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Metabolomics to decode microbial interactions in kombucha beverage

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Tran, Thierry | Roullier-Gall, Chloé | Verdier, Francois | Martin, Antoine | Schmitt-Kopplin, Philippe | Alexandre, Hervé | Grandvalet, Cosette | Tourdot-Maréchal, Raphaëlle

Edité par CCSD -

International audience. Kombucha is a fermented beverage produced from sugared tea through the activity of a yeasts and bacteria consortium, which exists in multiple microbiological diversities. Interactions taking place among yeasts and bacteria raise questions regarding the control of fermentations. Metabolic interplays involved in the production of organic acid from sugars have already been described, at the expense of other metabolites. Interactome between kombucha microorganisms was investigated by reducing an original consortium to three selected microorganisms: two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and one acetic acid bacteria (Acetobacter indonesiensis). Population levels were determined by plate counting and metabolomics was performed by Fourier Transform-Ion cyclotron-Mass Spectrometry on products, including a data treatment of 506 putative metabolites.

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