DSpace at VNU: Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

DSpace at VNU: Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from trad...

Screening the optimal ratio of symbiosis between isolated yeast and acetic acid

bacteria strain from traditional kombucha for high-level production of glucuronic acid

Nguyen Khoi Nguyen, Phuong Bang Nguyen, Huong Thuy Nguyen, Phu Hong Le

DOI: 10.1016/j.lwt.2015.07.018

Reference: YFSTL 4812

To appear in: LWT - Food Science and Technology

Received Date: 11 March 2015

Revised Date: 26 May 2015

Accepted Date: 9 July 2015

Please cite this article as: Nguyen, N.K., Nguyen, P.B., Nguyen, H.T., Le, P.H., Screening the optimalratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for

high-level production of glucuronic acid, LWT - Food Science and Technology (2015), doi: 10.1016/

j.lwt.2015.07.018

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Phenotypic characterization of isolated acetic acid bacteria from kombucha

AAB1, AAB2, AAB3, AAB4 are the coded names of distinguished gram-negative bacteria strains which showed the positive results according to the AAB’s morphological, physiological, and culture characteristics These strains were tested in their biochemical experiments; the glucuronic acid producing strains were collected for molecular identification

+: positive results, - : negative results, NA: no assessment

Activity

Acid producing

soluble brown pigment

Water-Bacterial floating layer

Glucuronic acid

The customer has to find out 1 different sample among three kombucha tea samples which have two identical one

T: True (the customer can distinguish the different sample); F: False (the customer can NOT distinguish the different sample) Total number of customer: 24 ( p<0.05)

Fig.1 The optical density (OD) of different isolated yeast cultures ( Y1, Y2, Y3) measured at 600nm wave

length The highest OD value reflects the most highly adapted yeast strain in pH 3 SBT medium Mean with various letter are significantly different (P< 0.05) (N=3)

Fig.2a Glucuronic acid production by different new designs in microbial symbiosis of kombucha

Y: yeast; A: acetic acid bacteria; U.Tea: unfermented tea (control); T Tea (Traditional fermented tea-traditional kombucha fermented by a “mother” starter kombucha layer) ( ) glucuronic acid production by different ratios of the designed symbiosis between yeast and AAB; Since the glucuronic acid amount of 4Y6A ratio increased dramatically and fell down immediately at 3Y7A ratio, additional ratio ( ) (4Y7A; 3Y6A) were carried out to have a closer evaluation of the glucuronic acid production Mean with various letter are significantly different (P< 0.05) (N= 3)

Fig.2b Growth phases of ( ) Dekkera bruxellensis & ( ) Gluconacetobacter intermedius in SBT medium were

indicated by the number of counted viable cells in every six hours which presented in form of logCFU mL-1 (P<

Dekkra bruxellensis

Fig.2c The Glucuronic acid chromatogram report of HPLC-MS performance The molecular mass of Glucuronate

anion is 193.0342 g/mol Approximately 3 minutes of the glucuronic acid retention time was recorded

Fig.3 Specific growth rate µ (1 h-1) of G intermedius and velocity of GlcUA formation ρ were checked at different

period of time Means in the same line that do not share a letter are significantly different (P <0.05) (N=3)

hghg

Fig.4 Glucuronic acid production of the symbiosis designed by 4Y6A ratio between yeast and AAB were checked

every 24 hours by HPLC-MS Means that do not share a letter are significantly different (P <0.05) (N=3)