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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation

Abstract : Kombucha is a very distinct naturally fermented sweetened tea that has been produced for thousands of years. Fermentation relies on metabolic activities of the complex autochthonous symbiotic microbiota embedded in a floating biofilm and used as a backslop for successive fermentations. Here, we designed a tailor-made microbial consortium representative of the core Kombucha microbiota to drive this fermentation. Microbial (counts, metagenetics), physico-chemical (pH, density) and biochemical (organic acids, volatile compounds) parameters were monitored as well as biofilm formation by confocal laser scanning microscopy and scanning electron microscopy. While nine species were co-inoculated, four (Dekkera bruxellensis, Hanseniaspora uvarum, Acetobacter okinawensis and Liquorilactobacillus nagelii) largely dominated. Microbial activities led to acetic, lactic, succinic and oxalic acids being produced right from the start of fermentation while gluconic and glucuronic acids progressively increased. A distinct shift in volatile profile was also observed with mainly aldehydes identified early on, then high abundances of fatty acids, ketones and esters at the end. Correlation analyses, combining metabolomic and microbial data also showed a shift in species abundances during fermentation. We also determined distinct bacteria-yeast co-occurence patterns in biofilms by microscopy. Our study provides clear evidence that a tailor-made consortium can be successfully used to drive Kombucha fermentations.
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https://hal.inrae.fr/hal-03279810
Contributor : Anne Thierry <>
Submitted on : Wednesday, July 7, 2021 - 8:44:27 AM
Last modification on : Monday, August 16, 2021 - 5:42:01 PM

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Océane Savary, Jérôme Mounier, Anne Thierry, Elisabeth Poirier, Julie Jourdren, et al.. Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation. Food Research International, Elsevier, 2021, 147, pp.110549. ⟨10.1016/j.foodres.2021.110549⟩. ⟨hal-03279810⟩

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