ArticleCurrent research in food science2022
Isolation and characterisation of dominant acetic acid bacteria and yeast isolated from Kombucha samples at point of sale in New Zealand.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- Predictive Modeling of Sequential Fermentation for Sustainable Date Vinegar Production From Unripe Kharak Dates.Food science & nutrition · 2026Article
- Technological potential of Bacillus megaterium in Cacao bean fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Red Yeast Rice-Driven Kombucha Fermentation: A Novel Strategy for Developing Functional Beverages with Enhanced Hypoglycemic and Hypolipidemic Properties.Foods (Basel, Switzerland) · 2026Article
- SCOBY-based, innovative, and sustainable production of gallic acid from sucrose towards multipurpose applications.Scientific reports · 2025Article
- Assessment of Winery By-Products as Ingredients as a Base of "3S" (Safe, Salubrious, and Sustainable) Fermented Beverages Rich in Bioactive Anthocyanins.Foods (Basel, Switzerland) · 2025Article
- Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage.Foods (Basel, Switzerland) · 2025Review
- As next-generation probiotics: acetic acid bacteria isolated from Kombucha beverages produced with Anatolian hawthorn leaves.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- ThaiFoods (Basel, Switzerland) · 2025Article
- Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach.Food chemistry: X · 2025Article
- The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters.FEMS yeast research · 2025Review
- Reconstitution of dominant kombucha strains to enhance functional properties and product quality.Frontiers in nutrition · 2025Article
- Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis.Current research in food science · 2025Article
- Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution.Archives of microbiology · 2024Review
- Probiotic Yeasts: A Developing Reality?Journal of fungi (Basel, Switzerland) · 2024Review
- Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA.Foods (Basel, Switzerland) · 2024Article
- Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations.Frontiers in microbiology · 2024Article
- Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (PeerJ · 2024Article
- Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand.Current research in food science · 2024Article
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4 authors.
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Abstract
The demand for Kombucha, a sparkling sugared tea beverage fermented by a symbiotic culture of acetic acid bacteria (AAB) and yeast is increasing worldwide. Despite the popularity of the beverage which is mainly due to its perceived health benefits and appealing sensory properties, the microbial composition of the products at the time of consumption is unknown. Such information is important to both manufacturers and consumers. Therefore, this study characterised the dominant AAB and yeast present in six commercial Kombucha samples sold in New Zealand which comprised of three domestic and three imported samples. Acetic acid bacteria and yeast were isolated from the Kombucha samples using glucose yeast extract peptone mannitol (GYPM) and yeast extract glucose chloramphenicol (YGC) media, respectively. Phenotypic and taxonomic identification of AAB and yeast were achieved by morphological and biochemical characterisation, followed by sequence analysis of ribosomal RNA genes (16S rRNA for AAB and 26S rRNA for yeast). Viable AAB and yeast were only found in domestically produced Kombucha samples and not in the imported products. The dominant AAB species were identified as
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