Food and Fermentation Industries >

2021 , Vol. 47 >Issue 18: 267 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026793

Analysis of microbial diversity from different kombucha using amplicon sequencing

  • LI Qi ,
  • WANG Qing ,
  • TAN Xinyue ,
  • LI Xiaomin ,
  • ZHANG Xiaolin
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  • 1(COFCO Nutrition and Health Research Institute, Beijing 102209, China)
    2(Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China)
    3(Beijing Engineering Laboratory of Geriatric Nutrition & Food, Beijing 102209, China)

Received date: 2021-01-21

  Revised date: 2021-03-03

  Online published: 2021-10-18

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Abstract

To explore the dominant species of kombucha and the relations between its flavor and microorganisms, the microbial diversity of 11 kombucha samples from different sources was studied by amplicon sequencing, and the clustering components based on sensory evaluation were analyzed. The results showed that the most dominant bacterial genus in all kombucha samples was Gluconacetobacter (relative frequency accounted for 85.40%-99.56%), followed by Pseudomonas (relative frequency accounted for <14%); while the dominant fungal genus in sample SD1, SD10, SX11 and SY6 was Zygosaccharomyces (relative frequency accounted for 95.43%-99.99%), in sample BJ4 and GD9 was Candidas (relative frequency accounted for 40.54% and 97.40%), in sample AH7, AH8, AJ2, BJ3 and XJ5 was Brettanomyces (relative frequency accounted for 54.81%-74.09%). Both non-dominant bacteria and dominant fungi affected the flavor of kombucha differently. Amplicon sequencing technology can analyze the microbial diversity of kombucha samples comprehensively and accurately, which lays the foundation for the large-scale industrial production of kombucha beverages.

Key words： amplicon sequencing; kombucha; microbial diversity; sensory evaluation; Gluconacetobacter

Cite this article

LI Qi , WANG Qing , TAN Xinyue , LI Xiaomin , ZHANG Xiaolin . Analysis of microbial diversity from different kombucha using amplicon sequencing[J]. Food and Fermentation Industries, 2021 , 47(18) : 267 -274 . DOI: 10.13995/j.cnki.11-1802/ts.026793

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