The microbial composition and functional roles of different kombucha products in Singapore
Document Type
Article
Publication Date
12-1-2023
Abstract
Kombucha is a fermented tea known for its health-enhancing properties owing to the bioactive compounds generated by acetic acid bacteria (AAB) and lactic acid bacteria (LAB). We compared the distribution of AAB and LAB across nine kombucha products in Singapore (Product A to I) using shotgun metagenomics. High prevalence of Komagataeibacter species including Komagataeibacter saccharivorans (82.93% in B), Komagataeibacter xylinus (93.38% in D), and Komagataeibacter rhaeticus (92.20% and 30.62% in G and I) was detected in AAB-dominant kombucha. LAB-dominant kombucha was represented mainly by Bacillus coagulans (similar to 99% in E and F) and Lactobacillus nagelii (similar to 60% in H). Despite differences in bacterial composition, all kombucha harbour pathways involved in the biosynthesis of short-chain fatty acids (SCFAs), amino acids and vitamin B12. Interestingly, ``fatty acid and beta-oxidation II (peroxisome)'' and ``fatty acid and beta-oxidation I'' were only present in LAB-dominant kombucha. Further study is required to elucidate the significance of the discrepancies.
Keywords
Bioactive compounds, functional pathways, shotgun metagenomic sequencing, Komagataeibacter, Bacillus coagulans, SCFA, kombucha, microbiome, microbiota
Divisions
fac_med
Funders
AMILI Pte. Ltd., Singapore
Publication Title
CyTA - Journal of Food
Volume
21
Issue
1
Publisher
Taylor & Francis
Publisher Location
2-4 PARK SQUARE, MILTON PARK, ABINGDON OR14 4RN, OXON, ENGLAND
Additional Information
ZR