Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations
Elizabeth A. Landis, Emily C. Fogarty, John C. Edwards, Otilia Popa, A. Murat Eren, Benjamin E. Wolfe
Abstract
Through an integration of metagenomic and experimental approaches, our work reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in kombucha has the potential to shape both the fermentation qualities of kombucha and the production of biofilms and is valuable for kombucha beverage producers, biofilm engineers, and synthetic ecologists.
Topics & Concepts
Food scienceDiversity (politics)FermentationBiotechnologyBiologyChemistrySociologyAnthropologyTea Polyphenols and EffectsFood Quality and Safety StudiesGinseng Biological Effects and Applications