Aislamiento e identificación de microorganismos presentes en bebidas probióticasel caso de la kombucha

  1. Oana María Maciuca 1
  2. Fernando Sánchez Juanes 1
  3. Esther Menéndez 1
  1. 1 Universidad de Salamanca

    Universidad de Salamanca

    Salamanca, España



ISSN: 2445-1355

Year of publication: 2022

Volume: 7

Issue: 2

Pages: 29-39

Type: Article

DOI: 10.14201/FJ2022722939 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Farmajournal


Kombucha is a very popular beverage, which is rising interest in recent years for its apparent probiotic properties. Here, we isolated and identified microorganisms present in a homemade kombucha starter culture and three commercial brands of kombucha to determine and compare their microbial composition. Matrix Assisted Laser Desorption/Ionization-Time of Flight mass spectrometry (MALDI-TOF MS) and Sanger sequencing were used to identify bacteria and yeasts. We analyzed the MALDI-TOF MS spectra and the nucleotide sequences derived from the taxonomic marker genes for fungi (ITS) and bacteria (16S rRNA). The results showed a wide biodiversity of microbial genera among the samples and a high presence of putative contaminations. The presence of species with probiotic potential was lower than expected. Overall, we concluded that kombucha could harbor both potentially beneficial and putative harmful microorganisms, revealing and highlighting the necessity to harden and improve the hygienic measures and legislation around the production of kombucha and other probiotic beverages.

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