Isolation and Screening of Microbial Isolates from Kombucha Culture for Bacterial Cellulose Production in Sugarcane Molasses Medium

Kombucha tea is a traditional fermented beverage originated from northeast China, Manchuria

Clara Angela; Jeffrey Young; Sisilia Kordayanti; Putu Virgina Partha Devanthi; Katherine .

2020

Scholarcy highlights

  • Kombucha tea is a traditional fermented beverage originated from northeast China, Manchuria
  • Bacteria isolates obtained from previous step were tested for their potential to produce BC by growing each isolate on a fermentation medium containing 150 g/L molasses and 500 mg/L pure caffeine dissolved in acetate buffer solution
  • This study isolated and screened the microbes in kombucha culture which were predominant after adaptation in molasses medium
  • The single isolated yeast was identified as Brettanomyces bruxellensis
  • In co-culture fermentation between the selected bacteria and the yeast, Brettanomyces bruxellensis yeast was present in the culture to help break down complex sugar and producing ethanol to enhance the fermentation process
  • The BC yield from co-culture fermentation reached 27.7±1.83 g/L. This finding could be further used to consider which species of bacteria and yeast used during bacterial cellulose production in industrial scale which utilized molasses agroindustrial waste

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