The microbial composition and functional roles of different kombucha products in Singapore

Li Hooi, Suet and Dwiyanto, Jacky and Toh, Kai Yee and Tan, Gwendoline and Chong, Chun Wie and Lee, Jonathan Wei Jie and Lim, Jeremy (2023) The microbial composition and functional roles of different kombucha products in Singapore. CyTA - Journal of Food, 21 (1). pp. 269-274. ISSN 1947-6337, DOI

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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.

Item Type: Article
Funders: AMILI Pte. Ltd., Singapore
Additional Information: ZR
Uncontrolled Keywords: Bioactive compounds; functional pathways; shotgun metagenomic sequencing; Komagataeibacter; Bacillus coagulans; SCFA; kombucha; microbiome; microbiota
Subjects: R Medicine > R Medicine (General)
T Technology > T Technology (General)
Divisions: Faculty of Medicine
Depositing User: Ms Zaharah Ramly
Date Deposited: 07 May 2024 03:46
Last Modified: 07 May 2024 03:46

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