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<p>This study investigated the impact of tea type and probiotic supplementation on the microbial communities in kombucha. The research focused on four kombucha variations: Control Kombucha (black tea), Hibiscus Kombucha, Lavender Kombucha, and Probiotic Kombucha (black tea with <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i>). Sequencing of 16&#xa0;S- and 18&#xa0;S-rRNA genes showed that the kombucha microbiome was shaped not only by the tea infusion (black, hibiscus, lavender) but also by the specific fermentation method, including probiotic-supplemented. Seperate kombucha beverage samples prepared with lavender and hibiscus have shown a different microbiota profile compared to the control group. Notably, the addition of <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus reuteri</i> to black tea kombucha demonstrated the potential to enhance its probiotic properties. However, only <i>Lactobacillus reuteri</i> successfully integrated into the kombucha microbiota, while <i>Lactobacillus rhamnosus</i> was not detected in the final analysis. The study’s findings highlight the potential of manipulating kombucha fermentation for improved probiotic benefits and a deeper understanding of the interactions between tea types ands microbial communities within this fermented beverage.</p>

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Modulation of kombucha microbial community by different tea types and probiotic supplementation

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月29日

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  • Doğan Kürşad Aktas,
  • Halime Ercan,
  • Mehmet Meriç Sözbilen,
  • Özge Dua Zengin,
  • Sevcan Aydin

摘要

This study investigated the impact of tea type and probiotic supplementation on the microbial communities in kombucha. The research focused on four kombucha variations: Control Kombucha (black tea), Hibiscus Kombucha, Lavender Kombucha, and Probiotic Kombucha (black tea with Lactobacillus rhamnosus and Lactobacillus reuteri). Sequencing of 16 S- and 18 S-rRNA genes showed that the kombucha microbiome was shaped not only by the tea infusion (black, hibiscus, lavender) but also by the specific fermentation method, including probiotic-supplemented. Seperate kombucha beverage samples prepared with lavender and hibiscus have shown a different microbiota profile compared to the control group. Notably, the addition of Lactobacillus rhamnosus and Lactobacillus reuteri to black tea kombucha demonstrated the potential to enhance its probiotic properties. However, only Lactobacillus reuteri successfully integrated into the kombucha microbiota, while Lactobacillus rhamnosus was not detected in the final analysis. The study’s findings highlight the potential of manipulating kombucha fermentation for improved probiotic benefits and a deeper understanding of the interactions between tea types ands microbial communities within this fermented beverage.