Abstract Kombucha, a fermented tea generated from the co‐culture of yeasts and bacteria, has gained worldwide popularity in recent years due to its potential benefits to human health. As a result, many studies have attempted to characterize both its biochemical properties and microbial composition. Here, we have applied a combination of whole metagenome sequencing (WMS) and amplicon (16S rRNA and Internal Transcribed Spacer 1 [ITS1]) sequencing to investigate the microbial communities of homemade Kombucha fermentations from day 3 to day 15. We identified the dominant bacterial genus as Komagataeibacter and dominant fungal genus as Zygosaccharomyces in all samples at all time points. Furthermore, we recovered three near complete Komagataeibacter genomes and one Zygosaccharomyces bailii genome and then predicted their functional properties. Also, we determined the broad taxonomic and functional profile of plasmids found within the Kombucha microbial communities. Overall, this study provides a detailed description of the taxonomic and functional systems of the Kombucha microbial community. Based on this, we conject that the functional complementarity enables metabolic cross talks between Komagataeibacter species and Z. bailii, which helps establish the sustained a relatively low diversity ecosystem in Kombucha.

中文翻译：

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使用扩增子测序和鸟枪法宏基因组学测定康普茶的微生物组成


摘要 康普茶是一种由酵母和细菌共培养产生的发酵茶，由于其对人类健康的潜在益处，近年来在全世界范围内广受欢迎。因此，许多研究试图表征其生化特性和微生物组成。在这里，我们应用了全宏基因组测序 (WMS) 和扩增子（16S rRNA 和内部转录间隔区 1 [ITS1]）测序的组合来研究自制康普茶发酵从第 3 天到第 15 天的微生物群落。我们鉴定了主要细菌在所有时间点的所有样品中，都存在 Komagataeibacter 属和 Zygosaccharomyces 等优势真菌属。此外，我们还恢复了三个接近完整的 Komagataeibacter 基因组和一个 Zygosaccharomyces bailii 基因组，然后预测了它们的功能特性。此外，我们还确定了康普茶微生物群落中发现的质粒的广泛分类学和功能特征。总的来说，这项研究提供了康普茶微生物群落的分类和功能系统的详细描述。基于此，我们推测功能互补性使得Komagataeibacter物种和Z. bailii之间能够进行代谢交流，这有助于在康普茶中建立持续的相对较低多样性的生态系统。