Elucidating the Patterns of Cooccurrence, Spatial Structuring, and Impact on Fermentation Metabolism in Kombucha Microbial Communities

Graduate Thesis Or Dissertation

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Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/w3763g177

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Attribute Name	Values
Creator	Harrison, Keisha Rose
Abstract	This dissertation investigates the microbial diversity and factors influencing the assembly of microbial communities in kombucha production, using a combination of 1H Nuclear Magnetic Resonance Spectroscopy, 16S and ITS rRNA metabarcoding, and traditional culture-based microbiological methods. It also explores the diversity of kombucha starter cultures through shotgun sequencing and metabarcoding of 103 commercial SCOBY samples, and examines the impacts of fermentation conditions on the metabolism of K. rhaeticus and B. bruxellensis through 1H NMR analysis of co-cultures exposed to different conditions. The findings of this study contribute to a better understanding of the microbial ecology of kombucha production and the factors influencing the composition of kombucha microbial communities.
License	All rights reserved
Resource Type	Dissertation
Date Issued	2023-01-04
Degree Level	Doctoral
Degree Name	Doctor of Philosophy (Ph.D.)
Degree Field	Food Science and Technology
Degree Grantor	Oregon State University
Commencement Year	2023
Advisor	Curtin, Christopher Daniel
Academic Affiliation	Food Science and Technology
Rights Statement	In Copyright
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Embargo reason	Intellectual Property (patent, etc.)
Embargo date range	2023-01-20 to 2024-02-21

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