Skip to main content
SpringerLink
Log in

Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

Gluconacetobacter sp. A4 (G. sp. A4), which had strong ability to produce d-saccharic acid 1, 4 lactone (DSL), was the key functional bacteria isolated from the kombucha preserved. This paper investigated the interaction between G. sp. A4 and ten different strains of lactic acid bacteria (LAB) obtained from kefir. The result suggested that the LAB promoted DSL production of G. sp. A4 to different extents, ranging from 4.86% to 86.70%. Symbiosis between G. sp. A4 and LAB was studied. LAB’s metabolites, xylitol, and acetic acid, were utilized by G. sp. A4, and it promoted the growth of G. sp. A4 and yield of DSL. Therefore, in developing starter cultures for kombucha fermentation process, a mixed flora of LAB and G. sp. A4 would be the optimal combination.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Greenwalt, C. J., Steinkraus, K. H., & Ledford, R. A. (2000). Journal of Food Protection, 63(7), 976–981.

    CAS  Google Scholar 

  2. Liu, C. H., Hsu, S. H., & Lee, F. L. (1996). Food Microbiology, 13(6), 407–415. doi:10.1006/fmic.1996.0047.

    Article  Google Scholar 

  3. Kurtzman, C. P., Robnett, C. J., & Basehoar-Power, E. (2001). FEMS Yeast Res, 1(2), 133–138. doi:10.1111/j.1567-1364.2001.tb00024.x.

    Article  CAS  Google Scholar 

  4. Yoram, A. (1998) Results of Study of Magic Kombucha ® and kombuchion® in patients With HIV. Available from: persweb.direct.ca/chaugen/kombucha-research.html. Accessed February 1, 2003.

  5. Walaszek, Z. (1990). Cancer Letters, 54(1–2), 1–8. doi:10.1016/0304-3835(90)90083-A.

    Article  CAS  Google Scholar 

  6. Valentine, T. (1993) Kombucha, a fermented beverage with real “Zing”in it. Available from: www.kombu.de/val-gwf.htm. Accessed Jun 1, 1997.

  7. Günther, W.F. (1996) The Kombucha Journal. Avaible from: www.kombu.de/index.htm. Accessed May 1, 2003.

  8. Roussin, M. R. (1996) Analyses of Kombucha Ferments: Report on Growers. Available from: persweb.direct.ca/chaugen/kombucha-research-mroussin2toc.html. Accessed April 2, 2001.

  9. Dutton, G. J. (1980), in Baca Raton: Glucuronidation of Drugs and Other Compounds, Florida, pp. 1–96.

  10. Levvy, G. A., & Conchie, J. (1965), In Dutton G. J. (Ed.), Glucuronic acid: Free and combined: β-Glucuronidase and its hydrohysis of glucuronides. New York, pp, 301–364.

  11. Walaszer, Z. (1993). Cancer Bulletin, 45(5), 453–457.

    Google Scholar 

  12. Hoffmann, N. (2000) The Ubiquitous Co-Enzyme UDPGlucuronic Acid Detoxifying Agent in Kombucha Tea. Available from: www.bluemarble.de/Norbert/kombucha/Glucuron/body_glucuron.htm. Accessed July 1, 2002.

  13. Moreno, A., Matar, C., Farnworth, E., & Perdigon, G. (2006). Cytokine, 34, 1–8. doi:10.1016/j.cyto.2006.03.008.

    Article  Google Scholar 

  14. Han, H. (2007) Study on optimization of kefir fermentation and freeze dry technics. Beijing, pp.12–13.

  15. Judith, A. P., Mariano, L. C. and Analía, G. A. (2007) Food Hydrocolloids doi:10.1016/j.foodhyd.2007.10.005.

  16. Ardhana, M. M., & Graham, H. F. (2003). International Journal of Food Microbiology, 86, 87–99. doi:10.1016/S0168-1605(03)00081-3.

    Article  CAS  Google Scholar 

  17. Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007). Food Chemistry, 102(1), 392–398. doi:10.1016/j.foodchem.2006.05.032.

