Variability of the microorganism community in SCOBY depending on fermentation substrates.

Several fermentation variants were carried out using different types of tea and sugar source. SCOBY samples were taken from the selected kombucha variants. After their homogenization, DNA was isolated from them. The goal of the project was to determine the diversity of microorganisms in the differently prepared kombucha samples, and to relate a particular microbial community to the ability to enrich kombucha with KYNA. Characterization of the kombucha microbiota was performed by sequencing the amplicons of the V3-V4 region of the 16S rRNA gene of bacterial DNA and the ITS regions of the 26S rRNA gene of fungal DNA, which allowed the identification of various taxonomic groups, including those that cannot be cultured by traditional methods.