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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dc.confidentialEmbargo : Yes
dc.contributor.advisorSteve , Flint
dc.contributor.authorWang, Boying
dc.date.accessioned2024-08-20T02:19:58Z
dc.date.available2024-08-20T02:19:58Z
dc.date.issued2024-08-13
dc.description.abstractBackground: 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
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71344
dc.publisherMassey University
dc.publisherEmbargoed until 21 August 2026
dc.rightsThe Author
dc.subjectKombucha tea
dc.subjectNew Zealand
dc.subjectComposition
dc.subjectBacterial starter cultures
dc.subjectAnalysis
dc.subjectAcetobacter
dc.subjectYeast
dc.subjectacetic acid bacteria
dc.subjectprobiotic
dc.subjectfermentation
dc.subject.anzsrc300601 Beverage chemistry and beverage sensory science
dc.titleCharacteristisation 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.
thesis.degree.disciplineFood Technology
thesis.degree.nameDoctor of Philosophy (Ph.D.).
thesis.description.doctoral-citation-abridgedMs Wang investigated the microbial characteristics of fermenting microorganisms and their probiotic potential. The experimental results provided scientific evidence of the probiotic potential of the microorganisms isolated from Kombucha and helped producers develop customised functional beverages by precision fermentation.
thesis.description.doctoral-citation-longRegular 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. These benefits increased the demand for Kombucha. However, the industrial production of Kombucha faces challenges due to the limited information on the dynamic changes in its microbial community composition. Ms Wang investigated the microbial characteristics of fermenting microorganisms and their probiotic potential. The experimental results provided scientific evidence of the probiotic potential of the microorganisms isolated from Kombucha and helped producers develop customised functional beverages by precision fermentation.
thesis.description.name-pronounciationBO YING WANG

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