ArticleJournal of food science2020
Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics.
Article in Journal of food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
38 citing papers in PubMed.
- Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying.Journal of food science · 2025Article
- Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes.Foods (Basel, Switzerland) · 2025Review
- ThaiFoods (Basel, Switzerland) · 2025Article
- Exploring the Acetobacteraceae family isolated from kombucha SCOBYs worldwide and comparing yield and characteristics of biocellulose under various fermentation conditions.Scientific reports · 2024Article
- Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community.Food chemistry: X · 2024Article
- Kombucha as a Health-Beneficial Drink for Human Health.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Review
- Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.Foods (Basel, Switzerland) · 2024Article
- Customized 16S-23S rDNA ITS Amplicon Metagenomics for Acetic Acid Bacteria Species Identification in Vinegars and Kombuchas.Microorganisms · 2024Article
- Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.Foods (Basel, Switzerland) · 2024Article
- Elevated abundance ofCurrent research in food science · 2024Article
- Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand.Current research in food science · 2024Article
- Detection of the Microbial Composition of Some Commercial Fermented Liquid Products via Metagenomic Analysis.Foods (Basel, Switzerland) · 2023Article
- Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha.Foods (Basel, Switzerland) · 2023Article
- Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas.Foods (Basel, Switzerland) · 2023Article
- Exopolysaccharides Producing Bacteria: A Review.Microorganisms · 2023Review
- Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages.Foods (Basel, Switzerland) · 2023Article
- Integrated molecular approaches for fermented food microbiome research.FEMS microbiology reviews · 2023Review
- Current understanding of the intratumoral microbiome in various tumors.Cell reports. Medicine · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
Kombucha, a fermented tea generated from the co-culture of yeasts and bacteria, has gained worldwide popularity in recent years due to its potential benefits to human health. As a result, many studies have attempted to characterize both its biochemical properties and microbial composition. Here, we have applied a combination of whole metagenome sequencing (WMS) and amplicon (16S rRNA and Internal Transcribed Spacer 1 [ITS1]) sequencing to investigate the microbial communities of homemade Kombucha fermentations from day 3 to day 15. We identified the dominant bacterial genus as Komagataeibacter and dominant fungal genus as Zygosaccharomyces in all samples at all time points. Furthermore, we recovered three near complete Komagataeibacter genomes and one Zygosaccharomyces bailii genome and then predicted their functional properties. Also, we determined the broad taxonomic and functional profile of plasmids found within the Kombucha microbial communities. Overall, this study provides a detailed description of the taxonomic and functional systems of the Kombucha microbial community. Based on this, we conject that the functional complementarity enables metabolic cross talks between Komagataeibacter species and Z. bailii, which helps establish the sustained a relatively low diversity ecosystem in Kombucha.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.