Isolation and identification of lactic acid bacteria from kombucha tea
M Petrui, Z Radulovi, D Paunovi, D Obradovi
The application of tea fungus has been increasing worldwide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and yeasts, but involved species in these symbioses are various, depending on its origin and the geographical region it comes from. By identifying the present microflora of some tea fungus, it is possible to show its typicality and differentiate it from others. Since lactic acid bacteria are widely spread as epiphyte microflora in many natural fermentation processes, it is for the expectation that they are present in kombucha microflora. The aim of this study was to investigate the presence of lactic acid bacteria as a potential constituent of kombucha microflora. Isolation and identification of lactic acid bacteria were carried out from tea fungus that is grown as a native culture at the Faculty of Technology, University of Novi Sad, Serbia. MRS agar was used for isolation of lactobacilli strains and incubated at 30 deg C under anaerobic conditions. Lactococci strains were isolated on M17 agar and incubated aerobically at 30 deg C. In order to identify lactic acid bacteria present in chosen samples of tea fungus, a total of 10 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by molecular identification (GTG)5-PCR and sequencing analysis of the 16s RRNA gene. The presence of Lactobacillus plantarum, Streptococcus.
Keywords: acetic acid, lactic acid, lactobacillus, ph
Study Mailing Address:
Faculty of Agriculture, Belgrade - Zemun (Serbia)
Date Updated: April 8, 2020