Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics. Issue 2 (20th January 2020)

• Record Type: Journal Article
• Authors: Arıkan, Muzaffer; Mitchell, Alex L.; Finn, Robert D.; Gürel, Filiz
• Is Part Of: Journal of food science. Volume 85:Issue 2(2020)
• Page Start: 455
• Page End: 464
• Publication Date: 2020-01-20
• Subjects: Kombucha -- shotgun metagenomics -- fermented tea -- 16S -- ITS; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14992
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Kombucha, a fermented tea generated from the co‐culture of yeasts and bacteria, has gained worldwide popularity in recent years due to its potential benefits to human health. As a result, many studies have attempted to characterize both its biochemical properties and microbial composition. Here, we have applied a combination of whole metagenome sequencing (WMS) and amplicon (16S rRNA and Internal Transcribed Spacer 1 [ITS1]) sequencing to investigate the microbial communities of homemade Kombucha fermentations from day 3 to day 15. We identified the dominant bacterial genus as Komagataeibacter and dominant fungal genus as Zygosaccharomyces in all samples at all time points. Furthermore, we recovered three near complete Komagataeibacter genomes and one Zygosaccharomyces bailii genome and then predicted their functional properties. Also, we determined the broad taxonomic and functional profile of plasmids found within the Kombucha microbial communities. Overall, this study provides a detailed description of the taxonomic and functional systems of the Kombucha microbial community. Based on this, we conject that the functional complementarity enables metabolic cross talks between Komagataeibacter species and Z. bailii, which helps establish the sustained a relatively low diversity ecosystem in Kombucha.