• Journal of Naturopathy
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• v.12 no.2
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• pp.67-76
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• 2023

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.

• The Korean Journal of Mycology
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• v.48 no.3
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• pp.355-367
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• 2020

One hundred representative species of fungi in Korea were selected and their Korean names were proposed to increase interest in fungi among Korean people. This task was performed under the supervision of the Committee of Mycological Terms, under the Korean Society of Mycology. First, the committee established the criteria for selecting 100 representative species of fungi in Korea and then selected the candidate fungal species accordingly. To ensure the uniformity and stability of Korean fungal names, the principle of naming fungi in Korean was established, and the candidate Korean fungal names were presented accordingly. Finally, the candidate Korean fungal names were posted online to collect opinions of the members of the Korean Society of Mycology. The candidate Korean names of the plant pathogenic fungi and mushrooms were reviewed by the Korean Society of Plant Pathology and the Korean Society of Mushroom Science, respectively. After their opinions were considered, the Korean names for 100 representative fungi in Korea were finally determined. The 100 fungi comprised 41 common molds and yeasts, 28 plant pathogenic fungi, and 31 mushrooms.