Study On The Isolation And Identification Of Microbes From Kombucha And The Characterization Of The Strains Metabolites

This experiment studied on the isolation and identification ofmicrobes,distribution of bacterium,and the characterizationmetabolites of kombucha.1 Study on the isolation and identification of microbes from kombuchaThis paper introduced the isolation and identification of microbes from a kind ofkombucha.There were strains been isolated and they separately were A.liquefaciens,A.aceti, A.diazot-rophicus, A. metha nolica, Candida Krusei, Debaryomyces hansenii,Schizosaccharomyces pombeLinder, Saccharomyces cerivisiae.2 Study on the distribution of bacterium of kombuchaThis experiment showed that viable counts of acetic acid bacteria and yeast in thebroth of kombucha weren generally higher than in the pellicle portion.However,growth patterns were identical. The study showed that the variation in yeast and aceticacid bacteria species and their respective not indentical growth patterns.3 Change in major components of kombucha metabolitesA.metha nolica utilized sugars to grow and produce acetic acid was higher thanthe others strains during fermentation.This indicated that A.metha nolica was themajor strains of both acetic acid produced during fermentation. SchizosaccharomycespombeLinder utilized sugars to produce ethanol was higher than the others strainsduring fermentation.This indicated that Schizosaccharomyces pombeLinder was themajor strains of broth ethanol produced during fermentation. Through study onchange in catechins of kombucha metabolites seen that total tea catechins and CAFwere lowed after fermentation,but epicatechin isomers(EGCG,EGC,ECG,EC,including GCG,DL-C) were examined demonstrated varying during fermentation.