期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：1
页码：1-9
出版社：Galati University Press
摘要：The Kombucha microbial consortium consists mainly of yeast and lactic bacteria
which ferment the carbohydrates and release ethanol, respectively lactic acid, as
well as of acetic bacteria which lead to the production of different organic acids.
The symbiotic consortium of bacteria and yeast (SCOBY) from Kombucha have
been used in the past years in the production of functional food, including tribiotic
products made of fermented pollen. The goal of the research it was to
characterize, by PCR-ITS RFLP technique, the yeast biodiversity of
SCOBY/Kombucha used in the preparation of the new tri-biotic functional
product. Nine yeast isolates from Kombucha fermented product made of green tea
have been used. Conserved region of yeast have been amplified with universal
primers (ITS 1 and ITS4). Different restriction profiles have been obtained after
enzymatic digestion with HinfI, HaeIII, HhaI. PCR amplified fragments were of
different sizes (450bp, 600bp, 680bp and 800bp). After the use of restriction
enzymes four different ITS-RFLP patterns have been obtained and compared to
reported results. The high level identity (99%) confirm that the isolates type I
belong to Dekkera bruxellensis species. The future investigations will be to assess
the potential probiotic properties of yeast isolates.
