - 2021/8
N2 - Kombucha is a drink produced by spontaneous fermentation, and several studies have been conducted to unveil its microbiological and physicochemical aspects with numerous human health claims. The integration of these results is fundamental to understand and discuss the biological activities attributed to kombucha. In the present study, we isolated bacteria and yeasts involved in the fermentation of kombucha produced with green (GK) and black (BK) teas, as well as the amplicon metagenomic of the microbial communities (16S and ITS) during 0, 3, 5, 10, and 15 days of fermentation, at 28 °C. Microbial communities were linked to key biochemical parameters monitored during fermentation such as pH, total titratable acidity, total reducing sugars, polyphenols, acetic acid, and ethanol production. Moreover, ordination analysis (principal component analysis, PCA) revealed clear GK and BK separation groups during the fermentation process. Caffein, gallic acid, and chlorogenic acids majorly influenced the separation of GK and BK. Furthermore, the presence of Komagataeibacter spp. and catechins exerted selective pressure against microbial contamination. This study essentially contributes to the knowledge about the effects of integrated microbiota to the chemical results of the kombucha fermented in GK and BK teas.
AB - Kombucha is a drink produced by spontaneous fermentation, and several studies have been conducted to unveil its microbiological and physicochemical aspects with numerous human health claims. The integration of these results is fundamental to understand and discuss the biological activities attributed to kombucha. In the present study, we isolated bacteria and yeasts involved in the fermentation of kombucha produced with green (GK) and black (BK) teas, as well as the amplicon metagenomic of the microbial communities (16S and ITS) during 0, 3, 5, 10, and 15 days of fermentation, at 28 °C. Microbial communities were linked to key biochemical parameters monitored during fermentation such as pH, total titratable acidity, total reducing sugars, polyphenols, acetic acid, and ethanol production. Moreover, ordination analysis (principal component analysis, PCA) revealed clear GK and BK separation groups during the fermentation process. Caffein, gallic acid, and chlorogenic acids majorly influenced the separation of GK and BK. Furthermore, the presence of Komagataeibacter spp. and catechins exerted selective pressure against microbial contamination. This study essentially contributes to the knowledge about the effects of integrated microbiota to the chemical results of the kombucha fermented in GK and BK teas.
KW - Camellia sinensis
KW - Komagataeibacter
KW - Phenolic compounds
KW - Tea
KW - Zygosaccharomyces
UR - http://www.scopus.com/inward/record.url?scp=85107021446&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.111788
DO - 10.1016/j.lwt.2021.111788
M3 - Article
AN - SCOPUS:85107021446
SN - 0023-6438
VL - 148
SP - 1
EP - 9
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 111788
ER -