Metagenomic analysis reveals microbial community and functional capacity in Kombucha

Kombucha is a traditional beverage obtained from fermented sugar-tea by community of bacteria and yeasts. Understanding the microbial composition their functions in fermentation significance, but most studies have relied on culture-dependent method. In this study, metagenomic analysis was conducted to obtain more comprehensive insight into fermentation. Results showed that were dominated Komagataeibacter (36.24 63.35%), Gluconacetobacter (10.39 26.21%), Gluconobacter (6.62 27.10%), Acetobacter (0.3 6.64%), fungus Kluyveromyces (0.63 36.98%) also identified. Taxonomic abundance distinct with each sample. The carbohydrate active enzyme communities primarily comprised glycosyltransferase (GT) families (40.6%), glycoside hydrolase (GH) (32.0%), carbohydrate-binding module (CBM) fam-ilies (12.9%). Moreover, functional genes KEGG pathways predicted, which demonstrated present bacterial enriched for neurodegenerative disease, amino acid metabolism, metabolism cofactors vitamins, folding, sorting degradation, translation. results study would provide better understanding microbiota metabolites as well health-promoting potential Kombucha, may facilitate optimization process produce products desirable qualities.