Characteristisation of acetic acid bacteria and yeast isolated from kombucha produced in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Auckland, New Zealand. EMBARGOED until 21 August 2026.
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Date
2024-08-13
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Massey University
Embargoed until 21 August 2026
Embargoed until 21 August 2026
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Abstract
Background: Kombucha is a popular functional tea beverage commonly fermented by a complex symbiotic culture of acetic acid bacteria (AAB) and yeast (SCOBY) in a base of sugared tea infusion at ambient temperature for 7-14 days. Regular consumption of Kombucha confers potential health benefits due to the presence of live cultures and high concentrations of bioactive components such as vitamins, polyphenols, and organic acids. However, industrial production of Kombucha faces challenges due to the limited information on the dynamic changes in its microbial community composition and the lack of knowledge regarding their health-promoting characteristics. The impact of fermentation conditions and added substrates on starter cultures, physicochemical characteristics and functional activities is also not well understood.
Objectives: This study aimed to determine the microbiological characteristics of New Zealand Kombucha starter cultures and evaluate the probiotic potential of AAB and yeast isolated from commercial Kombucha products. The bioactive components, antioxidant activity, and antimicrobial activities of Kombucha fermented using a New Zealand starter culture under different fermentation conditions were also determined.--Shortened abstract
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Keywords
Kombucha tea, New Zealand, Composition, Bacterial starter cultures, Analysis, Acetobacter, Yeast, acetic acid bacteria, probiotic, fermentation