Isolation and characterization of dominant acetic acid bacteria isolated from Kombucha tea

Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam Pub Date : 2022-09-20 DOI:10.47866/2615-9252/vjfc.3955

Ngoc Mai Dinh Thi, Van Nguyen Ha, Phong Tran Huu, T. Nguyen Thanh, Nuong Nguyen Kim, Minh Nguyen Hong

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Abstract

Kombucha beverage is a traditional and popular natural fermented beverage consumed across the globe. Kombucha beverage is produced by fermenting sweetened black tea, sucrose with consortium of acetic acid bacteria and yeasts. It is important to understand the microbial composition in Kombucha to facilitate better control of the fermentation process. Therefore, this study characterized the dominant acetic acid bacteria in Kombucha sample. Acetic acid bacteria isolated from the Kombucha using glucose-ethanol medium. Based on morphological, biochemical characterization, and 16S rRNA gene, 14 isolated strains belong to 2 species and were identified as Komagataeibacter saccharivorans and Komagataeibacter rhaeticus. These strains showed good biofilm forming abilities. Furthermore, the antimicrobial activity against five pathogenic bacteria including Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Samonella enterica ATCC 13076, Pseudomonas aeruginosa ATCC 27853, Bacillus cereus ATCC 14579 of isolated acetic acid bacteria strains was also determined.

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康普茶中乙酸优势菌的分离与鉴定

康普茶饮料是一种传统的、受欢迎的天然发酵饮料，在全球范围内消费。康普茶饮料是由加糖红茶、蔗糖与醋酸菌和酵母联合发酵而成。了解康普茶中的微生物组成对于更好地控制发酵过程是很重要的。因此，本研究对康普茶样品中的优势乙酸菌进行了表征。用葡萄糖-乙醇培养基从康普茶中分离乙酸细菌。根据形态学、生化特征和16S rRNA基因鉴定，分离得到的14株分离菌株分属2种，鉴定为食糖型Komagataeibacter和横纹肌型Komagataeibacter。这些菌株表现出良好的生物膜形成能力。此外，还测定了乙酸分离菌株对大肠埃希菌ATCC 25922、金黄色葡萄球菌ATCC 25923、肠Samonella ATCC 13076、铜绿假单胞菌ATCC 27853、蜡样芽孢杆菌ATCC 14579等5种病原菌的抑菌活性。

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Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam

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