Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8843516 | Food Microbiology | 2018 | 21 Pages |
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 30â¯Â°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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Authors
Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Danilo Ercolini,