Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation
Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Danilo Ercolini
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 with 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.
Keywords: acetic acid, acetobacter, antioxidant, gluconacetobacter, glucuronic acid, organic acids, ph, polyphenols, temperature
Citation: F. De Filippis et al. / Food Microbiology 73 11e16
Study Mailing Address:
a Department of Agricultural Sciences, University of Naples Federico II, Italy
Date Updated: March 4, 2020