分离(微生物学)
酵母
细菌
食品科学
微生物学
化学
生物
生物化学
遗传学
作者
Tehmeena Ashraf Mukadam,Kapil Punjabi,Swanit Hemant Deshpande,Shashikant Vaidya,Abhay Shadashiv Chowdhary
出处
期刊:International Journal of Current Microbiology and Applied Sciences
[Excellent Publishers]
日期:2016-06-10
卷期号:5 (6): 32-41
被引量:21
标识
DOI:10.20546/ijcmas.2016.506.004
摘要
Kombucha is a sugared tea fermented with flat, pancake like culture of yeast and acetic acid bacteria (AAB), which is consumed worldwide for its refreshing and beneficial effects. In this study Kombucha culture from a fermented tea was screened for the presence of AAB and yeast using selective media. Biochemical analysis for identification and confirmation of the genus of the bacteria and yeast were performed, followed by molecular characterization using partial sequencing targeting conserved sequences of both organisms. Biochemical analysis confirmed presence of organisms belonging to genus Acetobacter. Yeast was unidentified by biochemical analysis. Molecular characterization of the isolates identified acetic acid bacteria as Komagataeibacter saccharivorans and yeast as Zygosaccharomysis bailli.
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