    Article  CAS  Google Scholar 

  18. Chen, C., & Liu, B. Y. (2000). Journal of Applied Microbiology, 89, 834–839. doi:10.1046/j.1365-2672.2000.01188.x.

    Article  CAS  Google Scholar 

  19. Marshall, V. M. E., & Tamine, A. Y. (1997). In B. A. Law (Ed.), Microbiology and chemistry of cheese and fermented milks: Physiology and biochemistry of fermented milk pp. 153–192. London: Blackie Academic and Professional.

    Google Scholar 

  20. Gadaga, T. H., Mtukumira, A. N., & Narvhus, J. A. (2001). International Journal of Food Microbiology, 68, 21–32. doi:10.1016/S0168-1605(01)00466-4.

    Article  CAS  Google Scholar 

  21. Reiss, J. (1994). Lebensmittel-Untersuchung und-Forschung, 198, 258–261.

    Article  CAS  Google Scholar 

  22. Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Journal of Agricultural and Food Chemistry, 48, 2589–2594. doi:10.1021/jf991333m.

    Article  CAS  Google Scholar 

  23. Pybus, V., & Onderdonk, A. B. (1998). FEMS Immunology and Medical Microbiology, 22, 317–327. doi:10.1111/j.1574-695X.1998.tb01221.x.

    Article  CAS  Google Scholar 

  24. Hwang, J. W., Young, K. Y., Jae, K. H., Yu, R. P., & Yu, S. K. (1999). Journal of Bioscience and Bioengineering, 88(2), 183–188. doi:10.1016/S1389-1723(99)80199-6.

    Article  CAS  Google Scholar 

  25. Soh, H. S., & Lee, S. P. (2002). International Journal of Food Sciences and Nutrition, 7(1), 37–42.

    CAS  Google Scholar 

  26. Tian, W. L., Ji, B. P., Li, B., & Zhang, H. (2004). Food Science China, 25(2), 161–163.

    CAS  Google Scholar 

  27. Goode, D., Lewis, M. E., & Crabbe, J. C. (1996). FEBS Letters, 395, 174–178. doi:10.1016/0014-5793(96)01012-5.

    Article  CAS  Google Scholar 

  28. Henrik, J., Fredrik, S., & Bahram, A. (2002). BBA, 1576, 53–58.

    Google Scholar 

  29. Ishihara, M., Matsunaga, M., Hayashi, N., & Tišler, V. (2002). Enzyme and Microbial Technology, 31(7), 986–991. doi:10.1016/S0141-0229(02)00215-6.

    Article  CAS  Google Scholar 

  30. Granström, T. B., Takata, G., Morimoto, K., Leisola, M., & Izumori, K. (2005). Enzyme and Microbial Technology, 36(7), 976–981. doi:10.1016/j.enzmictec.2005.01.027.

    Article  Google Scholar 

  31. Matsuoka, M., Tsnchida, T., Matsushima, K., Adachi, O., & Yoshinaga, F. (1996). Bioscience, Biotechnology, and Biochemistry, 60, 575–579.

    Article  CAS  Google Scholar 

  32. Naritomi, T., Kouda, T., Yano, H., & Yoshinaga, F. (1998). Journal of Fermentation and Bioengineering, 85(1), 89–95. doi:10.1016/S0922-338X(97)80360-1.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing, China

    Zhiwei Yang, Feng Zhou, Baoping Ji, Bo Li, Yangchao Luo, Li Yang & Tao Li

Authors
  1. Zhiwei Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Feng Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Baoping Ji
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Bo Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yangchao Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Li Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Tao Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Baoping Ji or Bo Li.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yang, Z., Zhou, F., Ji, B. et al. Symbiosis between Microorganisms from Kombucha and Kefir: Potential Significance to the Enhancement of Kombucha Function. Appl Biochem Biotechnol 160, 446–455 (2010). https://doi.org/10.1007/s12010-008-8361-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-008-8361-6

Keywords

Search

Navigation