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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·2018·Food Microbiology
DOI 10.1016/j.fm.2018.01.008
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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.

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Metadata

Authors
De Filippis, F., Troise, A. D., Vitaglione, P., & Ercolini, D.
Venue
Food Microbiology
Publisher
Elsevier BV
Published
2018-08
Volume
73
Pages
11-16
ISSN
0740-0020 (ISSN-L)
DOI
10.1016/j.fm.2018.01.008
OpenAlex
W2783550326
Cited by
227
References
9
FWCI
13.37
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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De Filippis, F., Troise, A. D., Vitaglione, P., & Ercolini, D. (2018). Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation. Food Microbiology. https://doi.org/10.1016/j.fm.2018.01.008

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