We envisage that combined molecular and biochemical analyses like in our study will provide valuable insights for better understanding the role of the microbial community for the beneficial properties of the beverage.Ĭhange in fermentation High throughput sequencing Kombucha tea Microbial community structure and dynamics Radical scavenging T-RFLP.Ĭopyright © 2016 Elsevier B.V. Our data thus indicate that the microbial community structure and dynamics play an important role in the biochemistry of the fermentation of the beverage. Supremely fresh and nutritious, GTs Synergy Organic Raw Kombucha is made using diverse nutrients from nature to promote overall health. We further observed a significantly higher D-saccharic acid-1,4-lactone content and caffeine degradation property compared to previously described Kombucha tea fermentations. The biochemical properties changed with the progression of the fermentation, i.e., beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7. There is no warning on kombucha labels about caffeine, and honestly, when I think of tea, I don't think of caffeine. I should've known this, but no one really talks about it. The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. First off, we found out that kombucha has a lot of caffeine (it is fermented black tea, after all), which in turn can make it super acidic. Caffeine is linked to feelings of jitteriness, difficulty. Kombucha contains 7.5 mg, and KeVita contains 40mg. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%). For example, Synergy Kombucha contains 4-7mg of caffeine per 8 fluid ounces, Brew Dr. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. The soup however, showed a significant shift in dominance from Candida sp. The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. We hypothesized that several biochemical properties will change during the course of fermentation along with the shifts in the yeast and bacterial communities. In this study, we thus explored the structure and dynamics of the microbial community along with the biochemical properties of Kombucha tea at different time points up to 21 days of fermentation. Moreover, an extensive study into the microbial and biochemical dynamics has also been missing. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties.
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