First-Time Identification and Characteristic of Key Bacterial Strains in Kombucha Tea, Including the Newly Discovered Bacillus glycinifermentans

Kombucha, a fermented tea drink, gained popularity for its probiotic benefits. Understanding its microbial composition, particularly the Symbiotic Culture of Bacteria and Yeast (SCOBY), is crucial for grasping the fermentation process and potential health advantages. We are reporting very first-time identification of Bacillus glycinifermentans new strain in Kombucha tea. The current research study aims to characterize three main bacterial strains part of Kombucha: Bacillus plantarum , Bacillus glycinifermentans , and Gluconacetobacter xylinus. Bacterial strains were isolated by mixing Kombucha tea with black tea. Study identified multiple bacterial strains in Kombucha, with diverse colony characteristics. Biochemical tests were performed and three isolates confirmed as fermentative bacteria, capable of producing acetic acid. ~80% conserved homology was identified among three strains Bacillus plantarum , Bacillus glycinifermentans , and Gluconacetobacter xylinus . Identifying Bacillus plantarum , Bacillus glycinifermentans , and Gluconacetobacter xylinus participates significantly in Kombucha SCOBY's microbial community. Further exploration of these microorganisms' interactions and their fermentation property could improve Kombucha's production and application as a functional food.