Aislamiento y caracterización de bacterias y levaduras a partir del consorcio de microorganismos denominado KOMBUCHA.

Abstract

Kombucha is a sugary tea partially fermented by diverse microorganisms such as bacteria and yeasts that form a special biofilm rich in cellulose. It´s highly consumed for its refreshing effect and because it has been attributed health benefits. This study seeks to characterize the bacteria and yeasts of the Kombucha consortium. At the laboratory level, the concentration of Kombucha’s microorganisms was replicated and increased, specific media were used for bacteria and yeast isolation, following, a differential morphological and biochemical characterization was carried out to confirm Gram + and – bacteria, and yeasts. Candida albicans was discarded by germ tube test. All isolates were characterized molecularly and subsequently storage. Correlating the morphological, biochemical and molecular criteria, different organisms belonging to the Acetobacteriaceae family and yeasts of the genus Zygosaccharomyces known and prevalent of the Kombucha consortium were identified. Other bacterial species such as Baciillus sp., Bacillus amyloliquefaciens and Stenotrophomonas maltophilia as well as yeast Meyerozyma guilliermondii were identified, although less prevalent, but reported for other fermentations. These organisms could have probiotic potential for the production or improvement of beverages