Exploring the role of production and release of proteins for microbial interactions in kombucha

Driving kombucha fermentation through microbial consortia remains based on scarce scientific elements, especially regarding the consumption of nitrogenous nutrients. This study aimed at analyzing quantitatively proteins and free amino nitrogen (FAN) concentrations, and qualitatively the soluble prot...

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Bibliographic Details
Published in:	Food science & technology Vol. 198; p. 116016
Main Authors:	Rodriguez Rey, Jacqueline, Tran, Thierry, Aumeunier, Amaury, Rieu, Aurélie, Verdier, François, Martin, Antoine, Alexandre, Hervé, Tourdot-Maréchal, Raphaëlle, Grandvalet, Cosette
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 15-04-2024 Elsevier
Subjects:	Biochemistry, Molecular Biology Food engineering Free amino nitrogen Interactions Kombucha Life Sciences Moonlighting proteins Vesicles Free amino nitrogen Vesicles FAN Kombucha Interactions Moonlighting proteins GE
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Summary:	Driving kombucha fermentation through microbial consortia remains based on scarce scientific elements, especially regarding the consumption of nitrogenous nutrients. This study aimed at analyzing quantitatively proteins and free amino nitrogen (FAN) concentrations, and qualitatively the soluble proteins profiles during a 12-day production process. The effect of microbial interactions was evaluated by comparing the growth of previously isolated major microorganisms in monoculture and cocultures to original kombucha. Protein and FAN relative concentrations kinetics depended on microbial compositions. These parameters were associated to less variations and a positive effect on total microbial population in original kombucha, underlining a complex yet better management of the nutrients. Analysis of extracellular proteins by electrophoresis showed the presence of a microbial 15 kDa fraction common to all cultures. In contrast, a 21 kDa protein fraction was associated with the presence of Acetobacter indonesiensis. Exploratory proteomics analysis revealed the presence of characteristic extracellular moonlighting proteins, originating from this acetic bacteria. Production of extracellular vesicles was successfully confirmed with the isolation and observation of vesicles in A. indonesiensis culture, as well as in kombucha. The results characterize the central role of microbial interactions on FAN consumption and open new perspectives on the function of the bacterial vesicles observed. •Free amino nitrogen supplied by sugared tea limits protein production in kombucha.•Microbial interactions in kombucha induce better nitrogen management and growth.•Acetobacter indonesiensis' extracellular proteins include moonlighting proteins.•Extracellular vesicles are produced in kombucha and by A. indonesiensis.•Vesicles may take part in observed proteins secretion and positive interactive effects.
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2024.116016