Isolation and identification of lactic acid bacteria from kombucha tea
2011
Petrušić, M., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Radulović, Z., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Paunović, D., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Obradović, D., Faculty of Agriculture, Belgrade - Zemun (Serbia)
Application of tea fungus has been increasing word-wide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and yeasts, but involved species in these symbioses are various, depending on its origin and the geographical region it comes from. By identifying present microflore of some tea fungus, it is possible to show its typicality and differentiate it from others. Since lactic acid bacteria are widely spread as epiphyte microflora in many natural fermentation processes, it is for expectation that they are present in kombucha microflora. The aim of this study was to investigate the presence of lactic acid bacteria as potential constituent of kombucha microflora. Isolation and identification of lactic acid bacteria was carried out from tea fungus that is grown as a native culture at the Faculty of Technology, University of Novi Sad, Serbia. MRS agar was used for isolation of lactobacilli strains and incubated at 30 deg C under anaerobic conditions. Lactococci strains were isolated on M17 agar and incubated aerobic at 30 deg C. In order to identify lactic acid bacteria present in chosen samples of tea fungus, total 10 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by molecular identification (GTG)5-PCR and sequencing analysis of 16s rRNA gene. The presence of Lactobacillus plantarum, Streptococcus thermophilus, Streptococcus bovi, Streptococcus lutetiensis, Brevibacterium sp. and Enterococcus faecium was found.
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