Journal of Naturopathy (한국자연치유학회지)

Koean Soceity for Naturopathy (한국자연치유학회)
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Identification of the Kombucha Microorganisms That Make Up the SCOBY

SCOBY를 구성하는 콤부차 미생물 동정

  • Sung Soo Park (Dept. of Food Science & Nutrition, Jeju National University)
  • 박성수 (제주대학교 식품영양학과)
  • Received : 2023.05.08
  • Accepted : 2023.09.02
  • Published : 2023.09.30
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Abstract

Background: Kombucha, known domestically as black tea mushroom, is a traditional fermented beverage from Northeast Asia made by fermenting a mixture of black tea extract and fungus. It is known for its high detoxifying, antimicrobial, and antioxidant activities, as well as its effects on relieving arthritis pain, reducing blood pressure, and addressing gastrointestinal or metabolic diseases. Purpose: This study aims to identify the main microbial system of Kombucha fermentation. Methods: The 16sRNA sequencing method was applied to analyze the microbial composition of Kombucha fermentation. Results: Bacterial, yeast, and fungi groups were identified. Through the identification of commercial Kombucha strains, it was confirmed that the bacteria in the Kombucha fermentation liquid and the pellicle were predominantly microbes from the Gluconacetobacter and Gluconobactor, which are involved in the fermentation of Kombucha. Among the yeasts, Sacchromycetes class, Starmerella bacillaris were identified with the highest expression rate. It was confirmed that the main microbial system fermenting Kombucha is SCOBY(Symbiotic Culture of Bacteria and Yeast), and that different strains are prominently expressed compared to the foreign Kombucha, which is mainly composed of Acetobacter acetic bacteria and Zygosaccharomyces yeast commonly. Conclusions: This study highlights the complexity and diversity of the microbial ecosystem in Kombucha fermentation, and comparative analysis with commercial strains reveals the potential for diversification of SCOBY to improve the functional properties of Kombucha. Future studies will investigate microbial interactions within the SCOBY and their impact on the health-promoting properties of Kombucha.

배경: 콤부차는 국내에서는 홍차버섯으로 알려져 있으며, 홍차 추출액에 균총을 넣어 발효시킨 동북아시아의 전통 발효음료이다. 이는 해독 작용, 항균 활성, 항산화 활성이 높을 뿐만 아니라, 관절염의 통증 완화, 혈압 감소, 소화기 또는 대사성 질환에 대한 효과가 있다고 알려져 있다. 목적: 본 연구는 콤부차 발효의 주된 미생물 시스템을 식별하는 것을 목표로 한다. 방법: 콤부차 발효의 주요 미생물 체계 동정을 위해 16sRNA 방법을 사용하여 세균, 효모, 곰팡이 군들을 동정하였다. 결과: 시판되는 콤부차 균주 동정을 통해 콤부차의 발효액과 팰리클의 세균류는 Gluconacetobacter와 Gluconobactor 속 미생물이 주류를 이루며 콤부차의 발효에 관여한다는 사실을 확인하였다. 효모 중에서는 Sacchromycetes과(class) Starmerella bacillaris가 가장 높은 발현율로 동정되었다. 이를 통해 콤부차를 발효하는 주요 미생물 체계가 SCOBY(Simbiotic Culture of Bacteria and Yeast)인 것을 확인하였으며, 기존의 Acetobacter 속 초산균과 Zygosaccromyces 속 효모가 주를 이루던 외국의 콤부차와는 미생물 체계가 다른 계열이 우세하게 발현되었다는 것을 확인하였다. 결론: 본 연구에서는 Kombucha 발효과정에서 미생물 생태계의 복잡성과 다양성을 강조하며 시판 균주와의 비교 분석을 통해 SCOBY의 다양화가 Kombucha의 기능적 특성을 향상시킬 수 있는 가능성이 밝혀졌다. 향후 연구에서는 SCOBY 내의 미생물 상호 작용과 이것이 Kombucha의 건강 증진 특성에 미치는 영향이 조사될 것이다.

Keywords

Acknowledgement

본 연구 수행에 도움을 주신 Chunlab(CJ Bioscience)에 감사드립니다.

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