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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/10/20 23:47:05」(JST)

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English Journal

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.

Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD.Author information Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Alimentary Pharmabiotic Centre, University College Cork, Co. Cork, Ireland; Microbiology Department, University College Cork, Co. Cork, Ireland.AbstractKombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucrose-tea solution is fermented by a symbiosis of bacteria and yeast embedded within a cellulosic pellicle, which forms a floating mat in the tea, and generates a new layer with each successful fermentation. The specific identity of the microbial populations present has been the focus of attention but, to date, the majority of studies have relied on culture-based analyses. To gain a more comprehensive insight into the kombucha microbiota we have carried out the first culture-independent, high-throughput sequencing analysis of the bacterial and fungal populations of 5 distinct pellicles as well as the resultant fermented kombucha at two time points. Following the analysis it was established that the major bacterial genus present was Gluconacetobacter, present at >85% in most samples, with only trace populations of Acetobacter detected (<2%). A prominent Lactobacillus population was also identified (up to 30%), with a number of sub-dominant genera, not previously associated with kombucha, also being revealed. The yeast populations were found to be dominated by Zygosaccharomyces at >95% in the fermented beverage, with a greater fungal diversity present in the cellulosic pellicle, including numerous species not identified in kombucha previously. Ultimately, this study represents the most accurate description of the microbiology of kombucha to date.
Food microbiology.Food Microbiol.2014 Apr;38:171-8. doi: 10.1016/j.fm.2013.09.003. Epub 2013 Sep 25.
Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucrose-tea soluti
PMID 24290641

Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components.

Wang Y, Ji B, Wu W, Wang R, Yang Z, Zhang D, Tian W.Author information College of Engineering, China Agricultural University, Beijing, 100083, People's Republic of China.AbstractBACKGROUND: Kombucha tea (KT), a traditional health beverage containing potential hepatoprotective agents, is fermented from sugared tea by a symbiotic culture of yeast and bacteria for 8 days. However, the functional strains that produce components for the hepatoprotective property of KT remain unclear. Multiple strains are involved in traditional KT production. Therefore, KT has not been standardized or produced commercially. This study aimed to identify the functional strains and quantify the functional components with hepatoprotective effects in kombucha tea.
Journal of the science of food and agriculture.J Sci Food Agric.2014 Jan 30;94(2):265-72. doi: 10.1002/jsfa.6245. Epub 2013 Jul 1.
BACKGROUND: Kombucha tea (KT), a traditional health beverage containing potential hepatoprotective agents, is fermented from sugared tea by a symbiotic culture of yeast and bacteria for 8 days. However, the functional strains that produce components for the hepatoprotective property of KT remain u
PMID 23716136

A cellulosic responsive "living" membrane.

Qin G, Panilaitis BJ, Kaplan ZS.Author information Department of Biomedical Engineering, 4 Colby Street, Tufts University, Medford, MA 02155, USA.AbstractBacterial cellulose has been demonstrated to be a remarkably versatile biomaterial and widely used in biomedical applications due to its unique physical properties. Here we reported for the first time a "living membrane" system based on recombinant Escherichia coli bacterial strains entrapped in cellulosic membranes produced by Gluconacetobacter xylinus. Biologically driven detection and identification of a range of target molecules presents unique challenges, and requires that detection methods are developed to be rapid, specific and sensitive. The compatibility of G. xylinus and recombinant E. coli strains was first investigated for co-cultivation, and the relationship between the number of entrapped E. coli and the level of inducible signal achieved was further explored by fluorescent signal observation in confocal microscopy. Finally to amplify the response to inducers for maximum fluorescent signal, a positive-feedback genetic amplifier was designed within recombinant E. coli strain entrapped in the living cellulosic membrane system, allowing for the detection mechanism to be extremely sensitive and resulting in a significant fluorescent signal from a single receptor binding event. The living membrane system proposed here will create devices of greater complexity in function for applications in biological and chemical detection.
Carbohydrate polymers.Carbohydr Polym.2014 Jan 16;100:40-5. doi: 10.1016/j.carbpol.2013.06.019. Epub 2013 Jun 28.
Bacterial cellulose has been demonstrated to be a remarkably versatile biomaterial and widely used in biomedical applications due to its unique physical properties. Here we reported for the first time a "living membrane" system based on recombinant Escherichia coli bacterial strains entrapped in cel
PMID 24188836

Japanese Journal

Alterations in D-amino acid concentrations and microbial community structures during the fermentation of red and white wines(MISCELLANEOUS)

Kato Shiro,Ishihara Tatsuya,Hemmi Hisashi,Kobayashi Hironori,Yoshimura Tohru
Journal of bioscience and bioengineering 111(1), 104-108, 2011-01
… Relatives of Saccharomyces cerevisiae and Oenococcus oeni were detected in red wine samples, and relatives of S.cerevisiae, O.oeni, and Gluconacetobacter saccharivorans were detected in white wine samples. …
NAID 110008440358

Production of 4-Keto-D-arabonate by Oxidative Fermentation with Newly Isolated Gluconacetobacter liquefaciens

ADACHI Osao,HOURS Roque A.,AKAKABE Yoshihiko,TANASUPAWAT Somboon,YUKPHAN Pattaraporn,SHINAGAWA Emiko,YAKUSHI Toshiharu,MATSUSHITA Kazunobu
Bioscience, Biotechnology, and Biochemistry 74(12), 2555-2558, 2010
… Production of 4-keto-D-arabonate (4KAB) was confirmed in a culture medium of Gluconacetobacter liquefaciens strains, newly isolated from water kefir in Argentina. …
NAID 130000407066

Related Pictures

Gluconacetobacter liquefaciens Gluconacetobacter hansenii Gluconacetobacter (Acetobacter Gluconacetobacter xylinus (Acetobacter Gluconacetobacter Bacteria SEM by Gluconacetobacter Gluconacetobacter diazotrophicus Nitrogen

★リンクテーブル★

リンク元	「グルコンアセトバクター属」
拡張検索	「Gluconacetobacter xylinus」「Gluconacetobacter liquefaciens」「Gluconacetobacter属」

「グルコンアセトバクター属」

Gluconacetobacter
Scientific classification
Domain:	Bacteria
Phylum:	Proteobacteria
Class:	Alphaproteobacteria
Order:	Rhodospirillales
Family:	Acetobacteraceae
Genus:	Gluconacetobacter
Type species
	G. liquefaciens;