Analysis of kombucha microflora and the isolation and identification of dominant bacteria

Abstract

Objective: To understand bacterial composition and obtain isolated fermentative strains found in kombucha. Methods: The bacterial composition and dominant strains were analyzed using 16S rDNA high-throughput sequencing technology and traditional microbial culture method. Results: High-throughput sequencing showed that the bacterial community is richer and more diverse than the fungi community. Komagataeibacter, Acetobacter and Lactobacillus were the dominant bacterial strains, while Dekkera and Zygosacchaormyces were the dominant fungal strains. At the same time, 7 strains of acetic acid bacteria, 3 strains of yeast and 1 strain of lactic acid bacteria were isolated by traditional plate culture method, including 1 strain of Komagataeibacter saccharivorans, 1 strain of Acetobacter malorum, 4 strains of Komagataeibacter xylinus, 1 strain of Acetobacter, 2 strains of Zygosaccharomyces bailii, 1 strain of Dekkera bruxelensis and 1 strain of Lactobacillus plantarum. Conclusion: The results from high throughput sequencing were consistent with those obtained from traditional culture method.

Keywords

• kombucha
• microbial phase
• dominant bacteria
• high-throughput sequencing
• microbial plate culture method