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Here is one of my fav beverages, kombucha tea! made from one of the interesting bacteria in the world, Gluconacetobacter kombuchae sp., which is a fermenting bacteria.
Kombucha is a fizzy sweet-and-sour drink made with tea. The history of kombucha dates back almost 2,000 years. After being brewed in China for a while, it later reached Russia and Japan. It rose to popularity in Europe in the early 1900s. Due to its image as a health and energy drink, sales are increasing in the US.
Kombucha is fermented by a symbiotic community of acetic acid bacteria (Acetobacteraceae), which in this case it's Gluconacetobacter kombuchae sp., and osmophilic yeast
-Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea by Debasree Dutta 1, Ratan Gachhui 1
-Symbiosis between microorganisms from kombucha and kefir: Potential significance to the enhancement of kombucha function. Science.gov (United States) by Yang, Zhiwei; Zhou, Feng; Ji, Baoping; Li, Bo; Luo, Yangchao; Yang, Li; Li, Tao
The symbiotic fermentation of sugared tea with a symbiotic culture of bacteria and yeast (SCOBY), sometimes referred to as a "mother" or "mushroom," yields kombucha. The kombucha culture is added to a tea broth that has been sweetened to make kombucha
The sugar facilitates bacterial development in the tea by acting as a food for the SCOBY. Biochemically, sucrose is transformed into fructose and glucose, which in turn produce acetic and gluconic acids. A SCOBY's microbial communities are diverse. Saccharomyces cerevisiae and other species are typically included in the yeast component, whereas Gluconacetobacter is nearly always included in the bacterial component to oxidize alcohols generated by the yeast to acetic acid (and other acids).
The Acetobacteraceae family (which includes gluconacetobacter) comprises only of aerobic chemoorganotrophic bacteria that can perform a wide range of incomplete oxidations. These bacteria can live in or on plant materials, including fruits and flowers. This family includes certain plant pathogens. None have any harmful effects on mammals, including people so there are no risks or hazards associated with this organism.
